Cream Cheese Cake – German Style – Delicious and Easy to Make
This was always the “must have” cake at any summer party in Bavaria Germany, where I used to live before moving to Australia. Hope you enjoy it as much as we and our visitors always do 🙂
For the sponge cake:
- 4 eggs
- 3/4 cup of raw sugar
- dash vanilla flavour
- 1 cup wholemeal
- 1tsp baking powder
Preheat the oven to 170°C (top and bottom heating option). Whisk eggs with sugar and vanilla until nice a creamy and the sugar dissolved. Combine gently with flour mixed with baking powder. Bake for about 20 minutes or until lightly golden. Let it cool down on a tray. The sponge cake must be cold. I usually bake it a couple of hours before making the cream cheese and keep the sponge in the fridge to make sure it is really cold before proceeding.
For the filling:
- Whisk 1 smooth Ricotta (375g), the Coles or Woolie one is best with pure icing sugar and 1tsp corn starch for about 2-3 minutes until nicely combined. Set aside.
- Whisk 1 pure cream ( Pauls 200ml is best) + 1tsp corn starch + 1tsp pure icing sugar and some vanilla flavour until nice and fluffy-firm texture. Don’t over-whisk it. Important!!! The cream and the dish you use for whisking must be super cold. Otherwise, you will have butter instead of fluffy whipped cream. I usually place the bowl in a freezer for about 5-10 minutes before using it.
- Combine ricotta and cream mix gently.
Cut the cold sponge cake in the middle and place the first bottom half back on the baking tray for better handling and filling. Sprinkle with some corn starch. Place peach wedges on top of the first half and cover with the cream-cheese mix. Cover with the second half of the sponge cake. Sprinkle with pure icing sugar on top. Leave in the fridge for at least two hours before serving. Enjoy!
Tip: Pre-cut the second half of the sponge cake into smaller pieces (see the image) before placing it on top of the cream-cheese mix. This will make the cutting much easier and gives you nice-looking pieces.