National Dish Germany: Cheese Cream Cake (Recipe)
In this article
Discover Cheese Cream Cake, one of Germany’s most beloved coffee-table treats! This heavenly light gateau pairs an airy sponge base with a cloud-like filling of creamy quark and whipped cream. Delicately sweet and wonderfully refreshing, it is the kind of cake that turns any afternoon Kaffeeklatsch into a small celebration. Whether for a birthday, a holiday or simply because, this elegant classic is sure to become the star of your table.
About Cheese Cream Cake
Cheese Cream Cake is a much-loved festive dessert from Germany, prized for its lightness and its versatile preparation. At its heart is a smooth filling of quark folded together with whipped cream and set with a little gelatine, all resting on a tender sponge base. The result is a delicate, airy gateau that feels indulgent yet never heavy. It belongs on the table at any gathering, from birthdays to quiet weekend afternoons, and it sits comfortably alongside the great cakes of German cuisine.
Ingredients (serves 1–2)
- 100g flour
- 100g sugar
- 2 eggs
- 400g low-fat quark
- 200ml cream
- 1 sachet vanilla sugar
- 1 sachet gelatine
- Fresh fruit of your choice, to decorate
Shopping for the ingredients
When shopping for cheese cream cake, it is worth choosing fresh, good-quality ingredients to get the best results. It pays off in particular to look for quality quark and cream, as these form the body of the filling and carry much of the flavour. The remaining ingredients are easy to source in any well-stocked supermarket, and a little care at this stage rewards you with a noticeably better cake.
Preparing the dish
Allow yourself plenty of time, as the cheese cream cake takes a little love and patience to come together. Make sure your ingredients are at room temperature before you begin, and set out everything you need so you can work calmly and without stress. A tidy, well-organised kitchen makes the whole process smoother and far more enjoyable.
Step-by-step instructions
- Preheat the oven to 180°C and prepare a springform tin.
- Beat the eggs with the sugar until light and foamy, then sift in the flour and stir to a smooth batter.
- Pour the batter into the springform tin and bake for about 20–25 minutes. Leave it to cool completely afterwards.
- Soak the gelatine in cold water.
- Mix the quark with the vanilla sugar and whip the cream until stiff.
- Gently warm the gelatine until it is liquid, then carefully fold it into the quark. Fold in the whipped cream.
- Slice the cooled base in half horizontally and spread the quark-and-cream mixture between the layers and over the top.
- Chill the cake in the fridge for at least 4 hours, preferably overnight.
- Decorate the cake with fresh fruit to taste.
Gluten-free / lactose-free version
Cheese cream cake is easy to make gluten-free and lactose-free. For a gluten-free version, simply use gluten-free flour for the sponge so the dish suits anyone with a gluten intolerance. For a lactose-free version, reach for lactose-free quark and cream — both are widely available in the shops. That way every guest can enjoy this delicious cake without compromising on the ingredients.
Tips for vegans and vegetarians
For a vegan version of this cake, you can use soya- or coconut-based quark and cream alternatives in place of the dairy. The gelatine is easily swapped for agar-agar, a plant-based setting agent that does the same job. Take care to avoid hidden animal products in pre-processed ingredients, and you will have a cake that everyone at the table can share.
More tips and tricks
To vary the flavour of the cake, you can stir a little lemon zest or orange essence into the quark mixture for a fresh, fragrant lift. Take particular care not to let the gelatine get too hot, as overheating destroys its setting power and the filling will fail to hold. Working gently and patiently is the key to that perfect, airy texture.
Adapting the recipe to your taste
Cheese cream cake is wonderfully versatile and easy to tailor to personal preference. You can fold fruit such as strawberries or peaches into the quark mixture, or enrich the sponge base with a touch of chocolate. Much like a Cherry Cake, it welcomes seasonal fruit, so feel free to experiment until you create a cake that fits your own taste exactly.
Ingredient substitutions
If certain ingredients are not to hand, there are plenty of useful alternatives. You can use Greek yoghurt in place of quark, for instance, or sweeten the filling with agave syrup instead of sugar. Substitutions like these help you adapt the recipe to what is in your store cupboard or to your own preferences, much as you might with a Rhubarb Cake.
Drink pairing ideas
A range of drinks pairs beautifully with cheese cream cake. Classic festive choices include a glass of white wine or Champagne, or a fruity cocktail to match the cake’s lightness. For a non-alcoholic pairing, a pot of tea or a glass of fruit juice works wonderfully and keeps the focus on the cake itself. A good coffee, of course, is the most traditional companion of all.
Serving and presentation ideas
Presentation can lift the whole cheese cream cake experience. Present the cake on a beautiful cake stand and garnish it generously with fresh fruit for a vivid, inviting finish. A light dusting of icing sugar lends the cake an elegant touch and a professional look. Arranged with care, it makes a striking centrepiece for any coffee table.
A bit of history
Cheese cream cake is a classic German speciality whose origins reach back to the 1920s. It began life as a simple quark cake, a humble everyday bake found in home kitchens across the country. The idea of folding in whipped cream transformed it into the luxurious, airy dessert we know today, and it has remained a fixture of German baking ever since — a fine example of the country’s enduring love of cakes, much like the Silesian Streusel Cake.
More recipe ideas
Summary: Cheese Cream Cake
Cheese cream cake is a timeless dessert that is simple to prepare and endlessly adaptable. With the tips and tricks above, you can create your own perfect version, whether you keep it classic or fold in seasonal fruit and flavourings. Light, creamy and quietly elegant, it brings a touch of celebration to any table. Let this German classic inspire you and give it a try — your guests will thank you.
