GERMAN STRAWBERRY CHEESECAKE CAKE 2022
You cannot even imagine the delight that I will present to you today, my strawberry cake and cheesecake.
And no, I don’t have a grandmother, but why do you want me to lie to you? I assure you that she could not! this strawberry cheesecake is one of the most decadent things you’ll ever taste
I’m the chocolate fool, but I have to give my craving a break, so taking advantage of the new strawberries of the season, I began to practice and combine flavors.
Ever since my buddy from the blog Iñaki made the red velvet and cheesecake cake, I’ve wanted to create a new combination. So taking advantage of the opportunity that the boys and I had to make a special day out of such precious and delicious fruit, I got down to work.
You will love the sponge cake, soft, moist, and not heavy at all, as it is made with a bit of butter and no yolks, only egg whites.
The cream that I have used is wooowww, a basic that you will love, and you can use it as a base for any flavor! I’m sure I use it a lot. You’ll see that I take a liking to it in the following recipes. It’s soft!
I can’t wait to show you the recipe. Write down this delight
To have an order in making the cake, one day before the assembly and preparation, I advise you to make the layer of cheesecake, and if you want the biscuits, you will wrap both once cold in transparent film.
1º PREPARE THE CHEESECAKE LAYER
Prepare an 18 cm diameter springform pan, wrapping the outside very well with aluminum foil to prevent water from entering (bake in a water bath). Line the mold inside with a baking paper at the base that is somewhat larger to cover and prevent leaks.
340 g of Philadelphia-type cheese at room temperature
150 g of sugar
12 g of flour
115 g of sour cream*
a teaspoon of vanilla paste
Two eggs L
* I prepare my homemade sour cream; in this post, I explain how to do it step by step.
Preheat the oven to 150ºC and place a water bath in it with a rectangular or round mold much larger than the one we will use for the cake.
With the blade of our mixer or the electric rods at minimum speed, beat without adding too much air, the sugar with the cheese and the flour just until integrated.
Add the sour cream and vanilla, scraping the edges of the bowl to integrate well.
Add the eggs one by one.
Pour the mixture into the prepared pan and bake over a bain-marie for one hour.
Turn off the oven and leave the cheesecake for another 30 minutes without opening the door.
Leave the cheesecake in the oven once the 30 minutes have passed, but with the door open for another 30 minutes. With this process, we will prevent cracks from appearing.
Let cool entirely outside and covered with cling film for about 5 to 6 hours so that you can work with it on the cake.
2ºPREPARE THE LAYERS OF STRAWBERRY SPONGE CAKE
115 g of butter at room temperature
210 g of sugar
115 g of sour cream
One and a half teaspoons of natural strawberry flavor or 1 level teaspoon of super concentrated strawberry extract
Four egg whites
215 g of flour
12 g of yeast chemistry
¼ teaspoon salt
80 ml whole or semi-skimmed milk
80 ml fresh strawberry puree
red or pink gel food coloring. I have used the essential Wilton.
Preparation of the cake
For two molds of 18 cm in diameter, previously greased and prepared with a base of oven paper.
Preheat the oven to 175ºC.
Beat the butter with the sugar with the mixer and the paddle accessory until it is well assembled and fluffy.
Prepare while sifting the dry ingredients (flour, yeast, and salt) and the liquid ingredients together (milk, sour cream, strawberry puree, extract, and coloring)
Once assembled, add the egg whites twice until integrating. Beat and make; it will be white and fluffy after a minute.
Alternate the dry ones with the liquid ones, beginning and ending with the dry ones. Check the color of the preparation, and if you see it very pale, add a little more dye.
Pour the batter into the two molds and bake for about 30 minutes until a toothpick inserted comes out clean.
Let cool in pan on a cooling rack for about 15 minutes. Then unmold and let cool completely on a shelf. Reserve.
3ºPREPARE THE CREAM CHEESE AND CREAM FILLING AND COVER
300 gr of Philadelphia-type cream cheese
480 gr of whipping cream ( I used Celine, vegetable cream , for this case, it is much more stable)
50 gr of icing sugar
One teaspoon of vanilla paste or vanilla extract
Preparation of the cream
Beat the cheese in the mixer with the mixer attachment at low speed until it is fluffy.
Add the cream and mix well at low speed and then go up a little to medium speed to whip.
Before finishing whipping, add the icing sugar and vanilla and let whip until finished.
4TH ASSEMBLY OF THE CAKE
The assembly is straightforward, with two layers of sponge cake and one in the center of the layer of cheese that we have baked.
I always use a swivel base to facilitate assembly and place a tray on it. As you can see in the photo, I have used a plate from the Wilton pack that is super cheap and very practical; many dishes come at a super price.
We place a layer of strawberry sponge cake on the plate, and with the help of a disposable pastry bag with a round tip of number 12, for example, put a layer of the filling cream.
Carefully mount the cheesecake layer on top. Be very careful because it is very delicate.
Then another layer of filling and finally the remaining layer of strawberry sponge cake.
Cover the remaining cream filling and decorate by making small mounds with the 1M tip. Decorate with half strawberries and strawberry slices on the bottom edge.
Now grab the chair because you’ll see how cute the cut couldn’t be more precious, can it?
Very very spongy sponge cake, and soft and velvety filling ainsss mother
Crazy about strawberries, not only me but also my friends on the blog, we have made our STRAWBERRY DAY today by presenting seven proposals plus 8 in total… we are all so strawberries!
The 8 PROPOSALS of #DessertsWithStrawberries are:
1. Strawberry Bavarois Charlota – Vanilla flavored
2. Strawberry Cake and Chocolate Mousse – Apple&Cinnamon
3. Strawberry Cake and Cheesecake – Megasylvite. this one you see here
4. Strawberry and Almond Cake – Ainhoa Cookcakes
5. Strawberry Eton Mess – Ruckus in the Kitchen
6. Strawberry White Chocolate Tartlets – A Little Piece of Heaven
7. Quick gluten-free chocolate cake – Merceditas Bakery
8. Strawberry Peppermint Cake – With you on the beach
You already have to get drunk on strawberry recipes, which one is richer!
Share us and put the hashtag #PostresConFresas; we will make today a GREAT DAY.
GERMAN STRAWBERRY CAKE
Hello, today I bring you a version of the typical German apple cider cake, which in this case, I am going to present to you in the form of a German strawberry cake.
This cake is quite different from the original and changing the main ingredient because it is much healthier than the apple one since it does not contain refined flour or sugar.
The cake consists of different parts that I will detail below
To begin with, we have a tart made only with oat flakes, banana, a little honey, and almonds as the main ingredient.
As for the topping, I whipped up a bit of honey cream sprinkled with cinnamon on top.
And finally, the central part of the cake, the filling, which is made from fruit, mainly strawberries, although it also has bananas. To replace the touch of cider, I have cooked the strawberries together with a bit of Gin, and I promise you that the result is truly spectacular.
The mold that we are going to use is 20 cm in diameter.
GERMAN STRAWBERRY CAKE
- 150g Almonds
- 100g oat flakes
- 100g mashed banana
- 40g Honey
- Grind the almonds and the oats,
- Add the rest and blend again.
- Spread the dough over the base of the mold and form the walls.
- Bake for 20 minutes at 180°C.
- Let cool while we prepare the filling.
- 200g strawberries
- 70g Water
- 50g gin
- Five sheets of jelly
- Two bananas
- 80g Honey
- 100g Strawberries cut in halves
- Cook the 200 g of strawberries together with the 70 g of water and the gin for about 20 minutes.
- Add the bananas, honey, and melted gelatin and blend.
- Spread over the tartlet, insert the cut strawberries, and refrigerate for at least four hours.
- 200 g whipping cream (min. 35% fat content)
- 40g Honey
- One sheet of jelly
- Whip the cream.
- When it becomes consistent, add the honey little by little without stopping to mount.
- Add the sheet of melted gelatin and finish whipping the cream until it is compatible.
- Spread over the strawberry filling and refrigerate for a couple of hours.
- Sprinkle a little cinnamon before serving.
And that’s it! We already have our German strawberry cake ready! Is it more straightforward than it seems? Now you have to encourage yourself to prepare this fantastic cake! I hope you do it and tell me how good it turned out!
I leave you some recipes with strawberries, and I say goodbye!
STRAWBERRY CHEESECAKE WITH CREAM
STRAWBERRY AND MASCARPONE CHEESECAKE
STRAWBERRY CAKE, CREAM, AND CHOCOLATE
Frequently Asked Questions: GERMAN STRAWBERRY CHEESECAKE
What is the difference between German cheesecake and New York cheesecake?
German Käsekuchen (Cheesecake) is different from a New York style cheesecake. This cheesecake is made with quark (similar to ricotta cheese). The shortbread style crust has notes of vanilla and citrus, and the filling is a bit denser with just the right about of sweetness.
Should I use cornstarch in cheesecake?
A little bit of cornstarch or flour in the cheesecake batter is insurance against cracking and makes the cake easier to cut into clean slices, though it does change the texture of the cheesecake a bit.
What is quark in Germany?
Technically a cottage cheese but closer in taste and texture to yogurt, quark is certainly Germany’s, and perhaps even the world’s, best kept dairy secret. This creamy, spoonable cheese can be eaten plain or in combination with granola, nuts, fruits, roasted vegetables—just about anything your taste buds fancy.
Is ricotta and quark the same thing?
While quark is smooth and creamy, ricotta is much grainier, so you won’t want to use it in recipes in which you would be able to notice this difference. Perhaps the best way to substitute ricotta cheese for quark in a recipe is by using 2 parts ricotta and 1 part sour cream or Greek yogurt.
Is a German chocolate cake German?
This year marks the 50th anniversary of the German chocolate cake, which is certainly chocolate –and coconut and pecan – but is decidedly not German. The name comes from Sam German – who was either an American or an Englishman, depending on what you read.
What is the most popular Christmas dessert in Germany?
There is plenty of marzipan fruit on display in German specialty stores and Christmas markets at holiday time. One of the most popular marzipan treats is realistic-looking marzipan potatoes.
- German Cheesecake Difference
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- German Cheesecake With Cream Cheese
- Oma’s German Cheesecake
- German Baked Cheesecake With Sultanas
- Austrian Cheesecake
- Quark German Cheesecake
- Isolde’s German Cheesecake