Cream Cheese Cake

This month Jackie has sent us a delicious German recipe for Cream – Cheese – Cake.

Cream – Cheese – Cake


For the sponge

  • 6 eggs at room temperature
  • 200g castor sugar
  • 1 packet of vanilla sugar or vanilla flavouring
  • 1 pinch of salt
  • 200g Plain Flour
  • 80g cornflour
  • 2 teaspoons baking powder

For the cream cheese filling

  • 500g double cream
  • 500g Quark
  • 30g icing sugar
  • grated rind of 1 lemon
  • vanilla extract


  • Preheat oven to 170c
  • Line a 26cm loose rim cake tin with baking paper, but don’t grease the sides
  • From the sponge ingredients mix eggs, sugar and vanilla sugar together and beat for at least 10 minutes in a food processor (longer by hand as it is very important to add as much air as possible)
  • Sieve together the flour, cornflour, salt and baking powder
  • Gently fold into egg mixture
  • Add sponge mixture to the tin and bake for 40 to 50 minutes
  • When baked loosen the edges with a knife and leave in the cake tin to cool
  • To make the cream cheese beat the cream until it thickens
  • Mix the Quark with grated rind of the lemon, vanilla extract and icing sugar
  • Fold into the cream
  • Remove the baking parchment from the cooled sponge cake and slice it horizontally into 2 discs
  • Place the cake tin ring around one disc
  • Add the Quark/cream mixture
  • Replace the top disc and then refrigerate for at least 4 hours or overnight
  • Decorate with icing sugar and fruit such as strawberries

For a different version add only half the cream/Quark filling then make a layer of fruit such as mandarins or peaches, spread over the rest of the cream mixture. Then add the top disc of sponge and decorate with icing sugar