Recipe: How To Make Kaseshane Torte

Once again this is a recipe for Kaseshane Torte is from my Austrian cousin and this is her husband’s favourite breakfast (not really a breakfast cake but he doesn’t care). My granddaughter requests this cake every year for her birthday.

The original recipe is only made with quark and cream but we like to substitute one pack of quack for some liquidised fruit such as strawberries or raspberries. It makes a nice change.

The base and top are made from a Biscuit de Savoie, which is a fatless sponge. This can be used with any filling, you could substitute the quark and cream for a chocolate mousse or creme patissière.

You need to make this cake the day before you need it as it needs to set. It’s great to make if you have a dinner party.

My tin is large 26cm diameter tin and is a springform. You will need to line the sides when building up the cake, before getting some small rolls of acetate cake collar, I used cling film. It is a little more fiddly but it works fine. Use the large tin to bake the cake and then to finish it off.

Biscuit de Savoie

5 large eggs (separated)
200g sugar
75g flour (normally plain, but I cheated and used self-raising)
75g cornflour
Vanilla
A little butter to grease the tin

• Preheat the oven at 190c and grease the tin
• Separate the yolk from the white (only do this when you are going to use them)
• Add the sugar to the yolk and mix until ribbon forms, next add the flavouring
• Beat the egg white to a stiff meringue
• Add a third of the flour/cornflour mix into the yolk and add a little of the meringue (about 1tbs) to loosen the mix repeat the process 3 times
• Add the rest of the whites (mix by cutting and lifting the mix)
• Immediately put in the tin and bake for approx 30mn
• Take out of the tin whilst hot

Kaseshane (filling)

8 sheets of gelatine (if you want this to be vegetarian, using a veggie substitute – it’s a lot harder to get the cake to set. You may need to test the quantities to ensure it set properly)

110ml milk
1kg quark or if you are using fruit, 750g of quark (I used 400 g of strawberry liquidised)
200g icing sugar
Some vanilla
Zest of a lemon
2.5 tbsp lemon juice
400ml whipping cream (or double cream)

• whip the quark until smooth (if you are using the fruit, add them at this stage)
• Add the icing sugar, flavouring, lemon juice and zest
• Soak the gelatine in cold water for 5mn or until soft, squeeze the excess water
• Put the milk and gelatine in a pan and heat (low) until the gelatine is melted (do not over warm the gelatine)
• Whip the gelatine in the quark mixture to ensure it is evenly mixed (about 1mn)
• Whip the cream until firm
• Fold the cream into the quark mixture
• Cut the cake in half and put half back into the springform ensuring there are no gaps (I line the sides as I have found it’s easier to get the cake out)
• Pour the cheese mixture and smooth the top
• Put the second half of the cake on top
• Cover and keep in the fridge overnight

By Brigitte Kershaw

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