cooking – my favourite recipes – “Frischkäse-Torte” with fruits

I want to thank my good friend Elisande very much, who pointed me to her favourite recipe for a “Frischkäse-Torte” at the “Bei uns zu Hause” website.

About 3 weeks ago I tried this recipe for the first time and now it is also one of my favourite recipes

…and also Kareina like it very much while staying here in Vienna and asked me for the recipe – therefore I thought it could be nice to post it in my blog to let also other know about this very good tasting cake – especially because Summer time is near and I think this is a great Summer cake

…btw. here a photo of my last one

“Frischkäse-Torte” with fruits

200 g Löffelbiskuit / lady’s finger
170 g Butter / butter
600 g Frischkäse, Doppelrahmstufe (ich ersetze ca. 50% mit Mascarpone)/ cream cheese, full fat? (I replace ca. 50% with mascarpone)
300 g  Joghurt / yoghurt
3 EL Zitronensaft / tablespoons lemon juice
6 Blätter Gelatine / leaves gelatine
75 g Zucker / sugar
fresh fruits for the topping

g = Gramm / gram

The recipe is for “Philadelphia” cream cheese, but I think this “Philadelphia” cream cheese is just too expensive in relation to ‘normal’ cream cheese and therefore I decided to use ‘normal’ cream cheese instead – some sorts of this ‘normal’ cream cheese taste a little bit salty but that’s fine and supports the sweet taste very good, especially because I replace about 50% of the cream cheese with Mascarpone.

For the bottom:
crumble the sponge cake into very small crumbles. Melt the butter and mix the melted butter with the crumbles.
Put baking paper into the spring form (bottom and sides). Put the butter-crumble mixture on the baking paper on the bottom and press on with your hand or a tablespoon until you get a nice bottom.

For the cream cheese filling:
mix cream cheese with yoghurt and lemon juice (I take a little bit mor than just the 3 table spoons). Put the gelatine leaves into cold water for about 5 minutes and then press it out again. Heat it up with 150ml water and the sugar until the gelatine dissolves completely. Speedy mix it into the cream cheese mixture. Fill the cream into the spring  form and let it rest for at least 3 hours!

Fruit topping:
You can decorate the cake with frish fruits before you serve it. I prefer to add a kind of “Torten Gelee” for fruit cakes on top of the fruits, that you can get in shops here in Austria – I think it’s just a kind of gelatine topping for fruit cakes – it helps me to finish the fruit in advance and protects the fruits from drying-out, it the cake won’t be eaten through the next hours and/or not eaten up at the same day – we (=2 persons) need about 3 days to finish up this cake
Banana, kiwi and frozen berries, like at this photo, are a quite nice combination for the topping, but my favourite one is: strawberries and kiwi