This German cheesecake is a bit lighter than its American cousin. The filling is made with low-fat quark instead of cream cheese and egg foam is folded into the filling to give it a slightly fluffy consistency. Lemon and vanilla give the filling a fresh flavor.
The crust is essentially a sweetened pie crust (pâte sucrée).
Schwarzwälder Kirschtorte or Black Forest Cake has become one of our favorite staples for birthdays and other celebrations.
Invented in Germany in the early 20th century, this cake is made from layers of chocolate sponge cake, whipped cream and a cherry filling with Kirschwasser. The cake is moist and very flavorful.
It's plum season again. Here is my recipe for a traditional German plum cake, but with a crust made of sourdough instead of a regular yeast dough. This cake is great for hot summer days; it's tart and not too sweet.