Baking, Cake, Recipes

Berrylicous Cream Cheese Torte | Happy Birthday, Mom!

July 27, 2014
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If there’s one person who deserves a whole post dedicated to them, it’s my mom. As is the case for pretty much every mother out there, she is a multitasker extraordinaire, who really knows how to juggle three things at once. I can’t even imagine what it’s like to raise four children. Knowing how disobedient my siblings {and in very rare case, I} can be now that we are grown up, I don’t even want to know what it was like when were younger.Birthday Cake 1

Birthday Cake 3

Birthday Cake 2

Mom, you are most certainly the glue that holds our family together. You’ve created such a beautiful home that is always a pleasure to come back to. You’ve supported us with everything we’ve done and have never questioned a decision we have made. You always believe in our ability to achieve what we dream of becoming and the positivity that you exude, makes it easier to believe in ourselves. Even though you deserve to have the weekends off to relax, you still work around the clock when we come home to make sure we are happy.

I don’t think there’s any way that we could ever make it up to you, because you are the most special and caring person I know. We are so lucky to have you as our mom!

Lots of love, hugs and kisses from the whole family.

P.S. I hope you like your birthday cake, especially the 1:1 ratio of crust to filling!

Birthday Cake 4

Berrylicious Cream Cheese Cake

makes 1 24-cm cake

Every year when I ask my mom what kind of cake she’d like for her birthday, her answer involves berries and quark. I don’t mind making the same cake every year, but this year I felt like it was time to try something new. Although the cake itself contains only a very small amount of sugar, compared to many other cakes, this is still quite an indulgent treat. The good thing is that’s it’s a cake that can be served even on the hottest of summer days and the berries definitely count towards your 5-a-day!

Ingredients:

For the base:

  • 400g biscuits {I used Leibniz Butterkekse, digestive biscuits are a great alternative}
  • 200g butter, melted

For the filling:

  • 500g quark
  • 2 x 175g tubs Philadelphia cream cheese
  • 4 sheets of gelatin
  • 50g caster sugar
  • 10g vanilla sugar
  • 20g powdered sugar + extra for dusting onto the berries
  • 1 small lemon {the zest & juice will be needed}

For the berry topping:

  • an assortment of your favorite berries, or any other fruit {e.g. blueberries, strawberries, raspberries, blackberries, red currants,  gooseberries or even cherries if desired}

Instructions:

  1. Pulse the biscuits in a food processor until completely crushed. Then add in the melted butter and pulse until combined. Transfer the mixture to the cake pan and press the crumbs onto the bottom evenly. Cool in the fridge for 1-2 hours before continuing with the filling.
  2. Soak the gelatin sheets in a large bowl of cold water.
  3. For the cream cheese filling, combine the quark and cream cheese in a stand mixer and mix for approx. 3 minutes until smooth. Add the caster and vanilla sugar, then continue mixing. Add the zest of the lemon.
  4. Juice the lemon, transfer to a glass and bring to a boil in the microwave. Remove the gelatin sheets from water and squeeze out any excess liquid. Add the gelatin sheets to the hot lemon juice, give it a good stir to dissolve and then add the mixture to the cream cheese filling. Mix for another 1-2 minutes and add the icing sugar.
  5. Transfer the cream cheese filling onto the cold biscuit base and refrigerate for at least 6 hours, preferably over night.
  6. Before serving, add the berries on top and dust lightly with powdered sugar.

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