When I was young (really young this time) my brother was working in a bakery. Fortunately, the bakery was one of the best in town and we often got stuff from there on the weekend. One of my favorite cakes was this kind of cheesecake – here in Germany it is called “Rahmkuchen”. It is not made with cream cheese, but sour cream, Schmand, and heavy cream. So the taste is kind of similar to a cheesecake, but not quite ;)
I know, many of you out there probably don’t know “Schmand” – it is one of those dairy products that is not known (or can be purchased) everywhere. BUT you can use crème fraîche instead. That should be available in most places.
Unfortunately this is not the original recipe for the cake from my childhood – my brother still did not give me the recipe :( But this one is pretty close to what I can remember. Gonna have to bake some more and try a bit more to get the cake perfect – I will keep you posted on the results ;)
INGREDIENTS / ZUTATEN
1 1/2 cups (200g) all-purpose flour
1/2 cup (70g) confectioner’s sugar
pinch of salt
1/2 cup (110g) butter, cold
1 egg
For the filling:
14 oz. (400g) sour cream
7 0z. (200g) schmand (or crème fraîche)
7 0z. (200g) heavy cream
3 eggs
1/3 cup (40g) cornstarch
1/2 cup (100g) sugar
2 tsp. vanilla extract
200g Mehl
70g Puderzucker
Prise Salz
110g kalte Butter
1 Ei
Für die Füllung:
400g Sauerrahm
200g Schmand
200g Sahne
3 Eier
40g Speisestärke
100g Zucker
2 TL Vanille Extrakt
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 350˚F (180°C). Line a 10 inch (Ø 26cm) springform tin with baking parchment and grease. Roll out the dough on a floured surface a bit larger than the springform. Transfer carefully to the tin and press to the sides to get an edge of about 1.2 inches (3cm). Prick the base several times with a fork.
3. Add all the ingredients for the filling in a large bowl and mix until well combined. Pour into the springform tin and bake for 40-45 minutes in the oven until the filling is set and the top has a golden color. Turn off the oven and let the cake in the oven for another 10 minutes. Let cool down completely on a wire rack (about 2 hours).
2. Den Ofen auf 180°C (350°F) vorheizen. Eine Springform (Ø 26cm) mit Backpapier auslegen und einfetten. Den Teig auf einer bemehlten Fläche etwas größer als die Form ausrollen. Vorsichtig in die Form legen und an die Seiten drücken, damit ein etwa 3cm (1.2 inches) hoher Rand entsteht. Mit einer Gabel den Boden mehrmals einstechen.
3. In einer großen Schüssel alle Zutaten für die Füllung gut verrühren. In die Form füllen und 40-45 backen, bis der Kuchen fest ist und die Oberfläche goldbraun. Ofen auschalten und Kuchen für 10 Minuten stehen lassen. Auf einem Kuchengitter in der Form vollkommen auskühlen lassen (ca 2 Stunden).
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Here is a version of the recipe you can print easily.
- 1 1/2 cups (200g) all-purpose flour
- 1/2 cup (70g) confectioner's sugar
- pinch of salt
- 1/2 cup (110g) butter, cold
- 1 egg
- 14 oz. (400g) sour cream
- 7 0z. (200g) schmand (or crème fraîche)
- 7 0z. (200g) heavy cream
- 3 eggs
- 1/3 cup (40g) cornstarch
- 1/2 cup (100g) sugar
- 2 tsp. vanilla extract
- In a large bowl mix flour, confectioner’s sugar and salt. Add the cold butter in small pieces as well as the egg and knead until you get a smooth dough (better do it quick). Wrap in plastic wrap and let rest in the fridge for 30 minutes.
- Preheat the oven to 350˚F (180°C). Line a 10 inch (Ø 26cm) springform tin with baking parchment and grease. Roll out the dough on a floured surface a bit larger than the springform. Transfer carefully to the tin and press to the sides to get an edge of about 1.2 inches (3cm). Prick the base several times with a fork.
- Add all the ingredients for the filling in a large bowl and mix until well combined. Pour into the springform tin and bake for 40-45 minutes in the oven until the filling is set and the top has a golden color. Turn off the oven and let the cake in the oven for another 10 minutes. Let cool down completely on a wire rack (about 2 hours).
- If you want you can dust the cake with cinnamon sugar instead of the confectioner's sugar - also very good!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;)
Wow, der sieht wirklich unglaublich gut aus! Vor allem nicht zu viel Sahne :) steht ganz oben auf der Liste :)) Liebe Grüße Stefanie
danke :) ist auch nicht zu süss… tollen Blog hast du da übrigens! Grüße Marc
This was delicious! It reminded me of a cake I had in Triberg. Love the texture.
Happy you liked it! :)
It is really a typical bake from that area – it’s still one of my favorites :)
Cheers,
Marc
How do You make roll with cinnamon and sugar (like a croissant) see You in DW in Pachuca Hidalgo, México, congratulations.!!!..but can you write yours recipes in spanish,too, please!! Huges
Answer by e-mail please
Hi Claudia,
unfortunately, my Spanish is not that good. It would take me ages to translate my recipes in Spanish as well ;)
Cheers,
Marc
Marc, confectioners sugar is that icing sugar or castor sugar? I am writing from South Africa. Castor sugar here is as finer version of sugar and icing sugar is used for icing the cake. Thanks. Regards Inge
Hi. Confectioners’ sugar is powdered sugar or icing sugar.
Cheers, Marc