Preparation of the Recipe Tyrolean Käse Sahne Torte

• For the cake base, whip the eggs with sugar for at least 5 minutes to create a soft and airy mixture.

  Then add the sifted dry ingredients, which are baking powder, flour, and cornstarch.

  Finally, add the vanilla extract, always mixing everything well.

• Line the mold with parchment paper, pour in the base mixture, and bake the Käse Sahne torte at 350°F for about 30/35 minutes or according to your oven’s characteristics.

  Once cooked, let it cool and then cut it in half with a sharp knife.

• For the ricotta cream, first soak the gelatin in cold water to rehydrate it.

  In a small pot, place the egg yolks with sugar, milk, and lemon zest.

  Cook over very low heat, constantly stirring the mixture, and turn off the heat as it begins to thicken.

• Remove the citrus zest and add the well-squeezed gelatin, and with the help of a whisk, dissolve it perfectly.

• To the previously made cream, add the ricotta and 1 tablespoon of lemon juice, mixing everything with electric beaters.

  Now add the mixture with the gelatin and blend everything, still using electric beaters.

• Now pour the whipped fresh cream, gently combining it with the rest of the filling using a soft spatula.

  Then… go ahead and fill and finish the cake!

• Using a pastry ring to hold the cake in place while filling, place the first cake layer and pour the ricotta cream over it, leveling it.

  Now place the second cake layer on top and put Käse Sahne Torte in the refrigerator for at least 12 hours.

• Before serving, remove the ring (using a small knife if necessary), place the cake on a serving platter, and dust it with powdered sugar!

  Delicate and exquisite…

  Enjoy this delicate and delicious dessert!

  Annalisa

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