Thermomix Kaesesahne
This Thermomix Kaesesahne is one of the fluffiest and classic German cakes that is so easy to prepare. The recipe teaches you the technique of genoise.
“The fluffiest sponge without any fat”
Kaesesahne. A classic German cake that is usually served during afternoon tea time or on special occasions. We usually had Kaesesahne, which means ‘cheese cream’ translated, when it was my auntie’s birthday. She is the queen of Kaeseahne and I have adapted her original recipe to the Thermi. Voila, may I present Thermomix Kaesesahne. This cake is made with a genoise sponge, which basically only contains eggs, sugar, flour and baking powder. The eggs are whisked for a long time to create a super airy mass. Then the flour is traditionally folded under by hand in a few movements to create a beautiful cake batter that is light and fluffy. With the Thermi, it is slightly easier and with the help of gentle heat, you can get any eggs to become super fluffy as a cloud.
The filling for the Thermomix Kaesesahne is made with cream and a form of cheese (doh, as the name suggests), which in this case is either quark or thick Greek style yogurt. It depends on what you can get in your local supermarket. Quark is better and is much closer to the original recipe but I found that, especially in the UK, it is not very common, so I usually opt for my favourite thick and creamy Greek style yogurt, which is super tasty as well.
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Thermomix Functions - Slicing with Thermomix Cutter |
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