BEST German Cake | Käsesahnetorte

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Käsesahnetorte
Original German Cake
Ingredients for the Sponge Cake:
4 eggs
1.5 Tea Cups of Sugar
1,5 Tea Cup Flour
1.5 Tea Cups Starch (I used cornstarch)
3 Tablespoons Hot Water
1 Teaspoon Baking Powder
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Ingredients for Cream:
2 Packs Cream (400 gr.) (Cream will be cold)
600 Gr. Labneh Cheese
1 Dessert Spoon Lemon Peel Grater
1 Teaspoon Lemon Juice
1 Tea Cup Powdered Sugar
1 Vanilla
4 Whipped Cream Powder (I used a cream hardener)
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PANDISPANIA MADE
Mix the egg and hot water at the highest speed of the mixer for 1 minute, add sugar gradually and continue to mix (for 3 minutes)
While you sift the flour, baking powder and starch in a separate bowl and slowly add it to the egg mixture, keep mixing at the lowest speed of the mixer. Do not mix for a long time this time so that the cream does not go out.
Pour it in a 26 cm oiled oven container and cook it in a preheated oven at 160 degrees for 25, 30 minutes without opening the oven door.
CREAM MADE
Make the liquid cream (please get cold) into foam at high speed with a mixer. (The cream is not cold and if you mix it at high speed, it will not keep cream)
In the other bowl, mix Labneh Cheese, Lemon peel and water, powdered sugar, vanilla and Whipped Cream powders and combine this mixture with the liquid cream by being gentle.
Spread the prepared cream on the sponge cake with a spoon, place the top of the sponge cake and add the powdered sugar.
(I used a cake circle in my sponge cake to make my cream smooth.) NOT👌
Wait at least 8 in the fridge on the stage. Now go ahead and eat with your fingers. Enjoy.
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26 Cm Clamp Mold
160 degrees preheated oven for 25, 30 minutes. cook in a controlled manner.
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