Enjoy the fresh, vibrant flavors of summer with this Light and Airy Berry Cheesecake Torte. This dessert features layers of fluffy sponge cake filled with a luscious berry and cream cheese filling. The mixture of fresh berries provides a burst of natural sweetness, while the creamy quark, mascarpone, and sour cream blend offers a smooth texture that contrasts beautifully with the light sponge.
Why You’ll Love This Recipe: This torte is delightfully refreshing and not overly sweet, making it an ideal treat for warm weather. The combination of berries adds a tangy kick that enhances the creamy filling, while the sponge cake layers keep it light and fluffy. It’s a visually appealing dessert that’s perfect for any summer gathering or special occasion.
Perfect Occasion: This berry cheesecake torte is perfect for any summer party, barbecue, or family gathering. It’s also a fantastic choice for celebrations like birthdays or anniversaries during the warmer months. Serve it as a sophisticated dessert at your next outdoor event and it’s sure to be a hit.
Decoration Tips: For a stunning presentation, garnish the torte with fresh berries on top before serving. A light dusting of powdered sugar over the berries will add a touch of elegance. You can also create a decorative border with whipped cream piped around the edges for a more finished look.
Ingredients:
- For the sponge:
- 4 eggs
- 150g sugar
- 1 packet vanilla sugar
- 60g flour
- 60g cornstarch
- 1 tsp baking powder
- For the berry filling:
- 10 sheets gelatin
- 450g mixed berries (blackberries, raspberries, strawberries, blueberries)
- 230g sugar
- 2 packets vanilla sugar
- 500g low-fat quark
- 250g mascarpone
- 200g sour cream
- 400g cream
- Additional:
- Powdered sugar for dusting
Instructions:
- Preheat the oven to 160°C fan (180°C conventional).
- Separate the eggs. Whip the egg whites with sugar and vanilla sugar until stiff. Gently fold in the egg yolks.
- Mix flour, cornstarch, and baking powder, sift over the egg mixture, and fold in gently. Line the bottom of a 26-28 cm springform pan with parchment paper and pour in the batter.
- Bake for 25-30 minutes, then remove from the pan and cut horizontally to make two layers.
- For the filling, soak the gelatin in cold water. Puree the berries and briefly bring to a boil with sugar and vanilla sugar. Remove from heat, stir in squeezed gelatin until dissolved.
- Mix quark, mascarpone, and sour cream until smooth. Stir a small amount into the berry mixture, then combine everything. Chill for about 20 minutes.
- Whip the cream to stiff peaks and fold into the berry mixture. Fill the bottom cake layer in the springform with the mixture, top with the second layer. Refrigerate for at least 6 hours or overnight.
- Dust with powdered sugar before serving.
Enjoy this exquisite Light and Airy Berry Cheesecake Torte, a perfect blend of freshness and creamy delight, ideal for your summer dessert table!
