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Chocolate and Almond Cream Cake - German Schokosahnetorte


Chocolate and Almond Cream Cake

A chocolate chip and almond cake base, filled with apricot marmalade and frosted with whipped cream.


Sahnetorten, or German cream-filled cakes are a real bakery specialty item. Here is a simple cream torte you can make at home. Filled with apricot jam and frosted in whipped cream, it's not as heavy as a butter cream torte. The grated chocolate gives it a tweedy appearance.

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Makes 12 pieces

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes


  • Cake base
  • 7 T. softened butter, 95 grams
  • 1/2 c. sugar, 100 grams
  • 1 T. vanilla sugar or 1 tsp. vanilla extract
  • 4 eggs
  • 1 c. ground almonds, 70 grams
  • 4 oz. semi sweet chocolate, grated, 100 grams
  • 1/2 c. flour, 50 grams
  • 1/3 c. cornstarch, 50 grams
  • 2 tsp. double-acting baking powder
  • Filling and decorations
  • 1/4 c. almond liqueur (optional)
  • 1 c. apricot marmalade or jam
  • 3 c. whipping cream
  • 2 tsp. gelatin
  • 1/2 - 2/3 c. powdered sugar
  • 1/2 tsp. almond extract (optional)


Bake the cake:

1. Grease and flour a 9 inch springform pan or two 9 inch layer cake pans. Cut waxed paper to fit and line the bottoms of the pans. Preheat oven to 350 degrees F.

2. Cream the butter with the sugar and vanilla sugar. Add the eggs, one at a time, beating well after each addition. Add the ground almonds and grated chocolate and mix into the batter. Sift together the flour, cornstarch and baking powder and fold the dry ingredients into the wet.

3. Pour the batter into the prepared pan and bake for 30 minutes or until done. The top will feel springy and the sides will just start pulling away from the pan. Remove from oven and let cool completely.

Decorate the cake:

4. Split cake in 2 pieces as follows: Carefully cut around the circumference of the cake with a sharp knife, about 1/2 inch deep. Take a long piece of thread, line it up with the cut and pull or saw it through the cake, dividing it in half horizontally. Place top half on a piece of waxed paper. Place the bottom half on a cake plate with 4-5 short pieces of waxed paper under it and sticking out. These are to be pulled out before serving so you have a clean cake plate.

5. If you wish, brush the almond liqueur over the base of the cake. Warm the apricot marmalade in the microwave, stirring every 20 seconds until the marmalade is runny. Spoon the marmalade over the cake and spread it evenly to the edges. Place the top cake layer on top of the marmalade.

6. Sprinkle the gelatin over 1/4 c. water and let it sit for about 5 minutes. Warm the mixture on the stove top or in the microwave (10 second intervals) and stir until gelatin is dissolved. Do not boil, or the gelatin will not set up. Let the gelatin cool a little.

7. Beat 3 cups of whipping cream (over 30% butterfat) with the powdered sugar (use enough sugar for your taste buds. Germans don't make it as sweet as we Americans do) until soft peaks form. With the mixer running, pour the gelatin in a stream into the whipping cream. Finish beating until stiff. Add almond flavoring, if desired.

8. Spread the sides of the cake with a thin layer of whipped cream (crumb catcher layer) then spread the top with ample whipped cream. Smooth out sides with more whipped cream.

9. Spoon the rest of the whipped cream into a decorating bag and pipe rosettes around the edge and in a fun pattern on the top. Remove the final wax paper strips and pipe rosettes around the base, if you still have cream left.

10. Place cake in refrigerator until ready to serve. Cut with a cake server. Wipe off between cuts.


  • Many modern German recipes call for "Whip It", "Sahnesteif" or other whipped cream stabilizer. You may use them according to package directions instead of the gelatin.
  • You may choose to use no whipping cream stabilizer if the cake is going to be consumed in less than a few hours. Just whip the cream very stiff.
  • Instead of almond liqueur, you may use sugar water or omit the step. It helps keep the cake moist but is not imperative.
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