I was searching in the world wide web for a recipe for a “Käse-Sahne-Torte”. This is a torte made with curd and cream and it is normally prepared with gelatine. I normally avoid gelatine, but I couldn’t find a recipe for this childhood favourite without gelatine. But it couldn’t be so hard to develop a recipe, I’m used to convert recipes for torte from gelatine to agar.
When working with agar, you have to keep some points in mind: Agar needs to boil before it can gelatinize and you should never ever cool down a liquid containing agar to fast. Agar will start to already around 30°C, which is about 10°C higher then gelatine. And so one of the main tricks in this recipe is the fact that I use curd, which has room temperature, and that I stir it very slowly in the milk in which I boiled the agar.
To add a fresh touch to the Torte I put a layer of red fruit jelly on top of it, which goes nicely with the warm summer weather. A delicious treat for sunday afternoons with the familiy