German Cream Cake

Introduction

German Cream Cake, also known as Cremeschnitte in some regions, is a beloved European dessert that combines airy sponge cake with luscious pastry cream and a touch of whipped cream or custard filling. Unlike the well-known German Chocolate Cake (which is actually American), this authentic cream cake comes from the heart of traditional German baking. It’s elegant, light, and has a melt-in-your-mouth texture that makes it perfect for birthdays, holidays, or any occasion where you want a show-stopping dessert.

Ingredients

For the Sponge Cake:

• 1 cup (120g) all-purpose flour
• 1 cup (200g) granulated sugar
• 5 large eggs, room temperature
• 1 tsp vanilla extract
• ½ tsp baking powder
• Pinch of salt

For the Pastry Cream Filling:

• 2 cups (500ml) whole milk
• ½ cup (100g) sugar
• 4 large egg yolks
• ¼ cup (30g) cornstarch
• 1 tsp vanilla extract or vanilla bean paste
• 2 tbsp unsalted butter

For the Whipped Cream Layer:

• 1 ½ cups (360ml) heavy cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract

For the Topping:

• Powdered sugar (for dusting) OR shaved chocolate
• Optional: fresh berries for garnish

Instructions

Step 1: Make the Sponge Cake

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
2. Separate eggs. Beat egg whites with a pinch of salt until stiff peaks form.
3. In another bowl, whisk egg yolks with sugar until pale and creamy. Add vanilla.
4. Gently fold the flour and baking powder into the yolk mixture.
5. Fold in the beaten egg whites carefully so you don’t deflate the batter.
6. Pour into pans and bake for 20–25 minutes, until golden and springy. Cool completely.

Step 2: Make the Pastry Cream

1. Heat milk in a saucepan until warm (not boiling).
2. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
3. Slowly pour warm milk into egg mixture while whisking constantly.
4. Return to saucepan, cook over medium heat until thickened.
5. Remove from heat, stir in butter and vanilla. Cover with plastic wrap (touching the surface to prevent a skin forming). Chill.

Step 3: Whip the Cream

1. Beat heavy cream, sugar, and vanilla until stiff peaks form. Keep chilled.

Step 4: Assemble the Cake

1. Slice cooled sponge layers in half (making 4 thin layers).
2. Place one layer on a serving plate. Spread pastry cream evenly.
3. Add second cake layer, spread whipped cream.
4. Repeat with pastry cream and whipped cream, finishing with cake on top.
5. Chill cake for at least 2–3 hours before serving.

Step 5: Finish & Decorate

• Dust generously with powdered sugar or top with shaved chocolate.
• Optionally decorate with fresh berries or fruit slices.

Methods

• Traditional German Method: Uses a lighter sponge and thick pastry cream.
• Shortcut Method: Use store-bought sponge or puff pastry if in a rush.
• Variation: Add a fruit layer (cherries, raspberries, or peaches) between cream layers for a refreshing twist.

History

The German Cream Cake (Cremeschnitte) has roots in Austrian and Bavarian baking traditions, where delicate cream-filled cakes became popular in the 19th century. They were often served in European coffee houses alongside espresso. Today, every region in Germany has its own version—sometimes with puff pastry, sometimes sponge cake, but always with plenty of cream!

Benefits

• High in protein (from eggs and milk).
• Calcium-rich (great for bone health).
• Mood-boosting dessert thanks to its creamy, indulgent nature.
• Perfect for celebrations, gatherings, and holidays.

Nutrition (per slice, approx. 1/12 of cake)

• Calories: ~320
• Protein: 6g
• Carbohydrates: 40g
• Fat: 15g
• Fiber: 1g
• Calcium: 12% DV

Lovers of This Cake

• Cream lovers who enjoy rich, silky textures.
• Fans of European pastries like Napoleons and Mille-feuille.
• Anyone who loves coffee and cake pairings.

Conclusion

The German Cream Cake is not just a dessert—it’s an experience of elegance, tradition, and indulgence. Its soft sponge layers hug the velvety pastry cream, balanced with whipped cream’s lightness, making it one of Germany’s most beloved confections. Once you master it, you’ll have a bakery-style showpiece right at home.