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Jensen Cake (Jensen Torte)

Jensen Cake

This recipe was donated by Andreas Schmidt, a German graduate student and notorious baker who kept surprising us with the most delicious cakes and cookies during his time in the lab, 2013 - 14.

You will need:

  • 4 eggs
  • 150g margarine and a little bit extra to grease your pans
  • less than 300g sugar
  • 150g flour
  • Baking powder
  • Sliced almonds
  • Heavy cream, 16 fl oz (more than 400 ml)
  • Cream stabilizer (e.g. Dr Oetker Whip it)
  • About 300g frozen fruits, usually raspberries
  • Confectioner's sugar

Flan base:

  • 4 egg yolks
  • 150g margarine (a little bit less than 1/4 + 1/8 of the regular margarine boxes containing 425g)
  • 125g sugar
    -> mix well
  • 4 tablespoon non-chilled water
    -> mix well
  • 150g flour 1 teaspoon + baking powder
    -> maybe sift and then mix slowly to the rest

Divide the batter into two spring form pans (same size, greased). If you only have one then bake one after each other

Beaten egg whites:
4 egg whites + 200g sugar -> beat until you have a nice foam (I don't know which way is better, beating egg white and sugar together or first beat egg white and then add the sugar while beating).

Put the beaten egg white evenly on top of the batter of the 2 spring form pans (so that you won't see the batter any more). Now sprinkle the sliced almonds on top and bake them together for 15 - 20 minutes at about 350° F (ca 175 °C). The beaten egg white will get slightly brownish at the rim and will form a nice crust that might collapse again when cooling down. Let the flan base cool down and prepare the whipped cream.

Whipped cream:
16 fl oz heavy cream (or whipped cream) + 2 tablespoons sugar -> beat a little bit, then add Dr Oetker's Whip It or other stabilizer (please check the ratio of heavy cream to Dr Oetker's Whip It because different packets hold different amounts). Beat until it gets firm and keeps its shape.

Separate the flan base from the pan. Set the best preserved one aside and use the other one. Spread evenly half of the whipped cream on it (you can do this in the ring of the spring form pan). Then put the frozen fruits on top and add the rest of the whipped cream so that all the fruits are covered. Now you have to put the second layer of the flan base on top. Put the cake into a container and in the fridge over night (so the berries can defrost). Before serving, sift some confectioner's sugar over the top.

Tip:
I usually bake with baking foil. I think the cake can be more easily removed and you won't scratch your pans.