I am trying to remake my grandmother's favorite mandarin German kasesahnetorte for my birthday.
From what I gather people use whipping cream and buttermilk, or they boil milk and use butter cream, or put it in a glass bowl in the oven then let rest.
I'm in desperate need to hear personal stories on how others have done it homemade. Is it like creme fraiche? How many days do I have to let it set?
Thank you for any help or guidance!
bon appetit
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