Classic St. Louis Gooey Butter Cake vs German Cheesecake (Käsekuchen)

Both cakes rely on butter, eggs, milk and sugar, but put them to very different work. The Gooey Butter Cake presses a base of flour, sugar, melted butter and egg into the pan, then pours over a very sweet topping of cream cheese, powdered sugar, vanilla and more melted butter, baked until the edges turn golden while the center stays slightly gooey. The Käsekuchen works cold, diced butter and an egg yolk into a chilled dough, then fills it with quark, vanilla and lemon zest thickened with cornstarch and milk. Cooled slowly and served chilled, it is lighter and lemon-scented.