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    Home » German Recipes

    Himbeerkuchen: Layered German Raspberry Cake

    Published: Aug 13, 2018 · Modified: Apr 26, 2022 by dirndlkitchen · This post may contain affiliate links · 2 Comments

    German Raspberry Cake Recipe with Double Cream Filling

    This Is A Sponsored Post That Contains Affiliate Links

    I have been cravings sweets (and especially ice cream) like crazy being pregnant in this hot weather! With less than three weeks to go until our little babe gets here, I am trying to enjoy as much "me time" I have left before her big arrival even though I am still very busy with work! So these days some of the only me time I get is when I get to refuel with a piece of delicious cake like this German raspberry cake or Himbeerkuchen. It's sweet and tart, creamy and addictive! An easy sponge cake is layered with a sour cream and whipped cream filling, and finally finished off with a delicious, vanilla-y raspberry topping.

    Spiked Raspberry Lemonade Pairing

    Summertime screams lemonade and why stop at just lemonade? Spike it with some Schladerer Himbeer raspberry fruit brandy before serving this to the adults at your next get-together.

    Spiked Raspberry Lemonade using Schladerer

    Reserve some of your raspberry puree before combining it with the gelatin to add into the lemonade for flavor and color, then add one to two shots of Schladerer Himbeer. Cheers! To find out about availability of Schladerer Himbeer in your area, complete this contact form.

    Hühnerfrikassee: A Warming Feel-Good-Meal

    Today's raspberry cake is one to die for! But if you're in the mood for something savory, this next recipe is comforting, delicious and packed with flavorful chicken and veggies. Make sure you don't miss it when it hits the blog by subscribing to receive weekly emails with new recipes!   Guten Appetit!


    Recipe for German Raspberry Cake

    Ingredients for Spongecake:

    • 3 eggs
    • 1 ¼ c (150 g) all-purpose flour
    • ¾ c (150 g) sugar
    • ½ teaspoon baking powder
    • 1 teaspoon pure vanilla extract
    • 1 teaspoon oil
    • 3 tablespoon water, warm

    For the topping: 

    • 3.5 oz (100 g) sour cream
    • 7 oz (200 g) heavy whipping cream
    • 2 tablespoon powdered sugar
    • 18 oz (500 g) frozen raspberries
    • 8 tablespoon sugar
    • 2 teaspoon pure vanilla extract
    • 1 sachet of powdered gelatin
    • For garnish: fresh raspberries and fresh mint

    Method:

    1. Preheat oven to 375 degrees Fahreneheit. Prep a spring form with nonstick cooking spray or a thin layer of butter and flour, cover the bottom in parchment paper.
    2. For the sponge cake, combine eggs, sugar, water and vanilla and beat on high for 7 to 10 minutes until you end up with an airy creme mixture.
    3. Sift together flour and baking powder, then gradually fold into the creme. Pour the batter into the spring form, spread out evenly using a spatula and bake for 20 minutes. Allow to cool completely.
    4. For the raspberry topping, combine 2 cups of water, sugar, vanilla and the raspberries in a pot and bring to a boil, pour into a bowl, then whisk in the dissolved gelatin and transfer to the fridge to cool.
    5. For the creamy filling, whip heavy cream and powdered sugar and vanilla until stiff, then fold in the sour cream. Either divide the sponge cake in half to create two layers (it depends on how thick it is and what size spring form you used) or leave it as one.
    6. Spread on the cream mixture onto the bottom or single layer. Then top with the raspberry topping. If you don't want the raspberry filling to soak through the top layer of the cake, make sure to divide the cream filling into two and spread on both layers before pouring the raspberry topping onto the second layer. If you're working with just one layer of cake, things are simple: layer cake, then cream filling, then raspberry topping.
    7. Transfer to the fridge for at least 3 hours to allow to set up. Garnish with fresh raspberries and fresh mint.

    More German Summer Cake Recipes:

    • Erdbeerboden - A German fruit tart with homemade pudding and lots of strawberries
    • Piña Colada Cupcakes - Like a beach vacation in a cake
    • Frozen Strawberry Cheesecake - No baking required for this delicious frozen cake

    Sponsored Content and Affiliate Links Disclosure

    I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.

    More German Recipes

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    • The BEST Fried Chicken Wings (Flieten)
    • Raclette in Summer
    • The BEST Schnitzel with Mushroom Sauce (Jägerschnitzel)

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    Sophie Sadler dirndl kitchen headshot

    Hallo, I'm Sophie!

    I am so happy that you are here at my German food and recipe blog named dirndl kitchen! Let's cook and bake authentic German recipes to help us feel closer to Germany!

    I moved from Germany to the United States in 2009 and soon started to terribly miss the German food (okay, my family, too)! I still miss a nice weekend brunch with crusty Brötchen (rolls) and Teilchen (pastries), Döner Kebab and German cake and coffee time at 15 o'clock! So I decided to educate my fellow Germany-missing friends by writing about German food and traditions. I do so in a fun way with easy-to-follow recipes! I hope you stay a while and bookmark some recipes, so we can cook and bake together.

    Mit viel Liebe (with much love)

    More about me →

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