Himbeerkuchen: Layered German Raspberry Cake

German Raspberry Cake Recipe with Double Cream Filling

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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.

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:

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.