Raspberry Birthday Torte Recipe

Name: Raspberry Birthday Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 None eggs, separated; 3/4 cup granulated sugar; 1 cup all purpose flour; 1 tsp baking powder; 10.5 oz frozen raspberries, thawed; 2 cups whole milk plain yogurt; 1 tsp vanilla extract; 8 sheets gelatin, soaked in cold water; 3/4 cup heavy whipping cream, whipped; 9 oz marzipan; 1/3 cup + 2 tsp powdered sugar; None None green, red and blue food coloring; None None 10 birthday candles

Servings: persons

3 None eggs, separated
3/4 cup granulated sugar
1 cup all purpose flour
1 tsp baking powder
10.5 oz frozen raspberries, thawed
2 cups whole milk plain yogurt
1 tsp vanilla extract
8 sheets gelatin, soaked in cold water
3/4 cup heavy whipping cream, whipped
9 oz marzipan
1/3 cup + 2 tsp powdered sugar
None None green, red and blue food coloring
None None 10 birthday candles

1
Preheat the oven to 400u00b0F. Line the bottom of a 9 1/2 inch springform pan with parchment paper. Beat the egg whites to stiff peaks, gradually adding 1/2 cup sugar and a pinch of salt. Beat in the egg yolks one at a time. Sift in the flour and baking powder and fold in. Pour into the springform pan and smooth out. Bake for 15 mins, until a toothpick comes out clean. Allow to cool.
2
Invert and remove cake from the pan and peel off the parchment paper. Cut in half horizontally by inserting a long knife into the middle and rotating the cake around it. Place the bottom half of the cake on a cake plate and set a cake ring around it.
3
Puree the raspberries in a blender and strain through a mesh strainer. Mix strained raspberry puree with the yogurt, vanilla extract and 1/3 cup plus 1 1/4 tsp sugar. Squeeze out the gelatin and dissolve in a saucepan set over a low heat. Stir 3 tbsp of the raspberry mixture into the gelatin, then stir all back into the remaining raspberry mixture. Fold in the whipped cream. Spread one-third over the bottom half of the cake, then press the second cake half lightly on top. Spread over the remaining raspberry cream. Chill for 3 hours.
4
Knead the marzipan and powdered sugar together. Color three-quarters with green food coloring. Color the remainder with red and blue food colouring to make it purple.
5
On a work surface dusted with powdered sugar, roll out the green marzipan to 1/8 inch thick. Cut into 2 inch wide strips and drape over the cake in the form of a bow.
6
On a work surface dusted with powdered sugar, roll out the purple marzipan to 1/4 inch thick. Cut out 1 inch diameter flowers with a pastry cutter. Cut a hole in the center of each the same diameter as the candles. Arrange around the edge of the cake and top with the candles.

634

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 None eggs, separated, 3/4 cup granulated sugar, 1 cup all purpose flour, 1 tsp baking powder, and more.

Yes, Raspberry Birthday Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry Birthday Torte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions