Raspberry Cake ( German ) Recipe

Name: Raspberry Cake ( German )
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For cake batter; 2 eggs; 2 tablespoons warm water; 6 tablespoons sugar (75 grams); 1 tablespoon vanilla sugar (sub with 1 t vanilla extract plus 1 tbs sugar); 1 pinch salt; 7 tablespoons all-purpose flour (50 grams); 6 tablespoons cornstarch (50 grams); For topping; 1 1/2 pints raspberries (400 grams); 3/4 cup whipping cream (0.2 liters); 2 teaspoons sugar; For jelly (or use raspberry jelly); 1/2 tablespoon gelatin; 1 cup water (0.24 liters); 2 tablespoons sugar; 1 teaspoon red food coloring

Servings: persons

For cake batter
2 eggs
2 tablespoons warm water
6 tablespoons sugar (75 grams)
1 tablespoon vanilla sugar (sub with 1 t vanilla extract plus 1 tbs sugar)
1 pinch salt
7 tablespoons all-purpose flour (50 grams)
6 tablespoons cornstarch (50 grams)
For topping
1 1/2 pints raspberries (400 grams)
3/4 cup whipping cream (0.2 liters)
2 teaspoons sugar
For jelly (or use raspberry jelly)
1/2 tablespoon gelatin
1 cup water (0.24 liters)
2 tablespoons sugar
1 teaspoon red food coloring

1
NOTE: The jelly topping is optional, and many people don't like it because it is rather flavorless. It helps to fix the berries in place and keep them fresh longer. You can leave it completely or use a store-bought raspberry jelly, heated until liquid and pour this over fruit.
2
Grease round 11 in (28 cm) form and dust with flour or fine dry breadcrumbs.
3
Preheat oven to 350u00b0F (180 C).
4
Separate eggs. Beat egg whites with salt until stiff but not dry. Set aside.
5
In a large bowl beat egg yolks with water until foamy and light in color. Gradually add sugar and vanilla. Beat until sugar is dissolved and batter is increased in volume.
6
Mix flour and cornstarch, sift over egg yolks. Give egg whites on flour.
7
With a rubber spatula carefully fold egg whites and flour into egg yolks just until blended.
8
Pour batter in form and bake in the lower third of the oven for 18-22 minutes until golden yellow. Let rest in the turned-off oven for another 15 minutes.
9
Remove cake from form and let cool completely. You can prepare ahead until this step and keep well wrapped cake for a day or freeze.
10
For jelly (optional, see note on top), soak gelatin in 2 Tbs cold water for 10 minutes. Heat over low heat until liquid. Add 2 Tbs sugar and rest of water and heat, stirring, until sugar is dissolved. Remove from heat and cool until it is just pourable (20-30 minutes).
11
For topping, whip the cream with 1 Tbs sugar until stiff*(for stabilizing cream, see note at the bottom). Put 1/4 of cream aside for decoration and spread rest evenly on cake.
12
Arrange raspberries on top of cream. Pour jelly over fruit. Let jelly set for 30 minutes. Garnish cake with leftover whipped cream.
13
Serve immediately, cut into 12 wedges.
14
NOTE: If you can't serve it right away stabilize cream before assembling the cake:
15
Soak 1 teaspoon gelatin 10 minutes in 2 Tbs cold water. Heat until just dissolved. Let cool until barely warm. Stir in about 1/4 cup whipped cream. Fold this quickly but carefully into the rest of the cream (volume will deflate somewhat).

543

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 17 ingredients. The key ingredients include: For cake batter, 2 eggs, 2 tablespoons warm water, 6 tablespoons sugar (75 grams), and more.

Yes, Raspberry Cake ( German ) 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 Cake ( German )

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions