In the 1950s, as a child in Germany, I lived in a small village. Having a torte served in the afternoon was a special treat. My godmother was a gifted baker and made the most beautiful rich tortes. They were filled with buttercream, custard and cream, often in the same cake. After the farm work was done, cakes were baked on Saturday for special occasions and served in the afternoon to what we call in Germany Kaffetrinken, similar to teatime in England. There were often 3-4 different cakes and you had to try them all. These days, I feel guilty when I have even one small piece.
This raspberry cake is lighter with lots of raspberries in it. I think my aunt would have liked this cake, but probably would have told me to add some custard or more cream to it. The original recipe comes from Dr. Oetker’s website. I changed it a bit by adding more raspberries and less cream. I decorated one for Valentine’s Day, but any other decoration would be fine. A pastry ring would be helpful when assembling the cake. Another time I used strawberries instead of raspberries but I prefer raspberries for this cake
I am leaving for Europe in a few weeks on an adventurous trip. I am flying to Munich to meet my German girlfriend. From Munich we will take the train to Lake Garda, Italy, where we will spend a week with my niece’s family and her in-laws.
I am so excited because I get to see and play my with my great niece. After the week is over my girlfriend and I will take the train to Innsbruck where we will stay for 3 days. Then we will take a long train ride to my village. I will stay in my nephew’s tiny house Airbnb since my brother gave his upstairs apartment to three Ukrainian women from Kharkiv. They need it more than I do. After 10 days I will go on to Copenhagen where I will meet my cooking group to spend a week in Sweden. All in all I will visit five countries, cross your fingers and hope that all works out. I certainly do.
The cake is thin, but when the filling is added, it turns out fine. Cutting the cake horizontally in half takes a little skill and a large knife. There are tutorials on how to do it with toothpicks and string, but I just did it and it wasn’t difficult. For the cream mixture, I ordered a package of powdered gelatin (with two pouches in it) from Amazon. It is called gelatine fix from Dr. Oetker. I baked the cake a day before I assembled the torte. The torte will last in the fridge for a few days. A cake ring is helpful but not necessary when assembling the torte.
My next door neighbor and German friend Susanne really liked it. She knows about cakes, or tortes, as we call them in Germany.
The cake makes 12 large pieces or more smaller pieces
4.4 ounces ( 125g) soft unsalted butter
4.4 ounces (125g) sugar
1 tsp. vanilla extract
A pinch of salt
3 eggs at room temperature
6 ounces ( 170g) all purpose flour
2 tsp. baking powder
The cream mixture
1 pint ( 470ml) heavy cream
12 ounces (340g) frozen raspberries
10 -12 ounces fresh raspberries
½ (75g) cup sugar
2 packages gelatine fix from Dr. Oetker
2 TBS lemon juice
1 tsp. vanilla extract
a pinch of salt
Preheat oven to 350˙ degree Fahrenheit
Grease a 10-inch cake pan with a removable bottom, and cover the bottom with parchment paper. Then butter the parchment paper.
Sift together the flour, salt, and baking powder.
Cream the butter in a mixer. Slowly add the sugar and continue mixing the batter until the batter is creamy. This will take several minutes.
Add the vanilla extract and then each egg separately, mixing it for a minute before adding another egg. You want a creamy mixture that almost doubles in volume.
Gradually add the flour mixture until barely mixed.
Add the batter to the prepared cake pan and smooth the surface of the dough. Bake in the middle of the oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Run a knife around the inside of the cake pan and carefully loosen the ring around the cake pan and remove it.
Turn the cake onto a rack and remove the parchment paper and flip the cake upside down.
For the raspberry sauce, puree the defrosted raspberries in a mixer with the sugar, lemon juice and vanilla extract. Press through a sieve to remove the seeds. Chill it in a jar. This can be made a day ahead.
In a chilled bowl, beat the heavy cream, slowly pouring in the the packages of gelatine fix. When the cream mixture is very thick, mix 1 cup of the raspberry sauce.
Assembling the torte
Cut the cake in half horizontally with a segregated knife
Put the bottom half in the cake ring.
Cover the cake bottom with about ⅓ or more of the cream mixture.
Drizzle with the raspberry sauce.
Put raspberries in a circle on the filling.
Add the top part of the cake.
Cover the top part with the whipped cream mixture.
Take the cake ring off and and put the rest of the whipped cream mixture onto the sides the sides of the cake.
Decorate the top of the cake anyway you like with the fresh raspberries and some of the sauce. Refrigerate three hours before serving . The cake keeps a couple of days in the fridge.
Recipe by Dr.Oetker test kitchen
Adapted and translated by the Sunnycovechef.com
Here are some more of my desserts made with fruit. Click on the photo for the recipe.
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Thank you for visiting my blog. My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.