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.
Hi Gerlinde, my kind of cake indeed. Your German Kaffetrinken sure sounds like our Swedish fika to me. I hope to have a chance to enjoy a fika with you during your visit to Skåne. Let me know your schedule and I'll see what might work.
5/19/2022 10:58:09 pm
Ron, I will send you my Sweden itinerary and I would love to see you if possible. Thanks for the great tip for Copenhagen, I will go to the Trovehallerne , I am not familiar with it. Do you have any other tips?
diane marvin koenig
5/10/2022 07:30:52 am
That is a beautiful cake Gerlinde and I do miss Kafeekuchen, a nice time to gather with friends. Since raspberries seem to be in season Year round now I will look forward to making it sometime. I wish you a gute reise on your trip! Come back soon with new stories and recipes!
5/19/2022 11:06:28 pm
Let’s have Kaffe and Kuchen together when I return.
5/19/2022 11:03:39 pm
I enjoy a good piece of cake and most of the times I don’t feel guilty. I have been
5/11/2022 02:56:27 am
have a fabulous trip away!
5/19/2022 11:07:57 pm
So far so good, I had a good flight and now I am in Munich recovering from jet lag.
5/11/2022 07:57:08 am
What a wonderful trip you have planned! Have a terrific time. And while you're gone, we'll all be munching on this truly awesome looking raspberry torte, waiting for you to return and tell us your travel stories. :-) Anyway, this looks excellent -- thanks.
5/20/2022 05:36:03 am
Thanks John , I made it to Munich waiting for my girlfriend’s train to arrive.
5/11/2022 08:08:47 pm
I am getting ready to eat this right now and I feel so lucky! ♡♡♡
5/20/2022 05:36:50 am
Vicky, it was nice seeing you in Santa Cruz.
5/12/2022 05:10:11 am
What a pretty cake! And with all those raspberries and whipped cream, it sounds delicious.
5/20/2022 05:37:58 am
Thanks Frank , the cake was pretty good and got better the second day.
5/13/2022 12:16:36 pm
As my grandmother was German I always developped a strong interest into German culture and of course I love these massive cakes found in German cafés!
5/20/2022 05:39:06 am
German cakes can be so rich. I love French tarts.
5/18/2022 10:18:49 am
This looks absolutely beautiful, Gerlinde! I cannot wait to try it, and know that I will absolutely love it. Not only is it beautiful, I can only imagine how good it tastes. I hope you enjoy your wonderful trip, and I look forward to photos of your adventures. I’m especially excited that you might get to visit with Ron.
5/20/2022 05:41:55 am
Germans love their sweets in the afternoon. If it is hot like today in Munich they go for the beer.
5/20/2022 05:43:06 am
Thanks Liz , I made it to Munich and love it.
5/25/2022 12:21:50 pm
The cake sounds wonderful just as your trip does. You are in the perfect part of the world for enjoying a little cake each afternoon of your trip. Have fun!
5/28/2022 09:31:22 pm
Karen, my trip so far has been wonderful. I loved my week on lake Garda . I am now in Innsbruck before I go to my family farm.
6/24/2022 09:22:15 am
Sounds and loves divine, Gerlinde. I can see why this was a special treat for you growing up.
7/2/2022 08:59:18 am
It as a special treat when I grew up in Germany, there was a sugar yeast cake that I couldn't stop eating.
6/29/2022 08:19:51 pm
Oh my word Gerlinde your raspberry torte is just gorgeous. Light, light sweet and super creamy.
7/2/2022 09:00:08 am
Thanks Bobbie, its pretty good and all my friends liked it.
7/3/2022 07:22:54 pm
More cream would make the cake richer.I might try it the next time I bake it.
7/3/2022 07:27:03 pm
As I get older I often think of my childhood in Germany.
7/10/2022 09:49:29 am
7/10/2022 05:07:35 pm
My trip was amazing. Thank you for joining my little log community. I be glad to help you with finding German recipes.
Leave a Reply.
WELCOME TO SUNNY COVE CHEF
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.