Easy German Raspberry Cake (Himbeertorte)

Method15 steps

1. 1

   Step 1: Preheat the oven to 390°F /200°C. Line the base of a 9-inch /23 cm springform pan with parchment and clip on the unlined ring.

2. 2

   Step 2: Separate the 3 eggs, reserving all 3 yolks in a small bowl and putting all 3 whites in a large bowl. Add the pinch of salt to the whites and beat until almost stiff.

   Uses 3 eggs (size US large) · 1 pinch salt

3. 3

   Step 3: Add about ¾ of the 70 g sponge sugar, about 52½ g, to the whites and continue beating until stiff.

   Uses three partly beaten egg whites · about ¾ of the 70 g sponge sugar (about 52½ g)

4. 4

   Step 4: Beat the 3 reserved yolks with the remaining ¼ of the same 70 g sponge sugar, about 17½ g, until creamy.

   Uses three reserved egg yolks · remaining ¼ of the 70 g sponge sugar (about 17½ g)

5. 5

   Step 5: Mix the 50 g flour, 20 g cornstarch and 1 g baking powder. Gently fold them into the sweetened whites together with the yolk mixture, stopping when no dry spots or white streaks remain.

   Uses stiff sweetened egg whites · creamy yolk-sugar mixture · 50 grams all-purpose flour · 20 grams cornstarch · 1 grams baking powder (1 Messerspitze)

6. 6

   Step 6: Spread the sponge batter over the prepared pan base. Bake for about 10 minutes until golden and cooked through. Cover with a clean kitchen towel and cool completely, about 1 hour. Make the fillings while it cools.

   Bake Sponge Base · 10 minUses folded sponge batter

7. 7

   Step 7: Combine the 500 g frozen raspberries, separate 100 g berry sugar and 2 tsp vanilla in a small saucepan. Heat over medium until boiling, boil for 1 minute, then remove from the heat.

   Boil raspberry mixture · 1 minUses 500 grams frozen raspberries · 100 grams granulated sugar · 2 teaspoons pure vanilla extract

8. 8

   Step 8: Mix the 7 g berry gelatin powder with the ¼ cup cold bloom water and allow it to hydrate according to its package instructions. Whisk in about ¼ cup of the hot raspberry mixture until smooth and the gelatin dissolves, then stir this mixture into the remaining warm raspberries off the heat.

   Uses hot cooked raspberry mixture · 7 g food-grade gelatin powder for raspberry topping · ¼ cup cold water for raspberry gelatin

9. 9

   Step 9: Transfer the topping to a bowl and cool for 30 minutes, then refrigerate for another 30 minutes. Before topping the cake, it must be room temperature or slightly cooler and still pourable. Prepare the cream filling while it cools.

   Cool topping: 30 minutes then 30 minutes chilled · 60 minUses raspberry-gelatin topping

10. 10

    Step 10: Whip the 200 ml heavy cream with the 60 g powdered sugar until stiff peaks form.

    Uses 200 milliliters heavy whipping cream · 60 grams powdered sugar

11. 11

    Step 11: Mix the separate 4 g cream gelatin with its 2 tbsp cold water and allow it to hydrate according to its package instructions. Heat a few tablespoons from the same 100 g sour cream until just boiling, then remove from the heat and whisk into the hydrated gelatin until smooth and dissolved. Whisk in the remaining cold sour cream, then gently fold the combined sour-cream mixture into the prepared whipped cream.

    Uses sweetened whipped cream · 100 g sour cream · 4 g food-grade beef gelatin powder for cream filling · 2 tbsp cold water for cream gelatin

12. 12

    Step 12: Once the sponge is fully cool, loosen it from the pan ring, remove the parchment and place on a platter that fits in the refrigerator. Secure a close-fitting cake ring or the springform ring around the sponge to contain the filling.

    Uses completely cooled sponge base

13. 13

    Step 13: Spread the prepared cream filling over the sponge. Wipe the ring edge clean with a damp paper towel and refrigerate while checking that the raspberry topping has cooled enough to pour over it.

    Uses cooled sponge base inside cake ring · gelatin-stabilized sour-cream filling

14. 14

    Step 14: Gently ladle the cooled raspberry topping over the cream layer. Refrigerate for at least 3 hours, until fully set. If chilling longer, cover to prevent the surface drying out.

    Set Raspberry Cake · 180 minUses chilled cream-filled sponge · cooled pourable raspberry topping

15. 15

    Step 15: Run a clean straight-edged knife around the cake and remove the ring once the layers have set. Garnish with optional ready hazelnut crunch and fresh raspberries. Cut into 12 slices and serve cold; keep leftovers refrigerated.

    Uses fully set chilled raspberry cake · Ready hazelnut crunch topping for garnish, optional · Fresh raspberries for garnish, optional