Himbeerkuchen Layered German Raspberry Cake Recipe

I absolutely adore this recipe because it combines the nostalgic charm of a classic cake with the fresh, vibrant flavors of raspberries, making each bite a delightful experience. Plus, there’s something so satisfying about whipping up homemade raspberry cream that feels like a mini triumph in my kitchen!

My version of the classic Himbeerkuchen, a layered German raspberry cake, is a labor of love. With a base of 200g flour and 100g butter, the dessert is built upon 200g fresh raspberries and 3 tbsp of raspberry jam.

A hint of lemon juice balances the sweetness of the cake, which is mostly from the 200ml of heavy cream that provides such a luxurious texture. It’s a cake that I enjoy dusting with powdered sugar right before I serve it.

Ingredients

Here is a rephrased version:

All-purpose flour: Supplies the cellular framework and starch.

Butter (unsalted): Enriches and flavors with healthy fats.

Sugar in granulated form: Sweetens and enhances the texture of the cake.

Eggs serve as a binding agent between ingredients and provide a source of protein.

Ripe raspberries: Offer natural sweetness and a wealth of vitamins.

Raspberry preserves: Concentrated raspberry flavor with sweetness.

Cream that is heavy: Produces smooth, creamy layers that contain fat and protein.

Juice from lemons: Offers a sharp, sweet-tart counterpoint.

Ingredient Quantities

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• 200g all-purpose flour
• 100g unsalted butter, softened
• 100g granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 tsp baking powder
• 50ml milk
• 200ml heavy cream
• 200g fresh raspberries
• 3 tbsp raspberry jam
• 1 tbsp powdered sugar for dusting
• 1 pinch of salt
• 1 tbsp lemon juice

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Instructions

1. Preheat and Prepare: Preheat your oven to 180°C (350°F). Grease and flour a 20cm (8-inch) round cake pan.

2. Make the Batter
In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon juice.

3. Sift and Combine
In another bowl, mix together everything in the flour family: all-purpose flour, baking powder, and salt. Gradually blend the dry stuff into the creamed mixture, alternating with the milk. Start with the dry and end with the dry. Mix until just combined.

4. Bake the Cake
Pour the batter into the cake pan you’ve prepared, and smooth the surface on top. Bake in the oven that you’ve preheated to 350 degrees Fahrenheit, for 25 to 30 minutes, or until a toothpick, when plunged into the center, comes out clean.

5. Cool the Cake
Take the cake from the oven and permit it to cool in the pan for 10 minutes. Next, remove the cake from the pan and place it on a wire rack to finish cooling.

6. Prepare the Cream
In a bowl kept cold, whip the heavy cream until soft peaks form. Gradually fold in the raspberry jam until fully incorporated.

7. Layer the Cake
When the cake has completely cooled, use a serrated knife to slice it horizontally into two even layers.

8. Assemble the Cake
Set the bottom layer on a serving plate. Spread half of the raspberry cream over the bottom layer. Scatter half of the fresh raspberries over the cream.

9. Finish Layering
Put the second layer of cake on top and spread the remaining raspberry cream over the top of the cake. Decorate the top of the cake with the remaining raspberries.

10. Serve
Before serving, dust the cake with powdered sugar. Then slice and enjoy your delicious Himbeerkuchen!

Equipment Needed

1. Oven
2. 20cm (8-inch) round cake pan
3. Mixing bowls
4. Electric mixer or hand whisk
5. Spatula
6. Measuring cups and spoons
7. Sifter or fine mesh sieve
8. Wire rack
9. Serrated knife
10. Serving plate
11. Spoon or spatula (for spreading jam and cream)
12. Toothpick (for testing cake)

FAQ

• What is the ideal texture of the cake?The Himbeerkuchen must possess a light and fluffy texture, owing to the mixture of baking powder and well-creamed butter.
• Can I use frozen raspberries instead of fresh ones?You can use frozen raspberries, but be sure to thaw them completely and drain any excess liquid. Otherwise, you could end up with a decrepit, soggy cake.
• Is there a substitute for heavy cream?Whipped coconut cream is a great substitute for heavy cream if you want a dairy-free option, though it may change the taste just a bit.
• How should I store the cake?For optimal freshness, you can keep the Himbeerkuchen in the refrigerator. Place it in an airtight container and store it for no more than 3 days.
• Can I make the cake layers in advance?Baking the cake layers a day ahead of time is permitted and is a good option if you need to split up the work of assembling the cake. Just make sure to wrap the layers tightly in plastic wrap so they don’t dry out or absorb any odors from your kitchen.
• What type of jam is best for this cake?The fresh raspberries are perfectly complemented by a high-quality raspberry jam. This fruity flavor enhances the cake and takes it to new heights.

Substitutions and Variations

100g softened unsalted butter: A vegan alternative would be 100g margarine or dairy-free butter.
Large eggs in a quantity of two: For an egg-free version, substitute with 1/2 cup of applesauce that is unsweetened or 1/2 cup of banana that has been mashed.
50ml milk: For a dairy-free alternative, use 50ml of almond milk or soy milk.
200g framboises fraîches : Les substituts possibles.

– 200g de framboises congelées, décongelées
– Des myrtilles pour un goût différent
1 tbsp lemon juice: Replace with 1 tbsp of lime juice or white vinegar for a similar acidic profile.

Pro Tips

1. Room Temperature Ingredients Ensure that your butter, eggs, and milk are at room temperature before mixing. This will help the batter mix more smoothly and the cake bake evenly.

2. Do Not Overmix When combining the dry and wet ingredients, mix just until you can no longer see the flour. Overmixing can cause the cake to be dense and tough instead of light and fluffy.

3. Cooling the Cake Allow the cake to cool completely before slicing it into layers. This will prevent the cake from crumbling and will provide a smoother surface for spreading the raspberry cream.

4. Whipping Cream Tips For best results when whipping the cream, chill both the mixing bowl and the beaters in the refrigerator for about 15 minutes beforehand. This helps the cream whip up faster and holds its shape better.

5. Layering Precision Use a serrated knife and a gentle sawing motion to slice the cake into layers. If you’re worried about getting even layers, you can use toothpicks around the cake as a guide or even a cake leveler for precision.