ReceptnaptárHimbeer-Sahne-Torte (raspberry cream cake)
Himbeer-Sahne-Torte is a favourite of German summer pâtisseries: soft sponge, light raspberry whipped cream and fresh fruit. Tangy and fresh, it is perfect for warm days. The gelatine ensures the cream stays sliceable.
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Method
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- Whisk the eggs, sugar and vanilla sugar over steam until glossy and doubled in volume.
- Sift in the flour, cornflour, baking powder and salt and fold in gently; bake in a greased 24 cm tin at 175°C for 25-30 minutes.
- Let cool and cut horizontally in half.
- Soak the gelatine in cold water, then dissolve it in a little hot raspberry purée.
- Blend two thirds of the raspberries into a purée, strain and stir in the gelatine, lemon juice and half of the icing sugar.
- Whip the cream stiff with the remaining icing sugar and fold it into the cooling raspberry purée.
- Place the bottom layer in the cake tin, spread with jam, pour on the cream and cover with the second layer.
- Chill for at least 4 hours, then decorate with fresh raspberries and mint.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Strain the raspberry purée so no seeds remain.
- Fold the whipped cream gently into the cooling purée so it stays light.
- Rest the cake in the fridge so it can be sliced.
Frequently asked questions
With frozen raspberries?
Yes, thawed and drained they work well.
With other fruit?
It can also be made excellently with strawberries or sour cherries.
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