Easy German Raspberry Torte Without Flour ~ Einfache Himbeertorte
An EASY raspberry cake, aka Himbeertorte? Something that is so delicious, so scrumptious, so delectable and so pretty ... just can't be easy, can it? Or can it?
Well, if it's this delicious cake from my dear German friend, Heidi, then yes. It's ALL that! Heidi, who is a fantastic baker, likes to take recipes and change them to suit her style. This one is a perfect example of this. And it's not just easy, it's VERY easy! Really. And it's even gluten-free.
Makes 10 - 12 servings.
- ¾ cup (150 g) granulated sugar
- 4 large eggs, room temperature
- 7 ounces (198 g) ground nuts (hazelnuts or almonds)
- 1⅔ cups (400 ml) heavy (whipping) cream
- 2 pouches DR. OETKER Whip It
- 2 tbsp (26 g) granulated sugar, or to taste
- about 1½ lb (680 g) fresh raspberries
- 1 cup (240 ml) red juice
- 1 pouch DR. OETKER Red Glaze
- Preheat oven to 400°F (205°C). Prepare a 10-inch springform pan by greasing it or using a cooking spray and then line bottom with parchment paper and set it aside.
- In a large bowl, mix the sugar and eggs until they are frothy with an electric mixer. Fold in the ground nuts gently with a rubber spatula. Spoon the cake batter into the prepared springform pan.
- Bake for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean. Let the cake cool thoroughly.
- Remove the cake from the pan. Place the cake on a serving plate and return the outer ring of the springform pan around the cake.
- In a medium bowl, whip the cream with Whip It according to package instructions, adding sugar once peaks start forming. Spread the whipped cream on top of the cake.
- Place raspberries over the top of the whipped cream.
- Prepare the Red Glaze with the juice according to the package instructions and pour over the berries.
- Cover with plastic wrap and place in the fridge to chill for about 2 hours.
- Run a knife around the sides of the cake to loosen the from the outer ring of the springform pan. Carefully lift the ring off and serve.
- You can use thawed, very well-drained frozen raspberries.
- Use the drained juice from the raspberries to make up the 1 cup of juice needed for the glaze. If you don't have juice available, use water with some lemon juice and white sugar added.
- If you use another berry, aim for soft ones, or small ones. Something that will allow themselves to be cut when slicing the cake.
- Sweeten the whipped cream with powdered sugar or granulated sugar if you are wanting a sweeter filling.
- To level the whipped cream, use an offset spatula or the back of a spoon.
- If you're wanting the add extra flavor to the cake base, you could add some almond or vanilla extract or some lemon zest.
- If you're wanting to amp up the raspberry flavor, you could brush some seedless raspberry jam over the cake layer before adding the whipped cream filling.
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10.25.2021 revision update