Heidi's Raspberry Torte recipe is SO very easy ... and pretty ... and super delicious. Use a variety of berries to change it ... or just raspberries. Perfect for your summer BBQ! Heidi is a dear German friend that is a fantastic baker. She'll take recipes and change them to suit her style. Here in this fruit torte, she used a combination of raspberries and blueberries (a Canadian addition!)
Love this. It's such a great example of a quick German recipe that's so traditionally German :) A fantastic raspberry cake recipe, for sure!
Heidi's Raspberry Torte Recipe
¾ cup granulated sugar
7 ounces ground nuts
1⅔ cups whipping cream
2 packages whipping cream stabilizer (such as Whip It)
About 1½ lb berries
1 cup juice
1 package red glaze mix
Preheat oven to 400°F.
Prepare a springform pan by greasing and using parchment paper if desired.
Mix the sugar and eggs until they are frothy. Fold in the ground nuts. Spoon into the prepared springform pan.
Bake, about 20 - 25 minutes or until done.
Let the cake cool thoroughly.
Remove the cake from the pan. Place the cake on your cake plate. Return the outside edge of the springform pan to the cake.
Beat the whipping cream and the stabilizer until stiff. Spread on top of the cake.
Spoon the berries over the top of the whipped cream.
Prepare the glaze with the juice and pour over the berries.
Place in the fridge to chill.
To serve, use a knife to loosen the cake from the springform side and carefully lift the springform side off.
Makes 10 - 12 servings.
My first taste of Heidi's Torte ...
Here Heidi used a combination of raspberries and blueberries.
Here's that first piece of Raspberry & Blueberry Torte that Heidi served me. Wunderbar!
I knew I just had to have the recipe. Thankfully, Heidi loves to share!
Below, you'll find the original German version.
It comes from the "Kochbuch der Frauengemeinschaft Wettrup" and is subtitled "Freude beim Zubereiten" meaning it's fun to make.
Above, is my English version.
You'll see by the difference in the torte colors, that Heidi and I used different nuts.
I used ground hazelnuts and she used ground almonds. Both delicious, yet slightly different in taste.
Here's the actual German version:
150 g Zucker
200 g gemahlene Nüsse
Zucker und eier schaumig rühren. Nüsse dazu geben und bei 200 Grad abbacken.
2 Becher Sahne
2 Päck. Sahnesteif
750 g Himbeeren
1-4 l Saft
1 Päck. roten Tortenguß
Sahne und Sahnesteif steif schlagen und auf den Kuchen geben. Die himbeeren auf der Sahne verteilen. Den Saft mit Tortenguß abdicken und über die Himbeeren gießen. Im Kühlschrank kalt stellen.
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