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Heidi's Raspberry Torte Recipe ❤️

➤ by Oma Gerhild Fulson

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German Raspberry Torte

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!)

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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!

My first taste of Heidi's Torte ...

raspberry torteHere Heidi used a combination of raspberries and blueberries.

Above is 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!

At the bottom, you'll find the original German version she shared with me.

It comes from the "Kochbuch der Frauengemeinschaft Wettrup" and is subtitled "Freude beim Zubereiten" meaning "it's fun to make."

Right below, 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.

Heidi's Raspberry Torte Recipe ❤️

Ingredients:

  • ¾ cup granulated sugar
  • 4 eggs
  • 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

Instructions:

  • 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.

Want nutritional information? Copy and paste the above ingredient list and the number of servings into Calorie Count for an approximate calculation.

Need help doing conversions between cups and grams, etc.? Use this site to give you all the different conversions for the different types of ingredients. 

Here's the actual German version:

Schnelle Himbeertorte

  • 150 g Zucker
  • 200 g gemahlene Nüsse
  • 4 Eier

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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Check out Oma's German Cake recipes right here: https://www.quick-german-recipes.com/german-cake-recipes.html

Leave a comment about this recipe or ask a question?

Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods. 

I pop in all the time as well, to chat and to answer questions. 

Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.

Have Oma by your side ... helping you

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Want nutritional information for a recipe?

Copy and paste the ingredient list and the number of servings into Calorie Count. 

It will give you an approximate calculation.

Need help doing conversions

between cups and grams or any such thing?

Use this site to give you all the different conversions for the different types of ingredients. 


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