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Heidi's Raspberry Torte Recipe ❤️
➤ by Oma Gerhild Fulson
Heidi's Raspberry Torte recipe, aka Himbeertorte, 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!
My first taste of Heidi's Torte ...
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!
It comes from the "Kochbuch der Frauengemeinschaft Wettrup" and is subtitled "Freude beim Zubereiten" meaning "it's fun to make."
Grab your copy of Oma's favorites in her Special Occasion German Cakes & Tortes e-Cookbook.
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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.
Ready for this raspberry torte?
Heidi's Raspberry Torte Recipe
Heidi's Raspberry Torte, aka Himbeertorte, recipe is SO very easy ... and pretty ... and super delicious. Use a variety of berries to change it ... or just raspberries.
Prep Time
30 minutes |
Bake Time
25 minutes |
Total Time55 minutes |
Servings:
Makes 10 - 12 servings.
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 10-inch 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.
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"When the storms of life come, the wicked are whirled away, but the godly have a lasting foundation."
Proverbs 10:25 (NLT)
Hi, I'm Oma Gerhild! I'm a food writer and cookbook author, always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result. Read more
What others are saying about Oma's cookbooks
If you love German food and want to explore preparing some memorable German meals at home, then you need the new cookbook, German Meals at Oma’s.
Her recipes are authentic, and she truly has an amazing assortment included from sauerbraten to spätzle and everything in between.
This is really one of the BEST German cookbooks to come out in a long time.
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