German Cake with Raspberries? This recipe and...
Ingredients
- 4 eggs
- 1 tea glass of granulated sugar
- 1 teaspoon of salt
- 6 tablespoons of boiling water
- 1 teaspoon of vinegar
- 1 teaspoon of olive oil
- 1 vanilla bean
- 1 packet of baking powder
- 1½ tea glasses of flour
- 3 water glasses of milk
- 1 egg yolk
- 2.5 heaping tablespoons of cornstarch
- 1 tablespoon of flour
- Half a package of powdered whipped cream
- 1 water glass of raspberries
- 1 tablespoon of cornstarch
- 1 coffee cup of water
- Powdered sugar
Preparation
- Part 1. First, beat the egg whites with salt until stiff peaks form.
- Part 2. In a separate bowl, beat the egg yolks with granulated sugar, then add hot water, vinegar, vegetable oil, baking powder, and vanilla.
- Now, combine these two mixtures, add the flour, and fold in with a spatula or spoon—do not use a mixer. Pour this mixture into a springform pan and bake at 170 degrees for about 18 minutes. Let it cool after baking.
- For the custard, combine all ingredients except the whipped cream and stir until it comes to a boil.
- Once it boils, let it cool. After it has cooled slightly, add the whipped cream to prepare the custard.
- For the raspberry sauce, combine the ingredients, stir until boiling, and let cool.
- Cut the cake in half and spread the prepared raspberry sauce on the first layer.
- Pipe the custard onto the top using a pastry bag.
- The second layer of the cake is gently placed on top of the pudding. Powdered sugar is sprinkled over the second layer, and the cake is decorated as desired.
Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 50 min
- Cooking: 15 min
- Servings: 11
- Published: 01.09.2026
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Recipe Author
Can Bulut
12 recipes
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• 01.09.2026 00:32Çayın yanına şahane gider.