Raspberry Cake ( German )

READY IN: 2hrs
YIELD: 12 pieces


  • For cake batter
  • 2
    tablespoons warm water
  • 6
    tablespoons sugar (75 grams)
  • 1
    tablespoon vanilla sugar (sub with 1 t vanilla extract plus 1 tbs sugar)
  • 1
    pinch salt
  • 7
    tablespoons all-purpose flour (50 grams)
  • 6
    tablespoons cornstarch (50 grams)
  • For topping
  • 1 12
    pints raspberries (400 grams)
  • 34
    cup whipping cream (0.2 liters)
  • 2
    teaspoons sugar
  • For jelly (or use raspberry jelly)
  • 12
    tablespoon gelatin
  • 1
    cup water (0.24 liters)
  • 2
    tablespoons sugar
  • 1
    teaspoon red food coloring


  • NOTE: The jelly topping is optional, and many people don't like it because it is rather flavorless. It helps to fix the berries in place and keep them fresh longer. You can leave it completely or use a store-bought raspberry jelly, heated until liquid and pour this over fruit.
  • Grease round 11 in (28 cm) form and dust with flour or fine dry breadcrumbs.
  • Preheat oven to 350°F (180 C).
  • Separate eggs. Beat egg whites with salt until stiff but not dry. Set aside.
  • In a large bowl beat egg yolks with water until foamy and light in color. Gradually add sugar and vanilla. Beat until sugar is dissolved and batter is increased in volume.
  • Mix flour and cornstarch, sift over egg yolks. Give egg whites on flour.
  • With a rubber spatula carefully fold egg whites and flour into egg yolks just until blended.
  • Pour batter in form and bake in the lower third of the oven for 18-22 minutes until golden yellow. Let rest in the turned-off oven for another 15 minutes.
  • Remove cake from form and let cool completely. You can prepare ahead until this step and keep well wrapped cake for a day or freeze.
  • For jelly (optional, see note on top), soak gelatin in 2 Tbs cold water for 10 minutes. Heat over low heat until liquid. Add 2 Tbs sugar and rest of water and heat, stirring, until sugar is dissolved. Remove from heat and cool until it is just pourable (20-30 minutes).
  • For topping, whip the cream with 1 Tbs sugar until stiff*(for stabilizing cream, see note at the bottom). Put 1/4 of cream aside for decoration and spread rest evenly on cake.
  • Arrange raspberries on top of cream. Pour jelly over fruit. Let jelly set for 30 minutes. Garnish cake with leftover whipped cream.
  • Serve immediately, cut into 12 wedges.
  • NOTE: If you can't serve it right away stabilize cream before assembling the cake:
  • Soak 1 teaspoon gelatin 10 minutes in 2 Tbs cold water. Heat until just dissolved. Let cool until barely warm. Stir in about 1/4 cup whipped cream. Fold this quickly but carefully into the rest of the cream (volume will deflate somewhat).