{"id":85211,"date":"2026-06-09T06:34:13","date_gmt":"2026-06-09T12:34:13","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/?p=85211"},"modified":"2026-06-09T06:34:15","modified_gmt":"2026-06-09T12:34:15","slug":"raspberry-cake-with-sour-cream-vanilla-custard-filling","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/raspberry-cake-with-sour-cream-vanilla-custard-filling\/","title":{"rendered":"Raspberry Cake with Sour Cream Vanilla Custard Filling"},"content":{"rendered":"\n<p>This <strong>raspberry cake with sour cream vanilla custard filling<\/strong> is a creamy German cake made with buttery shortcrust pastry, juicy raspberries, and a rich sour cream custard filling. It is the perfect easy summer cake for birthdays or any time you want a fruit cake that tastes like it came from a German bakery. You can make this German raspberry cake with fresh or frozen raspberries, so it works beautifully all year round.<\/p>\n\n\n<a href=\"#wprm-recipe-container-85212\" data-recipe=\"85212\" style=\"\" class=\"wprm-recipe-jump wprm-recipe-link wprm-jump-to-recipe-shortcode wprm-block-text-normal\">Jump to Recipe<\/a>\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1852\" data-pin-description=\"This raspberry cake with sour cream vanilla custard filling is a creamy German cake made with buttery shortcrust pastry, juicy raspberries, and a rich sour cream custard filling. It is the perfect easy summer cake for birthdays or any time you want a fruit cake that tastes like it came from a German bakery. You can make this German raspberry cake with fresh or frozen raspberries, so it works beautifully all year round.\" src=\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2026\/05\/himbeer-schmand-kuchen-1-1.jpg\" alt=\"a slice of raspberry cake with sour cream custard filling and raspberry topping\" class=\"wp-image-85062\" srcset=\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2026\/05\/himbeer-schmand-kuchen-1-1.jpg 1200w, https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2026\/05\/himbeer-schmand-kuchen-1-1-97x150.jpg 97w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>This <strong>Raspberry Cake with Sour Cream Vanilla Custard Filling<\/strong> is a creamy German cake made with buttery shortcrust pastry, juicy raspberries, and a smooth vanilla custard filling stirred with sour cream. It tastes like something you would buy at a German bakery, which is always the goal, ideally without having to leave the house or put on real pants.<\/p>\n\n\n\n<p>This easy raspberry cake is perfect as a summer cake, but since it works beautifully with frozen raspberries, you can make it all year round. The filling is rich and creamy, the raspberries add a lovely tartness, and the shortcrust base gives the whole thing that proper German cake feeling. Elegant, simple, and just dangerous enough after a night in the fridge.<\/p>\n\n\n\n<p>The original German version is called <em>Himbeer Schmand Kuchen<\/em>. Schmand is a German cultured sour cream that is thick, creamy, and slightly tangy. Since Schmand is hard to find outside Germany, I use full-fat sour cream as the closest substitute. For an even richer filling, you can replace part of the sour cream with cr\u00e8me fra\u00eeche.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Why You\u2019ll Love This Recipe<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Creamy and fruity:<\/strong> The sour cream vanilla custard filling is smooth, rich, and balanced by tart raspberries.<\/li>\n\n\n\n<li><strong>Perfect summer cake:<\/strong> Light, fresh, and pretty enough for birthdays, brunches, or Sunday coffee.<\/li>\n\n\n\n<li><strong>Easy to make year-round:<\/strong> Frozen raspberries work beautifully, so no need to wait for raspberry season.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1656\" height=\"2560\" data-pin-description=\"This raspberry cake with sour cream vanilla custard filling is a creamy German cake made with buttery shortcrust pastry, juicy raspberries, and a rich sour cream custard filling. It is the perfect easy summer cake for birthdays or any time you want a fruit cake that tastes like it came from a German bakery. You can make this German raspberry cake with fresh or frozen raspberries, so it works beautifully all year round.\" src=\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2026\/05\/omas-himbeer-schmand-kuchen-1-scaled.jpeg\" alt=\"a half cut  raspberry cake with sour cream custard filling and raspberry topping on a wooden board \" class=\"wp-image-85064\" srcset=\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2026\/05\/omas-himbeer-schmand-kuchen-1-scaled.jpeg 1656w, https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2026\/05\/omas-himbeer-schmand-kuchen-1-97x150.jpeg 97w\" sizes=\"auto, (max-width: 1656px) 100vw, 1656px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">What Can I Use Instead of Schmand?<\/h2>\n\n\n\n<p>Schmand is a German cultured cream that is thicker and richer than many regular sour creams. It is commonly used in German cakes because it makes fillings creamy, slightly tangy, and stable after baking.<\/p>\n\n\n\n<p>The best substitute for Schmand is:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>800 g full-fat sour cream<\/strong><\/li>\n<\/ul>\n\n\n\n<p>For an even better texture, use:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>600 g full-fat sour cream + 200 g cr\u00e8me fra\u00eeche<\/strong><\/li>\n<\/ul>\n\n\n\n<p>Avoid low-fat sour cream or yogurt for this cake. The filling needs enough fat to set properly and stay creamy. Greek yogurt can work in some recipes, but for this raspberry cake with sour cream vanilla custard filling, full-fat sour cream is the better choice.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Helpful Tips<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Use full-fat sour cream.<\/strong> The filling needs enough fat to set properly.<\/li>\n\n\n\n<li><strong>Do not skip the chilling time.<\/strong> This cake tastes best after several hours in the fridge.<\/li>\n\n\n\n<li><strong>Frozen raspberries work perfectly.<\/strong> Add them straight from the freezer.<\/li>\n\n\n\n<li><strong>Bake on the lower oven rack.<\/strong> This helps the shortcrust base bake through.<\/li>\n\n\n\n<li><strong>A slight wobble is fine.<\/strong> The filling will firm up as the cake cools and chills.<\/li>\n\n\n\n<li><strong>Cover if needed.<\/strong> If the raspberries darken before the cake is done, loosely cover the pan with foil.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1852\" data-pin-description=\"This raspberry cake with sour cream vanilla custard filling is a creamy German cake made with buttery shortcrust pastry, juicy raspberries, and a rich sour cream custard filling. It is the perfect easy summer cake for birthdays or any time you want a fruit cake that tastes like it came from a German bakery. You can make this German raspberry cake with fresh or frozen raspberries, so it works beautifully all year round.\" src=\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2026\/05\/himbeer-schmand-kuchen-einfach-1.jpg\" alt=\"a half eaten slice of raspberry cake with sour cream custard filling and raspberry topping on a white plate \" class=\"wp-image-85065\" srcset=\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2026\/05\/himbeer-schmand-kuchen-einfach-1.jpg 1200w, https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2026\/05\/himbeer-schmand-kuchen-einfach-1-97x150.jpg 97w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Storage Information<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Refrigerator<\/h3>\n\n\n\n<p>Store the cake covered in the refrigerator for up to 4 days. It tastes especially good the next day, once the filling has fully set and the flavors have settled into their little cake marriage.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Freezer<\/h3>\n\n\n\n<p>You can freeze slices of this raspberry cake for up to 2 months. The filling may be slightly softer after thawing, but it will still taste delicious.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Make Ahead<\/h3>\n\n\n\n<p>This is a perfect make-ahead German cake. Bake it the day before serving and let it chill overnight.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Variations<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Mixed berry cake:<\/strong> Use raspberries, blueberries, and blackberries.<\/li>\n\n\n\n<li><strong>Cherry sour cream cake:<\/strong> Replace the raspberries with sour cherries.<\/li>\n\n\n\n<li><strong>Lemon raspberry cake:<\/strong> Add extra lemon zest to the filling.<\/li>\n\n\n\n<li><strong>Almond crust:<\/strong> Replace 50 g of the flour with finely ground almonds.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1843\" data-pin-description=\"This raspberry cake with sour cream vanilla custard filling is a creamy German cake made with buttery shortcrust pastry, juicy raspberries, and a rich sour cream custard filling. It is the perfect easy summer cake for birthdays or any time you want a fruit cake that tastes like it came from a German bakery. You can make this German raspberry cake with fresh or frozen raspberries, so it works beautifully all year round.\" src=\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2026\/05\/german-raspberry-cake-1.jpg\" alt=\"a slice of raspberry cake with sour cream custard filling and raspberry topping\" class=\"wp-image-85063\" srcset=\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2026\/05\/german-raspberry-cake-1.jpg 1200w, https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2026\/05\/german-raspberry-cake-1-98x150.jpg 98w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Frequently Asked Questions<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">What is Schmand?<\/h3>\n\n\n\n<p>Schmand is a German cultured sour cream with a rich, thick texture and a slightly tangy flavor. It is often used in German cake fillings because it bakes into a creamy, stable texture.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">What can I use instead of Schmand?<\/h3>\n\n\n\n<p>The best substitute is full-fat sour cream. For the best texture, use 600 g full-fat sour cream and 200 g cr\u00e8me fra\u00eeche.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Can I make this cake with frozen raspberries?<\/h3>\n\n\n\n<p>Yes. Frozen raspberries work very well in this recipe. Add them straight from the freezer and do not thaw them first.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Can I use Greek yogurt instead of sour cream?<\/h3>\n\n\n\n<p>I do not recommend it for this recipe. Greek yogurt is usually lower in fat and can make the filling less creamy and less stable. Full-fat sour cream is the better substitute.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Why is my cake still wobbly after baking?<\/h3>\n\n\n\n<p>A slight wobble in the center is normal. The cake will continue to set as it cools and chills in the refrigerator.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Can I make this cake ahead of time?<\/h3>\n\n\n\n<p>Yes. This cake is actually better made ahead because the filling needs time to chill and set.<\/p>\n\n\n\n<p>If you love classic German cakes, you might also like my <a href=\"https:\/\/cinnamonandcoriander.com\/en\/apricot-cheesecake-pistachio-crumble-topping\/\" type=\"post\" id=\"83242\">German apricot cheesecake<\/a>, my <a href=\"https:\/\/cinnamonandcoriander.com\/en\/german-apple-custard-cake-creme-fraiche\/\" type=\"post\" id=\"21511\">apple custard cake<\/a>, or <a href=\"https:\/\/cinnamonandcoriander.com\/en\/german-plum-cake-recipe\/\" type=\"post\" id=\"17067\">German plum cake<\/a>.<\/p>\n\n\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-85212\" class=\"wprm-recipe-container\" data-recipe-id=\"85212\" data-servings=\"12\"><div class=\"wprm-recipe wprm-recipe-simple\">\n\t<div class=\"wprm-recipe-image-container\">\n\t\t<div class=\"wprm-recipe-image\"><img decoding=\"async\" src=\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2026\/05\/himbeer-schmand-kuchen-1.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"ein St\u00fcck Himbeer SChmand Kuchen\" srcset=\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2026\/05\/himbeer-schmand-kuchen-1-150x150.jpg 150w, https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2026\/05\/himbeer-schmand-kuchen-1.jpg 1500w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/div>\n\t\t<div class=\"wprm-recipe-buttons\">\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/cinnamonandcoriander.com\/en\/wprm_print\/raspberry-cake-with-sour-cream-vanilla-custard-filling\" class=\"wprm-recipe-print\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-details-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#343434\" d=\"M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z\"\/><\/g><\/svg><\/span> Print<\/a>\n\t\t\t\t\t<\/div>\n\t<\/div>\n\t<h2 class=\"wprm-recipe-name\">Raspberry Cake with Sour Cream Vanilla Custard Filling<\/h2>\n\t<div class=\"wprm-recipe-summary\">\n\t\t<p>This <strong>raspberry cake with sour cream vanilla custard filling<\/strong> is a creamy German cake made with buttery shortcrust pastry, juicy raspberries, and a rich sour cream custard filling. It is the perfect easy summer cake for birthdays or any time you want a fruit cake that tastes like it came from a German bakery. You can make this German raspberry cake with fresh or frozen raspberries, so it works beautifully all year round.<\/p>\t<\/div>\n\t<div class=\"wprm-recipe-details-container wprm-recipe-tags-container\">\n\t\t\t\t\t<div class=\"wprm-recipe-course-container\">\n\t\t\t\t<span class=\"wprm-recipe-details-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#000000\" d=\"M22.707,12.293l-11-11C11.52,1.106,11.265,1,11,1H2C1.448,1,1,1.448,1,2v9c0,0.265,0.105,0.52,0.293,0.707l11,11C12.488,22.903,12.744,23,13,23s0.512-0.098,0.707-0.293l9-9C23.098,13.317,23.098,12.684,22.707,12.293z M7,9C5.895,9,5,8.105,5,7c0-1.105,0.895-2,2-2s2,0.895,2,2C9,8.105,8.105,9,7,9z M13,17.414L8.586,13L10,11.586L14.414,16L13,17.414z M16,14.414L11.586,10L13,8.586L17.414,13L16,14.414z\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-name wprm-recipe-course-name\">Course<\/span>\n\t\t\t\t<span class=\"wprm-recipe-course\">\n\t\t\t\t\tDessert\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t<div class=\"wprm-recipe-cuisine-container\">\n\t\t\t\t<span class=\"wprm-recipe-details-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#000000\" d=\"M22.707,12.293l-11-11C11.52,1.106,11.265,1,11,1H2C1.448,1,1,1.448,1,2v9c0,0.265,0.105,0.52,0.293,0.707l11,11C12.488,22.903,12.744,23,13,23s0.512-0.098,0.707-0.293l9-9C23.098,13.317,23.098,12.684,22.707,12.293z M7,9C5.895,9,5,8.105,5,7c0-1.105,0.895-2,2-2s2,0.895,2,2C9,8.105,8.105,9,7,9z M13,17.414L8.586,13L10,11.586L14.414,16L13,17.414z M16,14.414L11.586,10L13,8.586L17.414,13L16,14.414z\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-name wprm-recipe-cuisine-name\">Cuisine<\/span>\n\t\t\t\t<span class=\"wprm-recipe-cuisine\">\n\t\t\t\t\tGerman\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t<div class=\"wprm-recipe-keyword-container\">\n\t\t\t\t<span class=\"wprm-recipe-details-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#000000\" d=\"M22.707,12.293l-11-11C11.52,1.106,11.265,1,11,1H2C1.448,1,1,1.448,1,2v9c0,0.265,0.105,0.52,0.293,0.707l11,11C12.488,22.903,12.744,23,13,23s0.512-0.098,0.707-0.293l9-9C23.098,13.317,23.098,12.684,22.707,12.293z M7,9C5.895,9,5,8.105,5,7c0-1.105,0.895-2,2-2s2,0.895,2,2C9,8.105,8.105,9,7,9z M13,17.414L8.586,13L10,11.586L14.414,16L13,17.414z M16,14.414L11.586,10L13,8.586L17.414,13L16,14.414z\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-name wprm-recipe-keyword-name\">Keyword<\/span>\n\t\t\t\t<span class=\"wprm-recipe-keyword\">\n\t\t\t\t\traspberry cake with custard, raspberry custard cake\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t<div class=\"wprm-recipe-details-container wprm-recipe-times-container\">\n\t\t\t\t<div class=\"wprm-recipe-prep-time-container\">\n\t\t\t<span class=\"wprm-recipe-details-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path data-color=\"color-2\" fill=\"#000000\" d=\"M4.3,16.6l-2.2,2.2c-0.6,0.6-0.9,1.3-0.9,2.1c0,0.8,0.3,1.6,0.9,2.1s1.3,0.9,2.1,0.9c0.8,0,1.6-0.3,2.1-0.9l2.2-2.2L4.3,16.6z\"\/><path fill=\"#000000\" d=\"M22.6,5.4l-3.5-3.5c-1.1-1.1-2.6-1.8-4.2-1.8s-3.1,0.6-4.2,1.8l-8.4,8.4c-0.4,0.4-0.4,1,0,1.4l7.1,7.1C9.5,18.9,9.7,19,10,19c0,0,0,0,0,0c0.3,0,0.5-0.1,0.7-0.3L22.6,6.8C23,6.4,23,5.8,22.6,5.4z M9.2,14.6l-1.4-1.4l6.4-6.4l1.4,1.4L9.2,14.6z\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-name wprm-recipe-prep-time-name\">Prep Time<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">30<\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\">minutes<\/span>\t\t<\/div>\n\t\t\t\t\t\t<div class=\"wprm-recipe-cook-time-container\">\n\t\t\t<span class=\"wprm-recipe-details-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path data-color=\"color-2\" fill=\"#000000\" d=\"M9,9c0.6,0,1-0.4,1-1V4c0-0.6-0.4-1-1-1S8,3.4,8,4v4C8,8.6,8.4,9,9,9z\"\/><path data-color=\"color-2\" fill=\"#000000\" d=\"M4,12c0.6,0,1-0.4,1-1V7c0-0.6-0.4-1-1-1S3,6.4,3,7v4C3,11.6,3.4,12,4,12z\"\/><path data-color=\"color-2\" fill=\"#000000\" d=\"M14,12c0.6,0,1-0.4,1-1V7c0-0.6-0.4-1-1-1s-1,0.4-1,1v4C13,11.6,13.4,12,14,12z\"\/><path fill=\"#000000\" d=\"M23,14h-5H1c-0.6,0-1,0.4-1,1v3c0,1.7,1.3,3,3,3h13c1.7,0,3-1.3,3-3v-1h4c0.6,0,1-0.4,1-1v-1C24,14.4,23.6,14,23,14z\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-name wprm-recipe-cook-time-name\">Cook Time<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-cook_time wprm-recipe-cook_time-hours\">1<\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-hours\">hour<\/span>\t\t<\/div>\n\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-total-time-container\">\n\t\t\t<span class=\"wprm-recipe-details-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#000000\" d=\"M21,11h2.949C23.466,5.181,18.819,0.534,13,0.051V3h-2V0.051C5.181,0.534,0.534,5.181,0.051,11H3v2H0.051C0.534,18.819,5.181,23.466,11,23.949V21h2v2.949c5.819-0.484,10.466-5.13,10.949-10.949H21V11z M17,13h-5.535L6.613,5.723l1.664-1.109L12.535,11H17V13z\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-name wprm-recipe-total-time-name\">Total Time<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">1<\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\">hour<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">30<\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\">minutes<\/span>\t\t<\/div>\n\t\t\t<\/div>\n\t<div class=\"wprm-recipe-details-container\">\n\t\t\t\t<div class=\"wprm-recipe-servings-container\">\n\t\t\t<span class=\"wprm-recipe-details-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#000000\" d=\"M10,0C9.4,0,9,0.4,9,1v4H7V1c0-0.6-0.4-1-1-1S5,0.4,5,1v4H3V1c0-0.6-0.4-1-1-1S1,0.4,1,1v8c0,1.7,1.3,3,3,3v10c0,1.1,0.9,2,2,2s2-0.9,2-2V12c1.7,0,3-1.3,3-3V1C11,0.4,10.6,0,10,0z\"\/><path data-color=\"color-2\" fill=\"#000000\" d=\"M19,0c-3.3,0-6,2.7-6,6v9c0,0.6,0.4,1,1,1h2v6c0,1.1,0.9,2,2,2s2-0.9,2-2V1C20,0.4,19.6,0,19,0z\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-name wprm-recipe-servings-name\">Servings<\/span> <span class=\"wprm-recipe-details wprm-recipe-servings wprm-recipe-servings-85212\">12<\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-servings-unit\"><\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<div class=\"wprm-recipe-calories-container\">\n\t\t\t<span class=\"wprm-recipe-details-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><rect data-color=\"color-2\" x=\"21\" y=\"8\" fill=\"#343434\" \/><path fill=\"#343434\" d=\"M18,5H1C0.448,5,0,5.447,0,6v12c0,0.553,0.448,1,1,1h17c0.552,0,1-0.447,1-1V6C19,5.447,18.552,5,18,5z M11,12v4l-7-5l5,1V8l6,5L11,12z\"\/><\/g><\/svg><\/span> <span class=\"wprm-recipe-details-name wprm-recipe-calories-name\">Calories<\/span> <span class=\"wprm-recipe-details wprm-recipe-calories\">200<\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-calories-unit\">kcal<\/span>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\t<div class=\"wprm-recipe-ingredients-container\">\n\t\t<h3 class=\"wprm-recipe-header\">Ingredients<\/h3>\n\t\t\t\t<div class=\"wprm-recipe-ingredient-group\">\n\t\t\t\t\t\t<h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name\">For the Shortcrust Base<\/h4>\n\t\t\t\t\t\t<ul class=\"wprm-recipe-ingredients\">\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">250<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">g<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">all-purpose flour \/ 2 cups<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">level teaspoon baking powder<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">100<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">g<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">sugar \/ \u00bd cup<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">150<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">g<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">soft unsalted butter \/ \u2154 cup<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">medium egg<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">Zest of 1 lemon<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t\t<div class=\"wprm-recipe-ingredient-group\">\n\t\t\t\t\t\t<h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name\">For the Sour Cream Vanilla Custard Filling<\/h4>\n\t\t\t\t\t\t<ul class=\"wprm-recipe-ingredients\">\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">packets Dr Oetker vanilla pudding powder or vanilla custard powder  or cornstarch \/ about 74 g total<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">150<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">g<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">sugar \/ \u00be cup<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">500<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">whole milk \/ 2 cups<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">800<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">g<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">full-fat sour cream \/ 3 \u2153 cupsor 600 g full-fat sour cream + 200 g cr\u00e8me fra\u00eeche \/ 2 \u00bd cups sour cream + \u00be cup cr\u00e8me fra\u00eeche*<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">teaspoons<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">vanilla paste or vanilla extract<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">small pinch of salt<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">For the Raspberry Topping<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">400<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">g<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">raspberries<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-notes\">fresh or frozen \/ about 3 \u2153 cups<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t\t<div class=\"wprm-recipe-ingredient-group\">\n\t\t\t\t\t\t<h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name\">For Brushing<\/h4>\n\t\t\t\t\t\t<ul class=\"wprm-recipe-ingredients\">\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">50<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">g<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">raspberry jam \/ 2 \u00bd tablespoons<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-ingredient\">\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-amount\">2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-unit\">teaspoons<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-name\">lemon juice<\/span>\n\t\t\t\t\t\t\t\t\t\t<span class=\"wprm-recipe-ingredient-notes\">rum, or water<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t<div class=\"wprm-recipe-instructions-container\">\n\t\t<h3 class=\"wprm-recipe-header\">Instructions<\/h3>\n\t\t\t\t<div class=\"wprm-recipe-instruction-group\">\n\t\t\t\t\t\t<ol class=\"wprm-recipe-instructions\">\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">Preheat the oven to 350\u00b0F \/ 180\u00b0C. Grease a 10-inch \/ 26 cm springform pan and line the bottom with parchment paper.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">Whisk the vanilla pudding powder with the sugar and a little of the milk until smooth.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">Bring the remaining milk to a boil. Whisk in the pudding mixture and cook briefly until thickened. Stir in a pinch of salt.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">Let the custard cool for about 10 minutes. Press plastic wrap directly onto the surface to prevent a skin from forming.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">Mix the flour and baking powder in a bowl.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">Rub the lemon zest into the sugar with your fingers until fragrant.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">Add the lemon sugar, softened butter, and egg to the flour mixture. Knead into a smooth dough.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">Roll out about two-thirds of the dough and use it to line the bottom of the springform pan.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">Use the remaining dough to form a rim around the edge. Prick the base several times with a fork.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">Stir the sour cream and vanilla into the still-warm custard until smooth.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">Spread the sour cream vanilla custard filling over the crust.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">Arrange the raspberries on top. If using frozen raspberries, add them straight from the freezer.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">Bake in the lower third of the oven for about 60 minutes. If the raspberries brown too much, loosely cover the cake with foil.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">The center may still wobble slightly when the cake comes out of the oven. That is normal. It will firm up as it cools.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">Let the cake cool completely, then chill in the refrigerator until fully set, preferably overnight.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">Warm the raspberry jam with lemon juice, rum, or water until smooth.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t<li class=\"wprm-recipe-instruction\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"wprm-recipe-instruction-text\">Brush the raspberries with the jam glaze before serving.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>This raspberry cake with sour cream vanilla custard filling is a creamy German cake made&#8230;<\/p>\n","protected":false},"author":1,"featured_media":85068,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[5542,5565,7257],"tags":[7477,7349],"class_list":["post-85211","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes","category-deutsche-rezepte-2","category-summer","tag-baking","tag-german-2"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - 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