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ein Stück Himbeer SChmand Kuchen

Raspberry Cake with Sour Cream Vanilla Custard Filling

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.

Course Dessert
Cuisine German
Keyword raspberry cake with custard, raspberry custard cake
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12
Calories 200 kcal

Ingredients

For the Shortcrust Base

  • 250 g all-purpose flour / 2 cups
  • 1 level teaspoon baking powder
  • 100 g sugar / ½ cup
  • 150 g soft unsalted butter / ⅔ cup
  • 1 medium egg
  • Zest of 1 lemon

For the Sour Cream Vanilla Custard Filling

  • 2 packets Dr Oetker vanilla pudding powder or vanilla custard powder or cornstarch / about 74 g total
  • 150 g sugar / ¾ cup
  • 500 ml whole milk / 2 cups
  • 800 g full-fat sour cream / 3 ⅓ cupsor 600 g full-fat sour cream + 200 g crème fraîche / 2 ½ cups sour cream + ¾ cup crème fraîche*
  • 2 teaspoons vanilla paste or vanilla extract
  • 1 small pinch of salt
  • For the Raspberry Topping
  • 400 g raspberries fresh or frozen / about 3 ⅓ cups

For Brushing

  • 50 g raspberry jam / 2 ½ tablespoons
  • 2 teaspoons lemon juice rum, or water

Instructions

  1. Preheat the oven to 350°F / 180°C. Grease a 10-inch / 26 cm springform pan and line the bottom with parchment paper.
  2. Whisk the vanilla pudding powder with the sugar and a little of the milk until smooth.
  3. Bring the remaining milk to a boil. Whisk in the pudding mixture and cook briefly until thickened. Stir in a pinch of salt.
  4. Let the custard cool for about 10 minutes. Press plastic wrap directly onto the surface to prevent a skin from forming.
  5. Mix the flour and baking powder in a bowl.
  6. Rub the lemon zest into the sugar with your fingers until fragrant.
  7. Add the lemon sugar, softened butter, and egg to the flour mixture. Knead into a smooth dough.
  8. Roll out about two-thirds of the dough and use it to line the bottom of the springform pan.
  9. Use the remaining dough to form a rim around the edge. Prick the base several times with a fork.
  10. Stir the sour cream and vanilla into the still-warm custard until smooth.
  11. Spread the sour cream vanilla custard filling over the crust.
  12. Arrange the raspberries on top. If using frozen raspberries, add them straight from the freezer.
  13. Bake in the lower third of the oven for about 60 minutes. If the raspberries brown too much, loosely cover the cake with foil.
  14. The center may still wobble slightly when the cake comes out of the oven. That is normal. It will firm up as it cools.
  15. Let the cake cool completely, then chill in the refrigerator until fully set, preferably overnight.
  16. Warm the raspberry jam with lemon juice, rum, or water until smooth.
  17. Brush the raspberries with the jam glaze before serving.