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schneller Himbeerkuchen vom Blech mit Mandeln

German Raspberry Cake - Raspberry Kuchen

German Raspberry Cake or Raspberry Kuchen is an easy simple German raspberry sheet cake topped with slivered almonds. Simple but extremely delicious! Fresh berries on a light sponge cake layer. Serve this typical cake with heavy cream. [wprm-

Course Dessert
Cuisine German
Keyword German raspberry cake
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
Calories 200 kcal

Ingredients

  • 500 - 600 g fresh raspberries - 3 cups
  • 350 grams of flour - 3 cups minus 2 tbsp
  • 2 tsp baking powder
  • Zest of 1 lemon
  • 250 grams of sugar - 1 cup
  • 4 eggs size M
  • 2 sachets of vanilla sugar
  • 350 g natural yoghurt or vanilla yoghurt or sour cream - 1 bit under 1 1/2 cups
  • 150 grams of oil - 3/4 cups
  • 2 tbsp amaretto liqueur - or use milk
  • 2-3 tablespoons lemon juice
  • 1 pinch of salt
  • 100 g flaked almonds - 6 tbsp
  • powdered sugar for sprinkling
  • some butter and flour for lining the baking pan

Instructions

  1. Grease a baking tray or a rectangular baking tray or big rectangular brownie baking pan (mine is 24x37 cm) and sprinkle with some flour or line with baking paper.
  2. Preheat the oven to 180°C / 356 F.
  3. Mix flour and baking powder. Grate the lemon zest directly into the sugar and use your fingers to rub into the sugar to infuse it with flavor. Beat the eggs, lemon sugar, vanilla sugar and salt using a handheld wisk until very fluffy.
  4. Stir in the yoghurt, amaretto liqueur, oil and lemon juice.
  5. Then sift in the flour + baking powder. Stir briefly but thoroughly.
  6. Spread the batter onto the prepared baking sheet or baking pan.
  7. Then sprinkle the raspberries (frozen if necessary) evenly over the dough and spread the flaked almonds on top.
  8. Bake the cake for approx. 30 minutes.
  9. Test for doneness with a skewer 5 mins before the end of the baking time, as every oven bakes differently.
  10. Dust the cooled raspberry cake with powdered sugar before serving.

Recipe Notes

  • The recipe works with fresh or frozen raspberries.
  • I grate the lemon zest directly into the sugar and rub it in with my fingertips to infuse it with flavor.
  • Any neutral oil is great for this recipe
  • You can bake the recipe on a conventional baking tray, then multiply the ingredients by 1 1/2 otherwise the cake will be flatter than in the pictures.
  • I use a square cake tin (24x37cm) for this recipe! I line it with parchment paper, that way the cake can be lifted out asily as soon as it has cooled down a bit.
  • This recipe uses vanilla sugar  which is a typical German ingredient you can find at an international supermarket. Dr. Oetker is the brand, and if you click the hyperlinks above, it’ll take you to Amazon where you can purchase these ingredients.
  • As far as substitutions go, you could use vanilla extract in place of the Dr Oetker vanilla sugar. Real vanilla bean would obviously also work.