Himbeerkuchen Recipes

SCHOKO HIMBEERKUCHEN

Steps:

• Preheat the oven to 350 F - or 325 F if convection.
• Sift together the flour, baking powder, cocoa powder, and corn starch.
• In the bowl of a stand mixer, combine the eggs, sugar, salt, and vanilla extract. Whisk on high until light and fluffy - about three minutes.
• Whisk the milk, coffee, and oil together and pour into the egg mixture. Whisk again to combine.
• Add the sifted dry ingredients to the whipped egg mixture.
• Whisk again until just combined, then use a rubber spatula to scrape the sides and bottom of the bowl.
• Grease the bottom of a 9" springform pan. Pour the batter into the pan and level it out.
• Bake on the middle rack of the oven for 15 minutes, then rotate and bake for another 15 minutes, or until a toothpick comes out clean.
• Remove the cake from the oven and leave it to cool for 5 minutes. Then release the springform but leave the cake on the base to cool.
• Once cooled, wrap the cake in plastic and place in the fridge until you are ready to assemble the cake.
• In a large bowl add 125 ml of water and sprinkle the gelatin over the top. Stir together and set aside.
• In a medium sauce pot, combine 750 ml of water, the sugar, and frozen raspberries. Heat over medium high heat until it comes to a boil.
• Reduce the heat to medium and cook for five more minutes. The raspberries should fall apart.
• Pour the hot raspberry mixture through a sieve into the bowl with the bloomed gelatin. Strain all the liquid from the raspberries and gently whisk or stir to combine with the gelatin.
• Set aside to cool to room temperature, stirring frequently so that it cools evenly.
• If you are in a hurry, place the bowl in an ice bath to help cool it down. Whisk frequently to prevent it from clumping.
• Finely chop the chocolate and place into a heat proof bowl.
• Pour the heavy cream into a small sauce pot and heat over medium high heat until it is just about to boil. Stir frequently to prevent it from burning.
• Once the cream is hot, pour it over the finely chopped chocolate. Let sit for 1 minute.
• Whisk to fully combine the chocolate and cream.
• Set aside to cool to room temperature, stirring frequently so that it cools evenly.
• If you are in a hurry, place the bowl in an ice bath stirring frequently to cool it down. It should become cold but not solid. Once it starts to thicken, it is ready to whip.
• Pour the ganache into the bowl of a stand mixer. Use the whisk attachment and whip the ganache on high until soft peaks form.
• Remove the cake from the fridge and level it using a serrated knife. Place cake with the pan base onto a small baking sheet or tray that will make it easier to transport.
• Using a sheet of acetate surround the cake making a collar that is about 6-7 inches tall. Pour in the whipped chocolate ganache and level out with an offset spatula or a bench scraper.
• Arrange the fresh, rinsed raspberries upside down onto the chocolate ganache.
• Then pour the raspberry gelatin mixture over the top.
• Place the tray with the cake on top into the fridge. Leave to set up for at least 8 hours, or up to overnight.

HIMBEERKUCHEN

Steps:

• Preheat oven to 325. Grease a 10-inch springform pan with one tablespoon of the butter.
• Sift together 1 c flour, baking powder, and salt into medium bowl.
• Beat sugar and 8 T butter in separate bowl with an electric mixer until blended and fluffy. Add eggs individually, beating well in between each egg.
• Stir in flour mixture in 3 batches with a rubber spatula.
• Place batter in springform pan and bake about 20 minutes, until a toothpick inserted in the center comes out clean.
• Set aside to cool completely on cooling rack.
• For Filling: Heat cinnamon and 1 1/2 c milk into a large saucepan over medium heat until bubbles begin to appear around edges.
• Meanwhile, mix together flour and sugar with remaining milk (1 1/2 c) until smooth.
• Gradually add flour/milk mixture to the hot milk, whisking constantly until mixture becomes smooth and too thick to whisk.
• Beat with a wooden spoon until mixture becomes paste-like, pulling away from the bottom of the saucepan (about 5 minutes).
• Transfer paste to mixing bowl , remove cinnamon and discard, and set aside, stirring often, until cool.
• Combine egg yolks with vanilla and stir into paste after it has cooled. Set aside.
• Whisk remaining egg whites in a large bowl until stiff peaks form.
• Whisk cream in another large bowl until stiff peaks form.
• Using a rubber spatula, mix half of the whipped cream into the paste and gently fold in whites while maintaining the volume of the whites.
• Fold in remaining whipped cream.
• Spread half (about 1 cup) of the filling over the cake and scatter raspberries over it. Cover the raspberries with remaining filling and smooth evenly.
• Bake in over at 325 until filling is golden and browned in spots, approximately 1 1/2- 2 hours. Filling should feel springy to the touch.
• Cool cake on a cooling rack. Slide a knife around the edges of the pan before removing and transferring to a cake plate.