Himbeerkuchen Recipe

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Himbeerkuchen
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Ingredients
14
Count
Nutrition
602
Calories
Total time
42
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 325. Grease a 10-inch springform pan with one tablespoon of the butter.
  2. Sift together 1 c flour, baking powder, and salt into medium bowl.
  3. 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.
  4. Stir in flour mixture in 3 batches with a rubber spatula.
  5. Place batter in springform pan and bake about 20 minutes, until a toothpick inserted in the center comes out clean.
  6. Set aside to cool completely on cooling rack.
  7. For Filling: Heat cinnamon and 1 1/2 c milk into a large saucepan over medium heat until bubbles begin to appear around edges.
  8. Meanwhile, mix together flour and sugar with remaining milk (1 1/2 c) until smooth.
  9. Gradually add flour/milk mixture to the hot milk, whisking constantly until mixture becomes smooth and too thick to whisk.
  10. Beat with a wooden spoon until mixture becomes paste-like, pulling away from the bottom of the saucepan (about 5 minutes).
  11. Transfer paste to mixing bowl , remove cinnamon and discard, and set aside, stirring often, until cool.
  12. Combine egg yolks with vanilla and stir into paste after it has cooled. Set aside.
  13. Whisk remaining egg whites in a large bowl until stiff peaks form.
  14. Whisk cream in another large bowl until stiff peaks form.
  15. 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.
  16. Fold in remaining whipped cream.
  17. 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.
  18. 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.
  19. Cool cake on a cooling rack. Slide a knife around the edges of the pan before removing and transferring to a cake plate.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 601.81 Kcal (2520 kJ)
Calories from fat 245.07 Kcal
% Daily Value*
Total Fat 27.23g 42%
Cholesterol 119.08mg 40%
Sodium 1014.18mg 42%
Potassium 473.92mg 10%
Total Carbs 80.61g 27%
Sugars 34.9g 140%
Dietary Fiber 7.58g 30%
Protein 10.94g 22%
Vitamin C 12.9mg 22%
Vitamin A 0.1mg 4%
Iron 3.8mg 21%
Calcium 312.4mg 31%
Amount Per 100 g
Calories 215.91 Kcal (904 kJ)
Calories from fat 87.92 Kcal
% Daily Value*
Total Fat 9.77g 42%
Cholesterol 42.72mg 40%
Sodium 363.85mg 42%
Potassium 170.02mg 10%
Total Carbs 28.92g 27%
Sugars 12.52g 140%
Dietary Fiber 2.72g 30%
Protein 3.92g 22%
Vitamin C 4.6mg 22%
Iron 1.4mg 21%
Calcium 112.1mg 31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.5
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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