Himbeerkuchen

Total Time: 3 hrs 10 mins Preparation Time: 40 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 10
• 9 tablespoons unsalted butter, room temperature
• 1 cup flour
• 1 tablespoon baking powder
• 1/8 teaspoon salt
• 1/2 cup sugar
• 2 eggs
• 1 cinnamon stick
• 3 cups milk
• 1 3/4 cups flour
• 3/4 cup sugar
• 2 eggs, separated
• 1/2 teaspoon vanilla extract
• 1 1/2 cups heavy cream
• 3 cups frozen raspberries

Recipe

• 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.