This German Tea Cake is delicious. Whipped cream with raspberries, sandwiched between two layers of cake and meringue – sounds like a match made in heaven! It’s not overly sweet and the base is more custard-y than cake-y. Too complicated you say? It’s actually pretty simple- and on the plus side, it looks impressive! I cooked it with my Dad when he visited recently and I took the leftovers to bible study, where it received raving reviews.
The original recipe calls for stewed gooseberries, but I hadn’t even heard of them. After some googling, I found out they are a tart fruit that is native to Europe, they look kind of like grapes.
So I swapped out the gooseberries and instead used raspberries, keeping the slightly tart flavour to balance out the sweetness of the meringue. But you could use strawberries or any other berries you prefer.
If you are looking for a fancy cake to make for a birthday, or just a lovely cake to have with some tea- make this. You won’t regret it!
German Tea Cake
For the meringue
- 4 egg whites
- 200g castor sugar
- 80g flaked almonds
For the cake
- 100g butter, softened
- 100g castor sugar
- 4 egg yolks
- 125g plain flour
- 1 tsp baking powder
For the filling
- 300ml thickened cream
- ½ tsp vanilla essence
- 2 tsp castor sugar
- 1 punnet of raspberries
- Preheat oven to 160 degrees.
- Line the bottom of a 26cm spring form pan with baking paper.
- In a stand mixer or with electric beaters, (ensure the bowl is clean and dry), beat the egg whites until peaks form, then gradually add sugar until stiff peaks form and the mixture is glossy.
- Scoop the meringue mixture into a clean bowl.
- In the bowl that you used to mix the meringue, beat together the butter and sugar until light and fluffy. Beat in egg yolks one at a time until incorporated.
- Beat in the flour and baking powder until well combined.
- Spread half the cake batter into the lined pan (there might not look like a lot, but trust me, it rises). I found it easier to use another piece of baking paper and my hand to spread out a thin layer of the batter.
- Top with half the meringue mixture, and sprinkle with half the almond flakes.
- Bake for 25 minutes or until golden.
- Remove from the oven and cool for 5 minutes in the pan.
- Repeat steps 7-10 to bake the other half of the cake. (Of course if you have an oven bigger than mine, and two pans, then you can bake the cakes at the same time).
- While the cakes cool, whip the cream with the sugar and vanilla essence until stiff.
- Once the cakes have cooled completely, arrange the raspberries on top of one half of the cake, then spread the whipped cream on top.
- Finally place the other half of the cake on top of the whipped cream.
And there you have it, a perfectly conservative but tasty, German Tea Cake. Enjoy!
Recipe Source: my Dad emailed me this recipe for German Cake