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Gluten and Dairy Free German Raspberry Cake
A delicate sponge cake is layered with pastry cream, fresh raspberries, and a strawberry glaze.
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Course:
Dessert
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
cooling time:
2
hours
hours
Servings:
6
Equipment
Mixing Bowl
11" tart pan
Ingredients
1 1/3
cups
Gluten Free 1.1 flour
1
tbsp
baking powder
1/3
cup
oat milk
3
eggs
2
tsp
vanilla extract
1/4
tsp
kosher salt
1/2
cup
sugar
1/2
cup
Dairy Free butter, room temperature
German Raspberry Cake Toppings
Pastry cream or instant vanilla pudding
2
cups
raspberries
1/3
cup
strawberry jelly, optional
Instructions
Preheat the oven to 350 degrees. Spray an 11" tart pan with nonstick baking spray and set aside.
Add your butter and sugar to a mixing bowl and mix on high for 3 minutes until light and fluffy.
Add the eggs and vanilla and mix in.
Add the remaining ingredients and mix until just combined.
Pour the batter into the prepared tart pan. Bake for 20 minutes or until a toothpick comes out clean.
Allow to cool completely.
To assemble spread a layer of pastry cream or vanilla pudding over the top of the cake. Top with raspberries.
If adding the strawberry jelly pour over the top of the raspberries and allow to chill for 20 minutes. Enjoy!
Notes
You can find my recipe for Dairy Free pastry cream in my recipe for
Gluten Free Eclairs with Dairy Free Pastry Cream
.
Tried this recipe?
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@TheSaltyCooker
or tag
#thesaltycooker
!