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Raspberry cream cheese cake – recipe for fruity and creamy layer cake
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Raspberry cream cheese cake

Fruity, airy and tender tastes the raspberry cake with cream cheese. It passes perfectly as a summer cake, but is also delicious all year round. With its numerous thin layers of white and pink, it will enchant everyone at the dinner table not only in terms of taste, but also visually. Follow this recipe to make the raspberry cream cheese cake yourself.
Course Dessert
Prep Time 2 hours 10 minutes
Cook Time 20 minutes
Cooling time 5 hours
Servings 16

Ingredients

for the dough

  • 350 g sour cream
  • 180 g sugar
  • 70 g butter (melted and cooled)
  • approx. 500 g flour
  • 4 g baking soda (sodium bicarbonate)
  • vanilla
  • 1 pinch of salt
  • flour for the work surface

for the raspberry jelly

  • 320 g frozen raspberries
  • 55 g sugar
  • 5 g apple pectin

for the cream

  • 600 g cream cheese (cold)
  • 200 g butter (room-warm)
  • 190 g powdered sugar

for the decorating (alternative)

  • 300 g cream cheese (cold)
  • 100 g butter (room-warm)
  • 95 g powdered sugar
  • fresh raspberries
  • pistachios chopped
  • peppermint leaves
  • (edible) flowers

Instructions

Preparation of the raspberry jelly

  • Mix sugar with apple pectin.
  • Put frozen raspberries in a saucepan and heat them slowly so that they thaw and juice forms.
  • Add the mixture of sugar and apple pectin to the raspberries in the saucepan, stir, and bring to a boil. Cook the raspberry mixture, stirring occasionally, for about 5 minutes.
  • Take the raspberry mixture off the heat and rub it into a clean bowl through a sieve to remove the seeds. Then let the raspberry jelly cool at room temperature and chill it briefly to set.

Preparation of the dough

  • Mix sour cream, sugar, vanilla and salt and let it stand for about 5 minutes to dissolve the sugar.
  • Add melted and cooled butter and baking soda and mix.
  • Add flour in batches, a little at a time, and knead it into a very soft dough.
  • Divide the dough into 12 pieces. First roll one of the pieces in flour, roll it out thinly on a sheet of baking paper, cut a 20 cm diameter circle out of it, pull the baking paper with the dough circle onto a baking tray and bake the round cake layer in a preheated oven at 200 °C top and bottom heat for approx. 7 - 8 minutes. Repeat the same with all the other dough pieces and let the 12 cake layers cool down.
  • Roll out the leftovers from cutting the dough circles thinly, bake them in the same way as the cake layers, let them cool and crumble them finely.

Preparation of the cream

  • Beat softened butter and powdered sugar for about 5 minutes until fluffy and light.
  • Add cold cream cheese and whip briefly to a homogeneous cream.

Preparation of the cake

  • Fill the raspberry jelly into a piping bag with a not too big nozzle.
  • First spread one of the 12 cake layers with the cream cheese and pipe a few stripes of raspberry jelly on top. Place the second cake layer on top, spread it again with the cream cheese and sprinkle it a little bit with the raspberry jelly. Repeat the same with all the other cake layers, smoothing the fruit jelly on the last, upper cake layer so that it mixes with the cream.
  • Now spread the sides of the cake with the remaining cream and sprinkle the top and sides with the crumbs or alternatively decorate as described here in the next steps. Refrigerate the raspberry cream cheese cake for at least 5 hours or overnight.

Decorate the cake (alternative)

  • Beat softened butter and powdered sugar until light and fluffy, about 3 minutes.
  • Add cold cream cheese and whip briefly to a homogeneous cream.
  • Fill the cream cheese cream into different piping bags and decorate the sides, the edge of the cake with it and spray flowers from it on the cake.
  • Decorate the cake with fresh raspberries, mint leaves, chopped pistachios, (edible) flowers.

Notes

  • You can adjust the amount of sugar for the raspberry jelly to taste.
  • When buying pectin, make sure it is pure apple pectin without sugar or other additives.
  • The raspberry jelly can be made the day before and stored in a screw-top jar in the refrigerator overnight.
  • The amount of flour indicated for the dough may vary. Therefore, add the flour in portions until the dough gets the right consistency. It should be very soft, but not mushy and not too firm or dry.
  • Instead of 12, you can roll out fewer cake layers and make them larger in diameter.
  • You can adjust the amount of powdered sugar for the cream to taste.
  • The time for decorating the cake is not included in the preparation time.
  • Note the detailed tips and tricks for the making the raspberry cream cheese cake at the top of the post.