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[Recipe] Raspberry cookie cake

Zubereitung Himbeer-Keks-Kuchen

Important: the cake should be baked in a form with high sides and layered.
Also should you let him one day in the refrigerator.


for the sponge cake...:

250 g butter
250 g sugar
4 Eggs
250 g flour
1 TSP baking soda

Raspberry layer:

½ l water
800 g raspberries
2 Pck. Vanilla pudding powder
1 Pck. Instant drink powder with raspberry flavor
1 EL sugar

Cream layer:

4 Cup cream
4 Pck. Stiff cream
1 EL sugar

Biscuit base:

1 Pck. Butter biscuits

+ Powdered sugar for sprinkling


Sponge cake:

Zubereitung Himbeer-Keks-Kuchen 1

250g butter, 250g of sugar and 4 Beat eggs until foamy.
1 TL mix baking soda with 250 g of flour and mix.
At 170° C (Top / bottom heat) for 20 min. Bake.

Raspberry layer:

Zubereitung Himbeer-Keks-Kuchen 2

500ml water, 2 Pack of pudding powder, mix a packet of raspberry drink powder with a tablespoon of sugar and bring to a boil.
Remove from the heat and immediately stir in raspberries.
Something cool and then spread on the cake bottom in the plate.

Cream layer:

4 Cup cream with 4 Beat until stiff Pack Sahnesteif and a TBSP sugar.
Spread the berries-dimensions.

Zubereitung Himbeer-Keks-Kuchen 3Zubereitung Himbeer-Keks-Kuchen 3

The final:

Take the cream layer with butter cookies.
For a day (covered with tin foil) cool.

Sprinkle with powdered sugar before serving!

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  • Reply Kristin

    Hello. I would like to like to bake the cake for my daughter birthday. Can you please tell me how big the baking pan must be. Thank you and best regards

    24. August 2014 at 11:35
    • Reply Linda

      Love Kristin,

      My baking has the mass of 34 x 24,5 cm. Makes it out but certainly not much, If the size of a few centimetres is different.

      Have fun baking!

      27. August 2014 at 08:54