Kuchen - Raspberry Cream Cake

Serves 8

For Cake                                                          FOR THE FILLING:

    9 tbsp. unsalted butter                                   1 cinnamon stick

     at room temperature                                      3 cups milk

    1 cup flour                                                     1 3/4 cups flour

    1 tbsp. baking powder                                     ¾ cup sugar

    Pinch salt                                                       2 eggs, separated

    ½ cap sugar                                                    ½ tsp. vanilla extract

    2 eggs                                                            1 ½ cups heavy cream

                                                                          3 cups frozen raspberries


I . For the cake: Preheat oven to 325°. Butter a 10 inch spring form pan with 1 tbsp. of the butter and set aside Sift together flour, baking powder, and salt into a medium bowl and set aside. Put sugar and the remaining 8 tbsp. butter into a mixing bowl and beat with an electric mixer on medium speed until light and fluffy, about 1 minute. Add eggs, one at a time, beating thoroughly after adding each one. Using a rubber spatula, stir in flour mixture in 3 batches. Evenly spread batter in prepared pan and bake until toothpick inserted in center comes out clean, about 20 minutes. Set cake aside to cool in pan on a cooling rack.


2.      For the filling: Put cinnamon and 1-½ cups of the milk into a large heavy-bottomed saucepan and heat over medium heat until milk is hot and small bubbles begin to appear around edges. Meanwhile, com­bine flour and sugar in a medium bowl and add the remaining 1½ cups milk, whisking until smooth Gradually add flour-milk mixture to hot milk while whisking constantly Continue to whisk until mixture is smooth and too thick to whisk, then beat with a wooden spoon until it becomes a paste and begins to pull away from bottom of pan, about 5 minutes in all. Transfer paste to a mixing bowl, discard cinnamon, and set aside, stirring often, until cool. Combine egg yolks and vanilla in a small bowl, then stir into paste and set aside.


3.      Whisk egg whites in a large bowl until stiff peaks form Whisk cream in another large bowl until stiff peaks form. Using a rubber spatula, mix half of the whipped cream into the paste, gently fold in whites, raking care not to deflate filling, then fold in the remaining whipped cream. Evenly spread about 1 cup of the filling over cake in pan and scatter raspberries on top. Cover raspberries with the remaining filling smoothing our top. Bake until filling is golden and browned in spots and feels springy to the touch, 1½-2 hours. Set cake aside to coot in pan on a cooling rack. Run a knife around rim of pan to release cake from edges, then remove cake from pan and transfer to a cake plate.