Raspberry Cream Cake

  • Serves

    serves 8


This cake or "kuchen" came to southern Chile with the German immigrants who settled in the Lake District, just north of Chiloe, in the 19th century, and it gradually found its way to the islands. Kuchen is the German word for cake—but in Chile it has come to mean specifically a cheesecakelike pastry with a layer of fruit.


For the Cake

  • 9 Tbsp. unsalted butter, at room temperature
  • 1 cup flour
  • 1 Tbsp. baking powder
  • Pinch salt
  • ½ cups sugar
  • 2 eggs

For the Filling

  • 1 stick cinnamon
  • 3 cups milk
  • 1¾ cups flour
  • ¾ cups sugar
  • 2 eggs, separated
  • ½ tsp. vanilla extract
  • 1½ heavy cream
  • 3 cups frozen raspberries


Step 1

For the cake: Preheat oven to 325º. Butter a 10'' springform 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.

Step 2

For the filling: Put cinnamon and 1 1⁄2 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 1 1⁄2 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.

Step 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, taking 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 out top. Bake until filling is golden and browned in spots and feels springy to the touch, 1 1⁄2-2 hours. Set cake aside to cool 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.

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