Fruity winter magic cake

Fruchtige Winterzauber-Torte

When you think of Christmas baking, do you immediately think of cookies? That will quickly change with this fruity winter cake. So that the cake really tastes like Christmas, our winter magic porridge gives the cake that special Christmas flavor. Our winter magic not only puts Christmas in your mouth, but also makes the sweet sin a little healthier. Thanks to our oat heroes, less wheat flour is used in the dough and the dough contains more valuable fiber. Plus a fruity raspberry layer and a heavenly cream that coats the winter magic cake.
The recipe comes from the baking professionals Nadine & Nadine. You can find many more recipes and inspiration about baking on her blog:

Cake for Christmas


For the cake base:

200 g 3Bears Winter Magic Porridge
100g flour
100g butter
90g sugar
2 eggs
2 teaspoons of baking soda
150 ml milk

For the topping:

300g raspberries, frozen or fresh
2 tbsp sugar
200 g cream
1 packet of cream stiffener
1 cup of sour cream
2 tablespoons powdered sugar, sifted
3 sheets of gelatin or a packet of agar agar


Take the raspberries out of the freezer and let them thaw. Wash and drain fresh raspberries.

Meanwhile, melt the butter in a saucepan and let it cool briefly. Beat the eggs together with the sugar until foamy.

Mix flour, baking powder and porridge. Mix in the butter, milk and beaten eggs and let the dough swell for about 30 minutes.

Preheat the oven to 175 degrees top bottom heat. Line a springform pan (diameter 16-18 cm) with baking paper and grease the edges.

Now pour the dough into the springform pan and put it in the oven for about 35 minutes. When the cake is ready, take it out of the oven and let it cool for about 10 minutes. Then remove it from the springform pan and let it cool completely.

Put the raspberries in a saucepan with the sugar and bring to the boil while stirring. Cook on low for 10 minutes, stirring occasionally. Remove the boiled raspberries from the heat and let them cool slightly.

Soak 3 sheets of gelatine in cold water for 5 minutes. Take it out of the water and squeeze it out. Add to the still warm raspberry puree and dissolve in it.

Place the base on a cake plate and place a cake ring around it. Add the raspberry puree and put it in the fridge. The mass should tighten slightly.

Whip the cream until stiff and add the cream stiffener as you go. At the end add the sifted powdered sugar. Now fold the sour cream into the whipped cream and spread it over the raspberries. Place in the refrigerator for at least 1 hour.

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