Blushing Maid German Raspberry Dessert Recipes

Steps:

• Thaw the raspberries a little (they should not become too soft!).
• Process the pumpernickel or bread to coarse crumbs, mix with chopped chocolate and put into glass bowl and soak with schnaps or juice.
• Whip cream until stiff.
• Cream yoghurt with the sugar and vanilla (or vanilla sugar).
• Fold in whipped cream.
• Pour yoghurt cream over soaked bread crumbs.
• Top with raspberries and refrigerate for one hour or so (it tastes better if it's a bit soaked through).

Steps:

• NOTE: The jelly topping is optional, and many people don't like it because it is rather flavorless. It helps to fix the berries in place and keep them fresh longer. You can leave it completely or use a store-bought raspberry jelly, heated until liquid and pour this over fruit.
• Grease round 11 in (28 cm) form and dust with flour or fine dry breadcrumbs.
• Preheat oven to 350°F (180 C).
• Separate eggs. Beat egg whites with salt until stiff but not dry. Set aside.
• In a large bowl beat egg yolks with water until foamy and light in color. Gradually add sugar and vanilla. Beat until sugar is dissolved and batter is increased in volume.
• Mix flour and cornstarch, sift over egg yolks. Give egg whites on flour.
• With a rubber spatula carefully fold egg whites and flour into egg yolks just until blended.
• Pour batter in form and bake in the lower third of the oven for 18-22 minutes until golden yellow. Let rest in the turned-off oven for another 15 minutes.
• Remove cake from form and let cool completely. You can prepare ahead until this step and keep well wrapped cake for a day or freeze.
• For jelly (optional, see note on top), soak gelatin in 2 Tbs cold water for 10 minutes. Heat over low heat until liquid. Add 2 Tbs sugar and rest of water and heat, stirring, until sugar is dissolved. Remove from heat and cool until it is just pourable (20-30 minutes).
• For topping, whip the cream with 1 Tbs sugar until stiff*(for stabilizing cream, see note at the bottom). Put 1/4 of cream aside for decoration and spread rest evenly on cake.
• Arrange raspberries on top of cream. Pour jelly over fruit. Let jelly set for 30 minutes. Garnish cake with leftover whipped cream.
• Serve immediately, cut into 12 wedges.
• NOTE: If you can't serve it right away stabilize cream before assembling the cake:.
• Soak 1 teaspoon gelatin 10 minutes in 2 Tbs cold water. Heat until just dissolved. Let cool until barely warm. Stir in about 1/4 cup whipped cream. Fold this quickly but carefully into the rest of the cream (volume will deflate somewhat).

Steps:

• Base;.
• In bowl,beat together butter,sugar and salt until fluffy;stir in flour.Press into parchment-paper lined or greased 13 by 9-inch metal cake pan;prick dough with fork.Bake in center of 350°F oven for about 17 minutes until golden.Let cool on rack.
• In bowl, beat butter with granulated sugar until fluffy.Beat in eggs,one at a time,beating well after each.Beat in milk and lemon rind.Beat in ground almonds;stir in flour and salt.
• Spread jam over base;Pour almond mixture over jam.Sprinkle with slivered almonds.Bake in center of 350°F oven for about 30 minutes or until golden and cake tester inserted in center comes out clean.Let cool in pan on rack.Sprinkle with icing sugar.

Steps:

• Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form.
• Pour frozen raspberries into a glass bowl and top with whipped cream. Layer meringue cookie chunks on top. Refrigerate for 2 to 3 hours.
• Serve and mix right before eating.

Steps:

• Cream butter and sugar.
• Add eggs and beat until light.
• Add sifted flour, salt, and baking powder.
• Form small balls between hands and put into small cupcake pans or muffin pans.
• Make a deep hole in center by pushing up around edges.
• Mix jam and nuts together; fill tarts.
• Bake at 375°F for about 12 minutes, until lightly browned.
• Top with whipped cream when serving.

Steps:

• Prepare pastry and line the tart shells.
• Mix the beaten egg, sugar and butter together until creamy.
• Add vanilla and walnuts.
• If desired, a little jam or jelly may be placed in each tart shell before adding the nut mixture.
• Place a spoonful of nut mixture into each tart shell.
• Bake at 350 degrees Fahrenheit until filling is delicately browned, approximately 10 to 15 minutes.