Reviewed: Feb. 9, 2008

This was a surprisingly nice pastry, better served warm than chilled. I used frozen raspberries (still frozen) without a problem and substituted half & half for the whipping cream. Thank you.

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DICKSIELEE

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Reviewed: Dec. 3, 2007

This is a wonderfully fruity, moist cake with just the right sweetness. I made this cake in a springform pan - greased and floured - backed the cake for one hour and it turned out to be simply delicious. One pack of frozen raspberries (3 cups) was used. The cake tastes well warm and cold. I posted a picture of the cake as well.

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kat

Cooking Level: Intermediate

Home Town: Wuppertal, Nordrhein-Westfalen, Germany

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Reviewed: Sep. 22, 2007

I made this for our German exchange student to make her feel more at home. She said it was better than in Germany! I don't think a compliment gets better than that!

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OHIOWINER

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Culpeper, Virginia, USA

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Reviewed: Aug. 6, 2007

I made this for our peach festival bake-off, using peaches instead of rasberries. I won 1st. place last Friday. This is really delicious! I am going to make it with raspberries next. I forgot to mention that I made it in a 9" springform pan, placing parchment paper on the bottom and placing the ring over the paper and cutting off the excess, just in case it leaked. (it did just a little). I also made sure the peaches were drained well, and baked it for 1 hr. and 15 min.

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BINGOQUEEN60

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Reviewed: Jul. 9, 2007

This was very good. I followed the recipe exactly. It's always good to find a new way to deal with all of the raspberries in my garden!

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Mary O

Cooking Level: Expert

Living In: Harvard, Illinois, USA

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Reviewed: Jul. 7, 2007

Very good, but a bit lonely without whip cream to top it off. I'll make it again, especially during bumper crop raspberry seasons.

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Sharon

Living In: Victoria, British Columbia, Canada

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Reviewed: Jun. 12, 2007

this stuff is to die for!!!

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hollowbassmama

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Reviewed: Feb. 11, 2007

This was vey delicious! I used frozen rasberries instead of fresh ones and sprinkled powdered sugar on top because it was very tart.

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em ibrahim

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Reviewed: Oct. 28, 2006

This dish was absolutely delicious - breakfast, dessert, it didn't matter! My family preferred it warm. The kuchen did take much longer to bake than stated in the directions - at least an hour. It also stuck to the bottom of the pan, so I would recommend greasing AND flouring the pan, not just greasing. It would definitely be best to make in the spring, when fresh raspberries are available, because it was quite expensive to make off-season. I have not yet tried it with frozen berries.

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Mama Cass

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2006

Wow! This is REALLY good! We had it warm, with a little vanilla ice cream on top. Perfect for our rainy day! I cut in half the sugar suggested for the topping, and it was plenty sweet enough. I used a frozen bag of mixed berries, thawed, and it turned out great. Thanks! It's a keeper!

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BAKKERJE

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Reviewed: Oct. 13, 2006

I made this for a neighborhood Oktoberfest potluck. Needed to double it, which in fresh raspberry terms would have been $24, so substituted frozen mixed berries,(straw,blue,rasp,& black) thawed. I knew this would extend the baking time, but it took over an hour and a half to set. Covered with foil halfway to keep from overbrowning. The end product tasted awesome and drew raves, though!

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