May 12, 2013

Hindbærsnitter "Raspberry Cutting" a la Dr Oetker

I found a "real Dr Oetker recipe" in the latest issue ( issue 3/ 2013) of the magazine Isabella. By real Dr. Oetker I mean, as almost every second or third ingredients is Dr. Oetker ingredients such as the almond flour, vanilla sugar, baking powder, raspberry extract and decoration sprinkles !!!! Anyway, I have never baked the cake called Hindbærsnitte (Raspberry Cutting), so I decided to test this recipe out.

In my opinion the amount of the raspberry extract into the icing sugar could be reduced into ½ amount, as the overall flavour profile becomes a little to perfumed accoring to my taste preference.

Hindbærsnitte (Raspberry Cutting) a la Dr Oetker: - 14-16 pieces

  • 200 g (cake) flour
  • 50 g almond flour
  • 50 g sugar
  • 1 tablespoon vanilla sugar or 2 tablespoon home-made vanilla sugar
  • 1 teaspoon baking powder
  • 150 g cold butter
  • 25 g cold water
  • 200 g raspberry jam
  • 1 teaspoon raspberry extract
  • 150 g icing sugar
  • 3 teaspoon raspberry extract
  • 2-3 teaspoon water
  • decoration sprinkles
  1. Mix flour, almond flour, sugar, vanilla sugar and baking powder together in a mixing bowl.
  2. Cut the butter into smaller pieces, which is crumbled into the flour mix.
  3. Afterwards add the cold water and knead the dough fast together.
  4. Form the dough into a square, cover it with cling film and place for min 30 minutes in the refrigerator.
  5. Meanwhile mix the raspberry jam and raspberry extract together.
  6. Heat the (conventional) oven up to 200'C.
  7. Roll the dough into a square with a size of 30x40 cm on a piece of baking paper and using the cling film for the upper of the dough, so the dough is not sticking to the rolling pin.
  8. Place the baking paper with the dough on a baking tray.
  9. Shread the raspberry jam on half of the dough and fold the rest of the dough on top of this jam layer. Use the baking paper as support, while you do this.
  10. Bake the cake in the middle of the oven at 200'C for 18-20 minutes.
  11. Let the cake cold down, before you decorate it.
  12. Mix the icing sugar, raspberry extract and water into a icing layer, which should cover the upper part of the cake together with decoration sprinkles.
  13. Cut the cake into smaller pieces. 


  1. Tastes very good, although a bit to the sweet and perfumed side.
    Seems an easier-to-make recipe than I am used to as the dough is folded around the jam filling before baking instead of after (folding a thin, brittle layer on top of another is bound to fail, for me at least).

  2. Hi Lars,

    happy to hear, that you like your piece of this cake :-) I agree with you, that the flavour in these hindbærsnitter was a little too perfumed for me. Actually I could smell this perfumed raspberry flavour in my kitchen one day after, I had baked this cake !!!



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