Claudia Martinez
German Fruit Cake Recipe.
German Fruit Cake Recipe
It is about the classic German fruit cake "Obstkuchen Obsttorte". It has a super soft cake base, loaded with glazed berries and whipped cream frosting made with secret ingredients!
Servings 8 slices
Calories 281kcal
Cost $10-$12
Ingredients
sponge cake:
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 3 large eggs, room temperature
For fruit and glaze:
- 3 tablespoons seedless raspberry jam + 1 1/2 tablespoons hot water
- 1 1/2 cups mixed berries
To freeze stable whipped cream:
- 2 tablespoons milk, or to desired consistency
- 3 tablespoons of powdered sugar
- 4 tablespoons of instant white chocolate powder (45 g)
- 1 cup frozen heavy whipping cream
Instructions
How to Make the Sponge Cake:
- Preheat oven to 350˚F and line the bottom of a 9" round cake pan (or springform pan). Chill a large mixing bowl in the freezer. A chilled mixing bowl will make it easier to beat the whipping cream.
- Add 3 eggs to the bowl of your mixer and beat with whisk attachment on high speed 1 minute. Gradually add sugar and continue beating 8 min.* It should be whipped and form a thick ribbon when you pull up on the whisk.
- In a small bowl, whisk together 1/2 cup flour and 1/2 tsp baking powder then sift it into the whipped eggs in thirds, folding between each addition. Fold in 1/2 tsp vanilla just until blended (do not overmix).
- Bake at 350˚F for 25 min. Let cake rest 3 min in pan then run a thin spatula around the edges too release from the pan. Invert cake onto a wire rack, peel back parchment paper and let cool completely to room temperature.
How to Make Fruit Glaze:
- In a measuring cup, combine 3 Tbsp raspberry jam with 1 1/2 Tbsp hot water and stir until completely smooth. If glaze seems lumpy, heat slightly to loosen it up.
How to Make Stabilized Whipped Cream:
- In your chilled mixing bowl, add 1 cup heavy whipping cream and beat on high speed (1-2 min) just until stiff peaks form.
- Add 4 Tbsp instant pudding and 3 Tbsp powdered sugar, adding them 1 Tbsp at a time, mixing with each addition. Beat on med/high speed until fully incorporated. If frosting seems too thick, add milk 1/2 Tbsp at a time (I added 2 Tbsp milk). Beat until the pudding mix is fully dissolved and frosting is smooth (2 min).
How to Assemble the Fruit Cake:
- Transfer half of the frosting to a piping bag fitted with a large closed star tip (Wilton 2D) and set aside. Dollop and spread half of the frosting over the top of cake.
- Arrange fruit over the frosting, leaving a 1" border. Brush all of the glaze over berries then pipe the second half of frosting around the top border of the cake. Serve right away or refrigerate until serving.
Notes
If using an electric hand mixer, beat 10 minutes at the highest speed.
I’ve made this recipe several times. Very easy and delicious. I’ve made it using strawberries and blueberries. Strawberries, blueberries and kiwi . Strawberries, blueberries and cherries. All fresh fruit. I tried to add a picture but I couldn’t find where to.
Can I use a hand mixer for this?
Such a simple and easy recipe to follow! Every time I make it, it is a huge hit!!
This cake is so delicious and light! It’s very easy to use and doesn’t require a lot of ingredients. The directions were so easy to follow and everyone loved it!
Hello! Can I use cake flour? 1:1 ratio? Thanks much!
Hi there wondering if this can be made into a 2 layer cake?
I just made this for an Oktoberfest party. It was a huge hit!
Can you make this cake a day ahead?
I want to make this in my tart pan will it overflow
I love this cake so much that when I made it for the first time I ate the whole thing by myself in one day I make it very often !! It’s easy and so good !!
thank you so much, I made a lot of different recipes of yours and they are all great !!