How To Make German Fruit Cake Recipe (Obsttorte)

How To Make German Fruit Cake Recipe (Obsttorte)


Hi everyone, its Natasha of Natashaskitchen.com and today we’re sharing a classic German fruit cake. It has a super soft
cake with a surprising frosting, loads of fresh berries and the easiest glaze. This
cake always disappears fast. Let’s get right into it. Pre-heat your oven to 350˚F and in the bowl of your mixer beat 3 room-temperature eggs
on high speed for 1 minute until they’re foamy, then gradually add half a cup of
sugar. Continue beating on the highest speed for 8 minutes. The mixture should
be whipped and fluffy and form thick ribbons when you pull up on the whisk. In
a small bowl whisk together 1/2 a cup of flour and half a teaspoon of baking
powder, then sift the flour mixture into the batter in thirds, folding with a
spatula between each addition. With each addition fold just until no streaks of
flour remain, scraping from the bottom of the bowl to get any pockets of flour and
remember you’re relying on the volume of the whipped eggs for the cake to rise so
do not over mix. Once all of the flour is well incorporated, add half a teaspoon of
real vanilla extract and fold just to combine. Line the bottom of a 9 inch cake pan
with a ring of parchment paper and do not grease the sides. The batter should
be baked right away so transfer all of it to the prepared pan and bake at 350˚F for 25 minutes. Once the cake is done, let it rest for 3
minutes in the pan then run a thin edge spatula around the edges to release it
from the pan. Invert the cake onto a wire rack, peel back the parchment paper and
let it come completely to room temperature. Let’s quickly prep the fruit
glaze. All you need is three tablespoons of seedless raspberry jam and one and a
half tablespoons of hot water. Stir those together until well combined and that’s
all there is to it. Now we’ll whip up the frosting. You’ll
need 1 cup of heavy whipping cream and I have a medium mixing bowl that I’ve
chilled in the freezer for 15 minutes. Beat the cream in the chilled Bowl on
high speed for one to two minutes or just until stiff peaks form. You’ll need
four tablespoons of instant pudding mix and I’m using white chocolate flavor and
three tablespoons of powdered sugar. Add those in a tablespoon at a time, mixing
with each addition. Continue beating on medium high speed for about a minute or
until they’re fully incorporated. If the frosting seems too thick, add half
a tablespoon of milk at a time. I added about two tablespoons total of milk. The
frosting should be like a butter cream in consistency and easy to pipe.
Transfer half of the frosting into a piping bag, fitted with a star tip. Doll
up and spread half of the frosting over the top of your cooled cake. You’ll need about two cups of fresh
fruit and I used a mixture of strawberries, raspberries and blueberries.
But you can experiment with different fruits that are in season. Start with
your largest fruit. So I’m gonna place my halved and quartered strawberries and
then add the smaller berries around them. Leave about a 1-inch border to give
yourself room to pipe frosting. Now brush the fruit generously, using all of that
glaze that we prepared earlier and finally pipe the other half of the
frosting generously around the border and we’re done. And now you can either
refrigerate it for later or serve it right away.
The pudding in the frosting keeps it stable so either way works great. So
that’s exactly what we’re gonna do – the taste test!
We’re gonna slice right into this beauty and it is beautiful, isn’t it? And it
tastes good. Okay, here we go. I cannot wait, here we go…
a big generous slice, because that’s my style. Look at this, get in close.
Oh, just layer after delicious layer. Okay, here we go. My taste buds are so happy
right now. That cake is just soft as a cloud and I love that the glaze seeps
into it and makes it so moist and tasty. Wow! And then that frosting. if you’ve
never tried putting pudding into whipped cream, you are missing out on something
good. It adds amazing flavor and it keeps it
stable so it pipes beautifully. It’s kind of like a buttercream, just a lot lighter
and then the fresh pop of berry flavor in every single bite. This cake is a
winner. If you enjoyed this video, give us a great big thumbs up below and if you
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