Obstboden - Fruit cake

  

                   Obstboden - Fruit Cake

This is the base for a fruit cake very popular in Germany. Once you have this baked, you can top it with whatever fruits you like or are seasonal. Usually that fruit cake is topped with the clear glaze you can find on my blog already. 

This is what you need:

- a round pie pan, around 28 cm in Diameter

- 75 gr Butter unsalted and soft

- 75 gr Sugar

- 1 pinch Salt

- 14 gr. of Vanilla sugar or 1 TSP Vanilla extract

- 2 Eggs

- 150 gr. Flour

- 1 TSP Backing Powder

- 2 TBSP Milk 

This is how you do it:

Put Butter in a bowl and whisk it with the Mixer or Kitchen Aid until its foamy-creamy. Slowly add the sugar, Vanilla sugar (or Vanilla extract) and the pinch of salt and mix it. Then add 1 Egg to the mixture and let it incorporate first and then the 2nd Egg. Combine the Flour and the Baking Powder and stir it. Slowly add a bit of the dry ingredient to the wet and let it mix it up first. Now add the 1st TBSP of Milk to it and mix it up. Then add more of the Flour and then again Milk until all ingredients are mixed up and you have a smooth dough. 

Prepare the pan with oiling or buttering it and then you can either add Flour or fine Breadcrumbs and spread it out in the baking pan so the cake doesn't stick to it. Pour in the dough and bake it 20-25 min in a 350 Degree oven. Make the toothpick test to see if the cake is done. 

Take out the cake and let it cool on a rack in the pan. When its cool, turn the pan around and let the cake slide out. This is going to be the top end. Kind of like an upside down cake thing. 

Once its cooled, you can add the fruits and the glaze and you have a great and refreshing cake for hot summer days. If you fruits are really juicy, you can add a thin layer of white chocolate on the cake first so the sponge is not soaking all the fruit juices up and getting soggy. Enjoy

Guten Appetit