Description
This classic German Fruit Cake features a soft sponge base layered with mixed berries and a luscious white chocolate cream topping. The cake is perfectly balanced with a hint of vanilla and a tangy raspberry jam glaze, making it a delightful dessert for any occasion.
Ingredients
Scale
Batter
- 3 large eggs (room temperature)
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
Fruit & Jam Glaze
- 1 1/2 cups mixed berries
- 3 Tbsp seedless raspberry jam
- 1 1/2 Tbsp hot water
Cream Topping
- 1 cup heavy whipping cream (chilled)
- 4 Tbsp white chocolate instant pudding powder (45 grams)
- 3 Tbsp powdered sugar
- 2 Tbsp milk (or to reach desired texture)
Instructions
- Prepare the batter: Whisk together the eggs and granulated sugar until light and fluffy. In a separate bowl, sift the flour and baking powder together. Gently fold the flour mixture into the egg mixture along with the vanilla extract until just combined to create a light batter.
- Bake the cake base: Pour the batter into a prepared cake pan lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for about 25 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let it cool completely.
- Prepare the raspberry glaze and berries: Mix the seedless raspberry jam with hot water until smooth to create a glaze. Spread this evenly over the cooled cake base. Arrange the mixed berries evenly on top of the glaze to create a fresh fruity layer.
- Make the cream topping and assemble: In a chilled bowl, whip the heavy cream with powdered sugar and white chocolate instant pudding powder until it starts to thicken. Add milk gradually to achieve a smooth, spreadable consistency. Spread this white chocolate cream evenly over the berries. Chill the cake for at least an hour before serving to set the cream layer.
Notes
- Use room temperature eggs for better batter volume.
- The cake base can be baked a day in advance and stored in an airtight container.
- For a dairy-free version, substitute heavy cream with a coconut cream alternative.
- Make sure the cream is well chilled before whipping for optimal texture.
- Adjust the amount of milk to achieve your preferred cream thickness.
