German Fruit Cake Bottom

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Prep:

Typically baked in a special round form that bakes a rim for easier filling, but any round 11 inch form will do. Fill baked bottom with 3/8 inch (1 cm) pastry cream or thick vanilla pudding and top with fresh fruit like strawberries. Keep strawberries from toppling off the cake by pouring a little strawberry flavored prepared jello over strawberries. When set cut cake into 12 wedges. Serve with a dollop of whipped cream on the side.

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Ingredients [?]

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  • add   1 tablespoon vanilla sugar (sub with 1 t vanilla extract plus 1 Tbs sugar)
  • add   1 cup flour
  • add   1 pinch salt
  • add   1 teaspoon baking powder
  • add   6 tablespoons sugar (75 grams)
  • add   6 tablespoons butter, softened (6 Tbs)
  • add   3-4 tablespoons milk
  • add   3 tablespoons flour (150 grams)
  • add   2 eggs

Instructions

  1. Grease pan. Preheat oven to 350 F (180 C).
  2. Cream butter, sugar and vanilla sugar. Add eggs, one at a time, beat until light in color.
  3. Mix flour, salt and baking powder. Add half of flour, beat until just blended. Add 3 tbs milk, just blend. Add rest of flour, just blend.
  4. Batter should drop slowly from a spoon, forming long tips. If too firm add another tbs milk.
  5. Spread batter evenly in pan.
  6. Bake in lower third of oven 18-22 minutes until golden yellow. Let cool in form for 10 minutes, then remove and let cool completely on a wire rack.
  7. Use immediately or store tightly wrapped for 24 hours or freeze.