How To Make German Fruit Cake Recipe (Obsttorte)
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How To Make German Fruit Cake Recipe (Obsttorte)

Hi everyone, its Natasha of 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
didn’t like this video, give us a great big thumbs up below. Make sure to
subscribe to our Channel and we’ll see you next time. Hey! Before you go, avert
your eyes right over here. If you love simple berry cakes,
check these out right over here and click below to subscribe and when you do,
click that little bell icon so you’ll get notifications every time we post a
new recipe. We’ll see you next time.

About Earl Carter

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100 thoughts on “How To Make German Fruit Cake Recipe (Obsttorte)

  1. Looks delicious! Does the frosting hold at room temperature? If so, that's a great way to make stabilized whipped cream.

  2. Oh my. That looks delicious! I love your videos. You are always so upbeat and adorable. Keep up the good work!

  3. Yam yam yam ๐Ÿค—๐Ÿค—๐Ÿค—๐Ÿ˜๐Ÿ˜ ๐Ÿ˜๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘ love Sweets๐Ÿคค๐Ÿคค๐Ÿคค๐Ÿ’–

  4. Hi Natasha, I am a HUGEfAN FROM Australia and have successfullytried a few of your gorgeous cakes,,,Love your new recipe and will definitely try it , However if white chocolate favoured pudding is not available, how can add the white chocolate flavour to it? Kindly advise me…abd I also feel so inspired by your Smiling Personality in your demos which you make out to be so much fun..and s Baking is my Biggest therapy ….Hope two hear from you real soon….Warmly, Risha

  5. Oh my, that looks ddivine.Its like everything you cook or bake is perfection. You make it look so easy. God Bless.โค๐Ÿ˜‡

  6. I love the frosting idea and how easy and quickly this cake came together! I'm not a fan of fresh berries, but I'll make this cake with mangoes and peaches on top!

  7. Hi Natasha…..loads of love from India…I made ur key lime cake last weekend and it was a super hit…I jus love all ur recipes..
    I m surely going to try this German fruit cake..

  8. Looks yummy and smelled delicious while it baked. Yes, I could smell it from my house. Why do I watch this late at night? I'm just a glutton for punishment ๐Ÿ˜‚ Love the recipes and love your channel Natasha โคโคโค

  9. Hey I Tried it today and seriously it was super delicious and awesome .And the best part is all the ingredients are easily available.

  10. So gooood!!! I saw this on your ig too and was salivating haha! Anything with berries during the summer is evvvverything!

  11. OMG AMAZING๐Ÿ˜๐Ÿคฉ๐Ÿคฉ๐Ÿคฉ๐Ÿคฉ๐Ÿคฉ๐Ÿคฉ๐Ÿคฉ๐Ÿ˜ญ๐Ÿ˜ญ๐Ÿ˜ญ๐Ÿ˜ญ KEEP GOING๐Ÿ˜‹๐Ÿ˜‹๐Ÿ™๐Ÿ™๐Ÿ™๐Ÿ‘Œ๐Ÿ‘Œ๐Ÿ‘๐Ÿ‘๐Ÿ‘

  12. Iโ€™m wondering if I could just mix the berries with the glaze before ever putting the berries on the cake? It seems like that would be a lot easier than painting them with the glaze. Have you ever tried that?

  13. Natasha thank you so much for this recipe!!! You are so talented and just beautiful to watch!!! The cake turned out to be absolutely amazing and mouthwatering๐Ÿ˜ปโค๏ธ I made it right after I saw it, everyone loved it, spasibo bolshoe๐Ÿ˜˜โ˜บ๏ธ

  14. This recipe is simply irresistable- heaven in a plate. Thanks for sharing. โค๏ธ๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜

  15. If i coud make that i just sit there looking at it. It's so besutful.

  16. Great video! Why would someone do a thumbs down on a video like this, thatโ€™s so crazy. Your videos are beautiful and your recipes are yummy!

  17. That itโ€™s so yummy my mom made this cake after watching this video ๐Ÿ˜‚ then when I tried oh my goodness it was so amazing thank you so much ๐Ÿ˜Š I will make this cake with my mom again and again โ™ฅ๏ธโ™ฅ๏ธโ™ฅ๏ธ๐ŸŒน๐ŸŒน๐ŸŒน๐ŸŒน๐ŸŒน๐Ÿ€๐Ÿ€๐Ÿ€๐Ÿ€๐Ÿ’—๐Ÿ’—๐Ÿ’—๐Ÿ’—๐Ÿ’—๐Ÿ’๐Ÿ’๐Ÿ’๐ŸŒธ๐ŸŒธ๐ŸŒธ๐ŸŒธ๐ŸŒท๐ŸŒท๐ŸŒท๐ŸŒท๐ŸŒน๐ŸŒน๐ŸŒน๐ŸŒน๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒบ๐ŸŒป๐ŸŒป๐ŸŒป๐ŸŒป๐ŸŒผ๐ŸŒผ๐ŸŒผ๐ŸŒผ๐ŸŒผโœจโœจโœจโœจ

  18. Natasha, once again, as usual, you've hit it out of the park. I made this yesterday, and it's outstanding. A perfect hot summer evening dessert. Thank you.

  19. That was a great recipe, and a lot of fun to bake. The cake was a big hit at my house. Also congratulations on your 15 year anniversary. My wife Suzanne and I celebrated are own 15th this year in April. ๐Ÿค—

  20. Hi Natasha I just love your recipes and I'm planning to make this recipe for my son's birthday.. He will be turning 3.
    But I just wana know wheather I can try this in a rectangular baking pan so i can cut it into a 3 shape.
    Can I make the cake 2 times and bake it together in one pan for more thickness.. Please response and help me out ๐Ÿ˜˜๐Ÿ˜˜

  21. Ur videos are simple to follow i really suck at cooking but then i tried one of ur recipes ,it was great am looking forward to learn more ๐Ÿ˜Š๐Ÿ˜…

  22. Very good job Natasha, I love your recipe I try some , and I like your presentation , food channel should have you there. They missing great show and wonderful chef ๐Ÿ˜Š๐ŸŒŸ๐Ÿ‘

  23. โคโคโคโค๐Ÿ‘‹๐Ÿป๐Ÿ‘‹๐Ÿป๐Ÿ‘‹๐Ÿป๐ŸŽ‚๐ŸŽ‚๐ŸŽ‚

  24. i didn't hear about the long hair in the ingredients list.

    you surely wouldn't see a proper chef/cook in the kitchen without their hair tied back.

    it's just simple food preparation hygiene!

  25. Hi, I did everything according to the recipe but my cake came out super spongey, way to soft and fluffy, and went completely flat under the weight of the frosting and berries. (From 6cm thick to 1 cm ๐Ÿ˜‚) I am not from the US but I googled the measurements and I used 100g of sugar and 60g of flour. Any ideas? Thanks all โค๏ธ

  26. เธŠเธ™เธฒเธเธฒเธ™เธ•เนŒ เธžเธฑเธ™เธ˜เธธเนŒเธ›เธฃเธฐเธชเธดเธ—เธ˜เธดเนŒ says:

    Your pan cake size for 2 pound?

  27. Ahhh making like 3-4 of your recipes for Thanksgiving tomorrow! I practiced this cake last week and now I'm currently preparing two of them for tomorrow night! You've made me love love love cooking <3 Thank you doll and Happy Thanksgiving to you and your family ๐Ÿ™‚

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