German Fruit Cake Bottom
Indulge in the simplicity and charm of an authentic *German Fruit Cake Bottom* (Obstboden), a buttery, tender base that’s perfect for showcasing vibrant, fresh fruits. This classic recipe combines pantry staples like all-purpose flour, granulated sugar, and creamy butter, delivering a subtly sweet, delicate sponge that comes together effortlessly in just 15 minutes of prep time. Baked to golden perfection, it’s the ideal canvas for a colorful assortment of seasonal fruits, whipped cream, or a glossy fruit glaze, making it a versatile treat for any occasion. Whether you’re crafting a summery berry tart or a festive holiday dessert, this German-style fruit cake bottom is the ultimate foundation for your culinary creativity. Plus, with its quick baking time and simple technique, it’s a breeze to make for gatherings or as a weeknight indulgence.
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Recipe Information
Ingredients
- 125 grams All-purpose flour
- 100 grams Granulated sugar
- 75 grams Butter
- 2 large Eggs
- 3 tablespoons Milk
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
Preheat your oven to 175°C (350°F) and grease a 10-inch (25 cm) tart pan with a removable bottom or use a German-style Obstboden form.
In a large mixing bowl, cream together the butter and sugar until light and fluffy using a hand mixer or stand mixer.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until incorporated after each addition. Be careful not to overmix.
Pour the batter into the greased tart pan, spreading it evenly across the bottom with a spatula.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 5-10 minutes before carefully transferring it to a wire rack to cool completely.
Once cooled, the cake is ready to be topped with your choice of fresh fruits, whipped cream, or a shiny fruit glaze.
Nutrition Facts
Calories |
1577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.3 g | 94% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 1143 mg | 50% | |
| Total Carbohydrate | 200.9 g | 73% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 103.8 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 145 mg | 11% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 368 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
