Fruit Biscuit Cake – German Obstkuchen

fruit biscuit cake

Wen fresh and ripe fruit is here in abundance this German cake might be the most popular cake in Germany. The fruit biscuit cake or Obstkuchen can be made with various fruit, with a glaze or not but always served with whipped cream. Happy Baking!

Ingredients Fruit Biscuit Cake

140 g butter (1,5 sticks)
100 g sugar
1 package vanilla sugar Dr Oetker 0.3 oz How to make your own vanilla sugar –
3 eggs
160g flour
1 tsp baking powder
fruit of your choice such as strawberries, blueberries, sour cherries, peaches, raspberries
1 package Dr Oetker clear glaze – 0.35 oz (Tortenguss in German)

Baking Instructions Fruit Biscuit Cake

– Pre-heat oven to 350 F.
– Soften butter in the micro wave for some seconds or let it soften at room temperature;
– Beat soft butter until it is creamy.
– Add sugar, vanilla sugar and eggs while mixing until you get a creamy dough. Mix at least for 2 minutes.
– Mix flour with baking powder, add to the dough, spoon by spoon by using a sieve.
– Grease tart form, diameter 28 cm or 11 inches, sprinkle with flour or 100% natural bread crumbs.
– Fill dough into the form (see German cake form below), even out the surface (if necessary) so the dough is smooth.

– Bake for about 15-20 min until  it shows a golden brown color. Do the test: Stick a tooth pick into the dough. If no dough sticks to the tooth pick it is done.
– Let cake cool off a bit, then carefully remove the cake.
Tip: place a matching plate on top of the form and turn around the form, the cake should be falling on the plate.
– Cut fruit in halves if necessary and place pieces on top.
– Make the glaze per instruction.
– You can make your own glaze with cherry juice and corn starch: Mix both ingredients in a pan and bring to a brisk boil, let cool off  a bit then with a spoon spread on top of the cake.
You also can make a vanilla pudding per instructions. Spread the pudding on top of base cake first then place fruit on top , then add the glaze or just enjoy it without.

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