German Fruit Cake Recipe

This German fruit cake recipe combines a light and airy sponge cake with a rich, stabilized whipped cream frosting and fresh mixed berries for a decadent, crowd-pleasing dessert. Perfect for holidays, special occasions, or any time you want a slice of heaven, this fruit cake is a showstopper. The sponge cake is fluffy, the whipped cream frosting is creamy and smooth, and the fruit glaze adds a burst of flavor with every bite. Made with easy-to-find ingredients like heavy whipping cream, raspberry jam, and mixed berries, this cake is both easy to make and incredibly delicious. Whether you’re an experienced baker or a beginner, this simple yet elegant dessert is sure to impress.

Ingredients:

For the Sponge Cake:

• 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

For Fruit and Glaze:

• 1 1/2 cups mixed berries
• 3 Tbsp seedless raspberry jam
• 1 1/2 Tbsp hot water

For Stabilized Whipped Cream Frosting:

• 1 cup heavy whipping cream (chilled)
• 4 Tbsp white chocolate instant pudding powder (45 grams)
• 3 Tbsp powdered sugar
• 2 Tbsp milk (or as needed to reach desired texture)

---

Instructions:

How to Make the Sponge Cake:

1. Preheat your oven to 350°F (175°C) and line the bottom of a 9-inch round cake pan (or springform pan) with parchment paper.
2. Chill a large mixing bowl in the freezer for about 5 minutes to make it easier to whip the cream later.
3. In a stand mixer bowl, beat 3 eggs on high speed for 1 minute. Gradually add 1/2 cup of granulated sugar, then continue beating for about 8 minutes until the mixture becomes thick and forms a ribbon when the whisk is lifted.
4. In a separate bowl, whisk together 1/2 cup of flour and 1/2 tsp baking powder. Sift this mixture into the whipped egg mixture in thirds, folding gently after each addition. Add 1/2 tsp vanilla extract and fold until just combined (do not overmix).
5. Pour the batter into the prepared pan and bake for 25 minutes. Let the cake rest for 3 minutes, then run a thin spatula around the edges of the cake to loosen it from the pan. Invert the cake onto a wire rack, peel off the parchment paper, and allow it to cool completely.

How to Make Fruit Glaze:

1. In a measuring cup, combine 3 Tbsp of raspberry jam and 1 1/2 Tbsp of hot water. Stir until smooth. If the glaze seems lumpy, heat it slightly to loosen it.

How to Make Stabilized Whipped Cream:

1. In the chilled mixing bowl, beat 1 cup of heavy whipping cream on high speed for 1-2 minutes until stiff peaks form.
2. Add 4 Tbsp of instant white chocolate pudding powder and 3 Tbsp powdered sugar, one tablespoon at a time, mixing well after each addition. Beat until the mixture is smooth and fully incorporated. If the frosting is too thick, add 2 Tbsp of milk, 1/2 Tbsp at a time, until the desired consistency is reached.

How to Assemble the Fruit Cake:

1. Transfer half of the whipped cream frosting into a piping bag fitted with a large closed star tip (Wilton 2D). Set aside.
2. Spread half of the frosting evenly over the top of the cooled sponge cake.
3. Arrange the mixed berries on top of the frosting, leaving a 1-inch border around the edges.
4. Brush the entire fruit layer with the prepared raspberry glaze.
5. Pipe the remaining frosting around the top border of the cake.
6. Serve immediately, or refrigerate until ready to serve.

---

Tips:

• Ensure that the whipped cream is chilled before whipping to achieve the perfect texture.
• To make a smoother glaze, slightly heat the raspberry jam if it’s too thick.
• Let the sponge cake cool completely before adding the frosting and fruit to avoid melting the cream.

Variations and Substitutions:

• Feel free to use any fresh fruits such as strawberries, blueberries, or peaches for a variation in flavor.
• If you prefer a non-dairy option, you can substitute the heavy whipping cream with coconut cream and the white chocolate pudding powder with a dairy-free alternative.

FAQs:

Can I make the sponge cake ahead of time? Yes! You can bake the sponge cake up to a day in advance and store it in an airtight container.

How can I make the cake gluten-free? To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

Can I freeze the cake? Yes, the cake can be frozen without the frosting and fruit. Wrap it tightly in plastic wrap and foil before freezing. Thaw and frost when ready to serve.

Serving Suggestions:

• This cake pairs beautifully with a hot cup of coffee or tea.
• Serve alongside a scoop of vanilla ice cream for a delightful dessert experience.

Why You’ll Love This Recipe:

This German fruit cake is light, fluffy, and bursting with fresh fruit flavors. The combination of the delicate sponge cake, luscious stabilized whipped cream frosting, and tangy fruit glaze creates the perfect balance of textures and flavors. It’s a great dessert for any occasion—whether it’s a family gathering, holiday celebration, or afternoon tea. Enjoy the refreshing taste of summer all year round!