Home > Dessert > German Fruit Cake Recipe (VIDEO)

German Fruit Cake Recipe (VIDEO)

Our spin on the classic German Fruit Cake “Obstkuchen Obsttorte”. It has a super soft cake base, is loaded with glazed berries and a secret ingredient stabilized whipped cream frosting!

German fruit cake with fruit glaze and stabilized whipped cream frosting

This post may contain affiliate links. Read my disclosure policy.

My only complaint about this berry cake cake is that it dissapears fast! My children especially loved it.

German Fruit Cake

Up close view of German fruit cake recipe

What is Stabilized Whipped Cream?

Regular whipping cream has a reputation of not staying put over time, especially when piped. This can be due to under-beating the whipped cream, or purchasing the wrong cream. For whipped cream, make sure the package says HEAVY whipping cream as opposed to plain whipping cream. The HEAVY cream has a higher fat content (36% fat), whips faster and is more stable.

Adding the instant pudding powder stabilizes the whipped cream, adds great flavor and makes the frosting easy to pipe. It is similar in consistency to a buttercream but tastes lighter and is lower in fat than a buttercream. We used half of a 3.9 oz package of Godiva White Chocolate flavor but vanilla instant pudding mix would work as well for this fruit cake.

Ingredients for fruit cake and stabilized whipped cream recipe

Easiest Fruit Glaze:

The 2-ingredient fruit glaze is a nice touch on this cake. All you need is:

  • Seedless raspberry jam
  • Hot water

You can serve the fruit cake without the glaze, but it makes the cake more moist, preserves the fruit and makes the cake look like it came out of a fancy bakery. It makes your mouth water just looking at it.

Fruit glaze over German cake

Can I Add a Simple Syrup to Make it More Moist?

  • YES! The glaze from the berries adds moisture to the cake as it is sliced but if you prefer a moist cake, you can add this simple syrup. We double the ingredients when making a 2-layered cake.
  • Ingredients for Simple Syrup: 1/4 cup water, 1/2 Tbsp lemon juice, 1/2 Tbsp granulated sugar
  • How to Make Simple Syrup: Stir the ingredients together until sugar dissolves. Brush cooled cake, focusing on the outer edge and moving towards the center.

Moist German fruit cake slice on a plate

Watch How to Make German Fruit Cake!

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German Fruit Cake Recipe

5 from 41 votes
Author: Natasha of NatashasKitchen.com
Our spin on the classic German Fruit Cake "Obstkuchen Obsttorte". It has a super soft cake base, is loaded with glazed berries and a secret ingredient stabilized whipped cream frosting! | natashaskitchen.com
Our spin on the classic German Fruit Cake "Obstkuchen Obsttorte". It has a super soft cake base, is loaded with glazed berries and a secret ingredient stabilized whipped cream frosting!
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour

Ingredients 

Servings: 8 slices

For Sponge Cake:

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 to reach desired texture

Instructions

How to Make the Sponge Cake:

  • Preheat oven to 350˚F and line the bottom of a 9" round cake pan (or springform pan). Chill a large mixing bowl in the freezer. A chilled mixing bowl will make it easier to beat the whipping cream.
  • Add 3 eggs to the bowl of your mixer and beat with whisk attachment on high speed 1 minute. Gradually add sugar and continue beating 8 min.* It should be whipped and form a thick ribbon when you pull up on the whisk.
  • In a small bowl, whisk together 1/2 cup flour and 1/2 tsp baking powder then sift it into the whipped eggs in thirds, folding between each addition. Fold in 1/2 tsp vanilla just until blended (do not overmix).
  • Bake at 350˚F for 25 min. Let cake rest 3 min in pan then run a thin spatula around the edges too release from the pan. Invert cake onto a wire rack, peel back parchment paper and let cool completely to room temperature.

How to Make Fruit Glaze:

  • In a measuring cup, combine 3 Tbsp raspberry jam with 1 1/2 Tbsp hot water and stir until completely smooth. If glaze seems lumpy, heat slightly to loosen it up.

How to Make Stabilized Whipped Cream:

  • In your chilled mixing bowl, add 1 cup heavy whipping cream and beat on high speed (1-2 min) just until stiff peaks form.
  • Add 4 Tbsp instant pudding and 3 Tbsp powdered sugar, adding them 1 Tbsp at a time, mixing with each addition. Beat on med/high speed until fully incorporated. If frosting seems too thick, add milk 1/2 Tbsp at a time (I added 2 Tbsp milk). Beat until the pudding mix is fully dissolved and frosting is smooth (2 min).

How to Assemble the Fruit Cake:

  • Transfer half of the frosting to a piping bag fitted with a large closed star tip (Wilton 2D) and set aside. Dollop and spread half of the frosting over the top of cake. 
  • Arrange fruit over the frosting, leaving a 1" border. Brush all of the glaze over berries then pipe the second half of frosting around the top border of the cake. Serve right away or refrigerate until serving.

Notes

*If using an electric hand mixer, beat 10 min on highest speed.

Nutrition Per Serving

281kcal Calories38g Carbs3g Protein12g Fat7g Saturated Fat102mg Cholesterol142mg Sodium111mg Potassium1g Fiber27g Sugar540IU Vitamin A1.6mg Vitamin C50mg Calcium0.8mg Iron
Nutrition Facts
German Fruit Cake Recipe
Amount per Serving
Calories
281
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
7
g
44
%
Cholesterol
 
102
mg
34
%
Sodium
 
142
mg
6
%
Potassium
 
111
mg
3
%
Carbohydrates
 
38
g
13
%
Fiber
 
1
g
4
%
Sugar
 
27
g
30
%
Protein
 
3
g
6
%
Vitamin A
 
540
IU
11
%
Vitamin C
 
1.6
mg
2
%
Calcium
 
50
mg
5
%
Iron
 
0.8
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: German
Keyword: fruit cake
Skill Level: Medium
Cost to Make: $10-$12
Calories: 281

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This post contains Amazon affiliate links for tools we used to make this cake.

German Recipes to Explore:

One of our favorite German recipes the German fruit cake

Q: Have you tried any German or European cakes? They are such a treat! This fruit cake and most European desserts are typically lower in sugar than American desserts and they will always excite your taste buds.

Our spin on the classic German Fruit Cake

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Jill
    October 23, 2022

    This was delicious!!!! My husband said it was his favorite cake now! Even better the next day 🙂 I had one question so I can make it better next time. For the cream, was it supposed to be chilled in the freezer with the mixing bowl?

    Reply

    • Natasha's Kitchen
      October 24, 2022

      Hello Jill, the heavy whipping cream has to be chilled when you use it.

      Reply

  • Tanya
    August 31, 2022

    Natasha, this is a great cake!
    I baked it yesterday for my husband’s birthday and he was happy!
    It’s very easy and irresponsible tasty. Thank you for another wonderful recipe.

    Reply

    • Natashas Kitchen
      August 31, 2022

      Happy Birthday to your husband! This is such a special cake to make for a birthday! I’m glad you both enjoyed it!

      Reply

  • Claudia
    May 8, 2022

    I made this for my mom for mothers day. She loved it. It was really good. That frosting held up really well and was so yummy. The only mistake I made was forgetting to remove the parchment paper!

    Reply

    • Natasha's Kitchen
      May 9, 2022

      Awesome, glad it was a hit, Claudia!

      Reply

  • Brezzlen Stretz
    May 1, 2022

    Hi again Mrs. Kravchuck! Mothers day is coming up and my mother LOVES German Chocolate Cake. So could you consider making a German Chocolate Cake video?

    Reply

    • Natasha's Kitchen
      May 1, 2022

      Hi there, thanks for your suggestion. I won’t be able to make a video of it before Mother’s Day but I’ll try to add that to our list.

      Reply

  • Maryna
    April 14, 2022

    Hi, Natasha! What would be a baking time if I would double the recipe and use rectangle baking form about 10 x 13?

    Reply

    • Natasha's Kitchen
      April 14, 2022

      Hi Maryna, I have not tried that but one of our readers shared this comment “Hi Natasha,I made it to double and comes beautiful on 9×13 pan!So delicious and not too sweet! Thank you for your recipe.” I hope that helps.

      Reply

  • Nadia
    February 11, 2022

    Can I use regular vanilla pudding mix instead of white chocolate pudding mix?

    Reply

    • Natashas Kitchen
      February 11, 2022

      Hi Nadia, one of my readers tried this with vanilla pudding and loved it! I hope you love it too!

      Reply

  • Debby
    June 27, 2021

    I’ve made this recipe several times. Very easy and delicious. I’ve made it using strawberries and blueberries. Strawberries, blueberries and kiwi . Strawberries, blueberries and cherries. All fresh fruit. I tried to add a picture but I couldn’t find where to.

    Reply

    • Natasha's Kitchen
      June 27, 2021

      Wow, that’s delicious! Thanks for your great feedback, you won’t be able to share photos here but feel free to share them on our Facebook page or group!

      Reply

  • Amy Wonder
    May 26, 2021

    Can I use a hand mixer for this?

    Reply

    • Natasha's Kitchen
      May 26, 2021

      Hi Amy. If using an electric hand mixer, beat 10 min at the highest speed.

      Reply

  • Lindsey
    May 8, 2021

    Such a simple and easy recipe to follow! Every time I make it, it is a huge hit!!

    Reply

    • Natashas Kitchen
      May 8, 2021

      That’s great, Lindsey! So happy to hear you’re enjoying my recipe!

      Reply

  • Samina
    December 31, 2020

    Hi Natasha,

    Can I use almond flour to make this cake?

    Reply

    • Natasha
      December 31, 2020

      Hi Samina, I haven’t tested that substitution with almond flour so I can’t say for sure.

      Reply

  • Shyri
    December 28, 2020

    This cake is so delicious and light! It’s very easy to use and doesn’t require a lot of ingredients. The directions were so easy to follow and everyone loved it!

    Reply

    • Natasha's Kitchen
      December 28, 2020

      Hello Shyri, thank you for leaving a wonderful review for this recipe. I’m happy to know that everyone loved and enjoyed this cake!

      Reply

  • Ginny
    October 23, 2020

    Hello Natasha! Can I use cake flour? 1:1 ratio? Thanks much!

    Reply

    • Natasha
      October 23, 2020

      Hi Ginny, I haven’t tested that substitution so I’m not sure if it would be too soft of a crumb to hold up the cake well.

      Reply

  • Marissa
    September 24, 2020

    Hi there wondering if this can be made into a 2 layer cake?

    Reply

    • Natashas Kitchen
      September 24, 2020

      Hi Marissa, I have not tested that to advise. If you experiment I would love to know how you like that.

      Reply

  • Rebecca
    September 21, 2020

    I just made this for an Oktoberfest party. It was a huge hit!

    Reply

    • Natasha's Kitchen
      September 21, 2020

      Sounds awesome! Thanks for your great feedback, Rebecca.

      Reply

  • Kali
    September 21, 2020

    Can you make this cake a day ahead?

    Reply

    • Natashas Kitchen
      September 21, 2020

      Hi Kali, I think that will work just fine a day ahead!

      Reply

  • Chris
    September 4, 2020

    I want to make this in my tart pan will it overflow

    Reply

    • Natashas Kitchen
      September 4, 2020

      Hi Chris, its hard to say without trying this in a tart pan myself but I imagine your tart pan is shallow. If you happen to experiment I would love to know how you like that.

      Reply

  • Emina
    July 10, 2020

    I love this cake so much that when I made it for the first time I ate the whole thing by myself in one day I make it very often !! It’s easy and so good !!

    Natasha, thank you so much, I made a lot of different recipes of yours and they are all great !!

    Reply

    • Natashas Kitchen
      July 10, 2020

      It is that good, isn’t it! Sounds like you found your favorite cake Emina!

      Reply

  • Binusha
    June 15, 2020

    Hi Natasha, I tried this sponge cake many times but I can’t seem to get rid of the eggy taste. Is that normal or am I doing something wrong?

    Reply

    • Natasha
      June 15, 2020

      Hi Binusha, make sure to keep it away from outdoor draft. As with any egg-based cake, it can smell eggy when it’s around outdoor draft. I hope that helps!

      Reply

  • Brian W
    May 30, 2020

    Made this subbing vanilla pudding mix, and using left over blueberry/lemon puree from zephyr instead of raspberry jam. Added blackberries as well… fantastic! Made a second, but split cake in two, adding frosting and glaze in middle!

    Reply

    • Natashas Kitchen
      May 30, 2020

      That sounds delicious! Thank you for sharing that wonderful review with us Brian!

      Reply

  • Justine
    May 10, 2020

    I made this for my mother-in-law today who is German AND a baker, and she loved it! Will definitely be making this again

    Reply

    • Natasha's Kitchen
      May 11, 2020

      So glad to hear that Justine. Thanks for your wonderful feedback!

      Reply

  • Saira
    May 7, 2020

    Can you substitute the pudding for something else?

    Reply

    • Natasha's Kitchen
      May 7, 2020

      Hi Saira, unfortunately, I haven’t tried any substitute yet to advise.

      Reply

    • Evy
      December 22, 2022

      Saira, I would recommend just making a buttercream instead if you don’t have the ingredients for the whipped cream. Natasha has some great buttercream recipes on here that taste lighter and creamier than any others I’ve tried.

      Reply

  • agnes
    March 5, 2020

    Hi Natasha,i want to make this fruit cake , kindly could you provide the ingredients in grams?
    i dont have cups. Thanks

    Reply

  • Ben
    February 16, 2020

    Fantastic recipe and wonderful video! My son and myself first ever cake was a great success! We used less sugar but just fine.

    Reply

    • Natasha's Kitchen
      February 16, 2020

      Yay so glad to hear that it was a success! Thank you for the great review.

      Reply

  • Michaela
    February 10, 2020

    Thanks again for a wonderful recipe. I am German and this cake was great since it wasn’t overly sweet. I only baked the cake for 20 minutes and it was just perfect. Couldn’t find white chocolate pudding so I used vanilla. My favorite part was the raspberry topping.

    Reply

    • Natashas Kitchen
      February 10, 2020

      You’re welcome! I’m so happy you enjoyed it, Michaela! Thank you for that wonderful review.

      Reply

  • Amani
    January 9, 2020

    Hi Natasha ,i could’nt find white chocolate instant pudding powder,what can i use?

    Reply

    • Natasha
      January 9, 2020

      Hi Amani, you might try vanilla-flavored instant pudding instead.

      Reply

  • Marzi
    December 7, 2019

    Hi Natasha,I made it to double and comes beautiful on 9×13 pan!So delicious and not too sweet! Thank you for your recipe.how can I send photo of it.

    Reply

    • Natashas Kitchen
      December 7, 2019

      Thank you so much for sharing that, Marzi!

      Reply

  • Avital Malenky
    July 16, 2019

    I made this without the cream because I don’t like cream and used undiluted jam instead, it is lovely! Lovely light sponge and easy to make.
    Thank you Natasha!

    Reply

    • Natashas Kitchen
      July 16, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

      • Qandeel
        March 14, 2020

        Can we use the snack pack pudding vanilla while beating cream?
        Don’t have a pudding mix powder

        Reply

        • Natasha
          March 15, 2020

          Hi Qandeel, I honestly haven’t tested that so I can’t say for sure.

          Reply

  • France Langelier
    July 14, 2019

    Since we’re right in the small fruit season, I searched your site for a recipe because I knew I’d find it here. It was a super easy cake to assemble. The stabilized whipping cream is decadently scrumptious! PS – I LOVE your new kitchen.

    Reply

    • Natashas Kitchen
      July 15, 2019

      Thank you for that great review, France! I’m so happy you enjoyed this recipe!

      Reply

  • Christine Ullian
    July 3, 2019

    Can this cake be made a day ahead?

    Reply

    • Natashas Kitchen
      July 3, 2019

      Hi Christine, I think that will work just fine.

      Reply

  • Tasha
    June 13, 2019

    This looks fabulous, thank you for a beautiful recipe!

    Reply

    • Natashas Kitchen
      June 13, 2019

      You’re so welcome Tasha!

      Reply

  • Emina
    May 26, 2019

    I made this for the first time today and I loved it so much that I ate the whole thing by myself !!! I will be making this every week !!!

    Reply

    • Natashas Kitchen
      May 27, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Emina!

      Reply

  • Nicole
    April 9, 2019

    Hello Natasha, I made this following the directions to a T (and even watched the sponge cake video). The presentation was beautiful but the cake was bone dry. I even used the simple syrup. I did bake for 25 min (with an oven thermometer in place to verify the temp was right) – can a toothpick test be done for this type of cake? It was for a birthday and so, so disappointing. Thank you.

    Reply

    • Natasha
      April 9, 2019

      Hi Nicole, with a European sponge cake – the moisture does come from the syrup so if you want more moisture, I would suggest adding more syrup.

      Reply

  • Irena
    January 25, 2019

    I baked the cake today for my colleagues. I needed two sheets, so I had to multiply the recipe. I needed a lot of eggs! I’m from Germany, here we usually make the cake with “Tortenguss”, that’s gelatin. It was also good with the jam.
    I have received many compliments!

    Reply

    • Natashas Kitchen
      January 25, 2019

      That’s so great! Thank you for sharing that, Irena!

      Reply

  • Jenna
    November 20, 2018

    Can I use canned blueberry pie filling for the top? I can’t find fresh berries anywhere this time of year .

    Reply

    • Natasha
      November 20, 2018

      Hi Jenna, I haven’t tried that so I’m not 100% sure if it would weigh down the cake or not to have the heavier syrupy filling over the top. If you experiment, let me know how it goes!

      Reply

    • Irena
      January 25, 2019

      You can take any canned fruit for the cake. Peaches, apricots, black or red currants, cherries, whatever you want. You just have to put the fruit on a sieve and drain the juice.

      Reply

    • Irena
      January 25, 2019

      You can take any cannedd fruit for the cake. Peaches, apricots, black or redcurrants, cherries, whatever you want. You just have to put the fruit on a sieve and drain the juice.

      Reply

  • Aldi
    October 22, 2018

    So easy yet so delicious, everyone loved it !, your recipes are making me look good hahaha

    Reply

    • Natashas Kitchen
      October 22, 2018

      I love that! Thank you for sharing this with us, Aldi!

      Reply

  • Alena
    October 17, 2018

    Hello, do you think I can make this a day ahead and store in the fridge overnight?

    Reply

    • Natashas Kitchen
      October 18, 2018

      I think that will work just fine Alena!

      Reply

  • Laura
    October 10, 2018

    This recipe came together beautifully, quickly, and perfectly. My family enjoyed it immensely! I’m keeping this in my file for desserts that wow, but aren’t as tedious and time consuming. Thank you so much!

    Reply

    • Natashas Kitchen
      October 10, 2018

      Sounds like you found a new favorite, Laura!! I’m so happy you enjoyed that!

      Reply

      • Marzi
        November 19, 2019

        Hi Natasha,I want to cook this beauty that looks gorgeous but I want to use 9×13 pan may I change the anything ?
        Thank you

        Reply

        • Natashas Kitchen
          November 19, 2019

          Hi Marzi, I haven’t tested that but it may work. I worry it won’t be enough batter for a pan that size. If you experiment please let me know how you like that.

          Reply

  • alejandra
    August 19, 2018

    Hi Natasha love your cakes, what other thing can I use instead of instant pudding or a more natural alternative? thank you

    Reply

    • Natasha
      August 20, 2018

      Hi Alejandra, you could just whip up the heavy cream with powdered sugar and add a splash of vanilla extract to make a sweetened whipped cream, but if you are doing that, then do not add milk to the cream.

      Reply

  • Cyndi B
    August 19, 2018

    Absolutely perfect cake!Thank you so much. My mother in law is from Germany and gives this cake high praise.

    Reply

    • Natashas Kitchen
      August 19, 2018

      Wow! Thank you for the great compliment! I’m all smiles!

      Reply

  • Leah
    August 13, 2018

    Hi Natasha! I love this cake so much! How can I make it less sweet??

    Reply

    • Natasha
      August 13, 2018

      Hi Leah, I’m so glad you love the cake! We try to keep the sugar in our desserts to a minimum. I’m not sure if the cake base will work with using much less sugar. You might be able to reduce it by a tablespoon or 2.

      Reply

      • Leah
        August 13, 2018

        Can I add more water to the jam or would that make it to watery?

        Reply

        • Natasha
          August 13, 2018

          Hi Leah, more water would make it more watery and less of a glaze on the fruit. You could if you wanted to thin it out a little, but add just a little bit at a time. I hope you love the fruit cake! 🙂

          Reply

  • Lana
    August 5, 2018

    Thank you Natasha, this was a delicious cake. It was very fast to make it and even faster to eat it. Love it

    Reply

    • Natashas Kitchen
      August 5, 2018

      You’re so welcome! I’m happy you enjoyed that. Thank you for the great review!

      Reply

  • Alison
    July 31, 2018

    Hi, Natasha. I have been enjoying making your recipes and watching your videos. This cake did not turn out for me; it came out thin, about 5/8″ high baked in a 9″ springform pan. I used a handheld mixer for 10 mins. So I instead made a “hot milk sponge cake” and will proceed with the whipped cream and fruit in the morning.

    Reply

    • Natasha
      July 31, 2018

      Hi Alison, is your handheld mixer a fairly high-powered one? Some hand mixers aren’t as effective as others so you can look for visual cues like the batter forming a thick ribbon when you pull up on the whisk and not disappearing into the batter right away, but sitting a little a couple seconds on the surface. Also, if you use chilled eggs, it would take longer to mix. I hope that is helpful! You can also check out our tutorial on making this basic sponge cake which covers most troubleshooting issues.

      Reply

  • Julie
    July 30, 2018

    This looks delicious, Natasha. And thank you for the idea to use instant pudding mix as a whipping cream stabilizer! I’ve always followed my mom’s example and used Dr Oetkers Whip It stabilizer, but I moved and haven’t had any luck finding it in stores. Pudding will do the trick – thanks!

    Reply

    • Natashas Kitchen
      July 30, 2018

      You’re so welcome Julie!

      Reply

  • Zina P
    July 30, 2018

    Step 3, you left out the part of pouring the cake batter into the 9″ parchment-line pan in your instructions.

    Otherwise, my mouth is watering in anticipation of making this wonderful cake….I know the results will be outstanding because you never post anything but the best and most fool-proof delicious recipes.

    Reply

    • Natashas Kitchen
      July 30, 2018

      Thank you Zina! 🙂

      Reply

  • Emma Warner
    July 30, 2018

    This German fruit cake looks so yummy.You can also serve it without glaze.
    Can I cook it in butter or oil?

    Reply

    • Natashas Kitchen
      July 30, 2018

      Hi Emma. This cake has no butter or oil in it so I’m not sure what you’re asking in regards to cooking it in it? It is a delicious cake and as good as it looks!

      Reply

  • Julia H
    July 30, 2018

    Hello Natasha, thanks for this wonderful recipe! I often use your recipes and they always come out just fab 😀 Just one few questions if you don’t mind. you measure everything in cups ( cups of berries, flour, heavy cream) this always confuses me. It’s alright with berries but can you pls give at least approx idea how much in grams a cup of flour and cream would be.
    Thanks 🙏
    Julia

    Reply

    • Natashas Kitchen
      July 30, 2018

      Hi Julia, We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help

      Reply

  • Tammy
    July 29, 2018

    Instead of using parchment paper on the bottom could u just spray it with nonstick cooking spray?

    Reply

    • Natasha
      July 30, 2018

      Hi Tammy, for this cake, since there is no oil or butter in it, it really needs to be lined, or it will be super difficult to pry out of the pan.

      Reply

  • Lorna klotz
    July 28, 2018

    I must tell you that I’ve made this torte for over 50 years. I know that there are numerous variations but my German mother in law never used liquid vanilla but Dr. Oetkers vanilla sugar. The glaze was made from fresh fruit by cooking in some water with a little sugar added, then strained. If it was canned or frozen, we used that juice. Then this juice is thickened with some corn starch, cooled and poured over the fruit topped cake. We served it with whipping cream on top. Handy easy cake to make when unexpected company comes if you keep canned peaches, fruit cocktail, etc on hand .

    Reply

    • Natashas Kitchen
      July 28, 2018

      Thank you so much for sharing that with us Lorna!

      Reply

  • marcy youker
    July 28, 2018

    love your recipes, will love to make them all,but can’t thanks for sharing, is only 1 in my household.will make this cake and share it of course!

    Reply

    • Natashas Kitchen
      July 28, 2018

      Thanks for the great review Marcy!

      Reply

  • Sue
    July 28, 2018

    The traditional German torte uses a gel glaze. It keeps the fruit from getting soggy.

    Reply

    • Natashas Kitchen
      July 28, 2018

      Thank you for sharing that with us Sue

      Reply

  • Elena
    July 27, 2018

    Where’s the video? BTW, it looks delicious! God bless you! 🙂

    Reply

    • Natasha
      July 27, 2018

      Hi Elena, I can’t believe I forgot to insert the video. Ay ya yay!! It’s there now. Thanks for watching!! 🙂

      Reply

      • Elena
        July 28, 2018

        I saw it on your youtube channel. Awesome video!

        Reply

        • Natashas Kitchen
          July 28, 2018

          Thank you!

          Reply

  • Nan
    July 27, 2018

    You make my day when I watch your videos. Your smile is so contagious.

    Reply

    • Natashas Kitchen
      July 27, 2018

      You are so nice! Thank you!

      Reply

    • Natasha
      July 27, 2018

      You are so nice! thank you Nan 🙂

      Reply

  • Julie
    July 27, 2018

    Hey Natasha, Where is the video?

    Reply

    • Natasha
      July 27, 2018

      Hi Julie, I can’t believe I forgot to put the video in. So sorry about that! It is now there. Thank you very much for watching!! 🙂

      Reply

  • Tanya
    July 27, 2018

    Hi theres a video for this? I can’t see it

    Reply

    • Natashas Kitchen
      July 27, 2018

      Hi Tanya! There sure is! You can find it directly in the recipe but here is a youtube link for you! Thank you for watching!

      Reply

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