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  • 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.

Hi everyone, its Natasha of and today we're sharing a classic


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B1 中級

ドイツのフルーツケーキレシピ(オブストルテ)の作り方 (How To Make German Fruit Cake Recipe (Obsttorte))

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    林宜悉 に公開 2021 年 01 月 14 日