German Fruit Cake Bottom

Typically baked in a special round form that bakes a rim for easier filling, but any round 11 inch form will do. Fill baked bottom with 3/8 inch (1 cm) pastry cream or thick vanilla pudding and top with fresh fruit like strawberries. Keep strawberries from toppling off the cake by pouring a little strawberry flavored prepared jello over strawberries. When set cut cake into 12 wedges. Serve with a dollop of whipped cream on the side.

• Ready In: 35 mins
• Serves: 4-6
• Yields: 12 pieces

Ingredients

• For 28 cm (11 inch) form

• 6  tablespoons butter, softened (6 Tbs)
• 6  tablespoons sugar (75 grams)
• 1  tablespoon  vanilla sugar (sub with 1 t vanilla extract plus 1 Tbs sugar)
• 2  eggs
• 1  cup flour, plus
• 3  tablespoons flour (150 grams)
• 1  teaspoon baking powder
• 1  pinch salt
• 3 -4  tablespoons milk

Directions

1. Grease pan. Preheat oven to 350 F (180 C).
2. Cream butter, sugar and vanilla sugar. Add eggs, one at a time, beat until light in color.
3. Mix flour, salt and baking powder. Add half of flour, beat until just blended. Add 3 tbs milk, just blend. Add rest of flour, just blend.
4. Batter should drop slowly from a spoon, forming long tips. If too firm add another tbs milk.
5. Spread batter evenly in pan.
6. Bake in lower third of oven 18-22 minutes until golden yellow. Let cool in form for 10 minutes, then remove and let cool completely on a wire rack.
7. Use immediately or store tightly wrapped for 24 hours or freeze.