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."
photo by Miss Recipe photo by Miss Recipe
photo by Miss Recipe
photo by Miss Recipe photo by Miss Recipe
photo by -Sylvie- photo by -Sylvie-
photo by -Sylvie- photo by -Sylvie-
photo by Inge 1505 photo by Inge 1505
Ready In:
12 pieces


  • 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


  • Grease pan. Preheat oven to 350 F (180 C).
  • Cream butter, sugar and vanilla sugar. Add eggs, one at a time, beat until light in color.
  • 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.
  • Batter should drop slowly from a spoon, forming long tips. If too firm add another tbs milk.
  • Spread batter evenly in pan.
  • 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.
  • Use immediately or store tightly wrapped for 24 hours or freeze.

Questions & Replies

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  1. Danke !!!!!!! I was looking for this :0) Ri
  2. I made this but it curdled when I added the eggs and I am at a loss to understand why as everything was at room temperature. It still baked well and tasted lovely but it was lumpy as a batter. Also the 3 tablespoons=150grams of flour seemed a bit off so I just added the tablespoons and didn't weigh the flour. I may try it again to see if I get better results.
  3. You've so inspired me that I surprised my mom for her birthday using your suggestion of topping with thick vanilla pudding and strawberries. When I showed up at her door, she cried. Not to worry, it was tears of joy!
  4. I just made it last night and it was a hit! thanks!
  5. Inge, thanks for posting a lovely recipe for cake bottom. I made this paired with Thorsten's Rhubarb Cake #168470, subbing lemon zest for the vanilla. It turned out lovely and moist. Reminded me of my mother in law's fruit filled cakes. Delicous!


Hi, I am German and I live with my husband Thorsten (Chef Thorsten)in the former German capital Bonn, a rather small town near Cologne at the river Rhine. I work in a teashop (a TeaGschwendner franchise shop, see my web site link) situated in a quaint little old house in the center of Bonn and like it a lot. I enjoy to make myself comfortable with a cup of tea and a book (an old cookbook is good).
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