Fruity Cake recipe by J.B. Big Bear.
This cake is yeast dough base that used fresh yeast, commonly use in Germany to make bread or cake. The fruit topping depending on desired taste or seasons. It could be many kind of fruit put it together, berries, apple, plum, peach or pretty much anything.
- 500 g all-purpose flour
- 250 g Speisequark
- 150 g granulated sugar, or more adjust to your taste + 3 tbsp
- 3 large eggs
- 42 g fresh yeast (1 cube )
- 250 ml milk
- rhubarb (3 stalks), peach, blueberry, cherry, mango, gooseberry, pineapple (your choice)
- whipped cream & mint leaves for garnish, optional
- Peel the rhubarb and cut into finger size, drizzle with 3 tbsp of granulated sugar (it’s sour), shake and set aside.
- Heat a small saucepan over low heat, warm (not boil)the milk and using hands, break the fresh yeast into the milk. Stirring until dissolved. Remove from the heat.
In a large bowl put the flour, Speisequark, sugar, eggs, yeast mixture. Using mixer with dough paddle mix in medium speed for 3 – 5 minutes into a thick and sticky dough.
Cover and rest until double in size, about an hour or so depend of room temperature.
When the dough is ready, preheat oven at 200°C. Line parchment paper on baking tray and sprinkle flour evenly. Transfer the dough to baking tray, rub the rolling-pin with flour as well. Roll out the dough to cover the baking tray.
Start arrange the fruit toppings as you like.
Bake at 200°C for between 30 – 40 minutes, the cake just slightly golden and toothpick comes out clean when you check it.
The cake was spongy and soft, not too sweet. The sweetness from fruits and the sour from rhubarb make the combination work well. If you don’t like or difficult to find rhubarb then just skip it. Use whatever fruit that available in your place.
Slice to serve, garnish with a dollop of whipped cream and mint leave if you wish. Also good with ice cream.
Guten Appetit !