"Obstboden"
(Fruit torte or fruit arranged on top of "Biskuit" dough base)
2 step process:
1st is to make the cake bottom
2nd put layer on and glaze it
The "Biskuit" base for it can be done ahead and frozen away for a few weeks). The second step is to layer the top on, glaze it and let it cool for 30 min.
Making the "Biskuit dough" bottom (enough for 2 fruit bottoms or to be cut in 2 halves):
A Biskuit dough base is kind of a sponge cake base. Has nothing to with Biscuit cookies etc. I never found anything really comparable in the US. Maybe someone else did. This cake base is also used for certain cream filled rolls, fruit torts and layered torts etc.
Preheat oven to 356 F or 180 C
Ingredients (converter at bottom of page, if needed):
180 gr. sugar
150 gr. flour sifted
100 gr. starch
3 teaspoons baking powder
4 egg yolks
1 teaspoon of vanilla sugar
4 egg whites
3-4 Tbs. of water
Whip egg whites and water stiff.
New bowl, add egg yolks, baking powder and vanilla sugar and mix. Add in 180 gr. sugar, then slowly add flour and starch. It will be a pretty dense mass. Now fold under the stiff egg white mass and it will be rather runny again.
For this recipe I do not need all the dough in one form so I pour the other half in a 2nd rimmed for another torte or this kind of fruit cake. (See photo below as to what kind of bake form you need. Make sure you spray the form well with oil or grease well, then use breadcrumbs to cover the greased/oiled form. Then poor in the dough. Pour from middle!!!!!!. It will make it to the sides and in the rim by itself. Do not help it other than holding the rimmed form in you hand and angle it. If you use utensils you scrape the oil/breadcrumb layer and the cake will easily stick to the form.
Bake on middle rack for about 25 min. Do not open the first 15 min. or dough will fall in. Check with wood skewer to see, if done and may add 3 to 5 min. Take out and let cool for 10 min., then take a thin knife and loosen from rimmed sides of form and turn form upside down on cooking rack. Let cool there for 2-6 hours, even over night (that way it is easier to cut in slices if necessary, let say you wanted to make two bases .
TIP:
If you use very juicy fruit, spread a thin layer of jam on the cake prior to arranging the fruit on top. It prevents the juice from sipping down into the cake layer.
(Fruit torte or fruit arranged on top of "Biskuit" dough base)
2 step process:
1st is to make the cake bottom
2nd put layer on and glaze it
The "Biskuit" base for it can be done ahead and frozen away for a few weeks). The second step is to layer the top on, glaze it and let it cool for 30 min.
Making the "Biskuit dough" bottom (enough for 2 fruit bottoms or to be cut in 2 halves):
A Biskuit dough base is kind of a sponge cake base. Has nothing to with Biscuit cookies etc. I never found anything really comparable in the US. Maybe someone else did. This cake base is also used for certain cream filled rolls, fruit torts and layered torts etc.
Preheat oven to 356 F or 180 C
Ingredients (converter at bottom of page, if needed):
180 gr. sugar
150 gr. flour sifted
100 gr. starch
3 teaspoons baking powder
4 egg yolks
1 teaspoon of vanilla sugar
4 egg whites
3-4 Tbs. of water
Whip egg whites and water stiff.
New bowl, add egg yolks, baking powder and vanilla sugar and mix. Add in 180 gr. sugar, then slowly add flour and starch. It will be a pretty dense mass. Now fold under the stiff egg white mass and it will be rather runny again.
For this recipe I do not need all the dough in one form so I pour the other half in a 2nd rimmed for another torte or this kind of fruit cake. (See photo below as to what kind of bake form you need. Make sure you spray the form well with oil or grease well, then use breadcrumbs to cover the greased/oiled form. Then poor in the dough. Pour from middle!!!!!!. It will make it to the sides and in the rim by itself. Do not help it other than holding the rimmed form in you hand and angle it. If you use utensils you scrape the oil/breadcrumb layer and the cake will easily stick to the form.
Bake on middle rack for about 25 min. Do not open the first 15 min. or dough will fall in. Check with wood skewer to see, if done and may add 3 to 5 min. Take out and let cool for 10 min., then take a thin knife and loosen from rimmed sides of form and turn form upside down on cooking rack. Let cool there for 2-6 hours, even over night (that way it is easier to cut in slices if necessary, let say you wanted to make two bases .
TIP:
If you use very juicy fruit, spread a thin layer of jam on the cake prior to arranging the fruit on top. It prevents the juice from sipping down into the cake layer.
Once the Biskuit is cooled you can arrange any kind of fruit on top. Here I used strawberry, raspberry, blueberry, cherry.
When you are done with the fruit, prepare glaze according to package instructions (I never add sugar) and cover the whole fruit layer with it. It is best to use a larger spoon and start in the middle working your way out.
Serve with whipped cream or ice cream or just as is.
Lecker! Guten Appetit!
When you are done with the fruit, prepare glaze according to package instructions (I never add sugar) and cover the whole fruit layer with it. It is best to use a larger spoon and start in the middle working your way out.
Serve with whipped cream or ice cream or just as is.
Lecker! Guten Appetit!
Note:
Some recipes will use the metric system, others I may took the time to convert them or they are listed in both.
If you need to convert the grams, milliliters etc. to spoons, cups, pints, ounces being US, UK, AU or any other odd measuring amount, do not worry about 100 % absolutes. Being close is usually just fine. Above is a link to a converter web page I like to use. But there are plenty more sites out there to pick from.
Some recipes will use the metric system, others I may took the time to convert them or they are listed in both.
If you need to convert the grams, milliliters etc. to spoons, cups, pints, ounces being US, UK, AU or any other odd measuring amount, do not worry about 100 % absolutes. Being close is usually just fine. Above is a link to a converter web page I like to use. But there are plenty more sites out there to pick from.
Last updated: 1/13/2014