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Cake base for fruit cake

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Ingredients for 1 servings:

  • 150 g sugar
  • 150 g butter
  • 150 g flour
  • 3 eggs
  • 1 packet of vanilla sugar
  • 1 pinch(s) of baking powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

ideal for all kinds of fruit cakes

Preheat the oven to 190°C (375°F) conventional heat. Beat the butter, sugar, and eggs until light and fluffy. Combine the flour, baking powder, and vanilla sugar and fold in. It’s best to sprinkle the flour through a sieve to make the base particularly light and airy. Pour the batter into a ridged tart pan. Bake at 190°C (375°F) for 25-30 minutes. Note from the Chefkoch.de recipe editor: The original title “Biscuit Cake Base” was changed to “Fruit Cake Base” on August 28, 2018, because this is not a sponge cake, but rather a so-called egg-based batter, or quatre quarts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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