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Viennese base, cake base, fruit base, fruit cake

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Ingredients for 1 servings:

  • 80 g white chocolate coating
  • 50 g butter
  • 3 eggs
  • 100 g sugar
  • 60 g flour
  • 30 g cornstarch
  • ½ tsp baking powder

Instructions

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

Base for fruit cakes, strawberry cakes, berry cakes…

Melt the chocolate coating with butter in a warm water bath. Separate the eggs. Beat the egg whites until stiff peaks form. Beat the egg yolks with the sugar until frothy. Stir in the chocolate coating. Sift the flour, cornstarch, and baking powder over the egg whites and fold in loosely. Pour the batter into a springform pan lined with baking paper. Bake in a preheated oven at 175°C (top and bottom heat) for about 30 minutes (or longer if necessary). Let the base cool completely on a wire rack. I love using this base for fruit cakes. Spread with vanilla cream, fresh strawberries, and glaze—it’s heavenly!

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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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Viennese base, cake base, fruit base, fruit cake