German fruit cake. It has a super soft cake with a surprising frosting, loads of

fresh berries and the easiest glaze. This cake always disappears fast. Let's get

right into it. Pre-heat your oven to 350˚F and in the bowl of

your mixer beat 3 room-temperature eggs on high speed for 1 minute until they're

foamy, then gradually add half a cup of sugar. Continue beating on the highest

speed for 8 minutes. The mixture should be whipped and fluffy and form thick

ribbons when you pull up on the whisk. In a small bowl whisk together 1/2 a cup of

flour and half a teaspoon of baking powder, then sift the flour mixture into

the batter in thirds, folding with a spatula between each addition. With each

addition fold just until no streaks of flour remain, scraping from the bottom of

the bowl to get any pockets of flour and remember you're relying on the volume of

the whipped eggs for the cake to rise so do not over mix. Once all of the flour is

well incorporated, add half a teaspoon of real vanilla extract and fold just to

combine.

Line the bottom of a 9 inch cake pan with a ring of parchment paper and do

not grease the sides. The batter should be baked right away so transfer all of

it to the prepared pan and bake at 350˚F for 25 minutes. Once

the cake is done, let it rest for 3 minutes in the pan then run a thin edge

spatula around the edges to release it from the pan. Invert the cake onto a wire

rack, peel back the parchment paper and let it come completely to room

temperature. Let's quickly prep the fruit glaze. All you need is three tablespoons

of seedless raspberry jam and one and a half tablespoons of hot water. Stir those

together until well combined and that's all there is to it.

Now we'll whip up the frosting. You'll need 1 cup of heavy whipping cream and I

have a medium mixing bowl that I've chilled in the freezer for 15 minutes.

Beat the cream in the chilled Bowl on high speed for one to two minutes or

just until stiff peaks form. You'll need four tablespoons of instant pudding mix

and I'm using white chocolate flavor and three tablespoons of powdered sugar. Add

those in a tablespoon at a time, mixing with each addition. Continue beating on

medium high speed for about a minute or until they're fully incorporated.

If the frosting seems too thick, add half a tablespoon of milk at a time. I added

about two tablespoons total of milk. The frosting should be like a butter cream

in consistency and easy to pipe. Transfer half of the frosting into a

piping bag, fitted with a star tip. Doll up and spread half of the frosting over

the top of your cooled cake.

You'll need about two cups of fresh fruit and I used a mixture of

strawberries, raspberries and blueberries. But you can experiment with different

fruits that are in season. Start with your largest fruit. So I'm gonna place my

halved and quartered strawberries and then add the smaller berries around them.

Leave about a 1-inch border to give yourself room to pipe frosting. Now brush

the fruit generously, using all of that glaze that we prepared earlier and

finally pipe the other half of the frosting generously around the border

and we're done. And now you can either refrigerate it for later or serve it

right away. The pudding in the frosting keeps it

stable so either way works great. So that's exactly what we're gonna do - the

taste test! We're gonna slice right into this beauty

and it is beautiful, isn't it? And it tastes good. Okay, here we go.

I cannot wait, here we go... a big generous slice, because that's my

style. Look at this, get in close. Oh, just layer after delicious layer. Okay,

here we go. My taste buds are so happy right now. That cake is just soft as a

cloud and I love that the glaze seeps into it and makes it so moist and tasty.

Wow! And then that frosting. if you've never tried putting pudding into whipped

cream, you are missing out on something good.

It adds amazing flavor and it keeps it stable so it pipes beautifully. It's kind

of like a buttercream, just a lot lighter and then the fresh pop of berry flavor

in every single bite. This cake is a winner. If you enjoyed this video, give us a

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