Ostfriesentorte - Traditional German Layered Cake

Ingredients

• For the sponge cake: For the sponge cake:
• 6 large eggs 6 large eggs
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 200g (1 ⅔ cups) all-purpose flour 200g (1 ⅔ cups) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• Zest of 1 lemon Zest of 1 lemon
• For the vanilla cream filling: For the vanilla cream filling:
• 500ml (2 cups) whole milk 500ml (2 cups) whole milk
• 4 egg yolks 4 egg yolks
• 100g (½ cup) granulated sugar 100g (½ cup) granulated sugar
• 40g (⅓ cup) cornstarch 40g (⅓ cup) cornstarch
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the fruit topping: For the fruit topping:
• Assorted fresh fruits (strawberries, raspberries, peaches, etc.) Assorted fresh fruits (strawberries, raspberries, peaches, etc.)
• Optional: Optional:
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 60g, 40g
• Protein: 8g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease and flour a round cake pan.
2. 2.
   In a large mixing bowl, beat the eggs and sugar together until pale and fluffy.
3. 3.
   In a separate bowl, whisk together the flour, baking powder, and lemon zest.
4. 4.
   Gradually add the dry ingredients to the egg mixture, folding gently until well combined.
5. 5.
   Pour the batter into the prepared cake pan and smooth the top.
6. 6.
   Bake for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. 7.
   Remove the cake from the oven and let it cool completely.
8. 8.
   Meanwhile, prepare the vanilla cream filling. In a saucepan, heat the milk until hot but not boiling.
9. 9.
   In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and vanilla extract until smooth.
10. 10.
    Slowly pour the hot milk into the egg mixture, whisking constantly.
11. 11.
    Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thickened.
12. 12.
    Remove from heat and let the cream cool completely.
13. 13.
    Once the cake and cream are cooled, carefully slice the cake horizontally into three equal layers.
14. 14.
    Place one layer of cake on a serving plate and spread a generous amount of vanilla cream on top.
15. 15.
    Repeat with the remaining layers, finishing with a layer of cream on top.
16. 16.
    Decorate the cake with fresh fruits, arranging them in an appealing pattern.
17. 17.
    Optional: Dust the top of the cake with powdered sugar for an elegant finish.
18. 18.
    Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
19. 19.
    Slice and serve chilled.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before using them in the recipe to ensure better volume when beating.
• Lemon zest — Use a microplane or fine grater to zest the lemon, avoiding the bitter white pith.
• Fresh fruits — Choose ripe and juicy fruits for the topping, and wash them thoroughly before using.

Tips & Tricks

• To achieve a lighter sponge cake, sift the flour and baking powder before adding them to the batter.
• When slicing the cake into layers, use a long serrated knife and rotate the cake as you cut to ensure even layers.
• For a more intense vanilla flavor, you can scrape the seeds from a vanilla bean and add them to the cream filling.
• If you prefer a sweeter cake, you can brush each layer of the sponge cake with a simple syrup made from equal parts sugar and water before adding the cream.
• Feel free to get creative with the fruit toppings, using seasonal fruits or your personal favorites.

Serving advice

Serve each slice of Ostfriesentorte chilled for the best taste and texture. Accompany it with a dollop of freshly whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Presentation advice

To enhance the visual appeal of the Ostfriesentorte, garnish the cake with a few mint leaves or edible flowers. Place the cake on a decorative cake stand or serving platter to showcase its beautiful layers.