German Fresh Cream Fruit Cake

If you love creamy desserts as much as we do, this German fresh cream fruit cake will definitely become your go-to creamy and fruity delight.

Made with a light and fluffy sponge cake, topped with freshly whipped cream and an assortment of fruits, and finished off with an orange juice glaze.

Perfect for warm days or for serving a crowd at various celebrations such as Mother’s Day, birthdays, baptisms, or weddings.

This German fruit whipped cream sheet cake also, known as ‘Sahneschnitte’ or ‘Joghurtschnitte’ (which literally means cream cake slice or yogurt cake slice) in Germany, is delightfully creamy, fruity, and easy to make. Every time we prepare it, it’s always a huge hit in our house.

The fruit cake with whipped cream consists of a fluffy and moist sponge cake, a delicious combination of mascarpone, yogurt, and freshly whipped cream, along with an assortment of fresh fruits such as grapes, nectarines, raspberries, and blueberries. It is then perfected with an orange juice glaze.

What’s fantastic about this recipe is that it can be enjoyed all year round, and you can adjust the fruits based on availability, personal taste, and the season.

If fresh fruits are not available, you can also use canned or frozen fruits, as we did when making this sheet cake. We added frozen berries, and they worked wonderfully.

However, please note that the frozen fruits should be used in their frozen state to avoid a mushy texture.

Ingredients used to make the sponge cake

• 5 large eggs
• 200 g (7.1 oz/ 1 ⅔ cups) plain flour/ all-purpose flour
• 150 g (5.3 oz/ ¾ cup) sugar
• 50 g (1.8 oz/ about 1/3 cup + 2 tablespoons) cornstarch (cornflour)
• 1 teaspoon baking powder
• A pinch of salt
• 1 teaspoon lemon zest

Ingredients used to make the filling

• 450 g (15.9 oz) Greek yogurt, chilled
• 250 g (8.8 oz) mascarpone, chilled
• 600 ml (20.3 fl.oz/ 2 ½ cups)) whipping cream, well chilled
• 6 gelatin leaves
• 80 g (2.8 oz/ ⅓ cup + 1 tablespoon) sugar
• 1 kg (35.3 oz) fruit of your choice (for this recipe we used 250 g (8.8 oz) grapes, 250 g (8.8 oz) blueberries, 250 g (8.8 oz) nectarines, pitted, 150 g (5.3 oz) currants, and 150 g (5.3 oz) raspberries)
• 1 tablespoon vanilla sugar
• 1 teaspoon vanilla extract
  *we did not have enough vanilla sugar home, thus why we used vanilla extract as well.

Ingredients used to make cake glaze

• 500 ml (16.9 fl.oz/ about 2 cups) orange juice
• 2 packets of clear Tortenguss or 2 tablespoons of cornstarch (cornflour), sifted, (if you don’t have access to Tortenguss.)
• 3 tablespoons of sugar

Equipment used

To prepare this Sahneschnitte recipe, you’ll need the following equipment: an approximately 40 x 35 cm (15.74 x 13.77 inch) baking sheet, parchment paper, a knife, a cutting board, a medium-sized pot, a whisk, several bowls, and a hand mixer with a whisk attachment to make the sponge cake and to beat the egg whites until stiff for the pudding.

How to Make this Fruit Cream Cake Recipe

How to Make Sponge Cake

Begin by preheating the oven to 200°C (392°F) using both upper and lower heat (Convection bake function: 180°C (356°F)). Line the baking sheet with parchment paper.

Combine plain flour (all-purpose flour), cornstarch (cornflour), and baking powder. Sift the mixture and set it aside.

In a large empty bowl, add sugar and eggs. Use a hand mixer or a similar tool to beat the eggs for about 8 minutes.

• This step is crucial in creating a light and airy sponge cake because it increases the volume as the sugar-egg mixture incorporates air. Do not skip or shorten this step.

Now, either using a spatula or the hand mixer at the lowest speed, gently fold in the flour mixture. Do not overbeat the batter when using a hand mixer. You want to retain the air in the egg-sugar mixture to achieve a light and airy sponge cake.

Transfer the batter to the prepared baking sheet, smooth it with a spoon or spatula, and bake for 12 to 15 minutes or until it turns slightly brown.

Keep a close eye on your sponge cake to prevent it from burning. Take the sponge cake out of the oven and let it cool down completely.

How to Prepare the Creamy Filling and Spread It on the Base

Wash the fresh fruits, cut off the stems (if available), and pat them dry with paper towels. Then, cut them into small pieces and place the sliced fruits in a bowl. Mix them and set them aside.

Soak the gelatin for about 5 minutes. Meanwhile, whip the chilled cream with the vanilla sugar until it becomes stiff.

In a separate bowl, combine mascarpone, yogurt, sugar, and vanilla extract. Mix until well combined. Then, gently fold in the whipped cream.

Squeeze out any excess water from the gelatin leaves. Place the squeezed gelatin leaves into a small saucepan and heat them over low heat until they become liquid.

Add a portion of the yogurt-mascarpone cream to the liquid gelatin and stir it well. Now, fold the gelatin mixture into the remaining yogurt cream. Then, add the previously set aside cut fruits.

Next, spread the fruity mascarpone cream evenly on the completely cooled sponge cake and smooth it out. Then, refrigerate the cake for at least an hour.

How to Prepare Tortenguss (Cake Glaze)

Shortly before the end of the chilling time, prepare the Tortenguss.

Cook the Tortenguss packets with sugar and orange juice according to the package instructions.

If you’re using cornstarch or cornflour, pour about two-thirds of the orange juice into a medium pot and bring it to a boil. In the meantime, add the remaining orange juice, cornstarch, and sugar to an empty cup or a small bowl, and combine them well.

Slowly pour the cornstarch mixture into the pot with the boiling orange juice while stirring continuously.

Let it cook for about half a minute, stirring constantly. Immediately after cooking, spread the Tortenguss over the cream using a tablespoon.

Let the cake cool in the fridge for 1 hour, and then enjoy. These cream bars are perfect for serving a large group of people.

FAQ: Is it necessary to use both vanilla extract and vanilla sugar?

In this recipe, we used both vanilla extract and vanilla sugar because we had limited quantities of each at home.

However, you have the flexibility to use either vanilla extract, vanilla sugar, or even vanilla seeds from a vanilla bean. The objective is to impart a delightful vanilla flavor to your creamy bars.

What is Tortenguss?

Tortenguss, also known as cake glaze, is a popular ingredient in Germany used to enhance the appearance and moisture retention of cakes.

It is typically available in packets and can be easily prepared by mixing it with a liquid, such as water or juice.

If you don’t have access to Tortenguss, you can substitute it with cornstarch to thicken the juice, and I’ve included instructions for this in the recipe as well.

Looking for more cakes to feed the crowd?

Check out these delicious options.

• German apple sheet cake with streusel
• German butter cake
• Buttercream cake
• Marzipan hazelnut cherry cream cake
• Cherry cheesecake
• Nut braid

Did you make this German fresh cream fruit cake recipe? I’d love to hear from you! Simply write a review and add rating to it.