Moist Fruit Cake with Sparkling Water

I love this cake because the basic batter is simple, delicious, and so versatile. Today I made it with fresh strawberries; it turns out super moist with any fruit, including pickled cherries, strawberries, or peaches (with cinnamon). Good luck!
Ingredients:

4 eggs (separated), 250 g sugar, 1/8 lt. oil, 150 ml mineral water, 250 g wheat flour, 3 teaspoons baking powder. Optional: baking cocoa.

Preparation: Beat the egg whites. In a separate bowl, beat the egg yolks and sugar until fluffy. Gradually add the oil, alternating with water, and finally stir in the flour and baking powder one spoonful at a time. Spread the batter onto a baking sheet (lined with parchment paper) and bake in a preheated oven at about 170 degrees for 25 minutes. If you want the batter to be darker or light brown, add a little cocoa powder.

If you don’t have sparkling water at home, you can also use Coca Cola or Fanta; it’s good if there’s carbonation, then it becomes fluffier.

While the cake is baking—whip 330 ml of heavy cream, then add a cup of sour cream and/or vanilla yogurt, or crème fraîche, 2 packets of vanilla sugar, and, if desired, one packet of whipped cream stabilizer. In the meantime, wash and cut the fruit, then fold it into the mixture. You can use peaches, blueberries, raspberries, strawberries—any fruit you like best.

Once the dough has cooled, spread a thin layer of strawberry jam on top, followed by the yogurt mixture—finish by sprinkling a few slivered almonds on top, then refrigerate… and enjoy.

Have fun trying this out, and enjoy your meal. Best wishes, Katharina from the Zittrauerhof.