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, but it turns out wonderfully moist with any fruit—even preserved cherries, strawberries, or peaches (with a bit of cinnamon). Happy baking!
Ingredients:

4 eggs (separated), 250 g sugar, 1/8 l oil, 150 ml sparkling water, 250 g wheat flour, 3 teaspoons baking powder. Possibly baking cocoa.

Preparation: Beat the egg whites, then in a separate bowl beat the egg yolks and sugar until fluffy, gradually add the oil alternating with water, and finally fold in the flour and baking powder spoonful by spoonful. Spread the batter on a baking sheet (on baking paper) and bake in a preheated oven at about 170 degrees for 25 minutes. If you want the batter 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.

During the baking time – whip 330 ml cream, add a cup of sour cream and/or vanilla yogurt or crème fraîche, 2 packets of vanilla sugar and if needed a packet of whipped cream stabilizer. Meanwhile wash and cut the fruit and fold it into this mixture. You can use peaches, blueberries, raspberries, strawberries—any fruit you like best.

Once the batter has cooled, spread a thin layer of strawberry jam on the cake, then the yogurt mixture—finally a few almond flakes on top and refrigerate…. and enjoy.

Have fun making it and bon appétit. Your Katharina from Zittrauerhof.