This is my favorite, super easy dessert that I make when I want something that looks really fancy, but doesn’t take a lot of effort. I only make this cake during the summer when the strawberries are in season. The cake itself isn’t super sweet, so you need the berries to be ripe. I got this recipe from my Oma and it is one of the few recipes that require whisking where I refuse to use my Kitchen Aide.   You do need an unusual pan called an obsttortenform. It’s similar to a tart pan, but the bottom is raised. When you flip the cake out there is a depression in the center that you can fill with fruit. I’ve seen the pan in some specialty cooking stores, but I bought mine at a German bakery. This cake is best served with some fresh whipped cream!

Lazy Daisy Cake

2 eggs

1 cup sugar

1 tsp vanilla

zest of 1 lemon

1 cup flour

1 tsp baking powder

pinch of salt

2 tsp olive oil

1/2 cup whole milk

1 packet glaze mix

Fresh strawberries

Fresh blueberries

Preheat oven to 350° F. Grease and flour your pan really well. My pan isn’t nonstick, so  I lined it with foil first.

Whisk the eggs, sugar, and vanilla until lightened in color and the batter falls in ribbons off the whisk.

Add the lemon zest. Mix the flour, baking powder, and salt in a separate bowl. Add to the egg mixture and whisk until lump free, but be careful to not over mix. Add the oil and the milk to the mixture and whisk until combined. Pour into your pan and bake for 25-30 minutes or until golden brown and the toothpick test comes out crumb free.

Once cool, invert pan onto a serving platter.

Fill the depression with fruit anyway you like! I sliced my strawberries in half and laid them in a pattern, then sprinkled a handful of blueberries on top to fill in the gaps.  The goal is to cover the entire surface of the cake with fruit.

Prepare your glaze, following package directions. Here’s the brand I used:

I decided to add  a couple of drops of red food coloring to make it blend with the strawberries, but that is completely optional.

Pour over the fruit and use a pastry brush to spread it around evenly. Work quickly! This glaze sets up super fast.

I like serving this cake with whipped cream. You could use the stuff in the can if you were feeling ultra lazy, but that’s no fun! The secret to this whipped cream is the non-homogenized, super fresh and semi-local heavy cream I used. It came in this super cute bottle! Bonus!

You can find vanilla bean paste at most specialty cooking shops. I love the little black specks. You can also split a vanilla bean in half and use the seeds, or use high quality vanilla extract in a pinch.

Fresh Whipped Cream

16 oz heavy cream

1/2 cup granulated sugar

1 tsp vanilla bean paste

Add the heavy cream to your mixing bowl.  Start mixing on medium speed. Slowly sprinkle in the granulated sugar while the mixer is running. Feel free to add more or less sugar to taste. Whip until stiff peaks form.  Add the vanilla bean taste and let mix for a few more seconds to combine. Done!

This is one of those desserts where the end product looks like it took way more effort than it actually did. Love it!

♥Sprinkles