If you're a fan of desserts with cake and fruit, then you'll love this German fruit flan. This simple and easy-to-make cake combines an airy sponge cake layer with a light buttercream and a fresh fruit topping. It's perfect for a special occasion or just for enjoying on a lazy day.
German fruit flan also known as Obsttorte or Obstkuchen in Germany is a delicious easy to prep cake that can be made from start to serving in less than one hour! That is why this quick dessert is the go-to recipe in Germany when unannounced visitors ring the doorbell in the afternoon.
If you have visited Germany, you probably have noticed that cake is a must for many people at the famous German coffee hour at 4 pm. when people enjoy to visit friends or meet in one of the cozy cafes to chat and enjoy the famous German Gemütlichkeit with a cup of coffee and a slice of cake.
A German flan is a sponge cake based cake that is topped with a layer of buttercream or vanilla custard and fresh or canned fruit. The cake is glazed with a clear or red fruit glaze to preserve the cake.
This recipe is the quick and easy version of a German fruit flan but you can find the recipe for a Konditorei (German patisserie) version of a German strawberry torte here. The torte is the richer and fancier version of this sponge cake. It combines a sponge cake and a shortcrust layer that are filled with a luxurious amount of creamy vanilla custard and topped with fresh strawberries and a flavorful glaze.
If you want to take advantage of the speed and easiness of this recipe but don´t want to miss out on a rich vanilla buttercream flavour, then top the cake layer of this recipe with the creamy vanilla pudding buttercream and canned fruit.
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Ingredients
The ingredients for the Tortenboden aka Obstboden can be made from just a few ingredients that you probably already have in your pantry.
A Tortenboden also known as Obstboden is a simple sponge cake layer that is usually baked in a tart pan. You can buy premade Tortenboden at bakeries and in supermarkets in Germany. But with this recipe you can make your Obstboden with just a few ingredients in way less time than a run to the shops.
Tortenguss is a cake glaze powder. It is conveniently sold in small pouches in Europe. Water or fruit juice is added to the powder and cooked to a glaze in only a few minutes. The glaze is used to preserve fruit on flan cakes and tarts.
Click on the play button to hear how to say Obsttorte in German.
Ingredients for the Tortenboden aka Obstboden (cake base) and the toppings:
- 4 eggs
- ⅔ cups sugar
- ⅔ cups flour
- 9 tbsp. neutral vegetable oil
- 1 ¾ tsp. baking powder
- 1 tsp. vanilla extract (optional)
- 1 stick butter
- 1 cup powdered sugar
- 1 tsp. almond extract or vanilla extract
- 16 oz. strawberries
- 8 oz. blueberries
- 1 pouch Tortenguss or homemade fruit flan glaze
See recipe card for quantities.
Instructions
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Start by adding room temperature eggs and sugar to a mixing bowl.
Beat until light and fluffy.
Add oil and mix well.
Sift flour to the mixture.
Fold flour into the batter.
Spray a fruit flan pan lightly with oil.
Pour batter into the pan. Bake for 25-30 min. at 350°F in a pre-heated oven.
In the meantime clean berries and cut strawberries into halves.
Whisk soft butter and powdered sugar.
Spread buttercream on the completely cooled cake.
Prepare fruit glaze. Set aside to cool slightly.
Place berries onto the cake and glaze.
Hint: You can prepare the sponge cake layer the day before and add the buttercream and the fruit the next day.
Substitutions
- Low Carb - use almond flour instead of all-purpose flour and a keto friendly sweetener to enjoy this cake with less carbs.
- Butter - use melted butter instead of oil to give this cake a delightful buttery flavor.
- Native Coconut Oil - swap the neutral vegetable oil for native coconut oil to give this cake a tropical touch.
Variations
Try these additions and swaps to enjoy different variations of this wonderful cake.
- Tropical - use mango, pineapples, bananas and other tropical fruit instead of strawberries.
- Vanilla Custard - prepare a box of instant vanilla pudding and use it instead of buttercream.
- Chocolate - Sprinkle some chocolate shavings over the cake or add some heavy cream dollops with a chocolate as garnish.
You prefer plums? Try this authentic German plum cake recipe on my website!
Equipment
I like to beat my eggs in a stand mixer. It takes about 5 minutes to beat the eggs with the sugar to a fluffy, light texture. But you can also us a hand mixer to achieve a great result. Please keep in mind that this will take a few minutes longer.
Storage
German fruit flan tastes best fresh but you can store it for several days covered in the fridge.
The sponge layer freezes well, just make sure to thaw it at room temperature.
Top Tip
Use a common round cake pan if you don´t have a fruit tart pan.
How to Serve
Traditionally German fruit flan is served with a generous dollop of heavy cream and a freshly brewed cup of coffee.
Video Tutorial
Recipe
German Fruit Flan - Obsttorte
Ingredients
Tortenboden - Cake Base
- 4 eggs
- ⅔ cups sugar
- ⅔ cups flour
- 9 tbsp. neutral vegetable oil
- 1 ¾ tsp. baking powder
- 1 tsp. vanilla extract optional
Buttercream
- 1 stick butter
- 1 cup powdered sugar
- 1 tsp. almond extract or vanilla extract
Topping
- 16 oz. strawberries fresh
- 8 oz. blueberries fresh
Glaze
- 1 pouch cake glaze or recipe
Instructions
- Add room temperature eggs and sugar to a mixing bowl and beat until light and fluffy.
- Add oil and mix well.
- Sift flour to the mixture and fold in.
- Spray a fruit flan pan lightly with oil and add cake batter.
- Bake for 25-30 min. at 350°F in a preheated oven.
- Allow to cool completely in the pan.
- In the meantime, wash berries and tap dry. Remove stems and cut strawberries into halves.
- Add soft butter to a bowl and mix to a creamy texture.
- Sift powdered sugar to the bowl and mix until smooth.
- Spread evenly on the completely cooled cake layer.
- Place berries onto the buttercream.
- Prepare glaze according to the package instructions or prepare a homemade fruit flan glaze.
- Carefully cover all fruit with the lukewarm glaze and allow to cool completely.
Nutrition
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