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:
- 4 eggs
- ⅔ cups sugar
- 1 tsp. vanilla extract (optional)
- 9 tbsp. neutral vegetable oil
- ⅔ cups flour
- 1 ¾ tsp. baking powder
For the buttercream and berry topping
- 1 stick butter
- 1 cup powdered sugar
- 1 tsp. almond extract or vanilla extract
- 1 tbsp. warm water
- 16 oz. strawberries
- 8 oz. blueberries
- 1 pouch "Tortenguss" or homemade fruit flan glaze
See recipe card for quantities.
Instructions
Start by adding the room temperature eggs, sugar, vanilla extract and a tablespoon of warm water to a mixing bowl.
Beat first on low and then on medium-high speed until light and fluffy.
Add oil while whisking the batter.
Sift flour and baking powder to the mixture.
Fold the flour-baking-powder mixture carefully into the batter.
Spray a fruit flan pan lightly with oil.
Pour batter into the pan. Bake for 20-30 min. at 350°F in a preheated oven.
In the meantime clean berries and cut strawberries into halves or slices.
Add the soft butter, almond or vanilla extract to a bowl and mix to a creamy texture. Sift powdered sugar to the bowl and mix until smooth and creamy.
Spread the simple buttercream on the completely cooled cake.
Prepare fruit glaze. Set aside to cool slightly.
Arrange the berries on the buttercream.. Then carefully cover all fruit with the lukewarm glaze and allow to set completely before serving.
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 Pudding - prepare a box of instant vanilla pudding or German homemade vanilla cream pudding instead of buttercream.
- Chocolate - Sprinkle some chocolate shavings over the cake or add some heavy cream rosettes with a chocolate truffle 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
- 1 tsp. vanilla extract optional
- 1 tbsp. hot water
- 9 tbsp. neutral vegetable oil
- ⅔ cups flour
- 1 ¾ tsp. baking powder
Buttercream
- 1 stick butter
- 1 cup powdered sugar
- 1 tsp. almond extract or 1 tbsp. vanilla extract
Topping
- 16 oz. strawberries fresh
- 8 oz. blueberries fresh
Glaze
- 1 pouch cake glaze or recipe or homemade glaze s. link to recipe in the notes
Instructions
- Preheat the oven to 350°F.
- Add the room temperature eggs, sugar, vanilla extract and a tablespoon of warm water to a mixing bowl. Whisk until light and fluffy. This will take about 5 minutes.
- Add the oil while whisking constantly.
- Sift flour and baking powder to the bowl and carefully fold in.
- Spray a fruit flan pan lightly with oil and add the cake batter.
- Bake for 20-30 min. at 350°F in a preheated oven.
- Allow the cake to cool completely in the pan.
- In the meantime, wash the berries and tap dry. Remove stems and cut strawberries into halves or slices.
- Add the soft butter, almond or vanilla extract to a bowl and mix to a creamy texture.
- Sift powdered sugar to the bowl and mix until smooth and creamy.
- Spread evenly on the completely cooled cake layer.
- Prepare the glaze according to the package instructions or prepare a homemade fruit flan glaze. Then set aside to cool slightly.
- In the meantime, arrange the berries on the buttercream.
- Carefully cover all fruit with the lukewarm glaze and allow to set completely before serving.
Notes
Nutrition
More Delicious German Cakes You Need to Try
- German Cheesecake
- German Apple Cake with Sour Cream
- German Marble Cake
- Poppy Seed Cake With Streusel - Traditional German Mohnkuchen
- Black Forest Cake Recipe - German Bakery Cake Recipe Secrets
- Gugelhupf - German Bundt Cake
susan williams says
There is something wrong with this recipe - I made it twice (first failed and the second failed) I used a teflon fruit tart pan and both times the cake stuck so bad to the pan that it was destroyed by the time i got it out. I even oiled the pan! What in went wrong? I've used this pan before and never had this problem. Totally disgusted.
Angela Schofield says
Oh no, I’m so sorry that happened! It sounds like the pan needed to be greased and coated with flour. I’ve never had trouble removing the cake from the pan, but it can help to place a damp kitchen towel over the inverted cake for a few minutes.