German Strawberry Tart / Erdbeer Tortenboden

READY IN: 1hr 55mins
Recipe by Ma Field

Found on to use during ZWT 6 and during our bumper crop of home-grown strawberries. This is a spongcake sort of dish underneath with strawberries and glaze on top. I envision a bit of whipped cream for to topping too, just to make it even more decadent. Because this dessert really spolights the strawberries, I recommend only making this when strawneeries are in season. And if you can find a friendly neighbor with a strawberry patch - more's the better! You can do this with small whole berries too for a breathtaking presentation.

Top Review by bsavos

I tried this recipe and it did not become thick or even cover the center of the flan pan. I found another flan case recipe that had added butter to it. With the added butter, the cake batter was thick, fluffy, and covered the entire pan. I did enjoy the strawberry topping.

Ingredients Nutrition

  • 50 g superfine sugar, plus
  • 2 teaspoons sugar
  • 50 g flour, plus
  • 1 teaspoon flour
  • 2 eggs
  • 225 g strawberries, hulled and sliced
  • 3 tablespoons strawberry jam or 3 tablespoons glaze


  1. Grease an 8 inch (20cm) raised-based flan tin. Sprinkle over 2 tsp sugar and tilt to coat evenly. Add 1 level tsp flour and coat similarly, knocking out any excess.
  2. Place the eggs and remaining sugar in a deep bowl and whisk until the mixture is very thick. Sift the flour over the surface of the mixture. Fold in gently with a metal spoon, then turn into the prepared tin and tilt to level the surface.
  3. Place on a baking sheet and bake in the oven at 180 degrees C for 20-25 minutes until the sponge springs back when pressed lightly. Allow to cool on a wire rack.
  4. Arrange the sliced fruit in the flan case. Put the strawberry jam and 1 tbsp water in a small saucepan and heat gently together until liquid. Cool a little then brush over the fruit.

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