Traditional German Obst Kuchen - Fresh Fruit Flan (Sponge Cake)

"Traditional German Obst Kuchen is a Fresh Fruit Flan with a sponge-type cake base, sometimes with a thin layer of custard, topped with fresh fruit and then sealed with a fruit glaze. Obst Kuchen is very typically served throughout Germany during the afternoon coffee hour, with dollops of freshly whipped cream. One of my favorite toppings is fresh whole strawberries with a red currant or strawberry glaze. Fresh raspberries or other fresh or canned fruits such as kiwis, apricots, cherries, gooseberries, and pineapple are also popular. The traditional pan used is a 10-inch German flan pan, however a torte or springform pan would also work. Adapted from my friend Maite C's Obst Kuchen Boden recipe that was given to me when we were stationed at Ft. Campbell KY."
 
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Ready In:
35mins
Ingredients:
11
Yields:
1 German Obst Kuchen
Serves:
8
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ingredients

  • 14 lb margarine or 1/4 lb butter, softened
  • 2 eggs, separated
  • 14 lb sugar (150 grams or 1/2 cup plus 3 tablespoons sugar)
  • 14 lb flour (150 grams or 1/2 cup plus 3 tablespoons flour)
  • 1 (1/4 ounce) packet dry yeast
  • 1 teaspoon vanilla (or 1 tablespoon vanilla sugar)
  • 12 cup milk (approximate)
  • 23 cup prepared custard (optional)
  • 2 -3 cups fresh fruit such as strawberries (or kiwis, apricots, cherries)
  • 12 cup fruit jam mixed with a little water, to glaze (red currant, strawberry or apricot jam)
  • freshly whipped cream, to serve
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directions

  • Preheat oven to 350 degrees F.
  • In large bowl, beat yolks. Add sugar, softened margarine and yeast. Mix well.
  • Add flour, then vanilla and mix well.
  • In separate bowl beat egg whites until stiff. Add egg whites to flour mixture - then gradually mix in enough milk to give a soft dropping consistency.
  • Grease German flan pan. Add dough to greased pan, spreading evenly with a spatula.
  • Bake at 350F degrees for about 20 minutes until tests done with a toothpick.
  • Remove from oven. Cool in pan on a rack for 15 minutes, then invert on a cake plate or other large plate.
  • Arrange fresh berries or other fresh or canned fruits (kiwi slices, pineapple, gooseberries, apricots, and cherries are nice) on top of the inverted sponge cake (note: you may add a thin custard layer prior to filling with fruit, if you wish). Spread your favorite fruit glaze over the top of the fruit (may use a clear glaze or use strawberry or red currant jelly, or apricot jam). Chill until serving time.
  • Serve with dollops of fresh whipped cream, and a cup of coffee. Enjoy!

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Reviews

  1. this cake was tasty. i made this cake with gluten free flour - the cake deflated when i pulled it out of the oven and next time i would try adding baking powder instead of the yeast. it was quite dense and i think that the yeast either didn't dissolve properly or it was due to the gluten free flour. i also feel that the baking powder would help make the cake lighter. definately need to buy an obst tortenboden as i just put the custard on top of the cake with the strawberries and they were moving about whilst putting the jam on top!
     
  2. My DH really enjoyed this and I finally got to use my flan tin. I brushed the flan with orange based liqueur before decorating and used a flan jelly glaze I made this for Aust/NZ Comfort Food tag game.
     
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Tweaks

  1. this cake was tasty. i made this cake with gluten free flour - the cake deflated when i pulled it out of the oven and next time i would try adding baking powder instead of the yeast. it was quite dense and i think that the yeast either didn't dissolve properly or it was due to the gluten free flour. i also feel that the baking powder would help make the cake lighter. definately need to buy an obst tortenboden as i just put the custard on top of the cake with the strawberries and they were moving about whilst putting the jam on top!
     

RECIPE SUBMITTED BY

<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! &nbsp; Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!!&nbsp; &nbsp; A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much!&nbsp;</p>
 
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