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

Total Time
Prep 15 mins
Cook 20 mins

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.

Ingredients Nutrition

  • 14 lb margarine or 14 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


  1. Preheat oven to 350 degrees F.
  2. In large bowl, beat yolks. Add sugar, softened margarine and yeast. Mix well.
  3. Add flour, then vanilla and mix well.
  4. 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.
  5. Grease German flan pan. Add dough to greased pan, spreading evenly with a spatula.
  6. Bake at 350F degrees for about 20 minutes until tests done with a toothpick.
  7. Remove from oven. Cool in pan on a rack for 15 minutes, then invert on a cake plate or other large plate.
  8. 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.
  9. Serve with dollops of fresh whipped cream, and a cup of coffee. Enjoy!
Most Helpful

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!

cloatboat December 29, 2010

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.

Sri S. November 28, 2009