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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Units: US | Metric
- 1/4 lb margarine or 1/4 lb butter, softened
- 2 eggs, separated
- 1/4 lb sugar (150 grams or 1/2 cup plus 3 tablespoons sugar)
- 1/4 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)
- 1/2 cup milk (approximate)
- 2/3 cup prepared custard (optional)
- 2 -3 cups fresh fruit such as strawberries (or kiwis, apricots, cherries)
- 1/2 cup fruit jam mixed with a little water, to glaze (red currant, strawberry or apricot jam)
- freshly whipped cream, to serve
- 1Preheat oven to 350 degrees F.
- 2In large bowl, beat yolks. Add sugar, softened margarine and yeast. Mix well.
- 3Add flour, then vanilla and mix well.
- 4In 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.
- 5Grease German flan pan. Add dough to greased pan, spreading evenly with a spatula.
- 6Bake at 350F degrees for about 20 minutes until tests done with a toothpick.
- 7Remove from oven. Cool in pan on a rack for 15 minutes, then invert on a cake plate or other large plate.
- 8Arrange 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.
- 9Serve with dollops of fresh whipped cream, and a cup of coffee. Enjoy!
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Nutritional Facts for Traditional German Obst Kuchen - Fresh Fruit Flan (Sponge Cake)
Serving Size: 1 (122 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 252.3
- Calories from Fat 121
- Total Fat 13.5 g
- Saturated Fat 2.7 g
- Cholesterol 55.0 mg
- Sodium 160.1 mg
- Total Carbohydrate 29.1 g
- Dietary Fiber 1.2 g
- Sugars 16.0 g
- Protein 4.2 g