Mom's Fruit Flan (German Erdbeer/Obst Boden Torte)

Recipe by BecR2400
READY IN: 35mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • Base (Boden)
  • 12
    cup sugar
  • 3
    tablespoons butter
  • 1
    tablespoon vanilla (vanilla sugar is nice, use one pkg, by Dr. Oetker)
  • 1
  • 1
    cup flour
  • 1
    teaspoon baking powder
  • 14
    cup milk
  • Filling and Glaze
  • optional 2/3 cup prepared custard (or prepared vanilla pudding or pastry cream)
  • 2 -3
    cups fresh fruit such as strawberries (or a fruit assortment such as peaches or apricots, cherries, kiwis, and strawberries)
  • 12
    cup fruit jam mixed with a little water, to glaze (red currant, strawberry, apple jelly or apricot jam)
  • fresh whipped cream, to serve
Advertisement

DIRECTIONS

  • To Make Base (Boden):
  • Thoroughly grease a 10 to 11 inch (25 to 28 cm) boden tin. Preheat oven to 350 degrees F.
  • In a large bowl beat together butter and sugar til white and creamy; add egg and beat til mixed in thoroughly.
  • Sift together flour and baking powder and fold into the butter mixture, adding milk til it holds together in a ball.
  • Press dough into a well greased boden torte pan (wet your hands with a little water to keep the dough from sticking to your hands).
  • Bake at 350 for 15-20 minutes or until lightly golden.
  • Remove from oven. Cool in pan on a rack for 15 minutes, then invert on a cake plate or other large plate.
  • Filling:
  • If desired, spread a thin layer of custard (or vanilla pudding or pastry cream) evenly over the cooled boden.
  • Fill with a variety of fruit and whipped cream. Use any variety you like or simply canned peach slices or fresh strawberries.
  • Glaze:
  • For a simple glaze, melt a little apple jelly or strawberry jam and pour over the fruit.
  • -Or- take 1/2 cup of the fruit syrup. Cook it over high heat with 1 Tablespoon of cornstarch dissolved in a little cold water, cook it until it is clear, and the raw cornstarch flavor disappears (approximately 2 minutes). Drizzle evenly over the fruit.
  • Chill until ready to serve. This cake is best served within 24 hours.
  • Serve with a dollop of fresh whipped cream and you have a lovely little dessert. Quick and easy.
Advertisement