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

Recipe by BecR2400
READY IN: 35mins


  • 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


  • 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!