Oma's Obsttorte ~ German Fruit Flan Recipe

This fruit flan, aka Obsttorte, is so quick and easy ... takes just one hour from start to table ... and is so versatile ... and so pretty ... and so good! WUNDERBAR! Mix it up, bake it, cool it, and fill it.

Not only that, but you can change this up in uncountable ways. This recipe is a slight revision from my previous one. 

Prep Time

15 minutes

Bake Time

18 minutes

Total Time

33 minutes


Makes 8 servings



  • 6 tbsp (48 g) all-purpose flour
  • 6 tbsp (78 g) granulated sugar (or 5 tbsp granulated sugar and 1 tbsp vanilla sugar
  • 1 tsp (4 g) baking powder
  • 3 large eggs
  • filling and glaze (see Notes/Hints below)


  1. Preheat oven to 360°F (182°C).
  2. Grease an 11" flan pan.
  3. Put all ingredients in a bowl and mix with a hand mixer till light and fluffy, about 3 - 5 minutes.
  4. Gently pour into the prepared pan.
  5. Bake for 18 - 20 minutes or until golden brown.
  6. Let cool on rack for about 5 minutes. Turn out onto wire rack and let cool before filling.


How to Fill your Obsttorte as shown above:

  • Prepare 1 package of instant vanilla pudding (using only 1¾ cup milk instead of the required 2 cups). Let pudding thicken and then spread onto cold cake base. 
  • Cover with fruit ... in this case, strawberry slices and fresh blueberries.
  • Cover with Dr. Oetker's Tortenguss (glaze)

How to Make your own Glaze (Tortenguss):

  • For a clear glaze, choose apple or white grape juice. 
  • For a red glaze, choose a dark red berry or grape juice. If you don’t have juice, then use water, adding lemon juice and sugar to taste.
  • Stir 1 tablespoon potato starch into ¼ cup juice until dissolved. Bring ¾ cup juice to a simmer. Stir in the starch mixture and simmer until thickened, about 30 seconds, stirring constantly. Let cool slightly and spoon over fruit. 
  • You can use the juice you get by draining any canned fruit you're using for this flan. If it's too sweet and syrupy, then dilute with a bit of water.

Alternate Glaze:

An easy and traditional alternative is to use apricot jam. Heat it in the microwave, adding a bit of water if it’s still too thick. Pass through a sieve, cool a bit and brush on fruit. 

Other German Fruit Flan Fillings:

  • Make as above and finish by covering with a glaze
  • Brush tart with jam, cover with prepared fruit or berries and spoon glaze over top
  • A little vanilla crème on the bottom, topped with strawberries and glaze
  • Canned peaches (save the juice to make Tortenguss) and whipped cream, dust with cinnamon.
  • Nutella and strawberries with lots of whipped cream

What to do with Leftover Fruit:

By substituting any fruits for the peaches in this Streusel Cake, you'll have another easy and delicious treat.  

Unless otherwise noted recipe, images and content © Just like Oma |

03.09.2021 revision update