Oma's Obsttorte ~ German Fruit Flan Recipe❤️

➤ by Oma Gerhild Fulson

This fruit flan recipe is so quick and easy ... takes just one hour from start to table ... and is so versatile ... and so pretty ... and so good! WUNDERBAR!

This Obsttorte only takes one hour to mix this up, bake it, cool it, and fill it.

Not only that, but you can change this up in uncountable ways. There are so many variations, so many possibilities, so much deliciousness!

All you need is one bowl to mix the cake and a flan pan to bake it.

Then you become creative in making this German Fruit Flan recipe your own.

The resulting flan is similar to the sponge (biskuit) flans that are available in groceries to buy. It's a thin shell to fill any way you like and will serve 6.

Flan Pan?

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You'll need a special 11-inch flan pan to make this Obsttorte.

Even though this is a non-stick pan, and really, nothing does stick, I end up being old-fashioned and do a quick spray with Pam anyways ... silly habit :) 

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Fill your flan with ...

... with vanilla pudding and covered with strawberries, blueberries, and kiwis:

In the photo above, I used what I had on hand. Vanilla pudding (instant from a box), strawberries, and some blueberries. Instead, you can use just canned fruit and cover with a glaze.

Or, you can spread Nutella over the base and cover with strawberries.

... covered with blueberries and a clear glaze (don't forget to serve with whipped cream or ice cream):

Some "filling" ideas sent in by our Facebook fans:

> Mine would be filled with fresh strawberries and whipped cream!!

> I put banana pudding underneath that way it does not get all mushy.

> a little vanilla crème on the bottom, topped with strawberries and clear glaze

> Canned peaches (save the juice, add gelatin and pour over the peaches) and whipped cream, dust with cinnamon.

> Strawberries, blueberries and peaches and a glaze.

> Nutella and strawberries with lots of whipped cream.

How to make your own glaze from gelatin (granulated, package, or leaf)

The original recipe calls for one leaf of gelatin dissolved in 100 ml of juice.

This is commonly used in traditional German recipes, but does not dissolve as easily as the granulated gelatin. If you have leaf gelatin, you can use it here. 

The conversion for gelatin is 4 leaves = 1 package gelatin = 1 tsp granulated gelatin.

Normally, I dissolved 1 package of gelatin in 2 cups of unsweetened apple juice (following package instructions). I let the gelatin thicken slightly in the fridge for about 1 hour before spooning it over the fruit.

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PIN this ... to share and see how Oma makes her Fruit Flan (Obsttorte) and for easy filling ideas, such as vanilla pudding! 

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