Oma's Obsttorte ~ German Fruit Flan Recipe

➤ by Gerhild Fulson

Disclosure: This post contains affiliate links that, at no additional cost to you, may earn me a small commission.

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

Yes, this Obsttorte really only takes one hour to mix it up, bake it, cool it, and fill it. Ratze Fatze (easy peasy)!

Not only that, but you can change this up in uncountable ways. There are so many variations, so many possibilities, so much deliciousness! Such a yummy traditional German dessert!

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 very own.

What is the difference between fruit flan and fruit tart?

A German fruit flan has a simple sponge cake base (similar to the sponge (Biskuit) flans that are available in grocery stores to buy) made with simple ingredients: 6 tablespoons all-purpose flour, 6 tablespoons sugar, 1 teaspoon baking powder, and 3 large eggs. That's it!

It's baked in a special pan called a flan pan or flan tin. A flan pan is round and shallow with fluted sides to give the cake a decorative outside edge and may have a removable bottom. The pan has a raised bottom to give the cake a raised edge when turned out of the pan. Not only does it look pretty, it also helps to keep the filling contained.

The simple, yet delicious, sponge cake is often spread with a layer of melted chocolate and/or vanilla pudding and topped with a variety of fruit, such as fresh berries, kiwi, peaches, etc. The fruit is then brushed with a fruit glaze (see below for more details) to give it a shiny finish and extra flavor.

A fresh fruit tart, like the classic French fruit tart, has a sweet pastry crust (known as pâte sucrée) as its base. It is baked in a round tart pan with fluted sides and a flat bottom (which can also come with a removable bottom).

The tart shell is filled with a rich pastry cream made with whole milk, heavy cream, egg yolks, cold butter, sugar, cornstarch, and vanilla extract or vanilla bean paste. The vanilla pastry cream is then topped with seasonal fruit and a glaze made from either apple jelly or apricot preserves.

Another somewhat similar dessert is a fruit pizza. Its base is a large sugar cookie dough spread with a cream cheese frosting and topped with different kinds of fruit. Unlike the fruit flan and fruit tart, it does not have a lovely fluted edge.

The one thing that ties them all together is the beautiful abundance of fresh or canned fruit spread out in concentric circles or other pretty patterns.

Fruit Flan Fillings

In the photo above, I used what I had on hand. Vanilla pudding (instant from a box), strawberries, some blueberries, and a sliced kiwi. You can use any of your favorite fruit, or even canned fruit, and cover with a glaze.

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

Spreading Nutella (or melted chocolate) or pudding (or both!) helps act as a moisture barrier and prevents the cake from getting soggy from the fruit topping.

What's awesome about this fruit flan recipe is the versatility to be as creative as you like with the fillings

Here are 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."

The one below is piled high with fresh blueberries and a clear glaze. Don't forget to serve with whipped cream or ice cream!

---

Oma Says:

YES, this recipe really only uses 6 tablespoons of flour!

Although it seems like an unlikely small amount, it really is all that is needed to make one tart

The sponge base for this fruit flan recipe is so easy… it uses only 4-5 ingredients (the vanilla sugar is optional)!

These are ingredients you probably already have on hand. 

Because the base is so easy to throw together, always keep some pudding and canned fruit in your cupboard so you can throw together this easy dessert recipe when you're in a hurry.

Traditionally, this recipe also has 6 tablespoons of oil added. However, I've found there's very little difference in the finished cake without the oil. In fact, we like the result better without the oil.

Above is a version I made using halved strawberries and banana slices. I spread some strawberry jam over the cake and covered the fruit with a red gelatin glaze.

You can either use a Dr. Oetker fruit glaze for this or make your own (see instructions below). If you make your own, using a red berry juice is preferable.

Alternatively, putting a layer of vanilla pudding or banana pudding is equally delicious. With a pudding layer, I frequently don't bother with a gelatin glaze.

Above is the version with the vanilla pudding (I use the instant kind). A homemade vanilla custard would be wonderful here as well. In this case, I've used strawberries and blackberries with slightly sweetened fresh whipped cream served on the side.

How to make your Tortenguss (fruit glaze)

Make your own Tortenguss (glaze) easily. 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. 
• Spoon over fruit. 

You can substitute corn starch for the potato starch, but the glaze will look a bit cloudy. Still tasty though!

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. 

Ready to bake this Obsttorte?

*  *  *  *  *