Oma's Obsttorte ~ German Fruit Flan Recipe❤️

➤ by Oma Gerhild Fulson

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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.

Oma's Obsttorte ~ German Fruit Flan Recipe❤️

Ingredients:

• 6 Tbsp all-purpose flour
• 6 Tbsp granulated sugar (or 5 Tbsp granulated sugar and 1 Tbsp vanilla sugar
• 1 tsp baking powder
• 3 eggs

Instructions:

• Preheat oven to 360° F
  
• Grease a flan pan.
• Put all ingredients in a bowl and mix with a hand mixer till light and fluffy, about 2 - 3 minutes.
• Pour into prepared pan.
• Bake for 18 - 20 minutes or until golden brown.
• Let cool on rack for about 5 minutes. Turn out onto wire rack and let cool before filling.

Filling for Fruit Tart 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, drained canned peach slices and fresh blueberries.
• See below for other combinations.

Other traditional fillings

• Make as above and finish by covering with a glaze.
• Or, brush tart with jam, cover with prepared fruit or berries, and spoon glaze over top.
• Use Dr. Oetker glaze or make your own using the instructions below 

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 ...

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.

Here are some 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.

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.

More German Tortes

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