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!

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 yummy German food!

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 eight.

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. Instead, you can use just canned fruit and cover with a glaze.

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

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):

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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 tart recipe is so easy ... it uses only 5 ingredients!

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 tbsp 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. Under the fruit you can spread some strawberry jam. This I then covered with a red gelatin glaze.

You can either use a Dr. Oetker fruit glaze for this or make your own as given right below this. If you make your own, using a red berry juice is preferable.

Alternatively, putting a layer of vanilla pudding or banana pudding is 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. Of course, there's slightly sweetened fresh whipped cream 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 cornstarch for the potato starch, but the glaze will look a bit cloudy. Still tasty.

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?

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