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➤ 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.
Ingredients:
Instructions:
Filling for Fruit Tart as shown above
Other traditional fillings
You'll need a special 11-inch flan pan to make this Obsttorte.
My favorite one to use are this one from Zenker.
There's just something about getting the real thing. Zenker is one of the oldest and largest bakeware manufacturers in the world ... and is located in Bavaria!
There's a 4.5 star rating on Amazon for this and it's no wonder. It's German quality without the German price!
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 :)
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:
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.
The sponge base for this fruit tart recipe is so easy ... it uses only 4 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.
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Want nutritional information for a recipe?
Copy and paste the ingredient list and the number of servings into Calorie Count.
It will give you an approximate calculation.
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Need help doing conversions between cups and grams or any such thing?
Use this site to give you all the different conversions for the different types of ingredients.
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Words to the Wise
"Lazy people don't even cook the game they catch, but the diligent make use of everything they find."
Proverbs 12:27 (NLT)
For the full recipe, scroll up ...