TRADITIONAL GERMAN OBST KUCHEN - FRESH FRUIT FLAN (SPONGE CAKE)
Traditional German Obst Kuchen is a Fresh Fruit Flan with a sponge-type cake base, sometimes with a thin layer of custard, topped with fresh fruit and then sealed with a fruit glaze. Obst Kuchen is very typically served throughout Germany during the afternoon coffee hour, with dollops of freshly whipped cream. One of my favorite toppings is fresh whole strawberries with a red currant or strawberry glaze. Fresh raspberries or other fresh or canned fruits such as kiwis, apricots, cherries, gooseberries, and pineapple are also popular. The traditional pan used is a 10-inch German flan pan, however a torte or springform pan would also work. Adapted from my friend Maite C's Obst Kuchen Boden recipe that was given to me when we were stationed at Ft. Campbell KY.
Provided by BecR2400
Categories Dessert
Time 35m
Yield 1 German Obst Kuchen, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In large bowl, beat yolks. Add sugar, softened margarine and yeast. Mix well.
- Add flour, then vanilla and mix well.
- In separate bowl beat egg whites until stiff. Add egg whites to flour mixture - then gradually mix in enough milk to give a soft dropping consistency.
- Grease German flan pan. Add dough to greased pan, spreading evenly with a spatula.
- Bake at 350F degrees for about 20 minutes until tests done with a toothpick.
- Remove from oven. Cool in pan on a rack for 15 minutes, then invert on a cake plate or other large plate.
- Arrange fresh berries or other fresh or canned fruits (kiwi slices, pineapple, gooseberries, apricots, and cherries are nice) on top of the inverted sponge cake (note: you may add a thin custard layer prior to filling with fruit, if you wish). Spread your favorite fruit glaze over the top of the fruit (may use a clear glaze or use strawberry or red currant jelly, or apricot jam). Chill until serving time.
- Serve with dollops of fresh whipped cream, and a cup of coffee. Enjoy!
Nutrition Facts : Calories 252.3, Fat 13.5, SaturatedFat 2.8, Cholesterol 55, Sodium 160.2, Carbohydrate 29.1, Fiber 1.3, Sugar 16, Protein 4.2
MOM'S FRUIT FLAN (GERMAN ERDBEER/OBST BODEN TORTE)
The dough is a little like a sugar cookie dough and doesn't get soggy with the fruit. Fill with fresh strawberries or your favorite fruit (my personal favorite is an assortment of sliced peaches, cherries, kiwis, and fresh strawberries arranged over a thin layer of custard topped with a clear jelly glaze, served with a dollop of whipped cream). Mom's favorite was simply fresh sliced strawberries with strawberry glaze, and whipped cream on the side. Delicious!! A great seasonal dessert. You will need a 10 or 11 inch boden torte pan for this recipe. The boden recipe is adapted from "Mennonite Girls Can Cook", the filling is all mine.
Provided by BecR2400
Categories Dessert
Time 35m
Yield 1 Boden Torte, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- To Make Base (Boden):.
- Thoroughly grease a 10 to 11 inch (25 to 28 cm) boden tin. Preheat oven to 350 degrees F.
- In a large bowl beat together butter and sugar til white and creamy; add egg and beat til mixed in thoroughly.
- Sift together flour and baking powder and fold into the butter mixture, adding milk til it holds together in a ball.
- Press dough into a well greased boden torte pan (wet your hands with a little water to keep the dough from sticking to your hands).
- Bake at 350 for 15-20 minutes or until lightly golden.
- Remove from oven. Cool in pan on a rack for 15 minutes, then invert on a cake plate or other large plate.
- Filling:.
- If desired, spread a thin layer of custard (or vanilla pudding or pastry cream) evenly over the cooled boden.
- Fill with a variety of fruit and whipped cream. Use any variety you like or simply canned peach slices or fresh strawberries.
- Glaze:.
- For a simple glaze, melt a little apple jelly or strawberry jam and pour over the fruit.
- -Or- take 1/2 cup of the fruit syrup. Cook it over high heat with 1 Tablespoon of cornstarch dissolved in a little cold water, cook it until it is clear, and the raw cornstarch flavor disappears (approximately 2 minutes). Drizzle evenly over the fruit.
- Chill until ready to serve. This cake is best served within 24 hours.
- Serve with a dollop of fresh whipped cream and you have a lovely little dessert. Quick and easy.
Nutrition Facts : Calories 173.7, Fat 5.5, SaturatedFat 3.1, Cholesterol 35.8, Sodium 97.4, Carbohydrate 27.9, Fiber 1.1, Sugar 14.5, Protein 2.9
GERMAN FRUIT FLAN RECIPE ~ OBSTTORTE RECIPE - (4.1/5)
Provided by Lsweetnell
Number Of Ingredients 17
Steps:
- For pastery: Makes one 9 inch (23 cm) tart shell Preheat oven to 210°C (410°F). Measure flour and set aside. Place a removable-base 9 inch tart tin on a baking sheet. Place all other ingredients - butter through salt - in a medium oven-proof bowl and place bowl in hot oven for 15 mins. Butter will bubble and just start to brown at edges. Remove bowl from oven, dump in flour and stir quickly with a long wooden spoon until dough pulls away from sides of bowl and forms a ball - do not touch bowl with your bare hands. Tip hot dough into the waiting tart pan and spread roughly across the base with a spatula. When cool enough to touch, use your fingers to press and spread evenly into tin and up sides - an off-set spatula is great here to get a really smooth base. Prick all over with fork and refrigerate for 5 mins to firm up slightly. Bake 15 mins until golden. Cool, fill and bake again as required. I highly recommend using it for this Drunken Chocolate Caramel Tart insanity. If using with a no-bake filling, simply bake the crust for a minute or two longer, then cool and fill. A better choice for the pastry: Directions for custard: Prep 15 min Cook 5 min Ready 20 min In a heavy saucepan, stir together the milk or half and half, and 1/4 cup of sugar. Bring to a boil over medium heat. In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom. When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using. 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 warmed apricot jam, cover with prepared fruit or berries, and spoon glaze over top.
FRUIT FLAN
quick easy pastry work and very tasty :)
Provided by mrsddiggyboo
Time 1h10m
Yield Serves 6
Number Of Ingredients 12
Steps:
- rub flour and fat together untill resembles bread crumbs
- then add sugar if you have no caster sugar cream the granulated sugar into the butter then add the flour bring together to a soft paste , do not need pastry requires little effort . let pastry rest for 15 mins in cling film in the fridge
- once rested line a greased flan case put a peice of cling film over the top and fill with baking beans or lentils and bake till golden brown . put milk on the hob with vanilla pod and seeds and start to boil , mean while cut your selected fruit and if using bananas toss in lemon juice to prevent browning
- mix corn flour custard powder and the egg together till pale then strain your scorching milk over the mix and beat quickley and hard , then put back in the pan return to the heat whilst whisking once it resembles a thick glue remove from heat .and spread inside your flan case
- leave to cool for a while till set then decorate your flan with the fruit
- make a stock syrup from 2 oz of sugar and a pint of water on the heat till resembles wall paper paste carefully using a pastry brush or ladle cover all the fruit leave to set and serve
STRAWBERRY FRUIT FLAN
This is a typical German Strawberry Flan. When the strawberry season arrives these cakes can be found in every café and every home. You can use any combination of fruits on the cake. Peaches and kiwi; raspberries, apricots - etc. To glaze I use the packaged glaze which can usually be found in the produce (!) section of the supermarket.
Provided by WendyinGermany
Categories Dessert
Time 45m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Cake:.
- Separate yolks from egg whites. Beat the yolks, water, sugar and vanilla sugar until foamy. Add the flour and baking powder to this mixture.
- Beat the egg whites until stiff and carefully fold them into the above mixture.
- Pour into greased flan form and bake at 350° for ca. 25 minutes. Remove from pan and let cool.
- Cake tends to stick to pan, if this happens do the following: turn cake onto cooling rake, if it does not come out easily, run a tea towel under cold water, wring and place over bottom of flan form. The cake should then drop out easily.
- Syrup:.
- Mix together all ingredients and stir until the sugar has dissolved. Pour over cool cake. Top with sliced fruit and glaze.
- You do not need to use the syrup, if you do, use it carefully as you do not want to drown the cake in it. It is only meant to give it a bit of a kick.
- Serve with whipped cream and enjoy!
PASSION FRUIT FLAN RECIPE BY TASTY
Here's what you need: sugar, passion fruit juice, heavy cream, whole milk, vanilla extract, egg yolks, eggs, ramekins
Provided by Tasty
Categories Desserts
Yield 8 servings
Number Of Ingredients 8
Steps:
- Pour a cup of sugar (200g) and ⅓ cups (80ml) of passion fruit juice into a saucepan over a medium heat. Let the sugar melt and form a golden color. Don't over stir. Take off the heat.
- Spoon the caramel into each ramekin, and swirl it around so the bottom is covered. Set aside to cool.
- In another saucepan, heat heavy cream, whole milk, vanilla extract, and two tablespoons of passion fruit juice. Stir until well mixed and hot.
- In a large bowl, mix egg yolks, eggs, and gradually pour in the hot passion fruit cream mixture until fully incorporated. Pour the mixture through a sieve to make the mixture smooth.
- Place the ramekins into a large roasting pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekins. Pour the mixture into the ramekins and bake at 350˚F (180˚C) for 45 minutes.
- Let the flan cool outside the oven, and then refrigerate it for at least two hours.
- When you're ready to serve the flan, run a knife around the edges to loosen, place a dish over the top of the ramekin and quickly invert it.
- Enjoy!
Nutrition Facts : Calories 251 calories, Carbohydrate 21 grams, Fat 17 grams, Fiber 0 grams, Protein 6 grams, Sugar 21 grams
FRESH FRUIT FLAN
A beautiful fresh fruit dessert, this is not your regular 'fruit pizza.' This recipe was given to me by a great cook and great friend. You can substitute your favorite fruits or berries for those in this recipe.
Provided by Aunt Jeannie
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h42m
Yield 12
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-by-15 inch jelly roll pan.
- For the crust, sift together the flour, cream of tartar, and baking soda into a mixing bowl. In a separate bowl, cream together white and confectioners' sugars, butter, vegetable oil, egg, and vanilla. Add the dry ingredients. Blend well. Spread the dough evenly on the bottom of the greased pan. Bake until golden brown, 10 to 12 minutes. Allow to cool completely.
- For the filling, cream together the cream cheese, sugar, and vanilla. Spread over the cooled crust. Arrange the fruit on the cream cheese filling and refrigerate.
- For the glaze, mix together the sugar and cornstarch in a small saucepan. Whisk in the water, orange juice, and lemon juice. Bring to a boil over medium heat; boil gently for one minute. Remove from heat and allow to cool completely.
- Spoon or brush the glaze evenly over the fruit. Refrigerate until ready to serve.
Nutrition Facts : Calories 429.7 calories, Carbohydrate 50.1 g, Cholesterol 56.4 mg, Fat 24.2 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 10.6 g, Sodium 170.1 mg, Sugar 29 g
LEMON FLAN WITH AUTUMN FRUIT COMPOTE
Categories Citrus Egg Fruit Dessert Bake Freeze/Chill Lemon Dried Fruit Prune Raisin Fig Fall Chill Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 24
Steps:
- For fruit compote:
- Bring grape juice to boil in heavy large saucepan. Reduce heat to medium-low and simmer uncovered 1 hour. Add all remaining ingredients and bring to boil. Reduce heat to medium-low and simmer until fruit is tender and liquid is reduced and slightly syrupy, about 1 hour longer. Transfer compote to large bowl. Let stand at room temperature until cool, about 2 hours.
- For flans:
- Spoon 2 teaspoons liquid from fruit compote into each of six 3/4-cup ramekins or custard cups. Place ramekins in 13x9x2-inch metal baking pan. Cover and refrigerate remaining fruit compote overnight.
- Combine milk, sugar, lemon peel, and salt in medium saucepan; bring to boil. Reduce heat to medium-low.
- Cover and simmer 10 minutes. Uncover and let milk mixture steep at room temperature 1 hour. Return milk mixture to simmer. Strain into small bowl; discard lemon peel.
- Preheat oven to 350°F. Whisk eggs and egg yolks in medium bowl to blend. Gradually whisk warm milk mixture into egg mixture. Divide custard among prepared soufflé dishes. Pour enough hot water into baking pan to come halfway up sides of soufflé dishes. Bake custards until centers are set and thin knife inserted at edge of dish cleanly separates custard from dish, about 45 minutes. Remove flans from water. Cool 1 hour. Refrigerate flans uncovered overnight.
- Run small thin knife around flans to loosen. Invert each flan onto plate. Spoon fruit compote and syrup over and around flans and serve.
SPONGE FRUIT FLAN
Make and share this Sponge Fruit Flan recipe from Food.com.
Provided by hectorthebat
Categories Tarts
Time 58m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Open the tin of fruit and strain the juice or syrup into a cup. Make up 1/2 pint (2 cupfuls) of the fruit juice by adding water if necessary. Heat the juice and water in a saucepan, until it is just boiling. Remove from the heat and add the jelly. Stir until the jelly melts. Leave a few minutes to cool, then put into the fridge, freezer, or other cold place, until the jelly is half-set. (This will take about 1/2 to 1 hour according to the temperature: the colder it is, the quicker the jelly will set).
- When the jelly is half-set, arrange the fruit in the sponge flan in pretty patterns. Spoon the half-set jelly on the top and leave in a cool place to set completely (15-30 minutes, depending on the temperature). Leave any spare jelly to set, then mash with a fork and serve separately with any spare fruit. (If the jelly gets too set before you remember to finish the flan, it can be thinned down by carefully adding 1 to 2 tbsp boiling water to the set jelly and stirring hard, to make it soft again).
Nutrition Facts : Calories 601.5, Fat 0.1, Sodium 67.8, Carbohydrate 158.2, Fiber 2.3, Sugar 115.8, Protein 0.3
LEMON FLAN WITH AUTUMN FRUIT COMPOTE RECIPE | EPICURIOUS.COM
The compote is a mixture of spiced fresh and dried fruits that are cooked in white grape juice and white wine. Any leftovers are great over ice cream or with plain yogurt for breakfast. Prepare the compote and flans at least one day before you plan to serve them.
Provided by @MakeItYours
Number Of Ingredients 22
Steps:
- For fruit compote:
- Bring grape juice to boil in heavy large saucepan. Reduce heat to medium-low and simmer uncovered 1 hour. Add all remaining ingredients and bring to boil. Reduce heat to medium-low and simmer until fruit is tender and liquid is reduced and slightly syrupy, about 1 hour longer. Transfer compote to large bowl. Let stand at room temperature until cool, about 2 hours.
- For flans:
- Spoon 2 teaspoons liquid from fruit compote into each of six 3/4-cup ramekins or custard cups. Place ramekins in 13x9x2-inch metal baking pan. Cover and refrigerate remaining fruit compote overnight.
- Combine milk, sugar, lemon peel, and salt in medium saucepan; bring to boil. Reduce heat to medium-low.
- Cover and simmer 10 minutes. Uncover and let milk mixture steep at room temperature 1 hour. Return milk mixture to simmer. Strain into small bowl; discard lemon peel.
- Preheat oven to 350°F. Whisk eggs and egg yolks in medium bowl to blend. Gradually whisk warm milk mixture into egg mixture. Divide custard among prepared soufflé dishes. Pour enough hot water into baking pan to come halfway up sides of soufflé dishes. Bake custards until centers are set and thin knife inserted at edge of dish cleanly separates custard from dish, about 45 minutes. Remove flans from water. Cool 1 hour. Refrigerate flans uncovered overnight.
- Run small thin knife around flans to loosen. Invert each flan onto plate. Spoon fruit compote and syrup over and around flans and serve.
FRENCH FLAN: FRUIT
Steps:
- PASTRY 1. COMBINE flour and icing sugar. 2. CREAM butter and gradually blend in flour mixture until smooth. 3. PRESS evenly on bottom and sides of 9" (23 cm) flan pan; prick well with fork and chill 15 minutes. 4. BAKE at 425°F (220°C) for 7 to 10 minutes or until light golden. Cool thoroughly. FILLING 5. BEAT cream cheese, icing, sugar and vanilla together until smooth. 6. WHIP cream until stiff and fold into cheese mixture. Spread evenly in baked crust. 7. COVER with fruit. 8. SERVE immediately, or if desired melt jam and lemon juice together until smooth and brush over fruit. 9. SERVE flan at room temperature from maximum flavor.
MOM'S FRUIT FLAN (GERMAN ERDBEER/OBST BODEN TORTE)
The dough is a little like a sugar cookie dough and doesn't get soggy with the fruit. Fill with fresh strawberries or your favorite fruit (my personal favorite is an assortment of sliced peaches, cherries, kiwis, and fresh strawberries arranged over a thin layer of custard topped with a clear jelly glaze, served with a dollop of whipped cream). Mom's favorite was simply fresh sliced strawberries with strawberry glaze, and whipped cream on the side. Delicious!! A great seasonal dessert. You will need a 10 or 11 inch boden torte pan for this recipe. The boden recipe is adapted from "Mennonite Girls Can Cook", the filling is all mine.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- To Make Base (Boden):.
- Thoroughly grease a 10 to 11 inch (25 to 28 cm) boden tin. Preheat oven to 350 degrees F.
- In a large bowl beat together butter and sugar til white and creamy; add egg and beat til mixed in thoroughly.
- Sift together flour and baking powder and fold into the butter mixture, adding milk til it holds together in a ball.
- Press dough into a well greased boden torte pan (wet your hands with a little water to keep the dough from sticking to your hands).
- Bake at 350 for 15-20 minutes or until lightly golden.
- Remove from oven. Cool in pan on a rack for 15 minutes, then invert on a cake plate or other large plate.
- Filling:.
- If desired, spread a thin layer of custard (or vanilla pudding or pastry cream) evenly over the cooled boden.
- Fill with a variety of fruit and whipped cream. Use any variety you like or simply canned peach slices or fresh strawberries.
- Glaze:.
- For a simple glaze, melt a little apple jelly or strawberry jam and pour over the fruit.
- -Or- take 1/2 cup of the fruit syrup. Cook it over high heat with 1 Tablespoon of cornstarch dissolved in a little cold water, cook it until it is clear, and the raw cornstarch flavor disappears (approximately 2 minutes). Drizzle evenly over the fruit.
- Chill until ready to serve. This cake is best served within 24 hours.
- Serve with a dollop of fresh whipped cream and you have a lovely little dessert. Quick and easy.
FRUIT FLAN
Categories Fruit
Number Of Ingredients 14
Steps:
- Crust: Heat oven to 350 degrees. Mix all ingredients together to form a ball. Press out on pizza pan with fingers or rolling pin. Bake for 10 to 15 minutes or until golden brown. Cool completely Topping: Beat all ingredients together. Spread over cooled crust Fruit: Place fruit on top in circular fashion from the outside working your way into the centre Glaze: Mix ingredients together and gently heat in microwave to soften it. Using pastry brush, spread over fruit to glaze and protect fruit
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