Fruit Flan (Obsttorte)

Quick Summary: Fruit flan (German Obsttorte) is a light sponge base with a raised rim, filled with vanilla custard and topped with fresh fruit set under a clear glaze (Tortenguss). It is baked in a special flan tin, comes together in about 45 minutes, and is a lighter alternative to a fruit tart.

Obsttorte or Obstboden is a German fruit flan filled with vanilla pudding and topped with fruits. This sweet treat will surely please a crowd, making 12-14 servings at once. 

What is fruit flan?

Fruit flan is a traditional German dessert made of a soft sponge base with a raised rim, filled with vanilla custard and topped with fresh fruit under a clear glaze. In German, it is called Obsttorte (fruit cake) or Obstboden (fruit base).

This is the all-purpose version of the cake: you can top it with any mix of fruit, such as strawberries, peaches, kiwi, or berries. When it is made only with strawberries, it is known as Erdbeerboden (German strawberry cake), so think of this recipe as the flexible, mixed-fruit original.

Fruit flan vs. fruit tart

Fruit flan and fruit tart look similar, but they are built differently:

• The base: a fruit flan sits on a soft sponge (or shortcrust) base baked in a rimmed flan tin. A fruit tart uses a crisp, sweet pastry crust (pâte sucrée) baked in a fluted, flat-bottomed tart pan.
• The filling: a flan holds a light vanilla custard or pudding in its raised center, while a classic tart is filled with richer pastry cream (crème pâtissière).
• The texture: a flan is lighter and cake-like; a tart is firmer and more like a pastry.
• The fruit: both are topped with fresh fruit in neat circles and sealed with a glaze, but a flan also takes canned or frozen fruit well.
• The origin: the fruit flan (Obsttorte) is a German classic, while the fruit tart is most associated with French patisserie.

Why you'll love this recipe

Here is why this German fruit flan deserves a spot on your table:

• Feeds a crowd: one flan serves a large group, so it is ideal for birthdays, baby showers, and buffets.
• Beginner-friendly: the sponge base and custard filling are simple enough for a first-time baker.
• Year-round dessert: use summer berries when in season, or canned and frozen fruit any other time.
• Easy to customize: pick your favorite fruits and arrange them however you like for your own version.
• Light and fresh: the airy base and fruit topping make it far lighter than a rich fruit tart.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Butter: Use top-quality unsalted butter softened at room temperature. You will need a bit more for greasing a flan pan.

• Sugar: The recipe calls for white sugar (granulated or caster sugar).

• Vanilla sugar: You will need 1 sachet.

• Salt enhances the fruit base's flavors

• Eggs: Use large eggs at room temperature.

• Baking powder, as a leavening agent, helps raise the flan base while baking.

• Flour: The recipe calls for all-purpose flour.

• Bread crumbs: Use fine plain bread crumbs to sprinkle the buttered pan. Replace bread crumbs with flour if desired.

• Vanilla pudding powder: Use store-bought Dr. Oetker vanilla pudding, or make your own.

• Milk: The recipe calls for whole milk. Substitute it for low-fat milk if preferred.

• Chocolate: Melted dark chocolate is used to prevent the pastry case (flan base) from soaking up moisture. Replace it with milk or white chocolate if desired.

• Fruits: Use fresh berries and seasonal fruit as the traditional filling for German flan. You can also use canned or even frozen fruit to make this simple fruit flan recipe. Please check the expert tips below.

• Potato starch is used as a thickener to make a clear glaze. Replace it with corn starch if desired. Or use a store-bought clear glaze Tortenguss.

Equipment

Here are the main tools you need to make this fruit flan:

• A flan pan with a raised center, which gives the flan its signature dip for holding the fruit and glaze.
• A stand mixer or electric mixer to whip the eggs and sugar until light and airy.
• A mixing bowl and a flour sifter to prepare and sift the dry ingredients.
• A wire rack to cool the sponge base evenly.
• A pastry brush or silicone brush to spread the fruit glaze (Tortenguss) over the top.

How to make a fruit flan

Step 1. To make the fruit base, using a pastry brush and softened butter, brush an 11-inch (28 cm) fruit flan pan and sprinkle with bread crumbs (photo 1). With a flour sifter, sift the flour and baking powder into a mixing bowl and set aside.

Step 2. Preheat oven to 355°F (180°C). Place butter, granulated sugar, salt, and vanilla sugar in the bowl of a stand mixer or a large bowl.

Step 3. Beat the butter and sugar mixture until the sugar crystals are almost dissolved using a stand or electric mixer (photo 2).

Step 4. Stir in eggs, one at a time, each for about 30 seconds (photo 3). Add the dry ingredients and mix with a hand mixer to combine (photo 4).

Step 5. Pour into the prepared tin, smooth out (photo 5), and bake in the hot oven for 20 minutes, until golden (photo 6).

Step 6. Let it cool for about 5 minutes on a wire rack and turn it down. Let it be completely (photo 7).

Step 7. Transfer the baked base to a serving plate, upside down. Cut each strawberry into 4 pieces, and slice the canned peaches into ½-inch (1.5 cm) wedges.

Step 8. Melt dark chocolate in a double boiler (or a water bath), then brush the cooled flan base with chocolate using a silicone or pastry brush (photo 8). Let the chocolate set for about 30 minutes.

Step 9. To make the vanilla pudding, follow the instructions on the instant vanilla pudding pack, but use the amounts of ingredients provided in the recipe card below (photo 9).

Step 10. Pour it into a shallow dish, cover it with plastic wrap, and let it cool. Cover the base with a layer of vanilla pudding.

Step 11. Arrange the prepared fruit in a circular pattern, with fruit slices slightly overlapping. Start your design at the outer edge of the flan and work inward toward the center.

Step 12. To make the clear cake glaze, stir potato starch into ¼ cup (60 ml) of water until dissolved. Bring ¾ cup (175 ml) of water with sugar to a simmer.

Step 13. Stir in the starch mixture, then bring to a boil while stirring. Let the glaze cool a bit, and brush the fruit thinly using a silicone brush (photo 10). Refrigerate for at least 1 hour before serving.

Expert Tips

1. While baking the fruit base, add 3 to 5 minutes if you like the fruit crust crisp.
2. Omit the chocolate layer or pudding layer if desired. Just make one of them to protect the base from soaking (you can use both layers if preferred).
3. Use the juice from canned peaches to make your own glaze (omit the water and sugar from the glaze recipe) or purchase store-bought clear glaze (Tortenguss).
4. Brush the top of the fruit with the glaze while it is hot enough, or use a spoon to spread it over the fruit on the fruit base from the center (you will use a few spoons of the glaze).
5. The shiny fruit glaze takes about 1 hour to set.  While chilling, it goes a little faster. So, plan your baking accordingly.
6. If you decorate your fruit flan with exotic fruits such as pineapple, kiwi, or mango, don't use the glaze. These fruits contain an enzyme that prevents them from setting.
7. If you use frozen strawberries, arrange them on the base while they are still frozen, then immediately cover them with the hot glaze. In this way, the juice will stay in the strawberries.
8. Make-ahead option: Bake the cake base the day before. Then wrap it in plastic film to prevent it from drying out and refrigerate it. Assemble the dessert the next day. If you are short on time but need to make a quick dessert, keep store-bought Obsttortenboden sponge cake on hand.

Recipe variations

There are many ways to change up this fruit flan:

• Different base: swap the sponge for shortcrust pastry or a vanilla base for a new texture.
• Add crunch: sprinkle the buttered flan tin with bread crumbs, flour, or flaked almonds before baking.
• Seasonal fruit: use fresh strawberries, blueberries, raspberries, apricots, or peaches in summer.
• Themed toppings: go all red-fruit, or make it tropical with pineapple, kiwi, and mango.
• Out of season: use canned or frozen fruit, and serve each slice with a dollop of whipped cream.
• Make it your own: arrange your favorite single fruit in a flower or ring pattern for a custom look.

What to serve with fruit flan

Fruit flan is light and fresh, so it pairs well with simple accompaniments:

• Whipped cream: a dollop of lightly sweetened whipped cream on the side balances the fruit.
• Coffee or tea: serve a slice with coffee or tea for a classic German Kaffee und Kuchen afternoon.
• Ice cream: a scoop of vanilla ice cream turns it into a fuller dessert.
• Extra fruit or sauce: add a spoonful of fresh berries or a drizzle of fruit coulis for more color.
• A dessert spread: pair it with other light treats like panna cotta or a fruit salad for a party table.

Storing & freezing

The assembled fruit flan is best served on the day it is made. You can store it covered in the refrigerator for up to 2-3 days.

Can you freeze fruit flan? It is not recommended to freeze the assembled fruit flan. When frozen, the chemical structures of both fruit glaze and berries change, resulting in a soggy mess when thawed.

But you can freeze the fruit base. Let it cool, cover it with plastic wrap, and freeze it for 4 to 6 months. Then thaw it in the fridge overnight.

How to prevent the fruit base from soaking

Juicy fruit can make the sponge soggy as it releases moisture. Add a thin barrier layer on the cooled base before the fruit, then seal the top with glaze:

• Melted chocolate: brush the cooled base with melted chocolate and let it set for about 30 minutes. It forms a waterproof layer.
• Jam: spread 2 to 3 tablespoons of strawberry jam over the base.
• Breadcrumbs or ground nuts: sprinkle breadcrumbs, ground almonds, or other nuts to soak up any leaking juice.
• Vanilla pudding: spread a layer of vanilla pudding (from powder or homemade) as both a filling and a barrier.
• Dry the fruit: drain canned fruit well and pat fresh, juicy fruit dry with paper towels before arranging it.

Finally, seal the fruit with a clear glaze (store-bought Tortenguss klar, red Tortenguss rot, or the homemade version in the recipe card). The glaze locks in moisture and keeps the fruit from drying out or browning.

For more flavor, replace the water and sugar in the glaze with fruit juice, or brush on warmed, strained apricot jam instead.

Recipe FAQ

Is German fruit flan a fruit tart or fruit cake?
Obsttorte refers to a German fruit cake made with a pre-baked base and topped with fresh or canned fruit. Because the base can also be made with shortcrust pastry, it sits somewhere between a tart and a cake.

Is German flan the same as Spanish flan?
No. German flan is a fruit cake baked in a special rimmed pan and topped with fruit. Spanish or Mexican flan is a creamy baked custard, a completely different dessert.

What is a fruit flan pan?
A flan tin is a baking pan with fluted sides and a raised center. When the baked base is turned out, the center forms a lip that holds the custard and fruit in place.

Can you make a fruit flan in a regular tart pan?
Yes. You can bake the base in a 9-inch (23 cm) tart tin with a removable bottom, then flip it over and assemble the flan on top.

Can you use pastry cream for German fruit flan?
Yes. You can make a classic pastry cream and use it in place of the vanilla pudding filling.

How many calories are in fruit flan?
One slice has about 304 calories.

Love fruit desserts? Try these next!

• German Strawberry Cake (Erdbeerboden)
• Triple Berry Cake
• Strawberry Swiss Roll Cake
• Fruit Glaze (Apricot Glaze for Fruit Tarts)

Browse all the Cake Recipes

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.