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German Fruit Flan (Obsttorte)

Sliced German fruit flan topped with strawberries and peaches on a serving plate.
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German fruit flan, or Obsttorte, is a classic German dessert made with a light sponge base, vanilla custard, and fresh fruit set under a clear glaze. This easy fruit flan recipe (also called Obstboden) serves 12 to 14 and is a lighter alternative to a fruit tart.

Ingredients

Scale

For the fruit base:

  • 4.4 oz. (125 g) unsalted butter, softened + little for greasing
  • 2/3 cup + 2 tablespoons (180 g) granulated sugar
  • 1 sachet (9 g) vanilla sugar
  • 1 pinch of salt
  • 3 large eggs
  • 1/2 teaspoon baking powder
  • 1 1/3 cups + 1 1/2 tablespoons (180 g) all-purpose flour
  • 1 tablespoon bread crumbs 

For the vanilla pudding:

  • 1 pack of vanilla pudding powder
  • 1 2/3 cups + 1 tablespoon (400 ml) milk
  • 1 tablespoon granulated sugar

For decoration:

  • 1.8 oz. (50 g) dark chocolate
  • 7 oz. (200 g) fresh strawberries
  • 17.6 oz. (500 g) canned peaches, drained

For the glaze:

  • 2 tablespoons granulated sugar
  • 1 tablespoon potato starch
  • 2/3 cup + 3 tablespoons (200 ml) water

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Instructions

  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. Then, using a flour sifter, sift the flour and baking powder into a mixing bowl and set aside.
  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. Beat the butter and sugar mixture until the sugar crystals are almost dissolved using a stand or electric mixer.
  3. Stir in eggs, one at a time, each for about 30 seconds. Add the dry ingredients and mix with a hand mixer until just combined.
  4. Pour into the prepared tin, smooth out, and bake in the hot oven for 20 minutes, until golden. Let it cool for about 5 minutes on a wire rack and turn it down. Let it be completely.
  5. To make the vanilla pudding, follow the instructions on the instant vanilla pudding pack. Then, pour it into a shallow dish, cover it with plastic wrap, and let it cool.
  6. To assemble the fruit flan, transfer the baked base to a serving plate, upside down. Cut each strawberry into 4 pieces, and slice the canned peaches into 1/2-inch/1.5 cm wedges.
  7. 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. Let the chocolate set for about 30 minutes.
  8. Cover the base with a layer of vanilla pudding, and arrange the prepared fruit in a circular pattern, slightly overlapping fruit slices. Start your design at the outer edge of the flan and work inward toward the center.
  9. To make the cake glaze, stir potato starch into 1/4 cup (60 ml) water until dissolved. Bring 3/4 cup (175 ml) of water with sugar to a simmer. 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. Refrigerate for at least 1 hour before serving.

Notes

  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 (I used both layers; it is my personal preference).
  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 a cake glaze. These fruits contain an enzyme that prevents them from setting.
  7. If you use frozen strawberries, arrange them on the base while they're still frozen, then immediately cover them with a hot cake 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. Assemble the dessert the next day.

Nutrition

Find it online: https://www.bakinglikeachef.com/german-fruit-flan-recipe/