How to make an Obstboden- German Fruit Flan Recipes

Obstboden is a traditional German dessert that showcases all the delicious summertime fruits. Best of all, it doesn’t take all day to create! In English, they are called German Fruit Flan, a name I can never get used to. In our house, they are Obsttorte (Fruit Torte) or a Boden, meaning Base. Why? Because the cake bottom is a base for any soft, fresh fruit you want to add. My mother made this cake all summer long, often as a second choice for a Kaffee Klatsch, because eating a lot of fruit on top of a cake doesn’t feel like you are overindulging. (does it?)

Toppings for the German Fruit Flan or Obsttorte vary by imagination.

I love any berry. I tend to reach for Strawberries when they are in season and often add boysenberries or blueberries. But don’t restrict yourself! Add Kiwi or Peaches! Make concentric circles of various fruits to give your simple Boden an amazing look. Be aware that some fruits are juicier than others, and you may need to add a protective layer to the cake part to prevent sogginess (I’ll explain below). Other fruits, like Bananas, are fine (if you happen to like bananas), but they may turn brown if you don’t take precautions.

Have fun, and decorate for a Holiday or Event.

I made this one for a July 4th BarbQue.

In Germany, most of the German Fruit Flan Recipes /Obstboden call for Tortenguß. Tortenguß is a sort of “Gelatin Shield” that gives the cake a shiny look while protecting the fruit. Plus, it sort of holds things together. If you don’t want to use it, use the seedless jam method to keep the fruit shiny and safe.  It comes in clear and red (to boost the color of those strawberries!).

German Fruit Flan Recipe with Ruhrteig

An Obsttorte or Obstboden is basically a cake bottom with a lip that holds fresh fruits. In English it's known as a German Fruit Flan. Because this cake is so incredibly versatile, depending on what flavors of fruit you like, or what is in season, I've included a few different German Fruit Flan Recipes and variations. Have fun with it!

And don't forget... Serve this delicious cake with Home Made Whipped Cream!

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

cool & decorate 1 hour hr

Total Time 1 hour hr 40 minutes mins

Course Dessert

Cuisine German

Servings 10 -12 pieces

Ingredients

  

• 9 Tbl Butter 125gr
• 1/2 cup Sugar 100 gr
• 1 tsp. Vanilla or 1 pkg Vanilla Sugar or 2 teaspoons vanilla Sugar
• 3 eggs
• 1 ⅓ cup Flour 200 gr
• 2 tsp Baking Powder
• 2 Tbl milk
• Fresh Fruits
• 1 pkg Tortenguß or Seedless Jam 1/3- 1/2 cup jam
• 3/4 to 1 cup chocolate chips optional
• Vanilla Pudding Powder optional
• Vanilla Pudding optional

Get Recipe Ingredients

Instructions

 

• Preheat the oven to 350 degrees Fahrenheit.
• Grease and flour German Boden Pan
• In a mixer, cream together the butter and sugar until light and creamy (don't short-cut this... beat at least 4 minutes)
• Add Vanilla extract or Vanillezucker
• Add Eggs one at a time, beating 30 seconds after each addition
• Scrape the bottom and sides of the bowl
• Combine Flour and Baking Powder in a measuring cup... with mixer on low, slowly add it to the creamed batter, alternating with milk.
• Scrape sides and bottom one more time... mix until it's completely mixed together (and no more!)
• Spread the cake batter on the prepared pan with a spatula. It will seem like it isn't enough batter, but it really is. This cake does rise a bit.
• Bake 20 minutes in a silver colored pan... Bake 18 minutes in a dark pan
• Let cool on a wire rack for 5 minutes
• Then flip it over onto the rack to remove the cake from the cake pan.
• Let cool completely

Finish and Fill your German Fruit Flan / Obstboden:

• Decide on what fruits you want to use. Wash, peel and cut them (if needed) and dry them (I just lay the fruit on paper towel until I'm ready to use them.
• If you want to put a moisture barrier under your fruit, do so now.
• If you want to use jam, warm it so it spreads easily, then spread it across the Boden
• For a chocolate moisture barrier, melt 3/4 to 1 cup of Chocolate Chips, then spread evenly on the cake (up to the lip). Let set a few minutes, then add fruit.
• For the Pudding Powder barrier, just sprinkle a few teaspoons of pudding powder (or cornstarch) on the cake... then add fruit.
• For the Pudding barrier... make vanilla pudding, then spread a cup of it across the cake. Top with fruit.
• Top the cake with fruits. If you are making a pattern, it's easier to make it look right if you go from the outside rim to the center. You can mound it if you want.
• There is a list of fruits I like to use at the bottom. Use berries or peaches, mandarins or bananas.
• Top the fruit with Tortenguß... buy it, or use the recipe linked below
• Another alternative is to melt seedless jam in a small saucepan on the stove until it's fluid. Carefully pour over the fruit to coat it. (Be aware, the jam will be jam colored, not clear!)

Notes

This recipe is for an 11 inch German Flan pan. I've included as many alternatives for an American Kitchen as possible, but this is one thing you can't work around.

Keyword german fruit tart, obstboden

Easy German Cookbook

Looking for more easy German Recipes? Try my Easy German Cookbook! It’s packed with 80 traditional recipes made simple for the American Kitchen.
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Easy German Cookbook: 80 Classic Recipes Made SimpleEasy German Cookbook SIGNEDGermanGirl Shop

Don’t Feel like Baking?

Take a short-cut with these Torten Boden Bases… pre-made!
Just keep a few in your kitchen for last minute cake needs!

Kuchenmeister Fine Cake Base 8.82 ozGermanShop24Kuchenmeister Cake BaseGermanShop24

You Can NOT Bake a German Fruit Flan without A Pan

Obstboden Pan

There is no way around it, but they aren’t expensive, and you can make so many cakes with it. For a long time I used a regular pan, but recently I switched to a non-stick. It is easier to get the cake out, but the darker pan requires a shorter baking time.

Westmark Fruit Tart Tin Baking Master, 11.02Zenker Non-Stick Carbon Steel Flan/Tart Pan, 11-Inch

Keep Your Obstboden from Getting Soggy

Say NO to Soggy Bottoms!

Keep in mind that you can bake the cake part of the German Fruit Flan a day ahead. Just wrap it up airtight to keep it from drying out. Assemble it closer to when you serve it, and it should be fine. If you are planning to use juicier fruit like canned Mandarins or other canned fruits, be sure to drain them completely and pat them dry with a paper towel before placing them on the cake.

But you can also protect the cake layer in one of a few ways.

1. Melt 1/2 cup of chocolate chips, then spread the melted chocolate on the cake just up to the edges without going up. Let it set before adding fruit and finishing. Note: the chocolate will add chocolate flavor. This seems obvious, but try another method if you don’t want chocolate.

2. Make some Vanilla Pudding, let it cool, and then spread it across the cake, just up to the edges, about 1/3 inch thick. This will keep the cake from getting too soggy from the fruit juice and add a nice vanilla flavor and soft pudding texture to each bite.

3. My Oma’s method. Sprinkle a teaspoon of Vanilla Pudding Powder or Cornstarch over the baked cake before adding the fruit. The powder will absorb some of the moisture.

4. Melt jam by heating it up… Strawberry, Raspberry, or Apricot… and spread it on the baked cake before adding fruit.

Best Fruits for German Fruit Flan Recipes

Mix and match for pretty patterns

-Strawberries
-Raspberries
-Blueberries
-Gooseberries (if you can get them
-Grapes
-Pineapple
-Sliced Kiwi
-Peaches (yes, canned are great)
-Apricots
-canned Mandarins
-Bananas
Prevent Browning!
If you want to use Bananas…. Slice the peeled banana, then toss gently with a little bit of lemon juice.

note… I’m not crazy about using apples in this cake, they are just too crunchy. Sliced pears might be ok, but you have to worry about browning if you use fresh ones. 

Tortenguß

Order it here…
Note… Dr Oetker is unsweetened, so you have to add your own sugar (this is a good thing). You can choose from clear or red… red is nice to brighten up strawberries.

Dr Oetker Tortenguss clearGermanShop24Dr Oetker Tortenguss redGermanShop24

Dr. Oetker Tortenguss Klar (Clear Cake Glaze )- 3 packDr. Oetker Tortenguss Rot (Red Cake Glaze )- 3 pack

Step By Step Pictures of German Fruit Flan Recipes

Spread the Batter to the Edge of the Pan…It will feel like there isn’t enough, but there is.

Bake 20 minutes, until golden brown. See how it rose up?

Let cool for 5 minutes, then carefully remove from the pan.

Just using Berries?… go ahead and line or pile them into the cake… outside in.

With “wetter Fruits” it’s good to coat the bottom with a moisture barrier, like chocolate (or pudding)
But it also makes a delicious addition to any fruits

Don’t be stingy with the fruit!
Pile it on!

Or carefully plan a pattern with rings of different fruits

Be creative! Use what you have… canned or fresh fruits work well

Pour a Tortenguß over the fruit to protect it, and make it shiny. Or melt jam, and brush it on for the similar effect