German Fruit Flan Recipes – How to make an Obstboden

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 some cake doesn’t really 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 maybe 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 July4th BarbQue.

German obstboden recipe

In Germany, most of the German Fruit Flan Recipes 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, you can also use  the seedless jam method for keeping the fruit shiny and safe.  It comes in clear and red (to boost the color of those strawberries!).

german fruit flan




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!
Prep Time 20 minutes
Cook Time 20 minutes
cool & decorate 1 hour
Total Time 1 hour 40 minutes
Course Dessert
Cuisine German
Servings 10 -12 pieces


  • 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
  • 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


  • 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!)


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

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german fruit flan

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 ozKuchenmeister Fine Cake Base 8.82 ozGermanShop24Kuchenmeister Cake BaseKuchenmeister Cake BaseGermanShop24

You Can NOT Bake a German Fruit Flan without A 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, 11.02Westmark Fruit Tart Tin Baking Master, 11.02Westmark Fruit Tart Tin Baking Master, 11.02Zenker Non-Stick Carbon Steel Flan/Tart Pan, 11-InchZenker Non-Stick Carbon Steel Flan/Tart Pan, 11-InchZenker Non-Stick Carbon Steel Flan/Tart Pan, 11-Inch


Keep Your Obstboden from Getting Soggy

Say NO to Soggy Bottoms!

Keep in mind, 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 closer to when you serve it, and it should be fine. Still, if you are planning to use juicier fruit like Peaches or Kiwis? Or maybe canned Mandarins or other canned fruits. Be sure to drain them completely, and pat them dry with a paper towel before placing 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 (seems obvious, but if you don’t want chocolate … go with another method)

2. Make up some Vanilla Pudding, let 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 fruit juice… and it will also add a nice vanilla flavor and soft pudding texture to the middle of the bite.

3. My Oma’s method. Sprinkle some 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… spread it on the baked cake before adding fruit.

Best Fruits for German Fruit Flan Recipes

Mix and match for pretty patterns

-Gooseberries (if you can get them
-Sliced Kiwi
-Peaches (yes, canned are great)
-canned Mandarins
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. 


Order it here…
Note… Dr Oetker is unsweetened, so you have to add your own sugar (this is a good thing).

Dr Oetker Tortenguss clearDr Oetker Tortenguss clearGermanShop24Dr Oetker Tortenguss redDr Oetker Tortenguss redGermanShop24

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

Step By Step Pictures of German Fruit Flan Recipes


easy fruit flan recipe

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

easy fruit flan recipe

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

german fruit flan recipe


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


easy fruit flan recipe

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

German fruit flan recipes

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


german fruit flan recipes

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

german fruit flan recipes

Or carefully plan a pattern with rings of different fruits

german fruit flan recipes

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


german fruit flan recipes

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

german fruit flan recipes

german fruit flan recipes

17 thoughts on “German Fruit Flan Recipes – How to make an Obstboden

  1. I’m needing a platter to serve my Torte on. Any suggestions about where to shop?

    1. Honestly, I got most of my cake plates as handed down… or I scour 2nd hand stores.
      You could try Etsy?

    2. try antique shops, facebook market and garage sales – they are not really that popular right now

  2. When purchasing an obst torte bottom, how long are they good for? Mine seem hard. But they are sealed.

    1. I would use them within a month. After this, they get too hard

  3. Would this be good with just blueberries and strawberries? Would Fresh Merangue be a good substitue to whipped cream.

    1. Any fruit, especially berries, should work.
      I’ve never tried it with meringue.

  4. Could you use pie filling instead of the fresh fruit?

    1. I’ve never tried it… I used canned fruits. I wonder if pie filling might be too thick? Or better served warm?

  5. Oh my goodness! Am I so very happy that I found your page. I have been looking for an Obstboden recipe for ages. When I was a young girl, my Grandmother made this with Gooseberries for our Kaffee Klatsch. It was always my favorite. Both my Grandmother, and Mother are gone now, so thank you from the bottom of my heart. I hope to surprise my family with this for Easter this year. I did manage to find some canned Gooseberries through Amazon, and hope they will be delivered in time. Your tortenboden recipe sounds perfect.

    1. I hope they come for you. Otherwise, use strawberries or peaches.

  6. How much milk? It is listed in the directions but not in the ingredients.

    1. Ahhh… I originally added it, but found it unnecessary.
      If the cake batter is too stiff, add a tablespoon or two. I will make the correction.

  7. How much milk for the cake? I don’t see it in the recipe

    1. Ahhh… I originally added it, but found it unnecessary.
      If the cake batter is too stiff, add a tablespoon or two. I will make the correction.

  8. Most interesting… Question I have is this. Do the Germans make a traditional Spanish style flan (the wiggly, jiggly variety) or what the French would call Crème Caramel? If so, what do they call it?

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