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!
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
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.