Traditional German Obst Kuchen Fresh Fruit Flan Sponge Cake Recipes

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VANILLA CUSTARD SPONGE CAKE

A beautiful looking custard cream filled cake that is extremely light and flavourful. Guests will ask for seconds and thirds.

Provided by Chef Gorete

Categories     Dessert

Time 1h10m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 15



Vanilla Custard Sponge Cake image

Steps:

  • Preheat oven to 325°F.
  • Combine the egg yolks, 1/2 cup sugar, water and extracts in a bowl and beat at high speed until thick and lemon coloured (about 5 minutes). Stir in the flour, then set bowl aside.
  • Beat the egg whites, cream of tartar and salt in a large bowl at high speed until foamy. Gradually beat in 1 cup sugar, beating until stiff moist peaks form.
  • Gradually fold the egg yolk mixture into the egg whites. Pour the batter into an ungreased 10 inch tube pan. Pull the spatula through the batter once to break large air bubbles.
  • Bake for one hour or until cake tests done. Invert the tube pan on a funnel or bottle to cool. When completely cool, remove from the pan.
  • Using a serrated knife, cut the cake into 3 even layers. Invert the cake so that the top of the cake, will become the bottom layer of the finished cake. Spread the Vanilla Custard Filling evenly between the layers. Dust the top of the cake with the confectioners sugar. Store finished cake in the refrigerator.
  • VANILLA CUSTARD FILLING:.
  • Prepare the whipped topping mix with the 1/2 cup milk and vanilla according to the package directions. Prepare the pudding according to the package instructions, but using only 1 cup milk. Fold the pudding into the topping whipped topping.

8 large room temperature eggs, separated
1/2 cup granulated sugar
2 tablespoons cold water
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 1/4 cups all-purpose flour, sifted
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 cup granulated sugar
confectioners' sugar, for dusting (icing)
1 (102 g) envelope whipped dessert topping mix (makes 2 cups)
1/2 cup cold milk
1 teaspoon vanilla extract
1 (102 g) package vanilla instant pudding mix (regular not light)
1 cup cold milk

GERMAN FRESH FRUIT KUCHEN (BREAD MACHINE)

Fresh Fruit Kuchen, a summertime favorite and, with the help of a bread machine, is especially easy to prepare. It makes a delicious start to a lazy summer day when you want to hurry off to the beach or another favorite activity. Try it with juicy nectarines, peaches, plums or pears. The recipe calls for all-purpose flour to make the coffee cake especially light and tender. Dough can be prepared in all-size bread machines.

Provided by Olha7397

Categories     Breads

Time 40m

Yield 8 serving(s)

Number Of Ingredients 17



German Fresh Fruit Kuchen (Bread Machine) image

Steps:

  • Measure dough ingredients into bread machine pan in the order suggested by manufacturer.
  • Process on dough/manual cycle.
  • When cycle is complete, remove dough from machine to lightly floured surface.
  • If necessary, knead in additional flour to make dough easy to handle.
  • Roll dough to 10 x 15-inch rectangle.
  • Place on large, greased baking sheet.
  • Arrange fruit, in lengthwise rows, 1/2 inch apart, on dough.
  • Sprinkle Crumb Topping between rows of fruit.
  • Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
  • Makes 1 (10 x 15-inch) coffee cake.
  • Bake at 375°F for 20 minutes or until done.
  • Remove from pan and cool on wire rack.
  • Brush fruit with jam and drizzle Almond Icing over cake.
  • Crumb Topping: Combine 1/2 cup all-purpose flour, 3 tablespoons sugar, 3/4 teaspoon Ground Cinnamon and 1/4 teaspoon Ground Nutmeg.
  • Cut in 3 tablespoons softened butter or margarine until mixture resembles coarse crumbs.
  • Almond Icing: In small bowl, combine 1 cup sifted powdered sugar, 4 to 5 teaspoons milk and 1/4 teaspoon almond extract; stir until smooth.

Nutrition Facts : Calories 280.6, Fat 5.7, SaturatedFat 3.2, Cholesterol 39.3, Sodium 118.6, Carbohydrate 52.3, Fiber 1.3, Sugar 24.3, Protein 5.1

1/4 cup water (70 to 80 F)
1/4 cup milk
1 large egg
3 tablespoons butter or 3 tablespoons margarine, cut up
3 tablespoons sugar
1/4 teaspoon salt
2 1/4 cups all-purpose flour
1 3/4 teaspoons fleischmann's bread machine yeast
3 cups fresh fruit, sliced 1 inch thick (such as apples, pears, plums, peaches or nectarines, peeled if desired)
sieved apricot jam or melted apricot jam
1/2 all-purpose flour
3 tablespoons sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup sifted powdered sugar
4 -5 teaspoons milk
1/4 teaspoon almond extract

GERMAN FRUIT FLAN RECIPE ~ OBSTTORTE RECIPE - (4.1/5)

Provided by Lsweetnell

Number Of Ingredients 17



German Fruit Flan Recipe ~ Obsttorte Recipe - (4.1/5) image

Steps:

  • For pastery: Makes one 9 inch (23 cm) tart shell Preheat oven to 210°C (410°F). Measure flour and set aside. Place a removable-base 9 inch tart tin on a baking sheet. Place all other ingredients - butter through salt - in a medium oven-proof bowl and place bowl in hot oven for 15 mins. Butter will bubble and just start to brown at edges. Remove bowl from oven, dump in flour and stir quickly with a long wooden spoon until dough pulls away from sides of bowl and forms a ball - do not touch bowl with your bare hands. Tip hot dough into the waiting tart pan and spread roughly across the base with a spatula. When cool enough to touch, use your fingers to press and spread evenly into tin and up sides - an off-set spatula is great here to get a really smooth base. Prick all over with fork and refrigerate for 5 mins to firm up slightly. Bake 15 mins until golden. Cool, fill and bake again as required. I highly recommend using it for this Drunken Chocolate Caramel Tart insanity. If using with a no-bake filling, simply bake the crust for a minute or two longer, then cool and fill. A better choice for the pastry: Directions for custard: Prep 15 min Cook 5 min Ready 20 min In a heavy saucepan, stir together the milk or half and half, and 1/4 cup of sugar. Bring to a boil over medium heat. In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom. When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using. Cover with fruit ... in this case, drained canned peach slices and fresh blueberries. See below for other combinations. Other traditional fillings Make as above and finish by covering with a glaze. Or, brush tart with warmed apricot jam, cover with prepared fruit or berries, and spoon glaze over top.

For the crust:
150 g (5 ounces/1 slightly-rounded cup) unbleached white flour
90 g (3 ounces/6 Tbsp) unsalted butter, chopped, at room temp
1 Tbsp oil
3 Tbsp water
1 Tbsp raw sugar
1/4 tsp salt
For the custard:
Ingredients Serves 2 or makes one nice tort.
2 cup milk or half and half for a richer pudding
1 ⁄4 cup white sugar
2 egg yolk
1 egg
1 ⁄4 cup corn starch
1 ⁄3 cup white sugar
2 tbsp butter
1 tsp vanilla extract

TRADITIONAL GERMAN OBST KUCHEN - FRESH FRUIT FLAN (SPONGE CAKE)

Traditional German Obst Kuchen is a Fresh Fruit Flan with a sponge-type cake base, sometimes with a thin layer of custard, topped with fresh fruit and then sealed with a fruit glaze. Obst Kuchen is very typically served throughout Germany during the afternoon coffee hour, with dollops of freshly whipped cream. One of my favorite toppings is fresh whole strawberries with a red currant or strawberry glaze. Fresh raspberries or other fresh or canned fruits such as kiwis, apricots, cherries, gooseberries, and pineapple are also popular. The traditional pan used is a 10-inch German flan pan, however a torte or springform pan would also work. Adapted from my friend Maite C's Obst Kuchen Boden recipe that was given to me when we were stationed at Ft. Campbell KY.

Provided by BecR2400

Categories     Dessert

Time 35m

Yield 1 German Obst Kuchen, 8 serving(s)

Number Of Ingredients 11



Traditional German Obst Kuchen - Fresh Fruit Flan (Sponge Cake) image

Steps:

  • Preheat oven to 350 degrees F.
  • In large bowl, beat yolks. Add sugar, softened margarine and yeast. Mix well.
  • Add flour, then vanilla and mix well.
  • In separate bowl beat egg whites until stiff. Add egg whites to flour mixture - then gradually mix in enough milk to give a soft dropping consistency.
  • Grease German flan pan. Add dough to greased pan, spreading evenly with a spatula.
  • Bake at 350F degrees for about 20 minutes until tests done with a toothpick.
  • Remove from oven. Cool in pan on a rack for 15 minutes, then invert on a cake plate or other large plate.
  • Arrange fresh berries or other fresh or canned fruits (kiwi slices, pineapple, gooseberries, apricots, and cherries are nice) on top of the inverted sponge cake (note: you may add a thin custard layer prior to filling with fruit, if you wish). Spread your favorite fruit glaze over the top of the fruit (may use a clear glaze or use strawberry or red currant jelly, or apricot jam). Chill until serving time.
  • Serve with dollops of fresh whipped cream, and a cup of coffee. Enjoy!

Nutrition Facts : Calories 252.3, Fat 13.5, SaturatedFat 2.8, Cholesterol 55, Sodium 160.2, Carbohydrate 29.1, Fiber 1.3, Sugar 16, Protein 4.2

1/4 lb margarine or 1/4 lb butter, softened
2 eggs, separated
1/4 lb sugar (150 grams or 1/2 cup plus 3 tablespoons sugar)
1/4 lb flour (150 grams or 1/2 cup plus 3 tablespoons flour)
1 (1/4 ounce) packet dry yeast
1 teaspoon vanilla (or 1 tablespoon vanilla sugar)
1/2 cup milk (approximate)
2/3 cup prepared custard (optional)
2 -3 cups fresh fruit such as strawberries (or kiwis, apricots, cherries)
1/2 cup fruit jam mixed with a little water, to glaze (red currant, strawberry or apricot jam)
freshly whipped cream, to serve

SPONGE FRUIT FLAN

Make and share this Sponge Fruit Flan recipe from Food.com.

Provided by hectorthebat

Categories     Tarts

Time 58m

Yield 2 serving(s)

Number Of Ingredients 4



Sponge Fruit Flan image

Steps:

  • Open the tin of fruit and strain the juice or syrup into a cup. Make up 1/2 pint (2 cupfuls) of the fruit juice by adding water if necessary. Heat the juice and water in a saucepan, until it is just boiling. Remove from the heat and add the jelly. Stir until the jelly melts. Leave a few minutes to cool, then put into the fridge, freezer, or other cold place, until the jelly is half-set. (This will take about 1/2 to 1 hour according to the temperature: the colder it is, the quicker the jelly will set).
  • When the jelly is half-set, arrange the fruit in the sponge flan in pretty patterns. Spoon the half-set jelly on the top and leave in a cool place to set completely (15-30 minutes, depending on the temperature). Leave any spare jelly to set, then mash with a fork and serve separately with any spare fruit. (If the jelly gets too set before you remember to finish the flan, it can be thinned down by carefully adding 1 to 2 tbsp boiling water to the set jelly and stirring hard, to make it soft again).

Nutrition Facts : Calories 601.5, Fat 0.1, Sodium 67.8, Carbohydrate 158.2, Fiber 2.3, Sugar 115.8, Protein 0.3

0.5 (15 1/2 ounce) can fruit
water
1 (1 pint) packet jelly
pastry flan

MOM'S FRUIT FLAN (GERMAN ERDBEER/OBST BODEN TORTE)

The dough is a little like a sugar cookie dough and doesn't get soggy with the fruit. Fill with fresh strawberries or your favorite fruit (my personal favorite is an assortment of sliced peaches, cherries, kiwis, and fresh strawberries arranged over a thin layer of custard topped with a clear jelly glaze, served with a dollop of whipped cream). Mom's favorite was simply fresh sliced strawberries with strawberry glaze, and whipped cream on the side. Delicious!! A great seasonal dessert. You will need a 10 or 11 inch boden torte pan for this recipe. The boden recipe is adapted from "Mennonite Girls Can Cook", the filling is all mine.

Provided by BecR2400

Categories     Dessert

Time 35m

Yield 1 Boden Torte, 8-10 serving(s)

Number Of Ingredients 11



Mom's Fruit Flan (German Erdbeer/Obst Boden Torte) image

Steps:

  • To Make Base (Boden):.
  • Thoroughly grease a 10 to 11 inch (25 to 28 cm) boden tin. Preheat oven to 350 degrees F.
  • In a large bowl beat together butter and sugar til white and creamy; add egg and beat til mixed in thoroughly.
  • Sift together flour and baking powder and fold into the butter mixture, adding milk til it holds together in a ball.
  • Press dough into a well greased boden torte pan (wet your hands with a little water to keep the dough from sticking to your hands).
  • Bake at 350 for 15-20 minutes or until lightly golden.
  • Remove from oven. Cool in pan on a rack for 15 minutes, then invert on a cake plate or other large plate.
  • Filling:.
  • If desired, spread a thin layer of custard (or vanilla pudding or pastry cream) evenly over the cooled boden.
  • Fill with a variety of fruit and whipped cream. Use any variety you like or simply canned peach slices or fresh strawberries.
  • Glaze:.
  • For a simple glaze, melt a little apple jelly or strawberry jam and pour over the fruit.
  • -Or- take 1/2 cup of the fruit syrup. Cook it over high heat with 1 Tablespoon of cornstarch dissolved in a little cold water, cook it until it is clear, and the raw cornstarch flavor disappears (approximately 2 minutes). Drizzle evenly over the fruit.
  • Chill until ready to serve. This cake is best served within 24 hours.
  • Serve with a dollop of fresh whipped cream and you have a lovely little dessert. Quick and easy.

Nutrition Facts : Calories 173.7, Fat 5.5, SaturatedFat 3.1, Cholesterol 35.8, Sodium 97.4, Carbohydrate 27.9, Fiber 1.1, Sugar 14.5, Protein 2.9

1/2 cup sugar
3 tablespoons butter
1 tablespoon vanilla (vanilla sugar is nice, use one pkg, by Dr. Oetker)
1 egg
1 cup flour
1 teaspoon baking powder
1/4 cup milk
optional 2/3 cup prepared custard (or prepared vanilla pudding or pastry cream)
2 -3 cups fresh fruit such as strawberries (or a fruit assortment such as peaches or apricots, cherries, kiwis, and strawberries)
1/2 cup fruit jam mixed with a little water, to glaze (red currant, strawberry, apple jelly or apricot jam)
fresh whipped cream, to serve

FRUIT KUCHEN

This German recipe-passed down by my grandma-is one of the first desserts I made when I was young. I remember patting the crust into the pan many times. Now I work at a bakery but still make it often, especially in the summer when fresh fruit is plentiful. -Connie Meiselwitz, Kiel, Wisconsin

Provided by Taste of Home

Time 1h10m

Yield 12-15 servings.

Number Of Ingredients 18



Fruit Kuchen image

Steps:

  • In a bowl, combine flour, salt and sugar; cut in butter until mixture resembles cornmeal. Mix egg and milk; add to flour mixture., Press into a greased 13x9-in. baking dish. Arrange fruit on crust. Combine remaining filling ingredients; pour over fruit. For topping, combine ingredients until crumbly; sprinkle over filling. Bake at 350° for 50-60 minutes or until fruit is tender.

Nutrition Facts : Calories 300 calories, Fat 15g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 177mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.

CRUST:
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup cold butter, cubed
1 large egg, beaten
1 tablespoon whole milk
FILLING:
4 to 6 cups fresh fruit (quartered apples, peaches, plums, etc.)
1 cup sugar
1 tablespoon all-purpose flour
2 large eggs, beaten
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
CRUMB TOPPING:
1/2 cup sugar
1/2 cup all-purpose flour
2 tablespoons butter, softened

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GERMAN FRUIT CAKE RECIPE (VIDEO) - NATASHASKITCHEN.COM
How to Make the Sponge Cake: Preheat oven to 350˚F and line the bottom of a 9" round cake pan (or springform pan). Chill a large mixing bowl in the freezer. A chilled mixing bowl will make it easier to beat the whipping cream. Add 3 eggs to the bowl of your mixer and beat with whisk attachment on high speed 1 minute.
From natashaskitchen.com


TRADITIONAL GERMAN OBST KUCHEN - FRESH FRUIT FLAN (SPONGE CAKE)
Directions. Preheat oven to 350 degrees F. In large bowl, beat yolks. Add sugar, softened margarine and yeast. Mix well. Add flour, then vanilla and mix well.
From plain.recipes


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