Obsttorte Fruit Torte
Delight your taste buds with this classic German Obsttorte Fruit Torte, a beautifully crafted dessert that's as visually stunning as it is delicious. Featuring a light and airy sponge cake base, this recipe is topped with a creamy layer of velvety vanilla custard and a vibrant medley of fresh seasonal fruits like strawberries, kiwis, peaches, and blueberries. Finished with a glossy Tortenguss glaze, this fruit torte not only locks in freshness but also adds an irresistible shimmer. Perfect for celebrations or a sweet indulgence after dinner, this eye-catching dessert is easy to prepare and comes together in under an hour. Serve it chilled for a refreshing, show-stopping treat that will impress family and friends alike! Keywords: Obsttorte recipe, fruit torte, German fruit cake, fresh fruit dessert, vanilla custard cake, easy summer desserts.
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 20 grams Cornstarch
- 100 grams Granulated sugar
- 3 large Eggs
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 2 tablespoons Milk
- 300 grams Fresh fruits (e.g., strawberries, blueberries, kiwis, peaches)
- 250 milliliters Vanilla custard (store-bought or homemade)
- 1 packet Tortenguss (clear cake glaze) or gelatin-based glaze
- 2 tablespoons Granulated sugar (for glaze)
- 250 milliliters Water (for glaze)
Instructions
Preheat your oven to 180°C (350°F) and lightly grease and flour a 9-inch tart pan or springform pan.
In a medium mixing bowl, whisk together the flour, cornstarch, and baking powder. Set aside.
In a separate large bowl, beat the eggs and sugar using an electric mixer on high speed until the mixture is pale and fluffy (about 3-4 minutes).
Add the vanilla extract and milk to the egg mixture. Stir gently to combine.
Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to deflate the batter.
Pour the batter into the prepared tart pan and smooth the top with a spatula. Bake in the preheated oven for 18-20 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
While the cake cools, prepare the fruit by washing, peeling (if necessary), and slicing it into bite-sized pieces.
Spread the vanilla custard evenly over the cooled sponge base, ensuring it reaches the edges.
Arrange the prepared fresh fruits on top of the custard in a decorative pattern.
Prepare the glaze by following the instructions on the Tortenguss packet (typically mixing it with sugar and water, then heating until thickened). Allow the glaze to cool slightly, then gently pour or brush it over the arranged fruits to seal and add shine.
Chill the torte in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the glaze to set.
Serve the Obsttorte chilled. Enjoy!
Nutrition Facts
Calories |
1723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 849 mg | 37% | |
| Total Carbohydrate | 320.3 g | 116% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 191.3 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 428 mg | 33% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1142 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
