Traditional German Obst Kuchen Fresh Fruit Flan Sponge Cake
Experience the timeless charm of a *Traditional German Obst Kuchen*—a fresh fruit flan sponge cake that's as light and airy as it is visually stunning. This classic dessert features a delicately sweet sponge cake base, baked to golden perfection, and crowned with an artful medley of fresh fruits like strawberries, kiwis, and blueberries. The final touch? A dazzling fruit glaze that locks in the vibrant colors and flavors of the fruit while adding an irresistible shine. Perfect for celebrations or an afternoon treat, this elegant German-inspired dish is easy to prepare and offers a delightful balance of sweetness and freshness. Whether you're hosting a gathering or craving a European-style dessert, this crowd-pleasing fruit flan is bound to impress.
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Recipe Information
Ingredients
- 125 grams All-purpose flour
- 25 grams Cornstarch
- 1 teaspoon Baking powder
- 3 pieces Large eggs
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 60 grams Unsalted butter (melted)
- 2 tablespoons Milk
- 500 grams Fresh fruits (e.g., strawberries, kiwis, blueberries, etc., sliced as needed)
- 1 packet Clear fruit glaze powder (or use jelly dissolved in water)
- 250 milliliters Water (for the glaze)
- 2 tablespoons Granulated sugar (for the glaze, optional if your glaze mix is unsweetened)
Instructions
Preheat your oven to 175°C (350°F). Grease and flour a flan or tart pan (preferably one with a raised edge) to ensure the cake releases easily after baking.
In a medium bowl, sift together the flour, cornstarch, and baking powder. Set aside.
Using a hand or stand mixer, beat the eggs and granulated sugar at high speed for about 5 minutes, or until the mixture becomes thick, pale, and triple in volume.
Gently fold in the vanilla extract and melted butter, followed by the milk. Be careful not to deflate the airy mixture.
Gradually fold in the sifted dry ingredients, ensuring a smooth batter free of lumps.
Pour the batter into the prepared flan pan, smoothing out the top with a spatula. Gently tap the pan on the counter to release any air bubbles.
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 10-15 minutes, then carefully invert it onto a wire rack to cool completely.
Once the cake is fully cooled, transfer it to a serving plate. Arrange the sliced fresh fruits decoratively on top of the cake as desired.
Prepare the fruit glaze according to the packet instructions. Generally, this involves mixing the glaze powder with water (and sugar if needed), bringing it to a boil, and stirring until slightly thickened.
While the glaze is still warm, carefully spoon or brush it over the arranged fruit to seal in freshness and add shine. Allow the glaze to set for a few minutes.
Chill the cake in the refrigerator for at least 30 minutes before serving. Slice and enjoy!
Nutrition Facts
Calories |
250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 102 mg | 4% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 22.1 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 132 mg | 3% | |
*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.
