Oma's Obsttorte, a German Fruit Flan Recipe

Method9 steps

1. 1

   Step 1: Preheat oven to 360°F (182°C).

2. 2

   Step 2: Thoroughly grease an 11-inch (28 cm) flan pan with the separate pan-greasing fat.

   Uses Oil or butter as needed to grease the flan pan

3. 3

   Step 3: Beat the 48 g flour, 78 g sugar, 1 tsp baking powder and 3 eggs together with an electric mixer about 5 minutes until light and fluffy. Keep every filling and glaze ingredient separate.

   Uses 48 g all-purpose flour (6 tbsp) · 78 g granulated sugar (6 tbsp) · 1 teaspoon (4 grams) baking powder · 3 large eggs

4. 4

   Step 4: Gently pour batter into the prepared tin.

   Uses Complete light sponge batter

5. 5

   Step 5: Bake for 18 to 20 minutes or until golden brown.

   Bake Flan Base · 20 minUses Filled prepared flan pan

6. 6

   Step 6: Cool the baked base in its pan on a wire rack for 5 minutes, then turn out and let cool completely before adding the filling.

   Cool on Rack · 5 minUses Baked flan base

7. 7

   Step 7: Mix one instant vanilla-pudding packet designed for 2 cups milk with only 1 3/4 cups milk, following its packet mixing instructions. Let thicken.

   Uses 1 packet instant vanilla pudding mix designed for 2 cups milk · 1 3/4 cups milk for instant pudding

8. 8

   Step 8: Spread the thickened pudding onto the completely cooled sponge base. Arrange washed sliced strawberries and blueberries over it.

   Uses Completely cooled sponge flan base · Thickened vanilla pudding · Fresh strawberries, sliced, enough to cover the flan · Fresh blueberries, enough to decorate the flan

9. 9

   Step 9: Stir 1 tbsp potato starch into 1/4 cup of the measured juice until smooth. Bring the remaining 3/4 cup juice to a simmer, stir in the starch slurry, and simmer about 30 seconds, stirring, until thickened. Let cool slightly, spoon over the fruit, and let the glaze set before slicing. Refrigerate the milk-pudding flan until serving.

   Thicken fruit glaze after combining slurry · 1 minUses Pudding and fruit-topped flan · 1 tbsp potato starch for glaze · 1/4 cup juice to dissolve starch · Remaining 3/4 cup juice to simmer