German Fresh Fruit Torte Recipes

GERMAN FRESH FRUIT TORTE

Steps:

• Sprinkle or brush cake base lightly with fruit schnapps , liqueur, or sugar syrup to moisten but not douse.
• Prepare pudding according to directions for pie filling. Look at the following recipes if you would like to make vanilla pudding from scratch or if you would like to make pastry cream . If it is cooked, then cool until thickened. If it is instant, let it set a few minutes. Spoon into purchased sponge cake base and chill (Note: the German sponge cakes have a lip to hold in the pudding and fruit. They are baked in a special mold).
• Wash and prepare fresh fruit. Cut strawberries in half, peel and slice kiwi, etc. Arrange fruit decoratively on top of the pudding. You can also overlap sliced fruit if you wish. Place cake back in the refrigerator while you make the glaze.
• In Germany, you can buy tortenguss or cake glaze, which you simply mix with water. You can also order it online. If you don't have access to this product, it is easy to make a glaze which helps hold the fruit on the cake and seals in the fruit, so that it stays fresher, longer. It can be made with agar ​or gelatin, and sometimes cornstarch.
• To make the glaze shown here, sprinkle the package of gelatin over cold apple juice and let it swell for five minutes. Add 3/4 cup hot apple juice (plus one or two tablespoons sugar, as desired), stirring constantly until gelatin is dissolved. You may need to heat this mixture slightly but do not bring it to a boil or the gelatin loses the ability to gel. Place this mixture in the refrigerator until it starts to thicken.
• Pour, spoon, or brush the glaze over the cake. Refrigerate the cake for at least one hour and make sure the glaze has set before serving.

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

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.

GERMAN PLUM TART

Steps:

• In a small bowl, cream butter and 3 tablespoons sugar until light and fluffy. Beat in egg yolk. Gradually add flour, 1/4 cup at a time, until mixture forms a soft dough. Press onto the bottom and up the sides of a 9-in. pie plate., Arrange plums, skin side up with edges overlapping, in crust; sprinkle with remaining sugar. Bake at 350° for 35-45 minutes or until crust is golden brown and fruit is tender.