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
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
OBSTKUCHEN (FRUIT TARTS)
Almost any kind of raw or poached fruit can be used, allowing 1 1/2 to 2 cups for each tart.
Provided by Nancy Harmon Jenkins
Categories dessert
Time 1h45m
Number Of Ingredients 18
Steps:
- Add vegetable shortening and sugar to scalded milk and stir to melt thoroughly.
- When mixture is lukewarm (105 to 115 degrees), add yeast and stir to dissolve. Add well-beaten eggs and flour to yeast mixture. Beat thoroughly.
- Place dough in a large, greased mixing bowl, and cover with a damp kitchen towel. Set aside in a warm, draft-free place to rise for 8 hours or overnight. The dough will be very spongy.
- Almost any kind of raw or poached fruit can be used, allowing 1 1/2 to 2 cups for each tart. The ingredients listed are suggested toppings. If necessary, drain the fruits well.
- Unsweetened fruit may benefit from 1/2 cup of sugar sprinkled over it and mixed well before the fruit is added to the tart.
- Using an electric mixer, beat eggs and sugar together until they are thick, pale yellow and form a ribbon. Add milk, flour and salt. Beat briefly to blend well. (See note.)
- Divide the dough in two. Roll out half the dough, and use it to line a lightly greased 9-inch pie pan. Arrange fruit on dough, and set aside for an hour or more for the dough to rise until double in bulk.
- When ready to cook, preheat oven to 350 degrees. Spoon custard mixture over fruit and place in preheated oven. Bake for about 30 minutes, or until custard is set and tart is baked through. Serve warm or at room temperature.
OLGA'S OBSTKUCHEN
This is a recipe from my great-grandmother, Agnes Stayton. Obstkuchen is a basic german fruit tart. In this case it uses apples.
Provided by LindseyKay
Categories Dessert
Time 35m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut apples real thin with little sugar and butter and cinnamon.
Nutrition Facts : Calories 355.5, Fat 14.3, SaturatedFat 3.6, Cholesterol 52.9, Sodium 175.1, Carbohydrate 51.5, Fiber 1, Sugar 12.7, Protein 4.8
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
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
RICH FRUIT KUCHENS
This German classic is such a part of our reunions, we designate a special place to serve it. Five generations flock to the "Kuchen Room" for this coffee cake. -Stephanie Schentzel, Northville, South Dakota
Provided by Taste of Home
Time 1h15m
Yield 4 coffee cakes (8 servings each).
Number Of Ingredients 18
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, salt, oil, egg and 2-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease top. Do not knead. Cover and refrigerate overnight., The next day, for custard, whisk the eggs, cream and sugar in a large bowl until combined; set aside. Divide dough into 4 portions. , On a lightly floured surface, roll each portion into a 10-in. circle. Press each circle onto the bottom and up the sides of an ungreased 9-in. pie plate. Arrange 2 to 2-1/2 cups of fruit in each crust. Pour 1 cup custard over fruit., For topping, combine the sugar, flour and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle 1/3 cup over each coffee cake. Cover edges of dough with foil. Bake at 350° for 35-40 minutes or until golden brown and custard reaches 160°.
Nutrition Facts : Calories 242 calories, Fat 11g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 69mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
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