Sponge Fruit Flan Recipes

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STRAWBERRY FLAN



Strawberry Flan image

Learn how to make a fruity strawberry flan recipe. Best served with fresh strawberries, whipped cream or vanilla ice cream.

Provided by Michelle Minnaar

Categories     Dessert

Time 1h

Number Of Ingredients 13

3 eggs
100g (½ cup) sugar
75g (⅓ cup) butter, melted
125g (1 cup) flour
22.5ml (1½ tbsp) baking powder
375ml (1½ cups) milk
1 vanilla pod, split in half
4 egg yolks
75g (⅓ cup) caster sugar
25g (4 tbsp) flour
450g (3 cups) strawberries, washed and hulled
100g (⅔ cup) white chocolate, melted
30g (⅓ cup) slivered almonds, toasted

Steps:

  • Preheat the oven to 180°C / 350°F / gas mark 4.
  • Grease a 30cm (12in) sponge flan baking pan with butter, then dust with flour & set aside.
  • Place eggs, sugar and butter into a large bowl and mix together with a blender until fluffy, which should take about 3 minutes.
  • Sieve the flour and baking powder into the egg mixture, then whisk.
  • Pour the contents into the prepared baking pan and spread evenly.
  • Place the pan in the preheated oven and bake for 12 - 15 minutes until golden brown. Remove the sponge flan from the oven, and carefully tip it out onto a cooling rack to allow it to cool completely.
  • Place the milk and vanilla pod in a pan and heat through. Remove from the heat.
  • In a separate bowl, beat the egg yolks and sugar.
  • Add the flour and a bit of the warm milk and stir.
  • Add this mixture to the rest of the warm vanilla milk which is still in the saucepan.
  • Whisk over a medium heat until smooth and thickened, which should take about 4 minutes. Remove from the heat and cool completely.
  • When the pastry case and custard have cooled down completely, fill the pastry case up to the brim with custard.
  • Arrange the strawberries on top and drizzle with melted white chocolate and sprinkle with almonds.
  • Serve immediately with whipped cream or ice cream, plus extra strawberries. Enjoy!

Nutrition Facts : Calories 409 calories, Sugar 34.6 g, Sodium 98.5 mg, Fat 18.1 g, SaturatedFat 8.7 g, TransFat 0 g, Carbohydrate 52.7 g, Fiber 2.2 g, Protein 11.1 g, Cholesterol 186.5 mg

FRESH FRUIT FLAN



Fresh Fruit Flan image

A beautiful fresh fruit dessert, this is not your regular 'fruit pizza.' This recipe was given to me by a great cook and great friend. You can substitute your favorite fruits or berries for those in this recipe.

Provided by Aunt Jeannie

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h42m

Yield 12

Number Of Ingredients 20

2 ⅛ cups all-purpose flour
½ teaspoon cream of tartar
½ teaspoon baking soda
½ cup white sugar
½ cup confectioners' sugar
½ cup butter
½ cup vegetable oil
1 egg
½ teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
⅓ cup white sugar
½ teaspoon vanilla extract
3 cups fresh strawberries, hulled and halved
1 cup fresh blueberries, rinsed and dried
3 kiwifruit, peeled and thinly sliced
1 tablespoon cornstarch
¼ cup white sugar
½ cup water
½ cup orange juice
2 tablespoons lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10-by-15 inch jelly roll pan.
  • For the crust, sift together the flour, cream of tartar, and baking soda into a mixing bowl. In a separate bowl, cream together white and confectioners' sugars, butter, vegetable oil, egg, and vanilla. Add the dry ingredients. Blend well. Spread the dough evenly on the bottom of the greased pan. Bake until golden brown, 10 to 12 minutes. Allow to cool completely.
  • For the filling, cream together the cream cheese, sugar, and vanilla. Spread over the cooled crust. Arrange the fruit on the cream cheese filling and refrigerate.
  • For the glaze, mix together the sugar and cornstarch in a small saucepan. Whisk in the water, orange juice, and lemon juice. Bring to a boil over medium heat; boil gently for one minute. Remove from heat and allow to cool completely.
  • Spoon or brush the glaze evenly over the fruit. Refrigerate until ready to serve.

Nutrition Facts : Calories 429.7 calories, Carbohydrate 50.1 g, Cholesterol 56.4 mg, Fat 24.2 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 10.6 g, Sodium 170.1 mg, Sugar 29 g

SPONGE FRUIT FLAN



Sponge Fruit Flan image

Make and share this Sponge Fruit Flan recipe from Food.com.

Provided by hectorthebat

Categories     Tarts

Time 58m

Yield 2 serving(s)

Number Of Ingredients 4

0.5 (15 1/2 ounce) can fruit
water
1 (1 pint) packet jelly
pastry flan

Steps:

  • Open the tin of fruit and strain the juice or syrup into a cup. Make up 1/2 pint (2 cupfuls) of the fruit juice by adding water if necessary. Heat the juice and water in a saucepan, until it is just boiling. Remove from the heat and add the jelly. Stir until the jelly melts. Leave a few minutes to cool, then put into the fridge, freezer, or other cold place, until the jelly is half-set. (This will take about 1/2 to 1 hour according to the temperature: the colder it is, the quicker the jelly will set).
  • When the jelly is half-set, arrange the fruit in the sponge flan in pretty patterns. Spoon the half-set jelly on the top and leave in a cool place to set completely (15-30 minutes, depending on the temperature). Leave any spare jelly to set, then mash with a fork and serve separately with any spare fruit. (If the jelly gets too set before you remember to finish the flan, it can be thinned down by carefully adding 1 to 2 tbsp boiling water to the set jelly and stirring hard, to make it soft again).

Nutrition Facts : Calories 601.5, Fat 0.1, Sodium 67.8, Carbohydrate 158.2, Fiber 2.3, Sugar 115.8, Protein 0.3

TRADITIONAL GERMAN OBST KUCHEN - FRESH FRUIT FLAN (SPONGE CAKE)



Traditional German Obst Kuchen - Fresh Fruit Flan (Sponge Cake) image

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

1/4 lb margarine or 1/4 lb butter, softened
2 eggs, separated
1/4 lb sugar (150 grams or 1/2 cup plus 3 tablespoons sugar)
1/4 lb flour (150 grams or 1/2 cup plus 3 tablespoons flour)
1 (1/4 ounce) packet dry yeast
1 teaspoon vanilla (or 1 tablespoon vanilla sugar)
1/2 cup milk (approximate)
2/3 cup prepared custard (optional)
2 -3 cups fresh fruit such as strawberries (or kiwis, apricots, cherries)
1/2 cup fruit jam mixed with a little water, to glaze (red currant, strawberry or apricot jam)
freshly whipped cream, to serve

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

FRUIT FLAN



fruit flan image

quick easy pastry work and very tasty :)

Provided by mrsddiggyboo

Time 1h10m

Yield Serves 6

Number Of Ingredients 12

8 oz of plain flour
4 oz of butter
2 oz of sugar
1 pint of milk
1 vanilla pod seeds removed
2 oz of corn flour
2 oz custard powder
1 egg
and a selection of fruit of your choice
stock syrup
2 oz sugar
pint water

Steps:

  • rub flour and fat together untill resembles bread crumbs
  • then add sugar if you have no caster sugar cream the granulated sugar into the butter then add the flour bring together to a soft paste , do not need pastry requires little effort . let pastry rest for 15 mins in cling film in the fridge
  • once rested line a greased flan case put a peice of cling film over the top and fill with baking beans or lentils and bake till golden brown . put milk on the hob with vanilla pod and seeds and start to boil , mean while cut your selected fruit and if using bananas toss in lemon juice to prevent browning
  • mix corn flour custard powder and the egg together till pale then strain your scorching milk over the mix and beat quickley and hard , then put back in the pan return to the heat whilst whisking once it resembles a thick glue remove from heat .and spread inside your flan case
  • leave to cool for a while till set then decorate your flan with the fruit
  • make a stock syrup from 2 oz of sugar and a pint of water on the heat till resembles wall paper paste carefully using a pastry brush or ladle cover all the fruit leave to set and serve

FRUIT GALORE SPONGE CAKE



Fruit Galore Sponge Cake image

If you have some fruit you want to use up, and you don't have all that much time, this recipe is perfect! Especially on a summer day, this is a great dessert after a BBQ. Yumm Yumm! Any combination of fruit works in this versatile treat.

Provided by Mayelle

Categories     Desserts     Cakes     Blueberry Cake Recipes

Time 15m

Yield 12

Number Of Ingredients 5

⅓ cup vanilla flavored syrup
1 sponge cake
1 cup blueberries
1 cup sliced strawberries
1 (12 ounce) container frozen whipped topping, thawed

Steps:

  • Drizzle vanilla syrup over top of sponge cake. Let soak for 5 to 10 minutes.
  • Arrange blueberries on top of cake, then place strawberries on top of the blueberries. Finish by generously spreading whipped topping over the fruit.
  • Serve immediately, or if you prefer, chill in the refrigerator (no more than 2 to 3 hours), until ready to eat.

Nutrition Facts : Calories 234 calories, Carbohydrate 38.4 g, Cholesterol 38.8 mg, Fat 8.2 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 6.4 g, Sodium 102.4 mg, Sugar 26.4 g

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