This classic German fruit flan is light, airy, and wonderfully refreshing. With a simple sponge base and endless topping possibilities, it’s the kind of dessert that looks impressive but comes together with very little effort. Perfect for warm days, family gatherings, or whenever you want a dessert that feels special without being heavy.

Why You’ll Love This Recipe

This recipe is quick from start to finish and uses basic pantry ingredients for the cake base. The sponge is soft yet sturdy enough to hold fruit, pudding, or glaze without becoming soggy. It’s endlessly customizable, so you can use whatever fruits you have on hand, fresh or canned. Best of all, it delivers a beautiful presentation with minimal work.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the sponge base
6 tablespoons (48 g) all-purpose flour
6 tablespoons (78 g) granulated sugar
1 teaspoon (4 g) baking powder
3 large eggs

For a classic topping option
1 package instant vanilla pudding powder
1¾ cups (420 ml) cold milk
1½ cups sliced fresh strawberries
½ cup fresh blueberries

For the clear fruit glaze
1 cup apple juice or white grape juice, divided
1 tablespoon potato starch

Directions

Preheat the oven to 360°F (182°C). Grease an 11-inch flan or tart pan thoroughly.

Add the flour, sugar, baking powder, and eggs to a mixing bowl. Beat with an electric mixer for about 5 minutes, until the batter is pale, thick, and fluffy.

Pour the batter into the prepared pan and gently level the surface.

Bake for 18 to 20 minutes, until the cake is lightly golden and springs back when touched.

Let the cake cool in the pan for 5 minutes, then carefully turn it out onto a wire rack and allow it to cool completely.

Prepare the vanilla pudding using 1¾ cups milk instead of the usual amount. Let it thicken, then spread an even layer over the cooled cake base.

Arrange the fruit decoratively over the pudding.

To make the glaze, stir the potato starch into ¼ cup of the juice until smooth. Bring the remaining ¾ cup juice to a simmer, add the starch mixture, and cook for about 30 seconds while stirring until thickened. Spoon the glaze gently over the fruit and let it set before serving.

Servings and timing

Servings: 8 slices

Prep time: 15 minutes
Bake time: 18 minutes
Cooling and decorating time: about 20 minutes
Total time: approximately 1 hour

Variations

Use kiwi, peaches, raspberries, bananas, or a mix of seasonal fruits instead of berries.
Spread a thin layer of fruit jam, hazelnut spread, or melted dark chocolate on the cake before adding fruit.
Skip the pudding and top the sponge directly with fruit and glaze for an even lighter dessert.
Use red berry juice for the glaze to create a colorful finish for darker fruits.

Storage/Reheating

Store the fruit flan covered in the refrigerator for up to 2 days. Because of the fresh fruit and pudding, this dessert is best enjoyed cold and is not suitable for reheating. For best texture, add glaze and fruit as close to serving time as possible.

FAQs

Can I make the sponge base ahead of time?

Yes, the baked sponge can be made a day in advance and stored tightly wrapped at room temperature.

What fruits work best for obsttorte?

Strawberries, blueberries, kiwi, peaches, and raspberries all work very well, either alone or in combination.

Can I use canned fruit?

Yes, canned fruit can be used. Drain it well and reserve the juice if you plan to use it for the glaze.

Why is my base soggy?

A thin layer of pudding, jam, or chocolate on the base helps prevent moisture from soaking into the sponge.

Can I skip the glaze?

Yes, the glaze is optional. The flan is still delicious without it, especially when using pudding underneath.

What can I use instead of potato starch?

Cornstarch can be used in the same amount, though the glaze will be slightly cloudy.

Is this cake very sweet?

The sponge itself is lightly sweet, allowing the fruit and toppings to shine without being overpowering.

Can I freeze obsttorte?

Freezing is not recommended, as the texture of the fruit and pudding will suffer when thawed.

What pan size is best?

An 11-inch flan or tart pan with shallow sides works best for even baking and easy serving.

How should I serve this dessert?

Serve it chilled, plain or with lightly sweetened whipped cream on the side.

Conclusion

Oma’s obsttorte is a timeless German dessert that proves simple ingredients can create something truly special. With its airy sponge base and fresh fruit topping, it’s a recipe you’ll return to again and again, adapting it to the seasons and your own taste. Whether for a celebration or a casual afternoon treat, this fruit flan always feels just right.

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