Can I use other fruits for the fruit flan?

Yes, absolutely! You can use any type of fresh fruits you like or that are seasonally available, such as cherries, apricots, or kiwis.

How do I best store the fruit flan to keep it fresh?

Store the fruit flan in the refrigerator. It tastes best within two days. Cover it loosely with cling film to prevent it from drying out.

My sponge cake base didn't turn out fluffy, what could be the reason?

Often, it's because the eggs and sugar weren't beaten long enough until foamy, or the flour was folded in too vigorously. Beat the eggs for at least 5-7 minutes until very foamy and fold in the flour very gently.

Can I prepare the fruit flan without cake glaze?

Technically yes, but the cake glaze protects the fruits from drying out and gives the cake a beautiful shine. Without it, the fruits are more susceptible and the cake looks less appealing.

Fruit Flan

Name: Fruit Flan
Cook time: 1 h
Total time: 1 h
Yield: 10 servings
Cuisine: German cuisine
Ingredients: 3 Stück Eggs; 100g Sugar; 1 Prise Salt; 1 Päckchen Vanilla sugar; 100g All-purpose flour; 1 TL Baking powder; 500ml Milk; 1 Päckchen Vanilla pudding powder; 50g Sugar for pudding; 500g Mixed fruits (e.g., strawberries, raspberries, blueberries); 1 Päckchen Clear cake glaze; 250ml Water or fruit juice

This fruit flan is a wonderfully fruity treat and perfect for any coffee table. The combination of fluffy sponge cake, creamy vanilla pudding, and fresh fruits is simply irresistible.

⏱ 60 min 👨‍🍳 easy 🍽 10 servings

5.0 / 5 · 1 ratings

Published on: 2026-02-19 · Last updated: 2026-05-09

Introduction

Sometimes, it's the simplest things that warm the heart, and our Fruit Flan is no exception. A cornerstone of the German coffee table, this cake embodies coziness and tradition. It's not just a delight for the taste buds but also a canvas for creativity, allowing you to showcase seasonal fruits. Its origins are deeply rooted in German baking culture, where it has been cherished for generations as an uncomplicated yet festive pastry. The beauty of the Obstboden lies in its versatility—an airy sponge base, a creamy vanilla pudding filling, and a vibrant array of fresh fruits that bring not only color but also wonderful freshness to the table. Whether it's strawberries in spring, a berry mix in summer, or exotic fruits in colder seasons, the Fruit Flan adapts to every occasion and always guarantees bright smiles and enjoyable moments.

Mise en Place: Fruit Flan — Mise en Place – Fruit Flan

Ingredients

3 Stück Eggs
100g Sugar
1 Prise Salt
1 Päckchen Vanilla sugar
100g All-purpose flour
1 TL Baking powder
500ml Milk
1 Päckchen Vanilla pudding powder
50g Sugar for pudding
500g Mixed fruits (e.g., strawberries, raspberries, blueberries)
1 Päckchen Clear cake glaze
250ml Water or fruit juice

Instructions

Preheat the oven to 180°C (350°F) top/bottom heat. Grease a flan tin (approx. 26 cm diameter) well.
Beat the eggs with 100g sugar, a pinch of salt, and vanilla sugar in a bowl until foamy, light, and creamy. The mixture should have significantly increased in volume. This takes about 5-7 minutes.
Mix the flour with the baking powder and carefully fold it into the egg mixture. Briefly and loosely fold until just combined to maintain airiness. Pour the batter into the prepared flan tin and bake for about 20-25 minutes until golden brown. Perform a skewer test to ensure the base is cooked through. Let the baked flan cool in the tin for 10 minutes, then invert it onto a wire rack and let it cool completely.
Meanwhile, prepare the vanilla pudding. Whisk 50g sugar and the pudding powder with 6 tablespoons of the milk. Bring the remaining milk to a boil. Stir in the mixed pudding powder and cook, stirring constantly, for about 1 minute until the pudding thickens. Remove the pot from the heat and cover the pudding directly with cling film to prevent a skin from forming. Let the pudding cool to room temperature.
Once the flan base and pudding are completely cooled, spread the vanilla pudding evenly over the cake base, making sure to spread it right to the edges.
Wash and clean the fruits, and if necessary, cut larger fruits into bite-sized pieces. Arrange the prepared fruits evenly and decoratively over the vanilla pudding.
Prepare the cake glaze according to package instructions with 250ml water or fruit juice and optionally some sugar. It should be clear and not too thick. Carefully pour the cake glaze over the fruits, starting in the middle and working your way outwards so that all fruits are shiny. Let the fruit flan set in the refrigerator for at least 30 minutes before serving.

Nutrition

280 kcal · 5g Protein · 45g Carbs · 9g Fat

Tips & Variations

Use whole wheat flour for the base to add a nuttier flavor and more fiber.
Prepare the pudding and base a day in advance to save time on serving day.
Ensure to cover the pudding directly with cling film after cooking to prevent a skin from forming.
Serve the fruit flan with a dollop of whipped cream or a scoop of vanilla ice cream.
For a vegan option, substitute eggs with mashed banana or applesauce, and use plant-based milk and pudding powder.

Frequently Asked Questions

Can I use other fruits for the fruit flan?: Yes, absolutely! You can use any type of fresh fruits you like or that are seasonally available, such as cherries, apricots, or kiwis.
How do I best store the fruit flan to keep it fresh?: Store the fruit flan in the refrigerator. It tastes best within two days. Cover it loosely with cling film to prevent it from drying out.
My sponge cake base didn't turn out fluffy, what could be the reason?: Often, it's because the eggs and sugar weren't beaten long enough until foamy, or the flour was folded in too vigorously. Beat the eggs for at least 5-7 minutes until very foamy and fold in the flour very gently.
Can I prepare the fruit flan without cake glaze?: Technically yes, but the cake glaze protects the fruits from drying out and gives the cake a beautiful shine. Without it, the fruits are more susceptible and the cake looks less appealing.