![]() ![]() Stir in the starch mixture and simmer until thickened, about 30 seconds, stirring constantly. Stir 1 tablespoon potato starch into ¼ cup juice until dissolved.If you don’t have juice, then use water, adding lemon juice and sugar to taste. For a red glaze, choose a dark red berry or grape juice.For a clear glaze, choose apple or white grape juice.How to Make your own Glaze ( Tortenguss): You can spread them out in a circular pattern or any other pretty design. Cover with strawberry slices and fresh blueberries.Let pudding thicken and then spread onto cold cake base. Prepare 1 package of instant vanilla pudding (using only 1¾ cups milk instead of the required 2 cups).How to Fill your Obsttorte as shown above: Turn out onto wire rack and let cool completely before filling. Bake for 18 to 20 minutes or until golden brown.Gently pour batter into the prepared tin.Put flour, sugar(s), baking powder, and eggs in a large bowl and mix with an electric mixer till light and fluffy, about 3 to 5 minutes.filling and glaze (see Notes/Hints below).6 tablespoons (78 grams) granulated sugar (or 5 tablespoons granulated sugar and 1 tablespoon vanilla sugar.6 tablespoons (48 grams) all-purpose flour.Pass through a sieve, cool a bit and brush on fruit. Heat it in the microwave, adding a bit of water if it’s still too thick. Still tasty though!Īn easy and traditional alternative is to use apricot jam. You can substitute corn starch for the potato starch, but the glaze will look a bit cloudy. ![]() For a red glaze, choose a dark red berry or grape juice. For a clear glaze, choose apple or white grape juice. How to make your Tortenguss (fruit glaze) In this case, I've used strawberries and blackberries with slightly sweetened fresh whipped cream served on the side. ![]() A homemade vanilla custard would be wonderful here as well. ![]() Fruit Flan FillingsĪbove is the version with the vanilla pudding (I use the instant kind). The one thing that ties them all together is the beautiful abundance of fresh or canned fruit spread out in concentric circles or other pretty patterns. Unlike the fruit flan and fruit tart, it does not have a lovely fluted edge. Its base is a large sugar cookie dough spread with a cream cheese frosting and topped with different kinds of fruit. The vanilla pastry cream is then topped with seasonal fruit and a glaze made from either apple jelly or apricot preserves.Īnother somewhat similar dessert is a fruit pizza. The tart shell is filled with a rich pastry cream made with whole milk, heavy cream, egg yolks, cold butter, sugar, cornstarch, and vanilla extract or vanilla bean paste. It is baked in a round tart pan with fluted sides and a flat bottom (which can also come with a removable bottom). The fruit is then brushed with a fruit glaze (see below for more details) to give it a shiny finish and extra flavor.Ī fresh fruit tart, like the classic French fruit tart, has a sweet pastry crust (known as pâte sucrée) as its base. The simple, yet delicious, sponge cake is often spread with a layer of melted chocolate and/or vanilla pudding and topped with a variety of fruit, such as fresh berries, kiwi, peaches, etc. Not only does it look pretty, it also helps to keep the filling contained. The pan has a raised bottom to give the cake a raised edge when turned out of the pan. A flan pan is round and shallow with fluted sides to give the cake a decorative outside edge and may have a removable bottom. It's baked in a special pan called a flan pan or flan tin. What is the difference between fruit flan and fruit tart?Ī German fruit flan has a simple sponge cake base (similar to the sponge ( Biskuit) flans that are available in grocery stores to buy) made with simple ingredients: 6 tablespoons all-purpose flour, 6 tablespoons sugar, 1 teaspoon baking powder, and 3 large eggs. ![]()
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