Moms Fruit Flan German Erdbeerobst Boden Torte Recipes

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GERMAN APPLE TORTE



German Apple Torte image

From a cookery course I attended in Brisbane, Q'ld presented by a friend Kerryn. This is so easy and so good.

Provided by Ninna

Categories     Dessert

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 6

4 large cooking apples, peeled
125 g sugar
250 g self raising flour (2 cups)
100 g butter
30 g sugar
1 egg, beaten

Steps:

  • Cut peeled apples into quarters, then each quarter into 5 pieces, then partically cook apple with sugar, keep hot.
  • Sift flour into bowl, rub in butter, add sugar, then egg and mix to soft dough.
  • Roll out half the pastry and line large, deep flan.
  • Spread apples to within 1/2" of top of flan tin.
  • Grate remainder of pastry over top and bake 25-30mins at 220 deg C (425 deg F).
  • Serve hot or cold, with cream, custard or ice-cream.

Nutrition Facts : Calories 370.6, Fat 11.3, SaturatedFat 6.7, Cholesterol 53.1, Sodium 82.2, Carbohydrate 63.9, Fiber 3.6, Sugar 30.5, Protein 5.2

MOM'S FRUIT FLAN (GERMAN ERDBEER/OBST BODEN TORTE)



Mom's Fruit Flan (German Erdbeer/Obst Boden Torte) image

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

1/2 cup sugar
3 tablespoons butter
1 tablespoon vanilla (vanilla sugar is nice, use one pkg, by Dr. Oetker)
1 egg
1 cup flour
1 teaspoon baking powder
1/4 cup milk
optional 2/3 cup prepared custard (or prepared vanilla pudding or pastry cream)
2 -3 cups fresh fruit such as strawberries (or a fruit assortment such as peaches or apricots, cherries, kiwis, and strawberries)
1/2 cup fruit jam mixed with a little water, to glaze (red currant, strawberry, apple jelly or apricot jam)
fresh whipped cream, to serve

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

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