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Obst Torte

Ingredients

  • 3 eggs
  • 1/2 cup sugar
  • 1/2 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract

Whipped Cream Topping

  • 1 cup whip cream
  • 4 tbsp vanilla pudding mix or flavor of your choice
  • 3 tbsp powdered sugar
  • 2 tbsp milk, as needed

Fruit Glaze

  • 3 tbsp seedless jam
  • 1 1/2 tbsp hot water

Fresh Fruit

  • 2 cups fresh fruit

Instructions

Obstkuchen

  • Beat 3 eggs on high until foamy.
  • Gradually add 1/2 cup sugar. Beat high for 8 minutes.
  • Whisk 1/2 cup flour and 1/2 tsp baking powder.
  • Sift dry mixture, then add in thirds to eggs. Fold after addition.
  • Once mixed, add 1/2 teaspoon vanilla extract.
  • Line a springform cake pan or flan tart pan. Don't grease sides.
  • Bake for 25 minutes at 350. Let cool.

Whipped Cream

  • Chill bowl for 15 minutes. Add whip cream and beat 1-2 minutes.
  • Gradually add pudding mix and powder sugar until stiff. Set half aside for pastry bag, the other for smoothing on top of cake (only to edges).

Fruit Glaze

  • Stir 3 tablespoons seedless jam with 1 1/2 tablespoons hot water.

Assembly

  • Spread whip cream mix on top of cake (only to edges)
  • Leave 1 inch border open to pipe whip cream. Add fruit in pattern or in a generous mound.
  • Brush fruit with fruit glaze until shiny.
  • Fill pastry bag with the rest of the whip cream. Using a star tip or tip of your choice, pipe frosting around edge of cake.
  • Refrigerate until you are ready to serve.