Traditional German Obst Kuchen - Fresh Fruit Flan (sponge Cake)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1/4 lb margarine or 1/4 lb butter, softened
• 2 eggs, separated
• 1/4 lb sugar (150 grams or 1/2 cup plus 3 tablespoons sugar)
• 1/4 lb flour (150 grams or 1/2 cup plus 3 tablespoons flour)
• 1 (1/4 ounce) packet dry yeast
• 1 teaspoon vanilla (or 1 tablespoon vanilla sugar)
• 1/2 cup milk (approximate)
• 2/3 cup prepared custard (optional)
• 2 -3 cups fresh fruit such as strawberries (or kiwis, apricots, cherries)
• 1/2 cup fruit jam mixed with a little water, to glaze (red currant, strawberry or apricot jam)
• freshly whipped cream, to serve

Recipe

• 1 preheat oven to 350 degrees f.
• 2 in large bowl, beat yolks. add sugar, softened margarine and yeast. mix well.
• 3 add flour, then vanilla and mix well.
• 4 in separate bowl beat egg whites until stiff. add egg whites to flour mixture - then gradually mix in enough milk to give a soft dropping consistency.
• 5 grease german flan pan. add dough to greased pan, spreading evenly with a spatula.
• 6 bake at 350f degrees for about 20 minutes until tests done with a toothpick.
• 7 remove from oven. cool in pan on a rack for 15 minutes, then invert on a cake plate or other large plate.
• 8 arrange fresh berries or other fresh or canned fruits (kiwi slices, pineapple, gooseberries, apricots, and cherries are nice) on top of the inverted sponge cake (note: you may add a thin custard layer prior to filling with fruit, if you wish). spread your favorite fruit glaze over the top of the fruit (may use a clear glaze or use strawberry or red currant jelly, or apricot jam). chill until serving time.
• 9 serve with dollops of fresh whipped cream, and a cup of coffee. enjoy!