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Category: Cakes & Frosting
Prep Time: 30 minutes Cook Time: 25 minutes Total Time: 55 minutes
For the filling
• 2 pounds fresh strawberries, washed and sliced
• 1 cup vanilla pudding or whipped cream, chilled
• 1 recipe glaze
• 1 recipe sponge cake
For the sponge cake
• 11-inch enamel flan/tart pan
• non-stick cooking spray
• 6 egg whites
• 6 egg yolks
• 1⅓ cups sifted cake flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1½ cups sugar
• 1 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• ¼ cup water
For the glaze
• 1 package unflavored gelatin
• 1 teaspoon plus one cup fruit juice
Instructions
1. To make the sponge cake, take eggs out of refrigerator at least one hour before using. In a small bowl, sift flour, baking powder,salt, and 1 cup sugar.
2. In a large mixing bowl, combine egg whites and cream of tartar. Beat until soft mounds form then add ½ cup sugar, 1 tablespoon at a time, and beat until stiff peaks form.
3. Combine egg yolks, water, and vanilla. Stir into flour mixture. Beat a minute or two, until well blended. Fold egg yolk mixture into stiff egg whites until blended.
4. Spray two, 11-inch flan tart pans with non-stick cooking spray. Fill each pan about ⅔ full. Shake until batter is evenly spread. Bake at 375°F for 8-10 minutes, or until cake is golden brown. Invert pan and cool completely before filling.
5. To assemble the tart, spread ½ cup chilled pudding in each tart cavity. Arrange sliced strawberries on pudding until cavity is covered, overlapping fruit as needed. Spoon Dr. Oetker cake glaze over fruit until completely covered. Refrigerate for at least one hour before serving.
6. Note: To make a glaze from scratch, mix one package unflavored gelatin with one teaspoon of fruit juice until dissolved. If desired, add sugar. Cook until gelatin mixture is dissolved. Remove from heat. Refrigerate until mixture is thick. Spoon over fruit.
Yields two tarts
Recipe Source: Unknown
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German Fresh Fruit Tart, or Obsttorte
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When Tom and I married, Kathi Hutchinson gave me an Obsttorte pan, an authentic German recipe, and 2 packages of glaze mix and information on where to buy more. I didn’t use that pan very often and wished later on that I had. Years later I found one of the pans in a World Market and decided to replace my long lost German toy... I’ve long since lost Kathi’s recipe, but found a few authentic ones online, and while I have easy access to the glaze mix now (I didn’t back then – the main reason I didn’t make more!) but have also found recipes for the glaze too.
Category: Cakes & Frosting
Prep Time: 30 minutes Cook Time: 25 minutes Total Time: 55 minutes
For the filling
• 2 pounds fresh strawberries, washed and sliced
• 1 cup vanilla pudding or whipped cream, chilled
• 1 recipe glaze
• 1 recipe sponge cake
For the sponge cake
• 11-inch enamel flan/tart pan
• non-stick cooking spray
• 6 egg whites
• 6 egg yolks
• 1⅓ cups sifted cake flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1½ cups sugar
• 1 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• ¼ cup water
For the glaze
• 1 package unflavored gelatin
• 1 teaspoon plus one cup fruit juice
Instructions
1. To make the sponge cake, take eggs out of refrigerator at least one hour before using. In a small bowl, sift flour, baking powder,salt, and 1 cup sugar.
2. In a large mixing bowl, combine egg whites and cream of tartar. Beat until soft mounds form then add ½ cup sugar, 1 tablespoon at a time, and beat until stiff peaks form.
3. Combine egg yolks, water, and vanilla. Stir into flour mixture. Beat a minute or two, until well blended. Fold egg yolk mixture into stiff egg whites until blended.
4. Spray two, 11-inch flan tart pans with non-stick cooking spray. Fill each pan about ⅔ full. Shake until batter is evenly spread. Bake at 375°F for 8-10 minutes, or until cake is golden brown. Invert pan and cool completely before filling.
5. To assemble the tart, spread ½ cup chilled pudding in each tart cavity. Arrange sliced strawberries on pudding until cavity is covered, overlapping fruit as needed. Spoon Dr. Oetker cake glaze over fruit until completely covered. Refrigerate for at least one hour before serving.
6. Note: To make a glaze from scratch, mix one package unflavored gelatin with one teaspoon of fruit juice until dissolved. If desired, add sugar. Cook until gelatin mixture is dissolved. Remove from heat. Refrigerate until mixture is thick. Spoon over fruit.
Yields two tarts
Recipe Source: Unknown
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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