Ingredientes para Traditional German Obst Kuchen Fresh Fruit Flan Sponge Cake
- ½ cup softened unsalted margarine
- 6 large eggs, separated
- ¾ cup granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons active dry yeast
- 1 teaspoon vanilla extract
- ½ cup milk (approximate)
- Prepared Custard
- Fresh fruits of your choice (strawberries, etc.)
- Water
- Freshly whipped cream, for serving
- Fruit glaze of your choice
- Coffee, for serving
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Cómo preparar Traditional German Obst Kuchen Fresh Fruit Flan Sponge Cake
- Preheat oven to 350°F (175°C).
- In a large bowl, beat 6 large egg yolks until pale and thick.
- Add ¾ cup granulated sugar, ½ cup softened unsalted margarine, and 2 teaspoons active dry yeast. Mix well until combined.
- Gradually add 2 cups all-purpose flour, 1 teaspoon vanilla extract, and mix until just combined.
- In a separate bowl, beat 6 large egg whites until stiff peaks form.
- Gently fold the egg whites into the flour mixture. Gradually add enough milk (approximately ½ cup) to achieve a soft dropping consistency.
- Grease a 10-inch German flan pan (or a springform pan).
- Pour the batter into the prepared pan, spreading evenly with a spatula.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan on a wire rack for 15 minutes.
- Carefully invert the cake onto a serving plate.
- Arrange your choice of fresh fruits (strawberries, raspberries, kiwi, apricots, cherries, etc.) on top of the cooled sponge cake.
- Spread your favorite fruit glaze (strawberry, red currant, or a combination) over the fruit.
- Chill for at least 30 minutes before serving.
- Serve chilled with dollops of freshly whipped cream and a cup of coffee. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
64g
Fat
13g
Carbs
9g
