Brighten up dad and grad celebrations with this eyepopping Glazed German Fresh Fruit Flan. It’s deliciously light and refreshing with tangy citrus, sweet berries and tropical kiwi arranged over moist sponge cake. And, an apple jelly glaze creates that beautiful luster.
What is German Flan?
We often think of flan as a Spanish or French custard. However the traditional German flan is a rimmed, lemon-scented sponge cake. It’s a delicate yet firm enough base to hold the fruit. The recipe was given to my mom by a good friend from Germany when I was in elementary school. I think every mom in the PTA at the time now has a yellowed index card of this recipe floating around somewhere.
Key Ingredients & Substitutions
This is the perfect dessert to showcase the season’s beautiful fruit. I opted for strawberries, raspberries, blueberries, kiwi and cara cara oranges. Blackberries, grapes, pineapple, mango, plums, and peaches would be super delish too. The possibilities are endless!
The classic, easy technique of making the sponge cake begins with separating the eggs. The yolks are whipped with lemon zest and juice, and sugar until thick and pale yellow. The whites are beaten separately, then folded into the egg yolk mixture to make a light, fluffy batter.
The cake bakes in a lightly greased tart pan with a removable bottom. I like to place the pan on a rimmed baking sheet to ensure any leakage won’t land on the bottom of the oven.
How to Decorate the Flan
After baking, let the cake cool completely then let the decorating juices flow!
This design started from the outside edge and worked inward toward the center. It’s good to have an idea in mind before you start so you’re not moving the fruit around after it’s been placed.
When satisfied with your design, brushing on a light-colored jelly glaze will seal the fruit and make your flan shine. Refrigerate about 30 minutes to set then you’re ready to go.
Expert Tip: Avoid covering with plastic wrap! It sticks and will mess up your masterpiece. I actually use a large bowl to create a dome. Works like a charm.
When ready, serve with dollops of whipped cream, ala mode, or simply enjoy as is. Cheers to the weekend!
More Delicious Summer Desserts to Try
Glazed German Fresh Fruit Flan
- 4 large eggs, yolks and whites separated
- ¼ cup sugar
- Zest of 1 lemon
- 1 tablespoon lemon juice
- ¼ cup flour
- ½ teaspoon baking powder
- ⅓ cup light-colored jelly (guava, apple, peach)
- ½ teaspoon cornstarch
- 10 ounces strawberries, stemmed and sliced
- 4 ounces blueberries
- 4 ounces raspberries
- 2 kiwis, peeled and sliced
- 1-2 Cara Cara oranges, half-moon slices, peel and pith removed
- 11- inch tart pan with removable bottom
- Preheat oven to 350°F. Lightly grease tart pan with removable bottom and place on a large, rimmed baking sheet.
- In a large bowl, beat egg yolks with sugar, lemon zest and juice until thick and light, 3-4 minutes.
- Combine flour and baking powder in a small bowl. Stir into egg yolk mixture until combined.
- With clean beaters, in a medium bowl beat egg whites until soft peaks form. Gently fold beaten egg whites into egg yolk mixture with a spatula.
- Pour batter into prepared tart pan. Bake 16-18 minutes, or until inserted toothpick comes out with a few moist crumbs.
- Set aside to cool before topping with fruit. (Can be made one day ahead of assembling. Cover and leave at room temperature.)
- While the tart cools, in a small saucepan, bring jelly and cornstarch to a slow simmer. Let simmer 3-5 minutes until slightly thickened and fluid. Keep warm until ready to use. Glaze should brush on fruit smoothly.
- Arrange various fruits as desired. Ingredients listed are what I used. If you like this design, start from the outside and work your way toward the center.
- When satisfied, brush just enough of the glaze over the fruit for a shiny look. Too much glaze will make the flan heavy and soggy.
- Refrigerate uncovered 30 minutes before serving. (Can be made 4 hours ahead. Cover with a large bowl or tent with foil and chill. Do not use plastic wrap. It will stick!)
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