Moms Fruit Flan German Erdbeer Obst Boden Torte Recipes

Steps:

• Grease an 8 inch (20cm) raised-based flan tin. Sprinkle over 2 tsp sugar and tilt to coat evenly. Add 1 level tsp flour and coat similarly, knocking out any excess.
• Place the eggs and remaining sugar in a deep bowl and whisk until the mixture is very thick. Sift the flour over the surface of the mixture. Fold in gently with a metal spoon, then turn into the prepared tin and tilt to level the surface.
• Place on a baking sheet and bake in the oven at 180 degrees C for 20-25 minutes until the sponge springs back when pressed lightly. Allow to cool on a wire rack.
• Arrange the sliced fruit in the flan case. Put the strawberry jam and 1 tbsp water in a small saucepan and heat gently together until liquid. Cool a little then brush over the fruit.

Steps:

• For pastery: Makes one 9 inch (23 cm) tart shell Preheat oven to 210°C (410°F). Measure flour and set aside. Place a removable-base 9 inch tart tin on a baking sheet. Place all other ingredients - butter through salt - in a medium oven-proof bowl and place bowl in hot oven for 15 mins. Butter will bubble and just start to brown at edges. Remove bowl from oven, dump in flour and stir quickly with a long wooden spoon until dough pulls away from sides of bowl and forms a ball - do not touch bowl with your bare hands. Tip hot dough into the waiting tart pan and spread roughly across the base with a spatula. When cool enough to touch, use your fingers to press and spread evenly into tin and up sides - an off-set spatula is great here to get a really smooth base. Prick all over with fork and refrigerate for 5 mins to firm up slightly. Bake 15 mins until golden. Cool, fill and bake again as required. I highly recommend using it for this Drunken Chocolate Caramel Tart insanity. If using with a no-bake filling, simply bake the crust for a minute or two longer, then cool and fill. A better choice for the pastry: Directions for custard: Prep 15 min Cook 5 min Ready 20 min In a heavy saucepan, stir together the milk or half and half, and 1/4 cup of sugar. Bring to a boil over medium heat. In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom. When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using. Cover with fruit ... in this case, drained canned peach slices and fresh blueberries. See below for other combinations. Other traditional fillings Make as above and finish by covering with a glaze. Or, brush tart with warmed apricot jam, cover with prepared fruit or berries, and spoon glaze over top.

Steps:

• Preheat oven to 350 degrees F.
• In large bowl, beat yolks. Add sugar, softened margarine and yeast. Mix well.
• Add flour, then vanilla and mix well.
• 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.
• Grease German flan pan. Add dough to greased pan, spreading evenly with a spatula.
• Bake at 350F degrees for about 20 minutes until tests done with a toothpick.
• Remove from oven. Cool in pan on a rack for 15 minutes, then invert on a cake plate or other large plate.
• 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.
• Serve with dollops of fresh whipped cream, and a cup of coffee. Enjoy!

Steps:

• In a lrg bowl cream butter and blend sugar.
• Add eggs one at a time beating well after each addition.
• Blend in sour cream.
• Sift flour, sift again with baking powder. Slowly add the dry mixture to the batter.
• Add vanilla.
• Pour batter into a well buttered mold 2 1/2 quart or 9 inch tube pan.
• Bake 350 for 70 minutes Check after first hour.
• Sprinkle cooled cake with powdered sugar.