TRADITIONAL GERMAN OBST KUCHEN - FRESH FRUIT FLAN (SPONGE CAKE)
Traditional German Obst Kuchen is a Fresh Fruit Flan with a sponge-type cake base, sometimes with a thin layer of custard, topped with fresh fruit and then sealed with a fruit glaze. Obst Kuchen is very typically served throughout Germany during the afternoon coffee hour, with dollops of freshly whipped cream. One of my favorite toppings is fresh whole strawberries with a red currant or strawberry glaze. Fresh raspberries or other fresh or canned fruits such as kiwis, apricots, cherries, gooseberries, and pineapple are also popular. The traditional pan used is a 10-inch German flan pan, however a torte or springform pan would also work. Adapted from my friend Maite C's Obst Kuchen Boden recipe that was given to me when we were stationed at Ft. Campbell KY.
Provided by BecR2400
Categories Dessert
Time 35m
Yield 1 German Obst Kuchen, 8 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 252.3, Fat 13.5, SaturatedFat 2.8, Cholesterol 55, Sodium 160.2, Carbohydrate 29.1, Fiber 1.3, Sugar 16, Protein 4.2
OLGA'S OBSTKUCHEN
This is a recipe from my great-grandmother, Agnes Stayton. Obstkuchen is a basic german fruit tart. In this case it uses apples.
Provided by LindseyKay
Categories Dessert
Time 35m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut apples real thin with little sugar and butter and cinnamon.
Nutrition Facts : Calories 355.5, Fat 14.3, SaturatedFat 3.6, Cholesterol 52.9, Sodium 175.1, Carbohydrate 51.5, Fiber 1, Sugar 12.7, Protein 4.8
OLGA'S KITCHEN BREAD
Make and share this Olga's Kitchen Bread recipe from Food.com.
Provided by dolphyn722
Categories Breads
Time 40m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Scald milk.
- Place scalded milk in a large bowl with honey, margarine, salt.
- Stir until margarine is melted.
- Let cool.
- In a small bowl, combine: sugar, dry yeast and warm water. The yeast should bubble.
- Add 1-1/2 cup flour to milk mixture, add eggs, and mix well.
- Add yeast mixture and 2-1/2 cups flour.
- Mix until dough is sticky (don't add more flour!).
- Knead on a floured board.
- Place dough in a bowl (oil the top) and cover.
- Let rise until double in size.
- Punch down dough and cut into 16 pieces. Form ball with each of the 16 pieces.
- Roll to 1/8-inch thickness, 8-10-inches round.
- In a large skillet (heated) cook for 15 seconds, flip and cook the other side.
Nutrition Facts : Calories 172.2, Fat 4, SaturatedFat 1, Cholesterol 15.3, Sodium 191.6, Carbohydrate 29.4, Fiber 1, Sugar 4.7, Protein 4.4
SWISS ALMOND CHEESE SPREAD
Found this while looking for a copycat recipe for Olga's snackers. This is not exactly what they serve with them, but it looks yummy, anyway.
Provided by huskiebear
Categories Spreads
Time 25m
Yield 2 1/2 cups
Number Of Ingredients 7
Steps:
- In a small mixing bowl, beat the cream cheese until smooth.
- Stir in the Swiss cheese, 1/3 cup almonds, mayonnaise, onions, pepper and nutmeg.
- Spoon onto a lightly greased pie plate.
- Bake at 350 degrees F for 14-15 minutes or until heated through.
- Sprinkle with remaining almonds. Serve warm with crackers.
Nutrition Facts : Calories 793.7, Fat 69.5, SaturatedFat 33.7, Cholesterol 167.6, Sodium 616.5, Carbohydrate 17.5, Fiber 2.4, Sugar 4.1, Protein 28.6
RICH FRUIT KUCHENS
This German classic is such a part of our reunions, we designate a special place to serve it. Five generations flock to the "Kuchen Room" for this coffee cake. -Stephanie Schentzel, Northville, South Dakota
Provided by Taste of Home
Time 1h15m
Yield 4 coffee cakes (8 servings each).
Number Of Ingredients 18
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, salt, oil, egg and 2-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease top. Do not knead. Cover and refrigerate overnight., The next day, for custard, whisk the eggs, cream and sugar in a large bowl until combined; set aside. Divide dough into 4 portions. , On a lightly floured surface, roll each portion into a 10-in. circle. Press each circle onto the bottom and up the sides of an ungreased 9-in. pie plate. Arrange 2 to 2-1/2 cups of fruit in each crust. Pour 1 cup custard over fruit., For topping, combine the sugar, flour and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle 1/3 cup over each coffee cake. Cover edges of dough with foil. Bake at 350° for 35-40 minutes or until golden brown and custard reaches 160°.
Nutrition Facts : Calories 242 calories, Fat 11g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 69mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
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