Experience the taste of Germany with this mouthwatering Berry Tart recipe. In German we call this cake "Obsttorte". This is an exeptional moist sponge sheet cake topped with a vanilla buttercream custard, fresh berries, and a delicious light fruit glaze. This fruit tart is wonderfully fresh and beautiful and is perfect for the summer dessert table.
Berry season is well upon us - and I couldn't be more thrilled. Berries are one of the things I could eat and eat forever without getting sick of them π They are also so versatile and can be whipped up in numerous desserts.
So, today I'm sharing a classic German berry tart that brings back beautiful childhood memories. Berry tart (Obsttorte)is a very common dessert in Germany, and you can find it in every bakery and every cafe.
The difference between the German-style and the American-style fruit tart is that the base is made with either a biscuit (sponge cake) or a classic vanilla sheet cake. I like it with a vanilla sheet cake base better because it is more moist. On the American tart, the base is made of a shortbread. Another difference is that we use a German-style buttercream for the filling, versus a vanilla custard for the American tart.
Other Fruit Tart Fillings
What is awesome about this berry tart recipe is the versatility, so be as creative as you like with the fillings. Here are some suggestions:
Fresh fruit, such as berries, kiwi, mango, banana, and cherries are perfect for this cake. You can even use canned fruit like peaches, mandarins, or pineapple slices. A fruit glaze is drizzled over the tart to hold it all together.
Serve with whipped cream, or just as is! I hope you will enjoy this fruit tart as much as we do - I'm sure you're going to love it!
Other German Cake Recipes You Might Like
PEACH MELBA CAKE (PFIRSICH MELBA TORTE)
GERMAN RHUBARB CRUMB CAKE (RHABARBER STREUSEL KUCHEN)
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Recipe
GERMAN BERRY FRUIT TART
Ingredients
For the Base:
- 1 cup butter (unsalted - room temperature)
- 1 Β½ cups sugar
- 1 tablespoon vanilla extract
- 2 eggs (room temperature)
- Β½ cup sour cream
- 1 cup whole milk
- 2 ΒΌ cups flour
- 2 teaspoon baking powder
- pinch salt
For the German Butter Cream:
- Β½ milk
- Β½ cup sugar
- 1 teaspoon vanilla extract
- 3 large egg yolks
- 2 teaspoon cornstarch
- 1 Β½ cups butter (unsalted /sweet cream - room temperature)
Topping:
- 6 cups fresh berries (or other fruit such as kiwi, mango, peaches etc)
For the Glaze:
- 70 oz Clear Glaze (2 packages - Dr. Oetker Brand)
- 4 tablespoon sugar
- 1 cup water
- 1 cup fruit juice - not from concentrate (I took Cherry Juice) Note: For a clear glaze, use white grape juice, or water)
Instructions
- Preheat oven to 350 Β°F (180 Β° C) - Prepare a 12x17 inch sheet pan, lightly crease and press parchment paper onto pan.To make the Vanilla Sheet Cake Base:1. With a stand or handheld electric mixer, beat the butter and sugar together on high speed until mixture becomes light and fluffy, and light pale yellow, about 3 minutes or so. Scraping down the sides of the bowl with a rubber spatula as needed.2. Add the vanilla extract and the eggs. Mix until combined. Then mix in the sour cream. 3. Add a fine mesh sieve over a bowl and combine the flour, salt and baking powder. Sieve the flour through to remove any little clumps that remain in the flour.4. Add half of the flour mixture to the batter and use Β½ of the milk, then mix on low speed until combined. Add the remaining flour and milk and continue to mix the batter on low speed, just until combined. Do not over-mix the batter as this will result in a dry and dense cake. Batter should be slightly thick and velvety smooth.5. Spread batter into the prepared sheet pan. Smooth it out into an even layer. Bake for 20 to 22 minutes, or until when a wooden skewer inserted in the center comes out clean. Remove from the oven and allow to cool.As the cake bakes plus cools - make the German Buttercream:1. Combine the milk and sugar in a medium sized sauce pan. In another medium sized bowl whisk together the egg yolks, vanilla extract, cornstarch and two tablespoons of the milk mixture. Whisk until the egg mixture looks foamy and smooth.2. Place the saucepan over low heat. Give it a quick stir to dissolve the sugar. Turn the heat to medium/high until you see first bubbles appear. Remove the pan from the heat and carefully pour a little of the hot milk into the egg yolk mixture, whisking continuously to keep the eggs from scrambling, then slowly add the remaining hot milk. Once combined, pour the mixture back into the saucepan. Heat over medium heat, whisking continiously until first bubbles appear and mixture has thickened. Remove pan from the heat and continue to whisk for another minute to get some of the heat out. Pour the pudding into a clean bowl and cover it immediately with plastic wrap, pressing the plastic wrap directly onto the custard. This will prevent skin from forming. Allow to cool completely. 3. Once the custard has cooled, beat the butter with an electric mixer until smooth and fluffy, about 2 minutes. Add the cooled custard, one tablespoon at a time, mixing well after each addition. Once all the custard has been incorporated, mix for another few minutes, until the buttercream looks thick, smooth and creamy.Assemble the Cake:Pour vanilla buttercream over the sheet cake and spread out evenly. Top with assortet fresh sliced fruit, or berries. Then make the fruit glaze and immediately top the fruit with the hot glaze.To make the Glaze:1. In a saucepan, mix the contents of 2 packages Dr. Oetker Clear Glaze with the sugar. Stir in fruit juice and water.2. Bring to a boil; let boil over medium heat for 1 minute (until it thickens slightly).3. Cool for 1 minute, then spoon the glaze evenly over the fruit.
Notes
Nutrition
Sonja
Loved this recipe! The cake came out so moist and fruity. Definitely making this again.
Tatiana Fisher
Love love German cakes. This was perfect !!!