Dieser Beitrag ist auch verfügbar auf:
Deutsch
Fluffy cake base meets aromatic strawberries and sweet fruit glaze. The combination tastes light, fresh and summery. You can make this fruit flan at home with little effort. All you need are common ingredients. You can find a detailed strawberry flan recipe with the exact quantities and step-by-step instructions below.
With fresh, aromatic strawberries
I have topped my cake base with fresh strawberries. Choose ripe, aromatic, sweet fruit for this, just like for the homemade strawberry ice cream, the strawberry muffins or the strawberry mascarpone dessert. Strawberry season is therefore the best time to make this cake.
Fruit flan with other fruits
You can use more than just strawberries for the homemade fruit flan. It is also delicious with other fresh fruits, just like the strawberry vareniki.
In summer, for example, you can use raspberries, blackberries, redcurrants or a mixture of different fruits. The fruit flan also tastes delicious with fresh peach, nectarine or apricot pieces.
Fruit glaze without instant powder
My strawberry flan doesn’t need any instant fruit glaze powder, just like my fried egg cake. I simply made the fruit glaze from freshly pureed strawberries, water, a little sugar and the plant-based gelling agent agar. It’s quick, requires few ingredients and no unwanted additives.
Serving and storing the strawberry flan
You can store the cake base without topping for up to around 2 days at room temperature, just like the classic sponge cake. Once it has cooled completely, wrap it well to prevent it from drying out. Wrap it in cling film, for example.
You can also freeze the cake base, just like the German plum cake. Then leave it to defrost at room temperature before topping.
The strawberry flan with fresh fruit tastes best on the day of preparation, just like the strawberry roll cake or the raspberry meringue roulade. You should only chill it for about half an hour beforehand. A dollop of whipped cream goes perfectly with it.
Keep the leftovers from the fruit flan covered in the fridge. You should eat them within the next 2 days.
This fruit flan is
- fluffy,
- moist,
- soft,
- fruity,
- moderately sweet,
- fresh,
- heavenly delicious,
- aromatic,
- with strawberries – also possible with other fruits,
- without instant fruit glaze powder,
- quick and easy to make,
- ideal summer dessert, alongside the strawberry tiramisu without eggs,
- classic German cake.
How to make strawberry flan: tips and tricks
- Beat butter with sugar and then with each egg thoroughly. This ensures a particularly fluffy cake base.
- Cornstarch makes the cake base even airier. You can also replace it with the same amount of flour.
- Stir the flour mixture into the butter mixture only briefly until the batter has a homogeneous consistency.
- Do not bake the cake base any longer than necessary, otherwise it could taste dry. Test with a skewer to check whether it is done.
- The thin layer of sour cream ensures that the cake base is not soggy. Instead of sour cream, you can use strawberry jam, for example.
- Any other fresh fruits can be used as a topping for the cake base instead of strawberries.
- You can adjust the amount of sugar for the fruit glaze to taste.
- Depending on the gelling power of your agar powder, you may need more of it than is specified in the recipe.
Did you make the strawberry flan using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how you liked it.
Try these other recipes with strawberries:
- Strawberry cheesecake – fruity creamy recipe
- Easy strawberry pound cake – summer recipe
- How to make strawberry lemonade – summer recipe
Strawberry flan (Fruit flan)
Equipment
- Ø 26 cm flan pan
Ingredients
for the cake base
- 120 g butter room warm
- 100 g sugar
- 1 pinch of ground vanilla bean
- 1 pinch of salt
- 3 eggs room warm
- 40 ml milk room warm
- 180 g flour
- 20 g cornstarch
- 6 g baking powder
- butter for greasing the baking pan
- flour for dusting the baking pan
for the topping
- 500 g strawberries
- 2 tbsp sour cream
for the fruit glaze
- 100 g strawberries
- 1 tbsp lemon juice freshly squeezed
- 150 ml water
- 20 g sugar
- 1 g agar powder gel starch 900
Instructions
Preparation of the cake base and topping
- Grease the flan pan with butter and dust with flour, tapping off the excess flour.
- Beat softened butter, sugar, vanilla and salt for approx. 5 minutes until light and creamy.
- Add eggs one at a time, beating each time to form a homogeneous mixture.
- Pour in milk and mix briefly.
- Mix flour with cornstarch and baking powder.
- Add the flour mixture to the butter mixture and mix briefly to form a thick, creamy batter.
- Pour the batter into the flan pan, smooth it out and bake the cake base in a preheated oven at 356 °F (180 °C) for approx. 15 minutes.
- Leave the cake base to cool slightly in the baking pan for approx. 15 minutes, then carefully turn it out onto a cake plate and leave to cool completely.
- Halve or quarter 500 g of strawberries depending on their size.
- Spread a very thin layer of sour cream on the cake base and spread the strawberry pieces close together on top.
Preparation of the fruit glaze
- Cut 100 g of strawberries into large pieces, put them in a blender with lemon juice and water and puree until smooth.
- Pour the strawberry juice through a fine sieve into a very small saucepan.
- Mix sugar with agar powder, add it to the strawberry juice and stir.
- Bring the strawberry mixture to the boil, stirring constantly, remove it from the heat and allow the fruit glaze to cool slightly, stirring for approx. 1 minute.
- Pour the fruit glaze evenly over the strawberry pieces on the cake base using a tablespoon.
- Chill the strawberry cake for approx. 30 minutes or until ready to serve.
Notes
- Beat butter with sugar and then with each egg thoroughly. This ensures a particularly fluffy cake base.
- Cornstarch makes the cake base even airier. You can also replace it with the same amount of flour.
- Stir the flour mixture into the butter mixture only briefly until the batter has a homogeneous consistency.
- Do not bake the cake base any longer than necessary, otherwise it could taste dry. Test with a skewer to check whether it is done.
- The thin layer of sour cream ensures that the cake base is not soggy. Instead of sour cream, you can use strawberry jam, for example.
- Any other fresh fruits can be used as a topping for the cake base instead of strawberries.
- You can adjust the amount of sugar for the fruit glaze to taste.
- Depending on the gelling power of your agar powder, you may need more of it than is specified in the recipe.
- The time for cooling the cake base is not included in the preparation time.
- Note the detailed tips and tricks for making the strawberry flan at the top of the article.
If you are using Pinterest, you can pin the following picture:
