Sponge Fruit Flan Food

FRESH FRUIT FLAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-by-15 inch jelly roll pan.
• For the crust, sift together the flour, cream of tartar, and baking soda into a mixing bowl. In a separate bowl, cream together white and confectioners' sugars, butter, vegetable oil, egg, and vanilla. Add the dry ingredients. Blend well. Spread the dough evenly on the bottom of the greased pan. Bake until golden brown, 10 to 12 minutes. Allow to cool completely.
• For the filling, cream together the cream cheese, sugar, and vanilla. Spread over the cooled crust. Arrange the fruit on the cream cheese filling and refrigerate.
• For the glaze, mix together the sugar and cornstarch in a small saucepan. Whisk in the water, orange juice, and lemon juice. Bring to a boil over medium heat; boil gently for one minute. Remove from heat and allow to cool completely.
• Spoon or brush the glaze evenly over the fruit. Refrigerate until ready to serve.

FRUIT FLAN

Steps:

• rub flour and fat together untill resembles bread crumbs
• then add sugar if you have no caster sugar cream the granulated sugar into the butter then add the flour bring together to a soft paste , do not need pastry requires little effort . let pastry rest for 15 mins in cling film in the fridge
• once rested line a greased flan case put a peice of cling film over the top and fill with baking beans or lentils and bake till golden brown . put milk on the hob with vanilla pod and seeds and start to boil , mean while cut your selected fruit and if using bananas toss in lemon juice to prevent browning
• mix corn flour custard powder and the egg together till pale then strain your scorching milk over the mix and beat quickley and hard , then put back in the pan return to the heat whilst whisking once it resembles a thick glue remove from heat .and spread inside your flan case
• leave to cool for a while till set then decorate your flan with the fruit
• make a stock syrup from 2 oz of sugar and a pint of water on the heat till resembles wall paper paste carefully using a pastry brush or ladle cover all the fruit leave to set and serve

SPONGE FRUIT FLAN

Steps:

• Open the tin of fruit and strain the juice or syrup into a cup. Make up 1/2 pint (2 cupfuls) of the fruit juice by adding water if necessary. Heat the juice and water in a saucepan, until it is just boiling. Remove from the heat and add the jelly. Stir until the jelly melts. Leave a few minutes to cool, then put into the fridge, freezer, or other cold place, until the jelly is half-set. (This will take about 1/2 to 1 hour according to the temperature: the colder it is, the quicker the jelly will set).
• When the jelly is half-set, arrange the fruit in the sponge flan in pretty patterns. Spoon the half-set jelly on the top and leave in a cool place to set completely (15-30 minutes, depending on the temperature). Leave any spare jelly to set, then mash with a fork and serve separately with any spare fruit. (If the jelly gets too set before you remember to finish the flan, it can be thinned down by carefully adding 1 to 2 tbsp boiling water to the set jelly and stirring hard, to make it soft again).

TRADITIONAL GERMAN OBST KUCHEN - FRESH FRUIT FLAN (SPONGE CAKE)

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!

MOM'S FRUIT FLAN (GERMAN ERDBEER/OBST BODEN TORTE)

Steps:

• To Make Base (Boden):.
• Thoroughly grease a 10 to 11 inch (25 to 28 cm) boden tin. Preheat oven to 350 degrees F.
• In a large bowl beat together butter and sugar til white and creamy; add egg and beat til mixed in thoroughly.
• Sift together flour and baking powder and fold into the butter mixture, adding milk til it holds together in a ball.
• Press dough into a well greased boden torte pan (wet your hands with a little water to keep the dough from sticking to your hands).
• Bake at 350 for 15-20 minutes or until lightly golden.
• Remove from oven. Cool in pan on a rack for 15 minutes, then invert on a cake plate or other large plate.
• Filling:.
• If desired, spread a thin layer of custard (or vanilla pudding or pastry cream) evenly over the cooled boden.
• Fill with a variety of fruit and whipped cream. Use any variety you like or simply canned peach slices or fresh strawberries.
• Glaze:.
• For a simple glaze, melt a little apple jelly or strawberry jam and pour over the fruit.
• -Or- take 1/2 cup of the fruit syrup. Cook it over high heat with 1 Tablespoon of cornstarch dissolved in a little cold water, cook it until it is clear, and the raw cornstarch flavor disappears (approximately 2 minutes). Drizzle evenly over the fruit.
• Chill until ready to serve. This cake is best served within 24 hours.
• Serve with a dollop of fresh whipped cream and you have a lovely little dessert. Quick and easy.