Obstkuchen (German fruit filled cake)


An obstkuchen is a cake that layers a pie like crust, custard, and fruits. It’s more of a spring/summer cake that uses seasonal fruits and flavours. I definitely want to remake this next summer with locally grown berries!

German pastries day 2 (5 of 8)



  • 90 g granulated sugar
  • 180 g cold butter
  • 1 egg yolk
  • 1 g vanilla extract
  • 1 g lemon zest
  • 270 g pastry flour


  1. Combine the sugar and butter together with a wooden spoon until there are no more butter lumps
  2. Add the egg yolk, lemon zest, and vanilla until smooth
  3. Add the sifted flour and knead together only until ingredients are well combined (don’t overwork)
  4. Roll into a log, wrap in plastic, and place in fridge for 24 hours
  5. Remove from fridge and roll the paste out, dock holes with a docker or fork, cut out a circle, and place in a pastry ring on a sheet pan
  6. Spread jam on top
Docking the sweet paste
Layering jam over sweet paste base



  • 100 g icing sugar
  • 100 g butter
  • 2 eggs
  • 100 g almond powder
  • 20 g pistachio paste


  1. Cream together the butter and sugar
  2. Add the eggs one at a time and mix well
  3. Mix in the almond powder and pistachio paste
  4. Pipe evenly over the sweet paste crusts in the pastry rings
  5. Bake at medium temperature until done


  • The eggs add a lot of liquid and will not emulsify, but adding the almond powder will fix the texture
  • This is often used as a base in fruit tarts, and can easily use any other nut instead of almonds
Pipe the pistachio paste on the sweet paste



  • 80 mL orange juice
  • 120 mL white wine
  • 20 lemon juice
  • 50 g sugar
  • 20 cornstarch
  • 2 egg yolks
  • 90 g marzipan
  • 20 mL Grand Marnier


  1. Mix together all of the juice and wine. Put a small amount aside, and heat the rest in a saucepan to boil
  2. Mix the juice that was set aside with cornstarch and sugar, and dissolve well. Once dissolved, mix the egg yolks in
  3. When the liquid starts to boil, add a little bit to the egg mixture while whisking to temper the eggs
  4. Add the tempered mixture back to the saucepan, and whisk vigorously until it is thick and starts to boil again
  5. Remove the saucepan from heat, and mix the chunks of marzipan in until smooth
  6. Whisk the Grand Marnier into the saucepan
  7. When it has cooled, pipe over the baked pistachio-sweet paste crust


  • If you do not have marzipan, you may use butter instead
  • make sure to cut loose your baked sweet paste from the cake ring before adding custard
Pipe the custard on the the baked pistachio layer


Depending on what kinds of fruits you want in this tart, chop them up and fill the pastry rings with fruit.

Layer the fruits over the custard



  • 60 mL lemon juice
  • 60 mL passionfruit juice
  • 120 mL water
  • 3 g fresh ginger
  • 60 g sugar
  • 5 g agar-agar powder


  1. Combine all of the ingredients together in a saucepan and heat over medium heat
  2. Once the liquid has come to a boil, brush it over the assembled fruits to create a barrier, and then gradually pour the jelly in
  3. Let the jelly solidify


  • Agar-agar is obtained from red algae and can be used to glue things together very nicely
  • Gelatin could not be used in this tart, because pineapple, kiwi, and mango all contain enzymes that break down protein bonds and prevent gelatin from gelling
  • If you are using agar strings, they must be bloomed in water like gelatin, and you will use roughly double the amount as the powder; the powder just gets mixed with the liquid before it’s heated
  • Agar and gelatin are not interchangeable; agar only works for jelly that has a high liquid content
  • Agar has a cleaner mouthfeel than gelatin
Add the jelly over the fruits


  • Remove the pastry ring from the cake
  • Ice the sides with whipping cream or custard
  • Add shredded coconut onto the sides of the cake
Coconut added to sides of final cake


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