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Erdbeerkuchen
Strawberry flan
Erdbeerkuchen: German strawberry flan with sponge base, clear glaze and cream
When strawberry stands pop up on every country road in June, bakeries from the Rhineland to Saxony fill their windows with Erdbeerkuchen, and families bake one for Sunday afternoon Kaffee und Kuchen. A light sponge is baked in a fluted flan tin with a raised rim, spread with a thin layer of custard or jam, covered with halved strawberries and set under a clear red glaze, then served with whipped cream. The mistake most people make is filling the base while it is still warm, which makes it soggy. Chef's tip: brush the cooled base with a little melted white chocolate or jam first; it seals the sponge against the fruit juice.
- Total time
- 55 min
- Difficulty
- easy
- Serves
- 10
Ingredients
For the sponge base
- 3 eggs
- 3 ½ oz caster sugar
- 1 tsp vanilla extract
- 3 ½ oz plain flour
- 1 tsp baking powder
- ½ oz butter, for the tin
For the topping
- 3 tbsp strawberry or redcurrant jam
- 1 ⅔ lb strawberrieshulled and halved
- 2 tbsp sugar
- 2 tbsp cornflour
- 1 cup red berry juice or water
To serve
- ¾ cup whipping cream
- 1 tbsp icing sugar
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Method
0/7 doneStep 1: Heat the oven to 350°F (325°F fan). Butter a 28 cm fluted flan tin (Obstbodenform) well with ½ oz butter, for the tin and dust it with flour.
5 minStep 2: Whisk 3 eggs, 3 ½ oz caster sugar and 1 tsp vanilla extract with an electric whisk for 7–8 minutes until pale, thick and tripled in volume, so a trail stays on the surface for a few seconds.
8 minStep 3: Sift 3 ½ oz plain flour and 1 tsp baking powder over and fold in gently with a spatula until no flour streaks remain.
2 minStep 4: Pour into the tin and bake for 18–20 minutes until golden and springy and a skewer comes out clean. Turn out onto a rack at once and cool completely.
20 minStep 5: Warm 3 tbsp strawberry or redcurrant jam and brush it thinly over the hollow of the cold base. Arrange 1 ⅔ lb strawberries cut side down in tight circles.
5 minStep 6: Whisk 2 tbsp sugar and 2 tbsp cornflour into 1 cup red berry juice or water in a small pan and bring to the boil, stirring, until clear and thick. Cool for 1 minute, then spoon it over the fruit from the centre outwards.
3 minStep 7: Chill for 30 minutes until the glaze sets. Whip ¾ cup whipping cream with 1 tbsp icing sugar to soft peaks and serve with each slice.
30 min
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 4 g
- Carbs
- 34 g
- Fat
- 8 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does erdbeerkuchen take?
- About 55 minutes in total: 30 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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