Strawberry Flan

piece of strawberry fruit flan held up above rest of cake

4.50 from 2 votes

A beautiful strawberry flan featuring fresh strawberries on a sponge cake bottom prepared in a German flan pan. A beautiful and delicious way to enjoy seasonal fruit. Swap the strawberries for other berries, sliced peaches, kiwi, grapes, canned mandarins (well drained), etc. A tribute to my German heritage.

Prep Time25

Cook Time45

Total Time1 10

Course: cake, Dessert

Cuisine: German

Keyword: cheesecake, flan, strawberry, strawberry flan

Servings:

Calories: 201kcal

Author: Getty Stewart

Ingredients

Cake Base
1/3 cup butter softened
1/2 cup sugar
1 tsp vanilla extract
2 Tbsp hot water
2 large eggs
3/4 cup all purpose flour
1 tsp baking powder
Pastry Cream*
2 Egg Yolks
2 tbsp Sugar
2 tbsp All-purpose Flour
¾ cup Milk
2 tsp Butter
1 tsp Vanilla Extract
Glaze**
3-4 cups Strawberries ~1lb
½ cup Apple or Apricot jelly
2 tbsp Water

Instructions

Sponge Cake

Preheat oven to 350°F (180°C). Grease and flour flan pan including sides.
Beat butter and sugar until light and fluffy, beat at least 3-4 minutes. Beat in vanilla extract and hot water.
Add eggs one at a time beating well between each one.
Mix flour and baking powder. Add slowly into creamed batter.
Spread into prepared flan pan with spatula making sure batter fills the sides. It won't look like a lot of batter, but it's just the right amount.
Bake for 25-30 minutes until golden brown and toothpick inserted in centre comes out clean.
Cool on wire rack for 5 minutes then carefully remove the cake from pan. (This is the trickiest part! If needed slide a knife along the sides and around the bottom as gently as possible.)
Let cool completely before filling.
Cake can be made a day ahead and stored well wrapped once cool. It can also be frozen.

Pastry Cream

For pastry cream, whisk together egg yolks, sugar and flour.
In saucepan, heat milk until bubbles begin to form.
Whisking constantly, slowly pour hot milk into the yolk mixture.
Return mix to saucepan and bring to boil. Whisk constantly and cook for 3 minutes. Remove from heat and add butter and vanilla.
Pour into bowl. Cover surface of cream with plastic wrap and refrigerate for 3 hours.
To assemble flan, spread pastry cream on top of crust, follow with sliced or whole strawberries placed tightly on top of the cream. Start from the outside in with a plan in mind to avoid having to rearrange the fruit too much.
For a glossy finish, brush strawberries with a jelly glaze.

Glaze

For glaze, heat jelly and water in small saucepan until no lumps remain. Use a pastry brush to paint the glaze on the strawberries.
Keep in fridge for 3-4 days.

Notes

* Use instant vanilla pudding mix, nutella or lemon curd as an alternative.

** Use any smooth jelly to glaze the fruit or make a gelatin glaze as shown in the main article

Yield Makes 10 - 12 slices

Nutrition