Peach Flan is a classic German bake that starts with a light sponge base, then gets topped with juicy peaches and finished with a clear fruit glaze called Tortenguss. This simple glaze sets the fruit in place and adds a beautiful shine. If you’re new to Tortenguss, you can learn more about what it is and how to prepare it here, before making your Peach Flan.
This recipe uses homemade vanilla sugar. Learn how to make your own homemade vanilla sugar.
Why you will love this Easy Peach Flan
- You can prepare the sponge base up to two days in advance and store it in an airtight container, ensuring stress-free entertaining. However, the fruit and clear cake glaze should only be added on the day you plan to serve the flan.
- It’s so easy and quick to make!
- Additionally, this recipe is extremely versatile, allowing you to customise it with various fruits to suit your preference. You can even create this german flan with a delightful mixture of fresh fruits that you love.
Whether you are a novice baker or seasoned pro, this easy Peach Flan is sure to impress with it’s simplicity and exquisite taste. Treat yourself and your loved ones to this irresistible cake, and savour the joy it brings to your occasion.
Making the Peach Flan from Scratch
Handpicked Products for Your Baking Success
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Description: Clear fruit glaze powder used to set and shine fresh fruit toppings on flans. |
Description: Sweet vanilla-infused sugar that adds aromatic flavour to batters. |
Description: Reliable leavening agent for sponge cakes. |
Clear fruit glaze powder used to set and shine fresh fruit toppings on flans.
Sweet vanilla-infused sugar that adds aromatic flavour to batters.
Easy Peach Flan
Ingredients
Ingredients for the Sponge Flan Recipe
- 2 extra large eggs
- 2 tbsp cold water
- Pinch of salt
- 100 g / 3,53oz sugar
- 1 packet / 9g / 0.32oz Dr Oetker / Ruf Vanilla Sugar or 2 tsp Homemade Vanilla Sugar
- 50 g / 1,76oz flour
- 50 g / 1,76oz cornflour
- 1 tsp baking powder
Fruit
- 825 g / 29,1oz Koo peach slices It will be even more delicious with homemade bottled peaches
Glaze
- 1 packet / 12g / 0,42oz Dr Oetker / Ruf tortenguss (Clear Glaze) (Mine was a 12g packet but I see the ones available on Amazon are 10g so please check the back of the package for the correct instructions)
- 2 level tbsp sugar
- 1 cup / 250ml / 8,45oz cold water
Instructions
Instructions for the Sponge Flan Recipe
- Preheat oven to 175°C (347°F).
- Generously spray a 28cm (11 inch) flan tin with a non stick spray for baking making sure you get into all the grooves. (an alternative would be to butter the flan tin generously and put some flour in the pan and tap the pan to move it all around to cover it.)
- Using the Kitchen Aid Stand Mixer with whip attachment or any other hand held mixer, whip egg whites, cold water and salt until stiff peaks form.
- In a separate bowl mix sugar, Homemade Vanilla Sugar or Dr Oetker / Ruf Vanilla Sugar and egg yolk together and add to the stiff egg white mixture without mixing.
- Add and carefully fold the flour, cornflour and baking powder into the egg white and egg yolk mixture ensuring a light and airy batter.
- Pour the batter into the prepared flan tin.
- Bake for 25 min or until flan is golden browned and a cake tester comes out clean.
- Allow the flan to cool completely before removing it from the tin.
Arranging and glazing the fruit
- Neatly arrange the fruit, I used tinned peaches, so I drained the liquid.
- I followed the instructions on the Dr Oetker Tortenguss (Clear Cake Glaze) packet. (Mine was a 12g packet but I see the ones available on Amazon are 10g so please check the back of the package for the correct instructions) Find out more about Tortenguss, including what it is and how to prepare it.
- Place contents of packet of Dr Oetker Tortenguss (Clear Cake Glaze)and Sugar into a small pot and gradually add water while mixing with a whisk.
- Continue to stir and allow to boiling for a short while so that it thickens. quickly spoon the mixture onto the flan evenly from the middle to the outside. Allow to cool.
- Serve with freshly whipped unsweetened cream.
Recommended Baking Tools for Peach Flan
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Description: German-made non-stick flan pan that releases easily. |
Description: Simple stainless steel cake tester that checks doneness of your peach flan. |
Description: Durable stainless steel bowls for mixing your batter. |
German-made non-stick flan pan that releases easily.
Simple stainless steel cake tester that checks doneness of your peach flan.
Durable stainless steel bowls for mixing your batter.
From Peach to Strawberry Flan
For my dad’s milestone birthday, I adapted my easy Peach Flan recipe to make a beautiful Strawberry Flan. You can see how I served it as part of the celebration in Milestone Birthday Celebration: How To Plan A Memorable Party.
Frequently asked Questions
Flan can mean two totally different treats depending on where you are! One is the silky baked custard topped with caramel – think French crème caramel. The other is more of a sponge-based cake, topped with fresh fruit and a shiny glaze. I’m all about the second kind for this recipe – the classic German fruit flan you’ll want to show off at your next afternoon tea or birthday bash.
Traditional German flans have a light sponge cake base, typically baked in a flan or tart tin with a raised edge to hold the fruit and glaze.
Using a fruit glaze, such as clear Tortenguss, helps secure the fruit and gives the flan a glossy, professional finish. It also helps preserve the fruit’s freshness.
You can bake the sponge base a day ahead and store it in an airtight container. Assemble with peaches and glaze a few hours before serving for best results.
Store leftovers in the refrigerator, covered, for up to 2 days. The sponge may soften slightly from the fruit topping but will still taste great.
Yes, the sponge base is quick and simple, and the topping uses canned peaches – no tricky techniques required. You will need Dr. Oetker Tortenguss (clear cake glaze) to finish it off, which might not be available in every country. I’m working on listing sources on my site – feel free to let me know where you buy your Tortenguss so I can add it to my list and help one other!
Well-Loved Brands That Make Baking Better
Over the years, I’ve found a few standout brands that make baking easier, more enjoyable, and reliably delicious. Dr. Oetker’s classic ingredients bring that unmistakable German flavour and Zenker’s bakeware delivers perfect results every time.I reach for these trusted names often and am always impressed by their performance and quality.
More German Baking You’ll Love
German Syrupkuchen Cookies –These German Syrupkuchen cookies are made with syrup, citrus, and spices. Traditionally baked during the festive season, but they are so good you will want them all year round.
German Cheesecake (Käsekuchen) – This authentic German Käsekuchen features a silky-smooth cottage cheese (Quark) filling on a buttery crust. Light, creamy, and not too sweet, it’s a beloved classic perfect for Sunday afternoons or special celebrations.
Cinnamon Stars (Zimtsterne) – These festive almond cookies are naturally gluten-free, packed with cinnamon, and finished with a crisp meringue glaze. Zimtsterne are a beloved Christmas treat.
Frankfurter Kranz:– This traditional ring-shaped cake features rich buttercream sponge layers and a nutty crushed almond brittle coating.
German Butter Cake with Almonds – This classic German Butterkuchen combines a light yeast dough with a rich topping of butter, sugar, and almonds, that caramelises beautifully as it bakes.
Save This Peach Flan Recipe for Later on Pinterest
Love this Peach or Strawberry Flan and planning to try it soon? Pin it to your favourite baking or dessert board so you can find it anytime you need a fruity, crowd-pleasing treat.
Where This Peach Flan Recipe Comes From
This peach flan recipe was handwritten in my mom’s old recipe book, its origin’s a bit of a mystery. But I remember my great-aunt making it on Sundays when I was little, and it was always one of my favourites.
I would love to hear from you
I value your feedback, please let me know how your peach flan turned out. Did you try any delicious variations?