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Fresh fruit flan slices decorated with fruit
Colourful sponge flan topped with strawberries, raspberries, and peaches

Fresh Fruit Flan

Author: Flavelo
Recipes Cakes and Desserts
The classic fruit flan base is a 'butter sponge' or 'mixed batter', which has a denser structure than traditional sponge, so it does not get soggy immediately from the moisture of the fruits. The transparent gelatine layer on top (cake glaze) serves a dual purpose: it gives an aesthetic shine and hermetically seals the fruit, protecting them from oxidation (browning) and drying out.
🕒 Prep Time 30 mins
🍳 Cook Time 25 mins
⌛ Total Time 55 mins
🍽️ Servings 8 servings
🔥 Calories 340 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Flan tin (fluted edge)
  • Hand mixer
  • Brush for the glaze

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 180°C. Grease and flour the tin thoroughly, especially the flutes.

Tip: The sponge sticks easily in the flutes; flouring helps with turning it out.
2 ✓

Mix the flour with the baking powder, salt, and sugars. Rub in the cold butter, then add the egg and milk. Mix together quickly.

Tip: Rubbing in cold butter makes the sponge crumbly, similar to shortcrust pastry.
3 ✓

Pour into the tin, bake for 20-25 minutes until golden brown. Turn out onto a wire rack while still warm and leave to cool.

Tip: If you try to remove it when cool, it may break in the tin because the butter sets.
4 ✓

Arrange the fruit beautifully in the cooled sponge case (the indentation).

Tip: Play with colours and shapes!
5 ✓

Prepare the gelatine/glaze with the water according to the packet instructions (cake glaze usually needs boiling, regular gelatine does not!). When lukewarm, spoon over the fruit.

Tip: Start in the middle and work outwards so it covers everywhere.
6 ✓

Chill for at least 2 hours to set.

Tip: The sponge softens a little during chilling.

Recipe FAQ

Why did the gelatine soak into the sponge?
You likely poured it on too warm, or there was no cream/pudding layer underneath to insulate. (In this recipe it goes directly on the sponge, so the sponge must be denser).
Can I use kiwi or pineapple?
Fresh kiwi and pineapple enzymes (bromelain) dissolve gelatine, so it will not set. Use only cooked/tinned versions of these!

Ingredients

  • 200 g Plain flour
  • 100 g Butter (cold)
  • 100 g Caster sugar
  • 2 pcs Eggs
  • 100 ml Milk
  • 10 g Vanilla sugar
  • 1 sachet Baking powder
  • 1 pinch Salt
  • 500 g Fresh fruit mixed (strawberries, raspberries, blueberries, peaches)
  • 10 g Gelatine powder (or clear cake glaze)
  • 200 ml Water (or fruit juice)