A Taste of Home: This Traditional Austrian Cake is Perfect for Summer

Literally translated to “fruit spot,” Obstfleck is a summertime staple.

Growing up, Director of Pastry Research and Development Chef Jürgen David would enjoy making obstfleck with fresh fruits from his home garden during the summer months in Austria.

By Abbe Lewis

Abbe Lewis is a writer, editor, Emmy nominee and extreme nacho enthusiast with over a decade of experience in food and beverage media. Always on the move, Abbe can be found running long distances on the weekends to new restaurants or her favorite hangouts.

August 9, 2022

Now, living in the United States, he finds the taste of home through the simple and traditional Austrian cake.

Obstfleck is typically made with apricots and other stone fruits, best served during summertime. It’s a delicious everyday cake, easy to whip up for breakfast or an afternoon treat. Chef Jürgen describes obstfleck as the “taste of summer,” but it can be made with any fruit or leftover ingredients based on seasonality.

“Use the fruits you have laying around to explore endless variations of the cake,” he says, for when those glorious stone fruits aren’t in season.

Another Summer Recipe: Elevated Lobster Rolls >

The cake is light, fluffy, and sweet with a tang of sour from the fruits, topped off with a whipped cream. There are a wide variety of variations for obstfleck recipes, so it can be savored and enjoyed in many different ways.

Learn how to make it below.

travel-cake

Recipe

Obstfleck

(Makes 1 15”x17”-size pan)

Ingredients

For the Swiss Meringue:

165 grams egg whites
250 grams sugar

For the Crumble:

450 grams butter
225 grams light brown sugar
225 grams sugar
3 grams cinnamon
675 grams all-purpose flour

For Cake and Assembly:

250 grams all-purpose flour
15 grams baking powder
1 teaspoon salt
125 grams oil
100 grams yolks
250 grams sugar, divided
1bl Vanilla
Zest of 1 lemon
125 grams water
150 grams egg whites
Seasonal fruit
Reserved crumble or Swiss meringue, for topping

Directions

For the Swiss Meringue:

In a bowl of a stand mixer fitted with a whisk attachment, gently whisk the egg whites and sugar together.
Place the bowl over a pot of simmering water, and lightly whisk the mixture by hand until it’s hot to the touch or a candy thermometer reads 140°F (60°C).
Return the bowl to the stand mixer fitted with a whisk attachment and whip on medium-high speed until doubled in volume.
Whisk until the meringue reaches medium to stiff peaks and has cooled down.

For the Crumble:

Melt butter and cool.
Combine the remaining ingredients and stir butter in evenly; cool for 5 minutes.
Break into crumbs by hand and spread over batter before baking.

For the Cake and Assembly:

In a mixing bowl, combine and sift dry ingredients (flour, baking powder and salt).
In a separate mixing bowl, combine the oil and the egg yolks; whisk in 150 grams sugar, vanilla extract and lemon zest; whisk in water.
Add liquid mixture to dry ingredients, and mix until no lumps remain (be careful not to over mix). Reserve.
Meanwhile, make a French meringue with egg whites and remaining sugar, and using a stand mixer, whip until medium peak forms.
Carefully fold 1/3 of the meringue into flour mixture; reserve the rest.
Pour batter into prepared baking sheet or pan, and gently spread evenly; top with fruit arranged cut-side up.
Bake at 350˚F for 25 to 30 minutes; remove and let cool.
Once cooled, evenly spread meringue over the top; lightly torch meringue and serve immediately.