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---------- Recipe via Meal-Master (tm) v8.01
Title: Obsttorte (Fruit Torte)
Categories: German, Cakes
Yield: 8 servings
-----------------------------------PASTRY-----------------------------------
2 c Flour; Unbleached 1 c Butter; NO Margarine,
Unsalt
1/4 c Sugar 2 ea Egg Yolks
----------------------------------FILLING----------------------------------
4 c Fruit; Fresh, Canned, Frozen 1/4 c ;Water, If Needed
1/2 c Sugar;If Fresh Fruit Is Used 2 tb Cornstarch
-------------------------------ALMOND COATING-------------------------------
1 ea Egg White 1/2 c Almonds; Toasted, Sliced
1 tb Sugar
----------------------------------TOPPING----------------------------------
2 tb Sugar 1 c Cream; Heavy, Whipped
1 ts Vanilla Extract
CAKE:
Mix flour and sugar. Cut in butter until mixture resembles coarse crumbs.
Add egg yolks; mix to form dough. Press dough into bottom and sides of a
10-inch springform pan. Dough should come 1 1/2 inches up the sides. Bake
in a preheated 375 degree F. oven for 20 to 25 minutes, until pastry is
firm and light brown.
FILLING:
Drain canned or frozen fruit, reserving juice. Crush 1 cup of fresh fruit
to make juice. Add sugar to fresh fruit and let stand 1/2 hour. Drain
juice and add water to make 1 cup. Mix cornstarch and fruit juice. Cook
over medium heat until thickened. Place whole fruit in baked pastry
shell. Pour thickened fruit juice over top. Chill thoroughly. Carefully
remove torte from springform pan.
ALMOND COATING:
Beat egg white until foamy. Gradually beat in the sugar. beat until
stiff peakes are formed. Spread the meringue around the outside of the
pastry shell. Press in the almonds so that they completly cover the
sides.
TOPPING:
Gently fold sugar and vanilla into whipped cream. Spread over the fruit.
Garnish with sliced toasted almonds, if desired.
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