*  Exported from  MasterCook  *
 
                          Obsttorte (Fruit Torte)
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : German                           Cakes
                 Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----------PASTRY-----------
    2      Cups          Flour; Unbleached
      1/4  Cup           Sugar
    1      Cup           Butter
    2                    Egg Yolks
                         ----------FILLING-----------
    4      Cups          Fruit; Fresh, Canned, Frozen
      1/2  Cup           Sugar -- with fresh fruit
      1/4  Cup           Water -- if needed
    2      Tablespoons   Cornstarch
                         -------ALMOND COATING-------
    1                    Egg White
    1      Tablespoon    Sugar
      1/2  Cup           Almonds; Toasted, Sliced
                         ----------TOPPING-----------
    2      Tablespoons   Sugar
    1      Teaspoon      Vanilla Extract
    1      Cup           Cream Heavy, Whipped
 
 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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 Nutr. Assoc. : 722 0 0 0 16 0 531 0 0 0 0 613 0 532 0 0 568 0

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