Obsttorte (Fruit Cake)
Source of Recipe
Internet
List of Ingredients
Pastry
2 cup flour
1/4 cup sugar
1 cup butter
2 egg yolks
Filling
4 cup fresh or canned fruit
1/2 cup sugar (if fresh fruit is used)
1/4 cup water (if needed)
2 tbsp. cornstarch
Almond Coating
1 egg white
1 tbsp. sugar
1/2 cup toasted almonds
Frosting
2 tbsp. sugar
1 tsp. vanilla extract
1 cup cream
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 large pan. Dough should
come about 3 cm up the sides. Bake in a preheated oven
for 20 to 25 minutes, until pastry is firm and light brown.
Make the filling: drain canned fruit, reserving juice or 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 the cake from the pan. Now decorate the
sides of the cake with almond coating. Beat the egg white
until foamy. Gradually beat in the sugar until stiff peaks are
formed. Spread the mass around the pastry shell. Press in
the almonds so that they completely cover the sides.
Frost the top of the cake: carefully add sugar and vanilla
into whipped cream. Spread over the fruit. Decorate with
sliced toasted almonds, if desired.
Recipe
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