Title: Fruit Torte
Categories: Dessert Cake German
Yield: 8 Servings
| PASTRY |
| 2 | c | Flour, Unbleached |
| 1/4 | c | Sugar |
| 1 | c | Butter, NO Margarine, Unsalt |
| 2 | | Egg Yolks |
| FILLING |
| 4 | c | Fruit, Fresh, Canned, Frozen |
| 1/2 | c | Sugar,If Fresh Fruit Is Used |
| 1/4 | c | Water, If Needed |
| 2 | tb | Cornstarch |
| ALMOND COATING |
| 1 | | Egg White |
| 1 | tb | Sugar |
| 1/2 | c | Almonds, Toasted, Sliced |
| TOPPING |
| 2 | tb | Sugar |
| 1 | ts | Vanilla Extract |
| 1 | c | 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.