This is summer time – time of ripe cherries, peaches, apples, plums and pears – let’s make the best out of it!
Summer is not very rich in holidays, but you can make yourself one with German fruit cake. Here is how to cook it.
2 cups flour
1/4 cup sugar
1 cup butter
2 egg yolks
4 cups fresh fruit (peach, cherry, apple, orange, apricot, black/red currants)*
1/2 cup sugar — with fresh fruit
1/4 cup water — if needed
2 tbsp cornstarch
1 egg white
1 tbsp sugar
1/2 cup almonds (toasted, sliced)
2 tbsp sugar
1 tsp vanilla extract
1 cup cream (heavy, whipped)
* – you can also use frozen or canned fruit for this recipe
PASTRY: Mix flour and sugar. Cut in butter until mixture resembles coarse crumbs. Add egg yolks and 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 F oven for 20 to 25 minutes, until pastry is firm and light brown.
FILLING: If using canned or frozen fruit, drain them, reserving juice. If using fresh fruit, crush 1 cup of them 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 springform pan.
ALMOND COATING: Beat egg white until foamy. Gradually beat in the sugar. beat until stiff peaks are formed. Spread the meringue around the outside of the pastry shell. Press in the almonds so that they completely cover the sides.
TOPPING: Gently fold sugar and vanilla into whipped cream. Spread over the fruit. Garnish with sliced toasted almonds, if desired.