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Obsttorte
(Fruit Cake)
Ingredients:
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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
Cooking:
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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.
Baking
German Chocolate Cake
Christmas Dishes
Desserts
Main Dishes
Salads
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