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    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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