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Obsttorte (Fruit Torte) Recipe

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This recipe for Obsttorte (Fruit Torte), by , is from The German Oma's , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Victoria Stroink
Added: Friday, November 7, 2008


2 Cups Flour; Unbleached
1/4 Cup Sugar
1 Cup Butter
2 Egg Yolks
4 Cups Fruit; Fresh, Canned, Frozen
1/2 Cup Sugar -- with fresh fruit
1/4 Cup Water -- if needed
2 Tablespoons Cornstarch
-------ALMOND COATING-------
1 Egg White
1 Tablespoon Sugar
1/2 Cup Almonds; Toasted, Sliced
2 Tblsp Sugar
1 Tsp Vanilla Extract
1 Cup 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
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.




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