Obsttorte (fruit torte)

---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Obsttorte (Fruit Torte)
  Categories: German, Cakes
       Yield: 8 servings
  
 -----------------------------------PASTRY-----------------------------------
 	    2 c  Flour; Unbleached		     1 c  Butter; NO Margarine,
      Unsalt
     1/4 c  Sugar                               2 ea Egg Yolks
 
 ----------------------------------FILLING----------------------------------
       4 c  Fruit; Fresh, Canned, Frozen      1/4 c  ;Water, If Needed
     1/2 c  Sugar;If Fresh Fruit Is Used        2 tb Cornstarch
 
 -------------------------------ALMOND COATING-------------------------------
       1 ea Egg White                         1/2 c  Almonds; Toasted, Sliced
       1 tb Sugar                         
 
 ----------------------------------TOPPING----------------------------------
       2 tb Sugar                               1 c  Cream; Heavy, Whipped
       1 ts Vanilla Extract                
  
   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.
  
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