Obsttorte (Fruit Cake)
Ingredients :
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Pâtisserie
farine de 2 tasses sucre de 1/4 tasse beurre de 1 tasse 2 jaunes d'oeuf
Remplissage
frais ou conserve de fruits 4 tasses sucre de tasse de 1/2 (si le fruit frais est employé) l'eau de 1/4 tasse (si nécessaire) tbsp 2. fecule de mais
Enduit D'Amande
1 egg white 1 tbsp. sucre la tasse de 1/2 a grillé des amandes
Se givrer
tbsp 2. sucre 1 tsp. extrait de vanille creme de 1 tasse
Cuisine : *-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*
Farine et sucre de mélange.Cut in butter until mixture resembles coarse crumbs. Ajoutez les jaunes d'oeuf; mélangez pour former la pâte. Serrez la pâte dans le fond et des côtés d'une grande casserole. 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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