Posted by Karen on November 06, 2000 at 15:21:14:
In Reply to: German desert posted by Jen on November 06, 2000 at 15:09:53:
Obsttorte (Fruit Cake)
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.
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Bavarian Vanilla Cream
1 tbsp. gelatin (unflavored)
1/2 cup cold water
9 tbsp. sugar
1 tbsp. cornstarch
2 large eggs (beaten)
1 1/2 cup milk
1 cup vanilla ice cream
1 tsp. vanilla
fresh fruit for decoration (peach, cherry, apple, orange,
apricot, black/red currants)
Sprinkle gelatin over cold water to soften. Heat to dissolve
gelatin completely. Mix together sugar and cornstarch. Add
eggs, beat for 2 minutes. Slowly add warm milk, beating
constantly. Pour into a saucepan. Cook over medium heat
until custard coats a spoon. Add gelatin and ice cream
while custard is hot. Cool until slightly thickened. Add
vanilla. Add in the whipped cream. Pour into a fancy form,
or a mold. Chill in the fridge until set. Unmold carefully and
serve on the plates decorated with fresh fruit.