Title: Obsttorte (fruit torte)
 Categories: German, Cakes, Desserts, Tortes
      Yield: 8 servings
 
MMMMM---------------------------PASTRY--------------------------------
      2 c  Flour; Unbleached
    1/4 c  Sugar
      1 c  Butter; NO Margarine, Unsalt
      2 ea Egg Yolks

MMMMM--------------------------FILLING-------------------------------
      4 c  Fruit; Fresh, Canned, Frozen
    1/2 c  Sugar;If Fresh Fruit Is Used
    1/4 c  ;Water, If Needed
      2 T  Cornstarch

MMMMM-----------------------ALMOND COATING----------------------------
      1 ea Egg White
      1 T  Sugar
    1/2 c  Almonds; Toasted, Sliced

MMMMM--------------------------TOPPING-------------------------------
      2 T  Sugar
      1 t  Vanilla Extract
      1 c  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
  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.