German Fresh Fruit Torte Recipes

Steps:

• 1. For the crust, use a frozen pie crust, baked; or mix first 4 ingredients well, pour into tart pan and bake at 350 for about 45 minutes or till toothpick/knife comes out clean. Let cool then turn out on platter or a 12 inch cake keeper bottom.
• 2. For glaze, mix well next 3 ingredients and cook till thickened. Let cool to finger touch.
• 3. Wash, drain and cap strawberries [some people say hull]. Slice in half; or leave whole if desired. Arrange in pie crust or on the tart crust.
• 4. When glase is cool enough, pour evenly over the berries. Let cool completely, refrigerate if desired. Left overs should be refrigerated
• 5. NOTE: Any fruit can be used, some you may not find the sugar free gelatins. Use the unflavored one. A nice decorative tart is one where you half bananas length wise and pinwheel on the crust, leaving space between to be filled with strawberries. Then use sugar free strawberry banana gelatin for the glaze. The only mini pie shells I have found are made by Keebler.

Steps:

• Mix and kneed together the ingredients for the crust.
• Wrap in plastic wrap and refrigerate for 30 minutes.
• In the meantime wash, pare, and slice or chop your fruit.
• Grease a 10-inch springform pan.
• Preheat oven to 350°F.
• Roll out dough to fit bottom of spring form and about 1 1/2" up the side.
• Fit the dough into the spring form and using a stab tiny holes all over the crust using a fork.
• Arrange the fruit on the crust.
• In a bowl add the creme fraiche, eggs,sugar, and vanilla, and mix well.
• Pour the mixture over the fruit.
• Sprinkle with the nut slices.
• Back for 50 minutes.
• Remove from oven and let sit for 10 - 15 minutes.
• Carefully remove the the ring from the spring form and let the tart cool completely.

Steps:

• Preheat oven to 350 degrees F.
• In large bowl, beat yolks. Add sugar, softened margarine and yeast. Mix well.
• Add flour, then vanilla and mix well.
• In separate bowl beat egg whites until stiff. Add egg whites to flour mixture - then gradually mix in enough milk to give a soft dropping consistency.
• Grease German flan pan. Add dough to greased pan, spreading evenly with a spatula.
• Bake at 350F degrees for about 20 minutes until tests done with a toothpick.
• Remove from oven. Cool in pan on a rack for 15 minutes, then invert on a cake plate or other large plate.
• Arrange fresh berries or other fresh or canned fruits (kiwi slices, pineapple, gooseberries, apricots, and cherries are nice) on top of the inverted sponge cake (note: you may add a thin custard layer prior to filling with fruit, if you wish). Spread your favorite fruit glaze over the top of the fruit (may use a clear glaze or use strawberry or red currant jelly, or apricot jam). Chill until serving time.
• Serve with dollops of fresh whipped cream, and a cup of coffee. Enjoy!

Steps:

• To Make Base (Boden):.
• Thoroughly grease a 10 to 11 inch (25 to 28 cm) boden tin. Preheat oven to 350 degrees F.
• In a large bowl beat together butter and sugar til white and creamy; add egg and beat til mixed in thoroughly.
• Sift together flour and baking powder and fold into the butter mixture, adding milk til it holds together in a ball.
• Press dough into a well greased boden torte pan (wet your hands with a little water to keep the dough from sticking to your hands).
• Bake at 350 for 15-20 minutes or until lightly golden.
• Remove from oven. Cool in pan on a rack for 15 minutes, then invert on a cake plate or other large plate.
• Filling:.
• If desired, spread a thin layer of custard (or vanilla pudding or pastry cream) evenly over the cooled boden.
• Fill with a variety of fruit and whipped cream. Use any variety you like or simply canned peach slices or fresh strawberries.
• Glaze:.
• For a simple glaze, melt a little apple jelly or strawberry jam and pour over the fruit.
• -Or- take 1/2 cup of the fruit syrup. Cook it over high heat with 1 Tablespoon of cornstarch dissolved in a little cold water, cook it until it is clear, and the raw cornstarch flavor disappears (approximately 2 minutes). Drizzle evenly over the fruit.
• Chill until ready to serve. This cake is best served within 24 hours.
• Serve with a dollop of fresh whipped cream and you have a lovely little dessert. Quick and easy.