Weintraubentorte (grape torte)

8 servings

Ingredients

Quantity Ingredient
2 cups Flour; Unbleached, Unsifted
⅔ cup Sugar
¼ cup Butter Or Margarine
1 each Egg; Large
1 pounds Grapes
3 eaches Egg Whites; Large
6 tablespoons Sugar
1 each Egg Yolk; Large
1 each Lemon; Grated Rind Of
⅛ teaspoon Salt
½ each Lemon; Juice Of
4 ounces Almonds; Ground

Directions

DOUGH

TOPPING

DOUGH: Sift flour and sugar into a medium-size bowl. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg, egg yolk, lemon rind, and salt; mix with a fork to form dough. Cover dough and let rest in refrigerator 20 minutes. Roll out dough into a circle; place in an ungreased springform pan. Form a 1-inch high rim. Bake in preheated 350 degree F. oven for 10 minutes. FILLING: Meanwhile, clean and halve grapes, and remove seeds if necessary. Beat egg whites until stiff; blend in sugar, lemon juice, and ground almonds.

Carefully fold in the grapes. Remove cake from the oven. Fill baked cake shell with grape mixture, return to the oven, and bake for another 30 minutes at 350 degrees F. Remove cake from pan and cool on wire rack.

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