*  Exported from  MasterCook II  *

                            Juicy Fruit Torte

Recipe By     : Austrian magazine
Serving Size  : 12   Preparation Time :1:00
Categories    : Cakes & Bars                     Ethnic - Austrian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 200      Grams         Flour -- (7 ounces)
 100      Grams         Butter -- (3 ounces)
   8      Grams         Sugar -- (1/2 Tbsp.)
   1                    Egg Yolk
   1      Teaspoon      Baking Powder
  10      Grams         Dried Breadcrumbs -- (2 tsp.)
 250      Grams         Strawberries -- (9 ounces)
 500      Grams         Apricots,Fresh (18 ounces) -- (or 850 ml can)
   4      Tablespoons   Apricot Jam
   1      Package       Gelatine -- (prepare with sugar)
                        Powdered Sugar

Cake Batter:

1)  Mix flour, butter, sugar, baking powder and egg yolk until you have a smooth dough.

2)  Cover and refrigerate for 30 minutes.

3)  Grease baking form and sprinkle it with the dried bread crumbs.

4)  Roll out the dough on a floured surface and press into prepared baking form.

5)  Bake at 200° C (400° F) for 20 minutes.

6)  Remove from oven, strike the bottom of the form against a counter top or other hard surface to loosen the cake and invert the pan over a wire rack to remove from pan.  Cool.
 

Filling:

1)  Wash and stem the strawberries.  Cut them into halves or quarters, as desired.

2)  If using fresh apricots, blanch them briefly in boiling water, then rinse them in cold water and remove the skins and stones.  If using canned apricots, drain away the juice.

3)  Cut the apricots into bite-sized pieces.

4)  Warm the jam and press it through a sieve.  Spread the jam on the top of the cake (the base for the fruit).

5)  Spread the apricots and strawberries over the cake.

6)  Prepare the unflavoured gelatine according to the instructions on the package, but add sugar to sweeten.

7)  Cover the fruit with the gelatine.

8)  Use a small amount of powdered sugar to decorate the sides of the cake.

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