| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
German |
Cakes, German |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Flour, Unbleached, Unsifted |
| 2/3 |
c |
Sugar |
| 1/4 |
c |
Butter Or Margarine |
| 1 |
lg |
Egg |
| 1 |
lg |
Egg Yolk |
| 1 |
|
Lemon, Grated Rind Of |
| 1/8 |
ts |
Salt |
| 1 |
lb |
Grapes |
| 3 |
lg |
Egg Whites |
| 6 |
tb |
Sugar |
| 1/2 |
|
Lemon, Juice Of |
| 4 |
oz |
Almonds, Ground |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“I bet you’re wondering where you are going to go to church tomorrow.”