Name: Obsttorte (Fruit Torte)
Ingredients: 2 c Flour; Unbleached; 1/4 c Sugar; 1 c Butter; NO Margarine, Unsalt; 2 Egg Yolks; 4 c Fruit; Fresh, Canned, Frozen; 1/2 c Sugar;If Fresh Fruit Is Used; 1/4 c ;Water, If Needed; 2 tb Cornstarch; 1 Egg White; 1 tb Sugar; 1/2 c Almonds; Toasted, Sliced; 2 tb Sugar; 1 ts Vanilla Extract; 1 c Cream; Heavy, Whipped

Contemporary Christian literature is awash with the notion that, in order to be effective and successful, we must respond to market forces. In earlier generation, such an approach was unheard of. The tactic employed by Paul in Corinth was far closer to the model of the day. “Jesus Christ and Him crucified.” That was his message. Even though the Corinthians we demanding miracles and wisdom, Paul did not give them what they wanted. Indeed, he continued to supply the one thing they clearly did not want – preaching. He rejected the style and content that was most acceptable in his day… It is not possible to give people what they want to hear and proclaim the message of the Cross at one and the same time.

Alistair Begg

CATEGORY	CUISINE	TAG	YIELD
Eggs, Fruits, Dairy	German	German, Cakes, Desserts, Pies	8	Servings

INGREDIENTS

2	c	Flour; Unbleached
1/4	c	Sugar
1	c	Butter; NO Margarine, Unsalt
2		Egg Yolks
4	c	Fruit; Fresh, Canned, Frozen
1/2	c	Sugar;If Fresh Fruit Is Used
1/4	c	;Water, If Needed
2	tb	Cornstarch
1		Egg White
1	tb	Sugar
1/2	c	Almonds; Toasted, Sliced
2	tb	Sugar
1	ts	Vanilla Extract
1	c	Cream; Heavy, Whipped

INSTRUCTIONS

PASTRY
FILLING
ALMOND COATING
TOPPING
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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