Weintraubentorte (Grape Torte)

Recipe Ingredients

		Dough
2 cups	125g / 4.4oz	Flour; unbleached - unsifted
1		Egg yolk - large
2/3 cup	131g / 4.6oz	Sugar
1		Lemon - grated rind of
1/4 cup	49g / 1.7oz	Butter or margarine
1/8 teaspoon	0.6ml	Salt
1		Egg - large
		Topping
1 lb	454g / 16oz	Grapes
1/2		Lemon - juice of
3		Egg whites - large
4 oz	113g	Almonds - ground
6 tablespoons	90ml	Sugar

Recipe Instructions

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 350F 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 350F. Remove cake from pan and cool on wire rack.

Source:
the California Culinary Academy

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