Almond-Fruit Tort

This is a German cake that my Mom always makes for special occasions.  It looks and tastes amazing!

125 g. Butter or Margarine (1 stick or 1/2 cup, softened) - I always use butter

150 g. Sugar (3/4 cup)

pinch of salt

2 Eggs

200 g. Flour, all-purpose (1 1/2 cup) add 1/2 cup only if needed

1 teaspoon Baking Powder

3 Tablespoons Milk

In a large bowl mix well butter, sugar and salt. Add eggs one at a time and beat well. In a separate bole, mix flour and baking powder. Add to egg mixture a little at a time alternating with milk using the 1/2 of flour if needed to get the consistency of a thick muffin batter--it will not be a runny batter at all. Spread into a 9" springform pan lined with baking paper.

Bake in preheated 175 Celsius, 350 F oven for 25 min. or till a golden brown. Allow to cool and remove from pan.

Cake can be made ahead and kept wrapped in fridge for a couple of days or frozen.

Almond Crisp

100 g. Whipping cream (1/2 cup)

150 g. Sugar ( 3/4 cup)

150 g Sliced Almonds (1 1/2 cup)

125 g. Butter or Margarine (1 stick or 1/2 cup)

Cook all ingredients in a frying pan at med. heat stirring to avoid burning. When it starts boiling, cook for another 5 min. continually stirring. Pour into 9" springform pan lined with baking paper (You can use the same pan you made the cake in)

Bake at 350 F. Bake in the middle part of the oven for 20 minutes, until a golden brown--watch it doesn't burn. Allow to cool but not harden or you won't get it out of the pan.

Cut into 8 or 12 slices and set aside to cool completely.

Cream Topping

1 can Apricots or Peaches or 1 pint Strawberries-- slice and sweetened if desired (strawberries are best : )  

600 g. whipping cream (2 cups for the filling and 1/2-1 cup for decorating the top)

3 Tablsp. Sugar (to sweeten cream if desired)

1 package Vanilla Instant Pudding 6 oz.

1 packet gelatine softened and melted (Optional--depends on how stiff you want the filling to be)

Place metal ring around cake or put the springform pan back around it. Place chopped or sliced fruit on top of cake. Whip the cream--set aside. Make

vanilla pudding as directed on package using 2 1/2 cups milk as for pie. When pudding is soft set, stir in whipped cream and melted gelatine (be sure

 it is dissolved completely). 

Pour over top of cake and refrigerate overnight or at least 4 hours.

Decorate top with fruit, cream tufts, and place almond wedges decoratively on top of cake.