GRAPES TORTE†

(TRAUBEN TORTE)

1  3/4   cups flour

    1/4   cup sugar

1         egg yolk

1  3/4   sticks or 14 tablespoons butter or margarine at room temperature

3         tablespoons whipping cream

    1/2   cup ground almonds

1         lb. grapes (seedless red or green)

4         egg whites

    1/3   cup sugar

           dash of salt

Place the flour on the countertop and sprinkle the 1/4 cup sugar over it.  Make a well in the middle, drop in the egg yolk, slice the butter or margarine over it and drop in the whipping cream.  Knead it into a smooth dough:  if it is too sticky add a little more flour.  Wrap it in plastic wrap and place it in the refrigerator for 20 minutes.  While waiting wash the grapes, dry on paper towels and set aside.  Grease a springform pan (10” X 13”) and place the dough in the middle.  With your fingers spread the dough to cover the bottom and half way up the sides of the pan.  Prick the dough with a fork over the entire bottom of the pan.  Sprinkle the ground almonds evenly over the top and bake in a preheated oven at 350° for 20 minutes.  Take the cake out of the oven and reduce the heat to 300°.  Place the grapes over the top.  Beat the egg whites with a dash of salt until stiff slowly adding the 1/3 cup sugar while beating.  Fill a pastry bag with the stiff egg white mixture and decorate the top over the grapes.  Place the cake back in the oven at 300° and bake another 20-25 minutes until the meringue is light brown.  Take the cake out of the oven and let it sit for 15 minutes.  With a knife loosen the cake around the rim and place it on a platter.  Let it cool completely before serving.

Makes 1 cake