Grape Torte
Yield
8 servingsPrep
10 minCook
40 minReady
Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dough | |||
| 2 | cups |
unbleached all-purpose flour
,unsifted |
|
| ⅔ | cup |
sugar
|
|
| ¼ | cup |
butter
or margarine |
|
| 1 | each |
eggs
|
|
| 1 | each |
egg yolks
|
*
|
| 1 | x |
lemon zest
grated |
*
|
| ⅛ | teaspoon |
salt
|
|
| Topping | |||
| 1 | pound |
grapes, seedless
|
|
| 3 | each |
egg whites
|
*
|
| 6 | tablespoons |
sugar
|
|
| ½ | each |
lemon
juiced |
|
| 4 | ounces |
almonds
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dough | |||
| 473 | ml |
unbleached all-purpose flour
,unsifted |
|
| 158 | ml |
sugar
|
|
| 59 | ml |
butter
or margarine |
|
| 1 | each |
eggs
|
|
| 1 | each |
egg yolks
|
*
|
| 1 | x |
lemon zest
grated |
*
|
| 0.6 | ml |
salt
|
|
| Topping | |||
| 453.6 | g |
grapes, seedless
|
|
| 3 | each |
egg whites
|
*
|
| 9E+1 | ml |
sugar
|
|
| 0.5 | each |
lemon
juiced |
|
| 115.6 | ml/g |
almonds
ground |
|
Directions
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℉ (180℃).
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℉ (180℃).
Remove cake from pan and cool on wire rack.
