Strawberry Küchen
Really kind of a torte or pie!
You can use a torte pan (I don't own one) or a pie pan, or a cheesecake pan or just a cake pan.  Don't worry about fancy.
You can also use fresh (unsliced) blueberries or blackberries for this.  Kiwis or peaches are wonderful too -  peeled and sliced.    
Print Friendly and PDF
For crust:
4 egg yolks (reserve the whites - you'll use them)
8 tablespoons water
1/2 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
4 ​​egg whites
  1. Mix together: egg yolks, water, and sugar until fluffy.
  2. Stir in:  flour, baking powder.
  3. In a separate bowl, beat egg whites until stiff, but not dry.
  4. Fold egg whites into rest of dough.  Pour into buttered baking dish.
  5. Bake in preheated 400 degree oven for 15 minutes.
  6. Let cool thoroughly before filling.
For Filling:
2 - 3 cups fresh strawberries, leafy tops removed
1 cup fruit juice (I use apple juice.)
1 and 1/2 tablespoons corn starch
1/4 cup cold water
  1. Slice strawberries in half lengthwise.  Place on the cooled crust, arranging in a decorative design.
  2. Stir together the cold water and cornstarch in a cup.
  3. Boil fruit juice and slowly stir in the cornstarch and water mixture.  Bring back to a boil, then lower heat and stir slowly until it thickens.  (Just a minute or so.)  Remove from heat and let cool.
  4. Spoon over the strawberries and let stand for about 20 minutes before cutting.  
  5. Top with whipped cream, if desired.​