Strawberry Küchen
Really a hybrid - a cake and a 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.   I first had this at a Strawberry Festival in Germany!!
Ingredients 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
Steps for Crust
  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° F oven for 15 minutes.
  6. Let cool thoroughly before filling.
Ingredients 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
Preparation
  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.​