Griestorte

Griestorte

By
From
Encyclopedia of Food and Cookery
Serves
8

Ingredients

Quantity Ingredient
3 eggs, separated
115g caster sugar
1/2 lemon, zested and juiced
40g fine ground semolina
2 tablespoons ground almonds
170ml cream, whipped
1 punnet raspberries, sprinkled with 1 tablespoon caster sugar
or 1 punnet strawberries, sprinkled with 1 tablespoon caster sugar

Method

  1. Beat egg yolks with sugar over a pan of hot water until thick and mousse-like. Remove from heat, add lemon zest and juice and continue beating until very thick and pale. Stir in semolina and ground almonds.
  2. Whisk egg whites until stiff peaks form, then fold into mixture. Turn at once into a greased and bottom-lined 20 cm cake tin that has been dusted with caster sugar and flour.
  3. Bake in a preheated moderate oven (180°C) for 30–40 minutes or until cake shrinks a little from sides of tin. Cool on a wire rack.
  4. When cold, split the cake into 2 layers and fill with whipped cream. Cover top of cake with raspberries or strawberries.

Variation

  • Griestorte with fresh peaches or pears: Peel, stone or core and slice 2 fresh peaches or pears, dip in water acidulated with lemon juice to prevent browning, remove, dry well and put in between cake layers with whipped cream. Dust top of cake with sifted icing sugar.
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