| |
|
What You Need:
(To serve 6)
|
|
|
|
2 tablespoons butter, softened
2 tablespoons fine dry white bread crumbs
6 egg yolks
¾ cup sugar
1 teaspoon finely grated lemon peel
1 cup regular farina (not the quickcooking type)
½ cup blanched almonds pulverized in an electric blender or a nut grinder or mortar and pestle
6 egg whites
Apricot jam
Rum glaze (see Mandeltorteo)
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Coat the bottom and sides of an 8-inch springform cake pan with the soft butter. Pour in the bread crumbs and tip the pan from side to side to spread the crumbs as evenly as possible. Then invert the pan and tap it gently to remove any excess crumbs. Set aside. Preheat the oven to 350°.
|
2. In an electric mixer beat the egg yolks, sugar, lemon peel and lemon juice together at high speed for about 5 minutes, or until they are thick and lemon colored. Then add the farina and beat at medium speed for another 10 minutes, or until the batter is thick enough to fall back on itself in a ribbon when the beater is lifted from the bowl. (To make the batter by hand with a whisk or a rotary beater, follow the same procedure but increase the total beating time to about 20 minutes.)
|
3. Stir in the pulverized almonds. In a separate bowl, beat the egg whites with a wire whisk or a rotary or electric beater until they form stiff peaks on the beater when it is lifted out of the bowl. With a rubber spatula, fold the egg whites gently but thoroughly into the batter using an over-under cutting motion rather than a stirring motion.
|
4. Pour the batter into the springform pan, spread it out evenly and bake in the middle of the oven for 45 minutes, or until the top is lightly browned and a cake tester inserted into the center of the Griesstorte comes out clean. Cool the cake in the pan for 3 or 4 minutes, then turn it out onto a rack to cool completely.
|
|
5. With a long, sharp knife, carefully cut the cake into two layers, place the bottom layer on a serving plate and spread it generously with apricot jam. Gently set the second layer in place, and spread it evenly with a light coating of rum glaze.
|
|
|
|
|
