Griestorte with Pears Recipe
Ingredients
| Eggs | 6 | |
| Caster sugar | 8 Ounce | |
| Juice and grated rind of 1 lemon | ||
| Fine semolina -4 oz | ||
| Ground almonds | 1 Ounce | |
| Double cream | 1/2 Pint (For filling:) | |
| Caster sugar | 1 Teaspoon (For filling:) | |
| Vanilla essence | 2 Drop (For filling:) | |
| Dessert pears -6 ripe | ||
| Icing sugar | ||
Directions
GETTING READY
1) Grease the base of the sandwich tins and line with greaseproof paper.
2) Grease the greaseproof paper and the sides of the tins.
3) Dust with caster sugar and then flour.
4) Heat the oven at 350° F or Mark 4.
MAKING
5) In two bowls, separate egg whites and yolks.
6) Add sugar to the yolks and whip with a wooden bowl spoon till color turns light.
7) Squeeze in lemon juice and continue beating till mix turns thick. (If using an electric mixer, combine the yolks, sugar and lemon juice and beat till thick.)
8) Mix in the grated lemon rind, semolina and ground almonds.
9) Hand beat the egg whites till stiff and with a metal spoon and fold into the lemon mix.
10) Transfer to the tins, and place in oven for 40-50 minutes.
11) While baking, the high proportion of eggs will cause the mix to temporarily rise a lot.
12) Do not open the oven door for the initial 25-30 minutes.
13) Cool the cake and split and fill with vanilla-flavored sweet whipped cream.
SERVING
14) Dust with icing sugar.
15) Garnish with sliced pears and grated chocolate.
1) Grease the base of the sandwich tins and line with greaseproof paper.
2) Grease the greaseproof paper and the sides of the tins.
3) Dust with caster sugar and then flour.
4) Heat the oven at 350° F or Mark 4.
MAKING
5) In two bowls, separate egg whites and yolks.
6) Add sugar to the yolks and whip with a wooden bowl spoon till color turns light.
7) Squeeze in lemon juice and continue beating till mix turns thick. (If using an electric mixer, combine the yolks, sugar and lemon juice and beat till thick.)
8) Mix in the grated lemon rind, semolina and ground almonds.
9) Hand beat the egg whites till stiff and with a metal spoon and fold into the lemon mix.
10) Transfer to the tins, and place in oven for 40-50 minutes.
11) While baking, the high proportion of eggs will cause the mix to temporarily rise a lot.
12) Do not open the oven door for the initial 25-30 minutes.
13) Cool the cake and split and fill with vanilla-flavored sweet whipped cream.
SERVING
14) Dust with icing sugar.
15) Garnish with sliced pears and grated chocolate.
Chef
