A delicious all-occasion sponge roll dessert sprinkled with red currants and smothered with a thick double cream.
3 large eggs, separated
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
grated rind and juice of 1/2 lemon
2 oz (50 g) fine semolina
1 tbsp (15 ml) ground almonds
3/4 cup (6 oz.) carton double cream (heavy cream)
1 tbsp (15 ml) milk
100 g (1/4 lb) red currants
icing sugar (confectioners sugar)
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
grated rind and juice of 1/2 lemon
2 oz (50 g) fine semolina
1 tbsp (15 ml) ground almonds
3/4 cup (6 oz.) carton double cream (heavy cream)
1 tbsp (15 ml) milk
100 g (1/4 lb) red currants
icing sugar (confectioners sugar)
method
1. Grease and line a 20.5 cm by 30.5 cm (8 in by 12 in) Swiss roll tin with non-stick paper to extend above the sides. Grease the paper, sprinkle with caster sugar and a dusting of flour.
2. Whisk the egg yolks with 100 g (4 oz) sugar until thick and pale.
3. Whisk in the lemon juice. Stir in the rind, semolina and almonds mixed together.
4. Whisk the egg whites until stiff and fold the egg yolk mixture through the whites.
5. Turn it into the tin, level the surface and bake at 180°C (350°F) mark 4 for about 30 minutes until puffed and pale gold.
6. Turn the griestorte carefully on to a sheet of non-stick paper dusted with caster sugar.
7. Trim the long edges and roll it up loosely with the paper inside.
8. Cool on a wire rack. To finish, whisk together the cream and milk until they just hold their shape.
9. Unroll the griestorte - don't worry if it cracks a little - spread the cream over but not quite to the edges and sprinkle with currants, reserving a few on the stem for decoration.
10. Roll up, pressing lightly into shape. Dust with icing sugar and decorate. Eat the same day.
2. Whisk the egg yolks with 100 g (4 oz) sugar until thick and pale.
3. Whisk in the lemon juice. Stir in the rind, semolina and almonds mixed together.
4. Whisk the egg whites until stiff and fold the egg yolk mixture through the whites.
5. Turn it into the tin, level the surface and bake at 180°C (350°F) mark 4 for about 30 minutes until puffed and pale gold.
6. Turn the griestorte carefully on to a sheet of non-stick paper dusted with caster sugar.
7. Trim the long edges and roll it up loosely with the paper inside.
8. Cool on a wire rack. To finish, whisk together the cream and milk until they just hold their shape.
9. Unroll the griestorte - don't worry if it cracks a little - spread the cream over but not quite to the edges and sprinkle with currants, reserving a few on the stem for decoration.
10. Roll up, pressing lightly into shape. Dust with icing sugar and decorate. Eat the same day.
serving amount
serves 6.
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