Griestorte with pineapple filling

Name: Griestorte with pineapple filling
Ingredients: 300 ml/½ pint/1½ cups double (heavy) cream; 4 slices canned pineapple, drained and chopped; 75 g/3 oz dark (bittersweet) chocolate, coarsely grated; butter, for greasing; 115 g/4 oz/generous ½ cup caster (superfine) sugar; 3 eggs, separated; 30 ml/2 tbsp ground almonds; juice and finely grated rind of ½ lemon; icing (confectioners’) sugar, for dusting; 50 g/2 oz/⅓ cup fine semolina; chocolate curls or flakes, to decorate; chocolate curls or flakes, to decorate

Preparation info

Serves
8

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

This classic continental gateau uses semolina and ground almonds for a deliciously short, crunchy texture. Bake the base a day ahead, or bake and freeze it unfilled. Eat fresh once filled.

Ingredients

butter, for greasing
3 eggs, separated
115 g/4 oz/generous

Cake
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 20cm/8in round deep cake tin (pan) with baking parchment.
Whisk the egg yolks with the sugar and lemon rind until pale and light. Add the lemon juice. Whisk until thick and the mixture leaves a r