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- 200 GRAM FLOUR
- 175 GRAM BUTTER, soft
- 7 EGGS, split
- 175 GRAM SUGAR
- 75 GRAM SHAVED ALMONDS
- RIND FROM 1/2 LEMON
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- 75 GRAM SELF RAISING FLOUR
- 25 GRAM CORN STARCH
- 4 EGGS, split
- RIND AND JUICE OF 1/2
LEMON
- 125 GRAM SUGAR
- 7 GELATIN LEAVES, soaked
- 2 CUPS CREAM
- 100 GRAM CHOCOLATE, chopped finely
- 4 SLICES PINEAPPLE, canned or fresh,
chopped
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Beat the egg yolks with half of the sugar for 3
minutes. Beat the egg whites until fluffy, slowly add the remaining sugar,
keep beating. Mix the egg yolk mixture with the butter, the lemon
rind and the flour, then add the egg whites and stir carefully.
Grease a bundt cake mold and sprinkle it with shaved almonds. Spoon
the batter in the mold and bake the cake 50 minutes at 170 degrees
Celsius.
A important day for Berlin is 3
October, the Tag der
Deutsche Einheit, or German Unity Day. The reunification in 1990 is
celebrated.
Click on
culinary calendar for more links
between cooking and history.
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Beat the egg whites
until stiff. Mix the egg yolks with the sugar and the lemon rind and
juice and beat this a couple of minutes. Add the flour and the corn
starch and stir well; add the egg whites and stir carefully. Spoon
this mixture into a greased cake mold and bake the cake 25 minutes
at 175 degrees Celsius. Allow
the cake to cool down and cut it in two or three layers. Whip the
cream. Heat the gelatin leaves with a tablespoon of water and mix
this with the cream, the chocolate and the pineapple. Spread this
mixture over the cake layers, stack them and spread the remainder
over the top ad sides of the cake. Refrigerate the cake for 3 hours.
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