RCI-BR.004.0258.001
Gusstorte
This recipe is an adaptation of one found in The Swiss Cookbook by Nika Standen Hazelton. To make it a "Witch Pie," add a few drops of green food coloring to the eggy filling.
Prep15 min
Cook35 min
Total50 min
Servings4
Difficultybeginner
Ingredients
- 6 unit
- 1 cup
- blanched almonds1½ cupsground
- mashed1 cupcooked dried fruit (prunes, apricots, pears or peaches)
Method
1
Preheat the oven to 350°F (175°C). Line a 9-inch springform pan or round cake tin with parchment paper for easy removal.
2
Separate the 6 eggs into yolks and whites, placing them in two large bowls. Ensure no yolk gets into the whites, as this will prevent proper whipping.
3
Add the granulated sugar to the egg yolks and beat with an electric mixer or whisk for 3-4 minutes until the mixture is pale, thick, and ribbon-like.
4 minutes
4
In the separate bowl, whip the egg whites with an electric mixer on high speed until stiff peaks form, about 2-3 minutes.
3 minutes
5
Gently fold the ground blanched almonds into the egg yolk and sugar mixture using a rubber spatula with light, sweeping motions until combined.
6
Fold the mashed cooked dried fruit (prunes, apricots, pears, or peaches) into the almond mixture until evenly distributed throughout.
7
Carefully fold the whipped egg whites into the almond and fruit mixture in two additions, using gentle folding motions to maintain the airy texture.
8
Pour the batter into the prepared pan, smoothing the top with a spatula to ensure even distribution.
9
Bake in the preheated oven for 30-35 minutes until the torte is golden brown on top and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
33 minutes
10
Remove the torte from the oven and allow it to cool in the pan for 10 minutes before running a thin knife around the edges and releasing the springform.
11
Transfer the Gusstorte to a wire rack to cool completely before slicing and serving. Dust with powdered sugar if desired.