One of the mouth-watering cakes that form part of traditional German cuisine, Griesstorte (grees-tor-tuh) makes a delicious accompaniment to coffee or tea.


1 teaspoon butter

1 tablespoon flour

5 eggs, separated

5 oz. sugar

1 teaspoon grated lemon rind

1 tablespoon lemon juice

1 tablespoon rum

4 oz. semolina

2 oz. ground almonds

8 oz. raspberries, washed and hulled

3 tablespoons rum

5 fl. oz. double cream

1 tablespoon icing sugar

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). Grease an 8-inch spring-form cake tin with the butter. Sprinkle in the flour and tip and rotate the tin to distribute the flour evenly. Shake out any excess flour and set the tin aside.

In a large mixing bowl, beat the egg yolks, sugar, lemon rind and juice and rum together with a wire whisk or rotary beater, beating until the mixture is thick and pale.

Gradually beat in the semolina, beating briskly until the mixture is smooth and very thick. Beat in the ground almonds.

In a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. With a metal spoon, carefully fold the egg whites into the semolina mixture.

Spoon the batter into the prepared tin and place the tin in the oven. Bake the cake for 40 to 45 minutes, or until a skewer inserted into the centre of the cake comes out clean.

Meanwhile, prepare the filling. Place 6 ounces of the raspberries in a shallow dish. Sprinkle over the rum and, stirring occasionally to baste the fruit, marinate the mixture for 20 minutes. Drain the fruit and discard the marinating liquid.

In a small mixing bowl, beat the cream with a wire whisk or rotary beater until it is stiff. Fold it into the drained raspberries. Set aside.

Remove the cake from the oven and set it aside to cool for 30 minutes. When the cake is cool enough to handle, remove it from the tin and slide it on to a large serving plate. With a sharp knife, slice the cake into two layers. Spread the raspberry and cream filling generously over the lower layer and set the second layer on top. Sprinkle the icing sugar and the remaining raspberries on top of the cake.