Grillage Cake a La Feinspitz

For the grillage cake a la Feinspitz you need to plan several preparation steps:

Grillage: caramelize the sugar in a saucepan until light brown and stir in the almonds. Spread them on a board lined with baking paper and grind them in a mortar after they have set.

Sponge cake bases: separate the eggs. Beat the butter with the powdered sugar until fluffy. Melt the chocolate in a bain-marie and stir it in. Gradually incorporate the yolks. Beat the egg whites with the baking sugar until stiff and fold in with the sifted flour and almonds. Draw two circles of 22 cm each on a baking paper and place it on a baking tray. Spread the dough very thinly on the circles and bake at 150° on medium heat for about 20 minutes until golden brown.

Repeat this process. There should be 3 thin sponge cake circles. Turn out the torte bottoms onto a baking paper sprinkled with powdered sugar and let them cool down

Meringue base: Beat the egg whites with the sugar until stiff. Sift the custard powder over them and fold in the almonds at the same time. Draw two circles of 22 cm each on a baking paper and place it on a baking tray. Spread the dough very thinly on the circles and let it dry in the oven on medium heat at 120° for about 90 minutes. Let the bases cool and carefully peel off the baking paper.

Cream: Prepare the pudding with milk and whipped cream according to package instructions, let cool. Beat the butter with the nougat until creamy and add the pudding spoon by spoon.

Preparation Tip:

The grillage cake was allegedly invented by the Krefeld master confectioner Hermann Wilms and is very widespread in the Rhineland. There it is often served as a half-frozen cake with meringue and cream. The typical feature of the cake is the grillage (nut brittle), the meringue and the very thin bases.

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