Gusstorte

Gusstorte Recipe from Switzerland - Ingredients: eggs, sugar, almonds, dried fruit, flour, butter, water

Region / culture: Switzerland | Preparation time: 30 minutes | Cooking time: 40 minutes | Servings: 8

Introduction

Gusstorte is a delicious and decadent dessert that combines a nutty filling with a fruity twist. This dessert is perfect for special occasions or gatherings with friends and family.

History

Gusstorte has its origins in Austria, where it is a popular dessert served during holidays and celebrations. The combination of nuts, fruit, and eggs in this dessert creates a rich and satisfying treat that is sure to impress your guests.

Ingredients

6 eggs
1 cup granulated sugar
1.5 cups ground blanched almonds
1 cup mashed cooked dried fruit (prunes, apricots, pears, or peaches)

Pastry

1 cup flour
0.33 cup cold unsalted butter
2 tbsp cold water
or 1 x 9-inch circle refrigerated pastry dough

How to prepare

Cook the dried fruit by simmering it in a saucepan of water until it softens enough to be mashed.
Drain the fruit well and allow it to cool slightly before processing it in a food processor until it becomes a thick, chunky pulp.
Make sure to do this in advance and have the fruit at room temperature when you are ready to fill the pastry.
Place the flour for the pastry dough in a bowl and, using two forks or a pastry blender, cut in the pieces of butter until the mixture resembles small pebbles.
Add water gradually, mixing until the dough starts to come together into a ball.
Gently gather the dough into a ball with your hands and knead it on a lightly floured surface just enough to make a smooth ball of dough. Avoid overworking the dough.
Cover the dough in plastic wrap and chill it while you prepare the filling.
If you prefer, you can substitute a pre-made refrigerated pastry dough.
Beat the eggs until they become thick and lemony.
Gradually beat in the granulated sugar, one tablespoon at a time.
Fold in the nuts.
Roll out the pastry dough on a lightly floured surface and cut it to fit into the bottom of a greased 9-inch spring-form pan.
Spread the cooled mashed fruit over the dough and then pour the nut mixture over the fruit.
Bake in a preheated oven at 350°F (177°C) for 30-40 minutes, or until the eggy filling is set.
Chill the dessert, then carefully remove the sides of the pan, slice, and serve.
Store the dessert in the refrigerator.

Variations

You can customize Gusstorte by using different types of nuts or fruits in the filling. You can also experiment with different spices or extracts to add a unique flavor to the dessert.

Cooking Tips & Tricks

Make sure to drain the fruit well before processing it to avoid a watery filling.

- Be careful not to overwork the pastry dough, as this can result in a tough crust.

- Chill the dough before rolling it out to make it easier to work with.

- Allow the dessert to cool completely before slicing and serving for the best results.

Serving Suggestions

Gusstorte is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Cooking Techniques

The key to making a successful Gusstorte is to beat the eggs until they are thick and lemony, and to fold in the nuts gently to avoid deflating the mixture.

Ingredient Substitutions

If you don't have ground almonds, you can use almond flour or another type of ground nut in the filling. You can also use a different type of fruit in place of the peaches, such as apricots or plums.

Make Ahead Tips

You can prepare the filling for Gusstorte in advance and store it in the refrigerator until you are ready to assemble and bake the dessert. You can also freeze the baked dessert for up to a month.

Presentation Ideas

Gusstorte looks beautiful when sliced and served on a decorative platter. You can garnish it with fresh fruit or a dusting of powdered sugar for an elegant touch.

Pairing Recommendations

Gusstorte pairs well with a cup of coffee or tea for a delightful afternoon treat. You can also serve it with a glass of dessert wine for a special occasion.

Storage and Reheating Instructions

Store any leftover Gusstorte in the refrigerator for up to three days. To reheat, simply place a slice in the microwave for a few seconds or in a preheated oven at 350°F (177°C) for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of Gusstorte contains approximately 300 calories.

Carbohydrates

Each serving of Gusstorte contains approximately 30 grams of carbohydrates.

Fats

Each serving of Gusstorte contains approximately 20 grams of fats.

Proteins

Each serving of Gusstorte contains approximately 8 grams of proteins.

Vitamins and minerals

Gusstorte is a good source of vitamin E, magnesium, and manganese.

Alergens

Gusstorte contains nuts and eggs, so it may not be suitable for those with allergies to these ingredients.

Summary

Gusstorte is a rich and indulgent dessert that is high in fats and carbohydrates. It is best enjoyed in moderation as a special treat.

Summary

Gusstorte is a delicious and indulgent dessert that is perfect for special occasions or gatherings. With a nutty filling and a fruity twist, this dessert is sure to impress your guests and leave them wanting more.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl, that I first learned how to make Gusstorte. I remember it like it was yesterday.

I was visiting my Aunt Elsa, who was known for her amazing cooking skills. She had a way of making even the simplest dishes taste like gourmet creations. As soon as I walked into her kitchen, I could smell something sweet and delicious baking in the oven.

"What are you making, Aunt Elsa?" I asked, eager to learn from her.

"Oh, just a little something I picked up from a friend," she replied with a twinkle in her eye. "It's called Gusstorte, a traditional Austrian dessert. Would you like to help me make it?"

I nodded enthusiastically and watched as she gathered the ingredients from her pantry. Flour, sugar, butter, eggs, and a hint of vanilla extract. Simple enough, I thought to myself. But it was the technique and precision with which Aunt Elsa mixed and folded the ingredients that made all the difference.

As we worked together, she shared stories of how she had learned the recipe from a dear friend who had recently passed away. They had spent countless hours in the kitchen, perfecting the recipe and creating memories that would last a lifetime.

I listened intently, soaking in every detail and tip she shared with me. The importance of using room temperature ingredients, the gentle touch needed when folding in the flour, and the secret to getting that perfect golden brown crust on top.

As the Gusstorte baked in the oven, filling the kitchen with its heavenly aroma, Aunt Elsa and I sat down at the table with a cup of tea. She passed me a worn and tattered recipe card, written in her friend's elegant handwriting.

"This is for you, my dear," she said, her eyes misty with memories. "Carry on the tradition and make Gusstorte for your own family. It's a recipe that has been passed down through generations, and now it's your turn to keep it alive."

I took the recipe card in my hands, feeling a sense of responsibility and honor wash over me. I vowed to learn the recipe by heart and make it for my loved ones, just as Aunt Elsa had done for me.

Over the years, I have made Gusstorte for countless family gatherings, holidays, and special occasions. Each time I take a bite of the rich, creamy dessert, I am transported back to that kitchen with Aunt Elsa, learning the recipe for the first time.

I have added my own twist to the recipe, incorporating different flavors and textures to create a Gusstorte that is uniquely mine. But the essence of the dish remains the same – a labor of love, passed down from one generation to the next.

As I sit here, writing this story and reminiscing about the past, I am filled with gratitude for the memories and traditions that have shaped me into the cook I am today. Gusstorte will always hold a special place in my heart, a reminder of the love and connection that food can bring to our lives.

And so, I will continue to make Gusstorte for as long as I am able, sharing the recipe and the stories behind it with anyone who is willing to listen. Because in the end, it's not just about the food – it's about the memories we create and the love we share with each bite.