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Last updated: November 01. 2006 3:54PM
Reader’s obsession - a look at what we love
Desserts for every season
If you spend any time in a city that’s not your own, you may discover a taste you wish you could cradle home in your suitcase and re-live on a regular basis. For Westermark, a Konditor (sugar baker) with Apple Annie’s, the discovery came during a 14-month stint in an exchange program for bakers in Solothurn, Switzerland.
In Switzerland, each canton has a signature dessert, so one taste Westermark remembers fondly is the Solothurner Nusstorte, “basically a hazelnut sponge cake with thin layers of Swiss cream icing. … It is light and simple and great in flavor.”
Westermark’s favorite dessert is the Osterfladen, an intricate rice pudding, raspberry or apricot jam and a pie crust. And he’s sharing those loves and bringing worldly tastes to Apple Annie’s, making it a Southeastern North Carolina obsession.
THE OSTERFLADEN
1¾ cups of water
1¾ cups of milk
3 tablespoons of butter
⅛ teaspoon vanilla
½ cup rice (Camolino)
½ cup of Raisins
Pinch of salt
Meringue (recipe follows)
Almond base (recipe follows)
Combine water, milk, butter, vanilla and salt in a saucepan and bring to a low boil; add rice and let simmer on very low heat for about an hour. If cooked too fast, pudding will be dry. Meanwhile, let raisins sit in bowl of water for a couple hours. Drain and add to the pudding. Let pudding sit overnight in refrigerator.
Next day, make almond base and meringue. Preheat oven to 420 degrees.
Fold together in this order: almond base, rice pudding, meringue, then mix in ⅓ cup of flour (sifted). Add a thin amount of raspberry to the bottom of three pie shells. Add the filling and spread level. Bake for 50 minutes or until light golden brown at 420 degrees. Serve cool with powdered sugar or whipped cream.
Almond base
½ cup of butter (cold)
8.5 ounces of almond paste
1 teaspoon lemon zest
½ cup of egg yolks
Beat ingredients together till light in texture.
Meringue
½ cup of egg whites
4½ tablespoons of sugar
3 tablespoons of starch
Whip until mixture peaks.
Solothurner
nusstorte
Base and topping
3 egg whites
½ cup sugar
¾ cup hazelnuts, ground
2 tablespoons cornflour
Butter cream
⅔ cup unsalted butter
1¼ cup icing sugar
⅓ cup hazelnuts, roasted and coarsely ground
Preheat oven to 320 degrees.
Beat the egg whites and sugar to a stiff meringue (adding sugar gradually) and fold in the hazelnuts and cornflour. Mark 2 circles, 8½ inches diameter, on a greased and floured baking tray. Using a plain nozzle, pipe the mixture onto the tray, covering the two circles to a depth of .2 inches. Bake for 12 to 15 minutes, then remove from the baking tray while hot.
Allow to cool. When cold, spread a thin layer of butter cream on one circle, cover with the sponge (recipe below) then spread a layer of butter cream over the sponge. Place the second circle on top, mask the sides with butter cream and coat these with the coarsely ground hazelnuts (roasted). Dust the finished gateau with icing sugar.
Sponge
⅔ cup butter
¾ cup sugar
3 eggs, separated
1 cup flour
2 tablespoons cornflour
⅓ cup hazelnuts, roasted and ground
Cream butter and sugar. Add egg yolks one at a time and continue beating. Mix flour, cornflour and hazelnuts together.
Fold dry ingredients and stiffly beaten whites into creamed mixture alternately. Pour into greased sponge tin (8½ inches diameter); bake for 20 minutes at 320 degrees.
– Elizabeth King Humphrey
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