Greek Ghoraybe with Pistachios
with Lurpak ®
Sponge cake rolled with Puck Whipping Cream, fresh strawberries and ground almonds. A tin greased with Lurpak gives it a buttery finish.
Serves 4 |
Ingredients |
|
Directions |
STEP 1
Pre-heat the oven to 200 degrees Celsius. Grease a Swiss roll tin with Lurpak Butter and line with non-stick baking paper, cut to fit.
STEP 2
Spoon the Genoese sponge mixture into the prepared Swiss-roll tin and bake for 10-12 minutes, until well risen and springy to the touch.
STEP 3
Lay a sheet of greaseproof paper on a flat surface and sprinkle liberally with caster sugar. Turn out the cake on to the greaseproof paper, and leave to cool with the tin still in place.
STEP 4
Lift the tin off the cooled cake and carefully peel away the lining paper from the base of the cake.
STEP 5
Whip the Puck Whipping Cream until it holds its shape. Spoon it over the cooled cake and cover with a layer of strawberry.
STEP 6
Carefully roll up the cake from a narrow end to form a Swiss roll, using the greaseproof paper to lift the sponge. Sprinkle liberally with caster sugar. |
Garnish Decorate the Swiss roll with the cream, toasted almonds and red fruits. |
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