an Ode to Gries

GRIES reminds me of my childhood and I loved it when I was little. I liked a creamy German “Grießbrei” or “Griesklösschen” in a clear Bouillon. Seems to be an ingredient for Grandmas but it is for sure not… well, not only. Check out these beautiful and delicate dishes with Semolina, like the Semolina & Cranberry Jelly
with Vanilla Sauce , the Semolina Diamonds or these Little Semolina Cakes, I made with Susanne Walter. 

Little Semolina Cakes

Makes 25-30 tiny cakes

ingredients

 For the dough

125 g butter + a bit of soft butter to grease the baking pans
4 egg whites (120 g)
100 g of refined sugar
40 g sieved flour
50 g of almond semolina
3 tbsp. honey
2 tbsp. rum

Furthermore

Tartelettes or small cupcake tins (Ø 4 - 5 cm)
Whipped cream, berries and flowers to decorate

steps

Heat butter in a small saucepan at medium temperature until golden brown and a nutty aroma is obtained. Immediately pour the butter through a fine sieve into another container and allow to cool down to room temperature, discarding any residue in the sieve.

Place the egg whites and sugar in a mixing bowl and stir with the dough hooks of the electric hand mixer until the sugar has dissolved; the egg whites should not be frothy.

Once the sugar has dissolved in the egg whites, add flour, almonds, honey and rum. At higher speed and with constant stirring, incorporate the liquid butter into the dough.

Let the dough rest for 1 hour (in the fridge, the dough lasts for 1 - 2 weeks and can be prepared well in advance and in larger quantities). Stir the dough vigorously once again before baking, as it tends to settle.

Preheat the oven to 200 ° C (top / bottom heat). Grease the cupcake tins with soft butter and fill them with dough (approx. 1.5 cm) (with a piping bag, alternatively with a teaspoon).

Place the tins on a baking tray and place them on the middle rack in the hot oven for 10 - 15 minutes. The cakes are ready as soon as they have a golden brown to hazel color. Carefully turn the baked cakes out of the tins and allow to cool on a grid.

If you want to decorate the cakes with whipped cream, berries and flowers, you should let them cool down to room temperature.