In Romanian: Tort de gris



  1. Cream the sugar with the yolks, add the grated lemon peel, finely ground walnuts, then, gradually, the cream of wheat, alternating with the whipped egg whites.
  2. Butter the cake pan, pour the mixture in and bake at low heat.
  3. When done, halve crosswise and pour a little syrup (boiled water with sugar) on it.
  4. Fill with marmalade and glaze with the following icing:
  5. Cover 20 lumps of sugar with water and let boil as for sherbets.
  6. Mix the warm syrup, adding the lemon juice and 1 tablespoon milk.
  7. When it turns white, spread on the cake with a moistened knife.

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