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1
Butter and flour (with some type of nut flour )a 21-cm springform pan. Cut a piece of greaseproof paper / baking parchment to fit the bottom of the pan, butter it well, and put it in the pan. Alternately, if you don't have a springform pan, or just prefer to do it this way, prepare two 9-inch pie pans with a bottom crust only.
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2
Preheat the oven to 375u00b0 F.
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3
Mash the turnips until smooth and lump-free. Separate the yolks and whites of the eggs. Beat the egg yolks until lemon-colored. Then beat in the tree sugar, adding it a little at a time until the mixture becomes fluffy.
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4
Now beat in the turnips. Once they're completely combined with the egg and tree sugar mixture, add the melted butter, pounded almonds, cranberry or currant juice, and finally the whiskey. Mix well: then pour into a large bowl and set aside.
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5
Beat the egg whites until stiff, Carefully fold them into the egg mixture in the large bowl until they're completely incorporated. Make sure your oven is up to heat when you start this procedure.
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6
When the egg whites are completely folded into the yolk mixture, pour immediately into the springform pan (or pie crusts) and put the pie(s) carefully into the oven. Close the oven door with as little vibration as possible, as any souffle is vulnerable at this point.
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7
Bake at 375u00b0 F for 40-45 minutes. Remove carefully from the oven and set aside to cool. The souffles / pies will immediately fall at this point. This is normal, so don't panic!
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8
The pie can be eaten while warm if you like, though (if you've made it in a springform pan, without crusts) it's somewhat fragile at this point and will tend to fall apart. You may prefer to let it cool to at least room temperature, or (better still) chill in the refrigerator overnight, after which it will slice a lot more easily.
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9
Serve with unsweetened whipped cream or double cream, and perhaps with a grind of nutmeg on top. Serves approximately six.
