Grießtaler with berries and vanilla cream

Name: Grießtaler with berries and vanilla cream
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 75 g Butter or margarine; 75 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 1 pinch Salt; 3 Eggs (size M); 100 g Semolina; 1/8 l ripened cream; 2 TABLESPOONS clarified butter; 250 g Raspberries; 250 g Whipped cream; 7-10 Tbsp pith of 1 scraped vanilla pod; 2 TABLESPOONS Pistachio kernels; 1 TABLESPOON Icing sugar

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

75 g Butter or margarine
75 g Sugar
1 package Vanillin sugar
7-10 Tbsp grated rind of 1 untreated lemon
1 pinch Salt
3 Eggs (size M)
100 g Semolina
1/8 l ripened cream
2 TABLESPOONS clarified butter
250 g Raspberries
250 g Whipped cream
7-10 Tbsp pith of 1 scraped vanilla pod
2 TABLESPOONS Pistachio kernels
1 TABLESPOON Icing sugar

Directions

1
Cream fat, 50 g sugar, vanillin sugar, lemon peel and salt. Separate the eggs. Stir in the egg yolks one after the other and stir the mixture until creamy. Stir in semolina and sour cream. Beat the egg whites until stiff and carefully fold into the semolina mixture.
2
Gradually bake approx. 12 small thalers (approx. 5 cm Ø) from the dough. Melt some lard in a pan. Add 1-2 tablespoons of the dough to the hot fat per small cake, spread a little.
3
Bake at low heat for about 2 minutes on each side until golden brown. Keep finished thalers warm. Select the raspberries, wash briefly and drain well. Beat cream, vanilla pulp and remaining sugar until semi-stiff.
4
Coarsely chop the pistachios. Arrange 3 small cakes and some vanilla cream on plates. Arrange the raspberries on the plates. Serve sprinkled with pistachios and icing sugar. Per person approx. 3 Taler.