Juicy semolina cherry cake

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash the cherries, drain well, remove stones and place in a sieve

2. 2

   Melt 200 g butter in a saucepan. Mix flour, hazelnuts, 125 g sugar, vanillin sugar and 1 pinch of salt in a bowl. Pour liquid, hot butter to the flour and knead into crumbles, first with the dough hooks of the hand mixer, then with your hands. Grease a square springform pan (24 x 24 cm) and dust with flour. Press approx. 2/3 of the crumbled dough into the form as a base

3. 3

   Bring 700 ml milk, 75 g sugar, bourbon vanilla sugar, lemon zest, 15 g butter and 1 pinch of salt to the boil. Stir in the semolina and let it swell for 5-6 minutes at low to medium heat. Stir in between. Separate the eggs, chill the egg white. Mix egg yolks with 50 ml milk, stir into the finished semolina pudding. Remove lemon zest, take the pot off the heat and let it swell for 10-15 minutes. Stir in between

4. 4

   Beat the egg whites until stiff, adding 25 g of sugar at the end. Fold the drained cherries (approx. 750 g) and beaten egg white into the semolina pudding and place in the springform pan. Spread the rest of the crumbles on top. Bake in the preheated oven, bottom shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 40 minutes. Let the finished cake cool down in the tin on a cake rack. Whipped cream tastes good with it

Nutrition Facts

KCAL
330 kcal

CARBS
38 g

FATS
16 g

PROTEINS
6 g