Juicy semolina cherry cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the cherries, remove the stalks, remove stones and drain well in a sieve. Grease an angular (24 x 24 cm) or round (26 cm Ø) springform pan and dust with flour.

2. 2

   Melt 200 g butter over low heat. Mix flour, hazelnuts, 125 g sugar, 1 packet of vanilla sugar and 1 pinch of salt. Pour the melted butter into the flour mixture, kneading it with the dough hooks of the hand mixer.

3. 3

   At the end briefly knead with the hands to form crumbles. Approx. 2⁄3 Press the crumble dough into the mould as a base.

4. 4

   Bring 700 ml milk, 75 g sugar, 1 sachet vanilla sugar, lemon zest, 15 g butter and 1 pinch of salt to the boil. Stir in the semolina. Leave open over low heat for 5-6 minutes, stirring frequently in between.

5. 5

   Separate eggs. Refrigerate the egg whites. Whisk the egg yolks and 50 ml milk and stir into the semolina pudding. Remove lemon zest. Remove from heat and leave open for 10-15 minutes, stirring occasionally.

6. 6

   Beat the egg whites and 1 pinch of salt until stiff, adding 25 g sugar. First fold the beaten egg whites, then the cherries into the semolina pudding. Pour into the mould. Sprinkle the rest of the sprinkles over the top and grate between your fingers.

7. 7

   Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) on the lowest shelf (gas: see oven manufacturer) for approx. 40 minutes. Remove from oven and leave to cool in the mould for approx. 3 hours.

Nutrition Facts

KCAL
330 kcal

CARBS
38 g

FATS
16 g

PROTEINS
6 g