Semolina cake with berry compote

Ingredients

Directions

1. 1

   Boil up the milk. Add semolina and cook for about 2 minutes, stirring continuously. Put semolina in a bowl and let it cool down while stirring occasionally. In the meantime mix red fruit jelly powder and 50 ml nectar. Boil 60 g sugar and 400 ml nectar.

2. 2

   Stir in the mixed powder and let it swell at low heat while stirring for about 5 minutes. After about 3 minutes add the fruit. Separate eggs. Beat egg white and salt until stiff. Add 100 g sugar and continue beating for about 3 minutes. Wash the orange and rub dry. Finely grate the orange peel. Squeeze juice from 1/2 orange. Stir egg yolks, orange peel and orange juice into the cooled semolina. Fold in the beaten egg white.

3. 3

   Wash the orange and rub dry. Finely grate the orange peel. Squeeze juice from 1/2 orange. Stir egg yolks, orange peel and orange juice into the cooled semolina. Fold in the beaten egg white. Pour the semolina mixture into a greased springform pan and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the 2nd rack from below for approx. 50 minutes. Let the semolina cake cool down briefly, dust with some icing sugar and serve with red fruit jelly

4. 4

   Waiting time approx. 15 minutes