Semolina dumpling casserole with marzipan

Name: Semolina dumpling casserole with marzipan
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 3/8 l milk, 1 pinch of salt; 3 TABLESPOONS butter/margarine; 150 g Semolina; 3 eggs + 3 egg yolks (Gr. M); 2 Bread roll (from the previous day); 50 g crushed almonds; 150 g Marzipan raw mass; 100 g Whipped cream; 7-10 Tbsp Grease; 2 TABLESPOONS flaked almonds; 7-10 Tbsp Icing sugar for dusting

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

3/8 l milk, 1 pinch of salt
3 TABLESPOONS butter/margarine
150 g Semolina
3 eggs + 3 egg yolks (Gr. M)
2 Bread roll (from the previous day)
50 g crushed almonds
150 g Marzipan raw mass
100 g Whipped cream
7-10 Tbsp Grease
2 TABLESPOONS flaked almonds
7-10 Tbsp Icing sugar for dusting

Directions

1
Bring milk, salt and 1 tablespoon of fat to the boil. Sprinkle in semolina and stir until the mixture separates from the bottom of the pot as a lump. Immediately stir in 1 egg. Cool down a little
2
Finely dice the rolls. Roast in 1 tbsp. hot fat, let cool. Stir 2 eggs, rolls and ground almonds into the semolina. Knead everything smooth
3
Form the dough into approx. 9 dumplings. Put them into boiling water and let them simmer for about 15 minutes. Take out, let cool down
4
Mix marzipan, egg yolk and cream with the whisk of the hand mixer
5
Cut the dumplings into slices about 1 cm thick. Layer in a flat greased casserole dish (1 l capacity). Spread marzipan, flaked almonds and 1 tbsp. fat in flakes on top. Bake in a hot oven (electric cooker: 200 °C / convection oven 175 °C / gas: level 3) for about 35 minutes. Dust with icing sugar. Plum compote tastes good with it
6
Drink: apple juice spritzer