Strawberry Semolina Slices

Ingredients

Directions

1. 1

   Put flour, 150 g sugar, salt, 2 eggs and fat in pieces into a mixing bowl and fold in with the dough hooks of the hand mixer. Then work into a smooth dough with cool hands. Cover and leave to rest in the refrigerator for approx. 1 hour. Grease the fat pan of the oven (approx. 32 x 38 cm). Roll out the dough in it. Pre-bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 15 minutes. In the meantime, put milk, cream, 100 g sugar and vanillin sugar in a pot and bring to the boil.

2. 2

   Remove from the heat and add semolina while stirring. Add sour cream and fold in. Separate remaining eggs. Add egg yolks to the semolina and stir in. Let the semolina cool down a little. In the meantime heat up jam and pass through a sieve. Spread the pre-baked short pastry with jam. Beat the egg white until stiff and fold into the semolina mixture. Spread on the shortcrust pastry and smooth it down. Bake for another 25-30 minutes at the same temperature. Let cool off. Wash the strawberries, dab dry, clean and halve. Spread generously on the semolina layer.

3. 3

   Spread the pre-baked short pastry with jam. Beat the egg white until stiff and fold into the semolina mixture. Spread on the shortcrust pastry and smooth it down. Bake for another 25-30 minutes at the same temperature. Let cool off. Wash the strawberries, dab dry, clean and halve. Spread generously on the semolina layer. Mix cake glaze powder and remaining sugar in a pot. Gradually mix with 3/4 litres of water. Bring to the boil while stirring and spread evenly over the strawberries. Leave to set in a cool place for about 45 minutes. Results in about 20 pieces. Serve with cream

4. 4

   Mix cake glaze powder and remaining sugar in a pot. Gradually mix with 3/4 litres of water. Bring to the boil while stirring and spread evenly over the strawberries. Leave to set in a cool place for about 45 minutes. Results in about 20 pieces. Serve with cream