Strawberry Semolina Slices

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
4 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 24
  • 200 g Butter
  • 475 g Sugar
  • 8 Eggs (size M)
  • 475 g Flour
  • 1 pinch Salt
  • 300 ml Oil
  • 200 g Whole milk yoghurt
  • 300 g Common wheat semolina
  • 1 package Baking Powder
  • 600 g Strawberries
  • 1 kg Low-fat curd
  • 2 packages Vanillin sugar
  • 3 packages Cream stabiliser
  • 400 g Whipped cream
  • 25 g crushed pistachio kernels
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Knead butter in pieces, 100 g sugar, 2 eggs and 325 g flour with the dough hooks of the hand mixer to a smooth dough. Grease the fat pan of the oven and dust with flour. Pour in the dough and press it with floured hands to a flat bottom. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes

  2. 2

    In the meantime, whisk 6 eggs, 275 g sugar and salt with the whisk of the hand mixer until thick and creamy. Add oil and yoghurt and stir in. Mix 150 g flour, semolina and baking powder, add bit by bit and stir in. Pour the mixture onto the pre-baked base and spread. Bake at the same temperature on the bottom rack for another 15-20 minutes. Let it cool down on a cake rack

  3. 3

    Wash and clean the strawberries. Dice 400 g strawberries, cut the rest into slices. Mix quark with 100 g sugar. Mix vanillin sugar and cream setting agent. Whip the cream until very stiff, allow the cream firming mixture to trickle in. Fold cream and strawberry cubes into the quark. Spread the cream on the cake and cut into pieces. Decorate pieces with strawberry slices and sprinkle with pistachios. Keep the cake cold until serving

  4. 4

    waiting time approx. 2 hours

Nutrition Facts

KCAL
500 kcal
CARBS
48 g
FATS
28 g
PROTEINS
13 g

Categories & Tags

Cakes & PastriesSummerCake