Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 0.5 liter ½ milk
- 1 vanilla pod (s)
- 1 pinch (s) salt
- 80 g semolina
- 100 g butter
- 65 g suar
- 3 egg yolks
- 1 teaspoon Baking powder
- 3 egg whites
- 1 glass gooseberries
- 2 tablespoon breadcrumbs
- 1 tablespoon butter
- 5 tablespoon hazelnuts, chopped (alternatively almond leaves)
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Bring the milk with the vanilla pod and a pinch of salt to the boil. Sprinkle in the semolina while stirring, soak and let cool.
- Beat the butter and sugar until frothy and add the egg yolks. Stir in the cooled semolina, tablespoon at a time. Beat egg whites until stiff. Finally, fold in the baking powder, egg whites and drained gooseberries (save the juice).
- Sprinkle a greased baking dish with breadcrumbs and pour in the mixture. Sprinkle with flakes of butter, sprinkle with hazelnuts or flaked almonds.
- Bake in a preheated oven at 200 ° C for about 40 minutes.
- Serve with vanilla sauce or gooseberry juice.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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