Raspberry – Semolina Casserole
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 ml milk
- 20 g butter
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 100 g semolina (soft wheat semolina)
- 250 g quark (low-fat quark)
- 5 egg (s)
- 10 tablespoon sugar
- 375 g raspberries (frozen)
- 100 g almond (s), flakes
- some oil or butter
Print Recipe
Pin Recipe Instructions
- Bring the milk, butter, vanilla sugar and salt to the boil. Stir in the semolina and let it steep for about 5 minutes (until the egg whites have been beaten). Separate the eggs, beat the egg whites until stiff and add 3 tablespoons of sugar. Preheat the oven (fan oven 180 ° C).
- Mix the quark with the semolina. Add egg yolks and 4 tablespoons of sugar and stir too. Fold the egg whites into the semolina mass. Do not stir in too much, then carefully fold in the frozen raspberries.
- Brush a casserole dish (approx. 20 x 28 cm, the form should only be 1/2 to 2/3 full, as the casserole doubles) with oil. If you like, you can also use butter. Pour the raspberry semolina mass into the mold, sprinkle with flaked almonds and 2 tablespoons of sugar.
- Bake the raspberry and semolina bake on the 2nd rack from the bottom for 40-50 minutes. Tastes best hot. But be careful, the raspberries are very hot. But also tastes very good cold, like raspberry cake.
- Sweet main course for 4 or as a delicious dessert for 8 with a scoop of vanilla or raspberry ice cream.
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