Summary

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

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Instructions

1. 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).
2. 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.
3. 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.
4. 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.
5. Sweet main course for 4 or as a delicious dessert for 8 with a scoop of vanilla or raspberry ice cream.