Summary

Ingredients

• 500 ml milk
• 125 g semolina
• 650 g currants, red
• 60 g butter, soft
• 130 g suar
• 1 packet vanilla sugar
• 3 egg (s)
• 1 teaspoon lemon (s), grated zest, untreated
• 75 g almond (s), peeled, round
• Butter and semolina for the mold

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Instructions

1. Preheat the oven to 180 degrees. Sprinkle the bottom of the springform pan (26cm) with butter and semolina. Bring the milk to a boil and remove from the stove. Sprinkle in the semolina and let it swell. Rinse and drain the currants with cold water, then strip the berries from the panicles.
2. Mix butter, sugar and vanilla sugar until creamy. Separate eggs. Gradually mix the egg yolks with the lemon zest and the almonds into the butter. Beat the egg whites until stiff.
3. Stir the still warm semolina into the buttercream. Loosely fold in the egg whites and currants. Pour the semolina into the mold, smooth it out and bake in the oven (center, convection 160 degrees) for about 50 minutes until golden. Let the semolina cake cool in the pan. Remove the cooled semolina cake from the mold and let it cool.
4. Tip:
5. The semolina cake is particularly fine when it is topped with caramel. To do this, sprinkle the finished cake with 2 tablespoons of sugar and bake for about 10 minutes on the top shelf with the grill switched on. The sugar caramelizes and a delicious, sweet crust is created. The cake looks very pretty garnished with currant panicles. To do this, wash 12 panicles and toss the wet panicles in 1 tablespoon of sugar. Place the panicles on the cake or on the edge of the plate.