First mix all dry ingredients and then add the milk and whisk together with the mixer or whisk. Caution, the dough appears to be very runny, and it is advisable to slip something under the 28 or 26 springform pan in the oven if these forms are not tight.
Line the springform pan with baking paper and pour in the mixture. Bake in the preheated oven at 200 ° C for about 60 minutes on the middle rack. The mass gradually solidifies as the semolina swells during baking and ensures stability.
Let the cake cool down well before serving. Please do not remove the springform rim too early.
It is a very moist, very filling cake. After a piece you are really full. Perfect for late autumn or Christmas.
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