Summary

Ingredients

• 120 g butter
• 120 g suar
• 3 egg (s)
• 1 tablespoon rum
• 150 grams flour
• 1 pinch baking powder
• 250 ml milk
• 50 g semolina (soft wheat semolina)
• 3 egg (s)
• 100 g suar
• 500 g currants
• 1 pinch cinnamon
• powdered sugar
• Fat for the shape

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Instructions

1. Beat the butter until foamy. Gradually add sugar, eggs and rum. Mix flour with baking powder, stir in. Pour the dough into a greased springform pan (26 cm) and chill.
2. For the topping, bring the milk to the boil and stir in the semolina. Bring to the boil briefly and allow to swell. Separate the eggs. Beat the egg yolks with half of the sugar until frothy. Beat the egg whites until stiff, pouring in the remaining sugar. Stir the egg yolk cream into the semolina and fold in the egg whites.
3. Sort the berries, rinse and pat dry. Spread on the cake batter, dust lightly with cinnamon. Pour the semolina over it and bake in the preheated oven at 175 degrees for about 50 minutes.
4. Dust the cake with powdered sugar and garnish with currant panicles if you like.