Apricot casserole

Ingredients for 4 servings:

• ½ liter of milk
• 1 pinch of salt
• 180 g semolina (wheat semolina)
• 400 g apricots
• 3 eggs
• 60 g butter
• 50 g sugar
• 1 tbsp vanilla sugar
• 20 g sugar
• Butter, for the mold
• 60 g butter, for topping
• 40 g almond(s), flakes for sprinkling
• Powdered sugar, for sprinkling
• Apricot(s) – wedges for garnishing

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Bring the milk and salt to a boil, add the semolina, and cook over low heat, stirring constantly, for about 2 minutes until thick and creamy. Remove from the heat, transfer to a bowl, and allow to cool, stirring the semolina mixture frequently. Wash the apricots, dry them thoroughly, remove the stones, and cut into small cubes. Separate the eggs. Cream the butter at room temperature with the egg yolks, granulated sugar, and vanilla sugar until fluffy. Gradually stir in the semolina mixture. Beat the egg whites until stiff peaks form. Gradually beat in the sugar. Beat the egg whites vigorously again and fold into the semolina mixture. Stir in the apricot cubes. Grease a baking dish. Pour the mixture into the pan to a depth of about 5 cm and smooth it down. Bake in a preheated oven on the middle rack at 200°C for about 25 minutes. Top with flakes of butter, sprinkle with flaked almonds, and bake at 200°C for about 15 minutes more. Allow to cool for about 5 minutes, divide into portions, sprinkle with sugar and garnish with apricot slices.