Raspberry semolina cake

Ingredients for 1 servings:

• 80 g butter
• 40 g powdered sugar
• 50 g sugar, fine
• 80 g flour, non-stick
• 5 egg yolks, size M
• 5 egg whites, size M
• 1 pinch of baking powder
• 1 tbsp vanilla sugar
• ½ lemon(s), zest
• 2 tbsp jam, raspberry
• 1 liter milk (skimmed milk)
• 150 g semolina
• 10 g sugar
• 500 g raspberries, alternatively strawberries or other fruits
• 4 tbsp sugar
• 10 sheets of gelatin

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Beat the egg whites until stiff peaks form. Beat the softened butter with the egg yolks until fluffy, then add the powdered sugar, sugar, and vanilla sugar; beat until fluffy. If desired, you can grate the zest of half a lemon into the mixture. Gently fold in the flour and baking powder. Bake at 190°C (convection oven) for approx. 20 minutes in a 26cm springform pan. While the cake is cooling, prepare the semolina puree. Bring the milk to a boil with 10g of sugar, add the semolina, and simmer gently for approx. 5-10 minutes, stirring constantly. Allow to cool slightly. Warm the raspberries with 4 tablespoons of sugar and puree with a hand blender. Soak 10 sheets of gelatine in cold water, then squeeze out the excess water and dissolve it with 2 ladles of the warm raspberry puree, then stir in the entire raspberry mixture. Spread the raspberry jam on the cooled cake base, top with the semolina pudding, let it set slightly, and finally top with the raspberry glaze. Refrigerate for 1-2 hours. You can also use strawberries or other fruits instead of raspberries.