Raspberry semolina pudding

Ingredients for 4 servings:

• 500 ml milk
• 20 g butter
• 1 packet of vanilla sugar
• 1 pinch of salt
• 100 g semolina (soft wheat semolina)
• 250 g quark (low-fat quark)
• 5 eggs
• 10 tbsp sugar
• 375 g raspberries (frozen)
• 100 g almond(s), flakes
• some oil or butter

Instructions

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

Bring the milk, butter, vanilla sugar, and salt to a boil. Stir in the semolina and let it stand for about 5 minutes (until the egg whites are whipped). Separate the eggs, beat the egg whites until stiff peaks form, and add 3 tablespoons of sugar. Preheat the oven (180°C fan/convection oven). Mix the quark with the semolina pudding. Add the egg yolks and 4 tablespoons of sugar and mix well. Fold the beaten egg whites into the semolina mixture. Don’t overmix; carefully fold in the frozen raspberries at the end. Brush a baking dish (approx. 20 x 28 cm, the dish should only be 1/2 to 2/3 full, as the dish will double in size) with oil. You can also use butter if you like. Pour the raspberry semolina mixture into the dish, sprinkle with flaked almonds and 2 tablespoons of sugar. Bake the raspberry semolina pudding on the second rack from the bottom for 40-50 minutes. It tastes best hot. But be careful, the raspberries are very hot. They also taste delicious cold, like raspberry tart. Serve as a sweet main course for four or as a delicious dessert for eight with a scoop of vanilla or raspberry ice cream.