Berry Cake with Semolina Pudding

prepare the cake base

1. Take the biscuit base out of the packaging and place it on a cake topper. Now brush the floor with woodruff syrup (in my KB) under the link >>>>> woodruff syrup >>>>.

prepare the berries

1. Take the berries (strawberries and blueberries) out of the packaging one after the other and put them in a colander. In a matter of seconds, they let ice-cold water run over and place them on a paper towel to dry off. Now remove the green and check for bad spots. Now that you have cleaned the fruit so precisely, you place it on the cake base from the outside in. They leave the middle free for the semolina pudding. Place the base in the refrigerator until further processing.

the semolina pudding

1. Now make the semolina pudding. You can find the link to my recipe here >>>> Vanilla honey “semolina pudding” with dragon fruit >>>>> and fill it into molds. Off in the freezer for an hour.
2. Make the icing just before serving and brush the berries with it. Since I’ve worked with 0% sugar so far, I sprinkle the berries with a little sugar beforehand. I also noticed that the berries do not release as much juice – if you only do this now – ergo- the cake base does not soup so intensely.
3. Now take the semolina pudding tarts out of the mold and place two in the middle of the cake base. You place the rest on cake plates and put them on the coffee table.

Sweet greetings from “Grandma Spoon” aka Biggi ♥