Schmutzfink Semolina Pudding Cake without Baking

actually it is recycling of leftovers

1. because I still had – >>>>> speculoos, ladyfingers, shortbread biscuits, poppy seeds and semolina in the remaining stock. So briefly think about what can you do with it. I actually felt like eating semolina pudding – but then I would still have left over leftovers. Therefore it becomes a cake and cake always works. Oh yes – the name Schmutzfink or Dreckspatz is an invention of my Jonibär. Whoever this cake is should provide toothpicks for safety 🙂

The pudding

1. Briefly bring the milk and cream to the boil. Mix in soft wheat semolina and all the sugar. Bring to the boil once and then add the egg yolks (we’ll add the egg white later as egg whites) that you separated from the eggs beforehand. Constant stirring is very important !!!. As soon as the mass starts to get thick, take it off the heat and let it cool down in an ice bath. As soon as the pudding is lukewarm, add milkmaid rum aroma and butter and stir it vigorously. The mass can now be removed from the ice bath and cool down further.

The floor

1. You need either leftovers (biscuits) or 400 grams of biscuits for the bottom. These are ground finely in the Hexler and then mixed with the liquid butter. In a baking pan (of your choice) I take a silicone mold, sprinkle it with sugar, distribute it evenly and press it down well. From in the refrigerator until the cake is processed further.
2. Now make the egg whites from the egg white. Three quarters of this is now lifted under the semolina puddle and then filled into the cake pan. Brush the edge of the cake tin with a little butter beforehand. Now put the poppy seeds on the pudding mixture and distribute the remaining egg whites on top. Drizzle the caramel syrup thinly over it and place in the freezer for 30 minutes.
3. Now just take the cake out of the mold and enjoy 🙂

Sweet greetings from “Grandma Spoon” aka Biggi ♥