Semolina cake with currants

Ingredients for 12 servings:

• 500 ml milk
• 125 g semolina
• 650 g currants, red
• 60 g butter, soft
• 130 g sugar
• 1 packet of vanilla sugar
• 3 eggs
• 1 tsp lemon(s), grated zest, untreated
• 75 g almonds, peeled, ground
• Butter and semolina for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Preheat the oven to 180 degrees Celsius. Brush the bottom of a 26cm springform pan with butter and semolina. Bring the milk to a boil and remove from the heat. Sprinkle in the semolina and let it swell. Rinse the currants with cold water and let them drain, then remove the berries from the stalks. Cream the butter, sugar, and vanilla sugar until creamy. Separate the eggs. Gradually mix the egg yolks, lemon zest, and almonds into the butter. Beat the egg whites until stiff peaks form. Stir the warm semolina porridge into the buttercream. Loosely fold in the beaten egg whites and currants. Pour the semolina mixture into the pan, smooth it out, and bake in the oven (center, fan oven 160 degrees Celsius) for about 50 minutes until golden brown. Let the semolina cake cool in the pan. Remove the cooled semolina cake from the pan and let it cool. Tip: The semolina cake is especially delicious when topped with caramel. To do this, sprinkle the baked cake with 2 tablespoons of sugar and bake it on the top rack with the grill on for about 10 minutes. This caramelizes the sugar and creates a deliciously sweet crust. The cake looks particularly attractive garnished with currant vines. To do this, wash 12 vines and roll the wet vines in 1 tablespoon of sugar. Place the vines on the cake or on the side of the plate.