John Myers
Contents
show
Ingredients
- 150 g Soft wheat semolina
- 1 bowl Red currant
- 150 g Butter
- 200 g Sugar
- 1 packet Vanilla sugar
- 1 tsp Lemon zest
- 1 pinch Salt
- 5 Egg yolk
- 30 g Food starch
- 1 pinch Baking powder
- 125 g Ground almonds
- 5 Beaten egg whites
- 750 ml Milk
Instructions
- Bring the milk to the boil in a saucepan, remove from the hob and stir in the grits. Bring to the boil briefly and allow to cool.
- In the meantime, wash the Jonnisberries. You can also take gooseberries.
- When the semolina has cooled a little. Beat the butter with a whisk on the highest setting until frothy.
- Gradually add sugar, vanilla sugar, lemon zest and salt, and stir until a bond is formed.
- Gradually add the egg yolks. Add the semolina in small portions and stir in.
- Baking pan size 26 only grease the bottom. Preheat oven to 160.
- Mix the starch and baking powder and stir in with the almonds.
- Beat the egg whites until stiff and fold in. Finally fold in the currants.
- Put in the springform pan and smooth out. And put it in the preheated oven on the middle rack. Depending on the oven, 60-70 minutes.
Nutrition
Serving: 100gCalories: 180kcalCarbohydrates: 23.6gProtein: 4.6gFat: 7.4g
