Semolina pudding cake with berries

Ingredients for 1 servings:

• 400 ml milk
• 1 pack of semolina (semolina porridge or semolina pudding)
• 6 sheets of gelatin
• 200 ml cream, or Cremefine for whipping
• ¼ tsp cinnamon
• ½ vanilla pod(s), pulp
• 75 g butter
• 50 g rusks
• 250 g blueberries
• 250 g raspberries
• 1 pack of cake glaze, red
• 2 tbsp sugar
• ½ liter cherry juice

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 40 minutes

Prepare the semolina pudding according to the package instructions, but only use 400 ml of milk. Soak the gelatine in cold water, squeeze out the excess water, and dissolve it in the still-warm semolina pudding while stirring. Whisk the cream with the cinnamon and vanilla seeds until stiff, then fold into the semolina pudding. Melt the butter, finely grind the rusks, and mix with the butter. Press the mixture firmly into the bottom of a springform pan lined with baking paper. Pour the semolina pudding on top and chill for about 2 hours. Wash and drain the berries. Prepare the glaze with the sugar and cherry juice. Carefully fold in the berries and spread it over the semolina pudding. Chill for another 2 hours.