Träubleskuchen with semolina topping

Ingredients for 1 servings:

• 120 g butter
• 120 g sugar
• 3 eggs
• 1 tbsp rum
• 150 g flour
• 1 pinch of baking powder
• 250 ml milk
• 50 g semolina (soft wheat semolina)
• 3 eggs
• 100 g sugar
• 500 g currants
• 1 pinch of cinnamon
• powdered sugar
• Fat for the mold

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Cream the butter until fluffy. Gradually add the sugar, eggs, and rum. Combine the flour and baking powder and stir in. Pour the batter into a greased 26 cm springform pan and chill. For the topping, bring the milk to a boil and stir in the semolina. Bring to a boil briefly and let it swell. Separate the eggs. Beat the egg yolks with half the sugar until fluffy. Beat the egg whites until stiff peaks form, gradually adding the remaining sugar. Stir the egg yolk mixture into the semolina and fold in the beaten egg whites. Sort the berries, rinse them, and pat them dry. Spread them over the cake batter and dust lightly with cinnamon. Pour the semolina mixture over the cake batter and bake in a preheated oven at 175 degrees Celsius for about 50 minutes. Dust the cake with powdered sugar and garnish with currant sprigs, if desired.