🤖 Rezept und Bild mit KI erstellt, redaktionell geprüft · Mehr zur KI-Transparenz
Semolina Bake with Cherries
A German classic that comes to the table all over the country as a sweet lunch and as a pudding: cooked semolina is stirred together with quark, egg yolk and airy whisked egg white and baked in the oven with sour cherries. The bake rises high, turns golden brown on top and stays juicy and creamy inside. The cinnamon sugar goes onto the hot bake only just before it is brought to the table.
Kochzeit
70 min
Portionen
4
Zutaten
14
Nährwerte
pro Portion567 kcal
Kalorien
22 g
Eiweiß
20 g
Fett
74 g
Kohlenhydrate
Zubereitung
- 1
Bring the milk to the boil in a pan with the sugar, the vanilla sugar, the salt and the grated lemon zest. Sprinkle in the semolina while stirring and let it swell over low heat, stirring constantly.
- 2
Take the semolina off the heat and let it cool to lukewarm, stirring occasionally.
- 3
Preheat the oven to 180 °C top and bottom heat. Grease an ovenproof dish with the butter or margarine for the dish and dust it with the breadcrumbs.
- 4
Separate the eggs. Stir the egg yolks, the low-fat quark and the softened butter or margarine into the lukewarm semolina a little at a time.
- 5
Whisk the egg whites until stiff and fold them loosely into the semolina mixture in two batches.
- 6
Spoon half the mixture into the dish, spread the drained sour cherries over it, cover with the remaining mixture and smooth the top.
- 7
Bake the pudding on the middle shelf until it has risen and turned golden brown and the mixture is cooked through in the centre.
- 8
Mix the sugar for sprinkling with the cinnamon, scatter it over the hot bake and serve at once.
