Semolina berry cake

Semolina berry cake

15 Min. Active
40 Min. Total
68 kcal per piece
vegetarian
Nutritional value / piece: Fat: 2 g, Carbohydrate: 10 g, Protein: 3 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Apron
  • baking paper
  • Bowl
  • Brush
  • Measuring cup
  • Mixer
  • Oven mitts
  • Rubber spatula
  • Tablespoon
  • Teaspoon
  • Timer
  • Kitchen scales
  • square springform pan (approx. 23 cm)
  • Cooling rack
  • Bread knife

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Baking tin

a little butter

Cake mixture

4 egg yolks
1 parcel bourbon vanilla sugar
4 tbsp raspberry jelly
120 g durum wheat semolina
1 tsp baking powder
½ dl milk
4 egg whites
1 pinch salt

Fruit

125 g blueberries
125 g raspberries
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How it's done

The kids can help at the marked areas .

Baking tin

a little butter

Line the base of a springform pan (approx. 23 cm) with baking paper, grease the sides.

Cake mixture

4 egg yolks
1 parcel bourbon vanilla sugar
4 tbsp raspberry jelly
120 g durum wheat semolina
1 tsp baking powder
½ dl milk
4 egg whites
1 pinch salt

Place the egg yolks and vanilla sugar in a bowl, beat using the whisk on a mixer, continue to beat until the mixture becomes lighter in colour. Add the raspberry jelly, mix. Add the semolina and baking powder, mix in with a rubber spatula. Pour in the milk, mix. Beat the egg white with the salt until stiff, carefully fold in using a rubber spatula.

Transfer the cake mixture to the prepared tin.

Fruit

125 g blueberries
125 g raspberries

Spread the blueberries and raspberries on top of the cake mixture.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, cut the cake into 16 equal slices, leave to cool on a cooling rack.

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