Family · German
Semolina Cherry Cake
The story
From Karla's family cookbook (2014). This moist semolina cherry cake combines a light semolina base with fresh cherries — a summer cake with a long family tradition.
- Prep
- 25 min
- Cook
- 1 h 15 min
- Total
- 1 h 40 min
- Servings
- 12
- Difficulty
- medium
Method
Bring milk to a boil, add salt, and stir in the semolina. Cook until a thick porridge forms.
Beat butter, sugar, and egg yolks until fluffy. Whip the egg whites to stiff peaks.
Stir the semolina porridge together with almonds, cinnamon, and lemon zest. Fold in the pitted cherries.
Carefully fold in the stiffly beaten egg whites.
Pour into a greased springform pan (approx. 26 cm diameter) and bake at 170°C for 1 hour and 15 minutes.