Super easy and delicious. You need about 10 minutes for it, then you have to put it a little cool, so about 2h. Or you can just finish it in the evening, which I personally always prefer to do.
So the cake can cool in peace and no small children’s fingers attack :-). Also, the cake is always better if it stands overnight. Applies to most cakes and desserts.
- 300 g raspberries (fresh or frozen)
- 200 g sugar
- 150 g semolina
- 3 bags of vanilla pudding
- 500 ml milk
- whipped cream or whipped cream
- Bring milk with 100 g sugar to a boil. Add semolina and boil for 2 minutes, stirring constantly. Pour into a baking dish and smooth it down. (Note: if you want the bottom layer to be thicker, you can double the amount. That would be another 500 ml of milk, 100 g of sugar and 150 g of semolina).
- Mix the pudding with a little water.
- Boil 500 ml water with 100 g sugar in a pot. Add raspberries and boil for 1-2 minutes more. Set aside briefly and add pudding. Cook for 1-2 more minutes while stirring and then spread hot over the semolina.
- Let cool briefly and pour whipped cream or whipped cream prepared according to package instructions (I always find better for such desserts, because firmer) over it.
- Put in a cold place.
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