Currant Cake with Semolina Porridge

A cake recipe for all foodies:

Rinse the currants, drain well, strip them from the panicles.

For the porridge, cut open the vanilla bean and scrape it out. Add the vanilla bean, vanilla pulp and sugar to the milk and bring to the boil, remove the vanilla bean. Sift in the semolina and swell for 5 min, then fold in the egg yolks and cool.

For the dough, put the flour in a suitable bowl, make a dent in the center and crumble the yeast into it. Sprinkle a little sugar over the yeast, pour the water over it and let the yeast melt in it.

Spread the salt, egg, the remaining sugar and the oil evenly on the rim of the flour and knead everything together from the center with the dough hooks of the mixer until a smooth dough is formed. Cover and let rise in a warm place until the dough has doubled in volume, 30-40 min.

Knead the dough well again, roll out to juice pan size and place on oiled juice pan, raising a rim.

Spread the semolina on top, evenly distribute the currants on top. Mix well the craeme fraiche with the eggs, powdered sugar and vanilla sugar and pour evenly over the berries. Bake in the heated oven on the 2nd rack from the bottom. Then sprinkle with sugar.

Baking time: about 40 min

Gas oven: level 2, convection oven: 150 °C

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