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Ingredients
For 12 portions
250g
QimiQ Classic, unchilled
1package
Fresh sweet short crust pastry[Tante Fanny]
1tbsp
Apricot jam
50g
Hard wheat semolina, fine
200ml
Milk
Salt
4tbsp
Sugar
1sachet(s)
Vanilla sugar
3
Egg yolk(s)
Lemon peel, from 1 lemon
50g
Sultanas
100g
Almonds, ground
3
Egg white(s)
Powdered sugar, to dust
Jelly eggs
Preparation
- Pre-heat the oven to 180° C.
- Place the pastry into a greased cake tin and prick with a fork. Coat with the apricot jam.
- Stir the semolina into 100 ml milk. Pour the remaining milk into a saucepan with a pinch of salt and 125 g of QimiQ Classic and bring to the boil. Reduce the heat and add the semolina mixture. Bring back to the boil for a few minutes, remove from the heat and allow to cool.
- Whisk QimiQ Classic smooth. Fold into the semolina mixture with 3 tbsp sugar, vanilla sugar, egg yolks, lemon zest, sultanas and grated almonds.
- Whisk the egg white with a pinch of salt until stiff. Add the remaining 1 tbsp of sugar and continue to whisk for a few minutes. Fold into the semolina mixture and spread evenly over the pastry.
- Bake for approx. 30-40 minutes. Allow to cool.
- Dust with icing sugar and garnish with the jelly eggs.
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