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Ingredients
For 12 portions
250g
QimiQ Classic, room temperature
1package
Fresh sweet short crust pastry
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 360° F.
- 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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