| Time | Servings | Difficulty |
|---|---|---|
| 00:55 | 6 | Easy |
Introduction
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This version of the rum raisin semolina cake is a super simplified version of this classic cake. Generally we separate the egg whites from the yolks to beat the egg whites and bring a little meringue side. Personally, I find it complicated to have to incorporate whipped egg whites, which are often fragile and cold, into a hot and somewhat heavy semolina-based preparation. So, it was after several attempts that this version appeared obvious. It is a cake flavored with rum, raisins and vanilla. A delicacy, yum yum.
Ingredients
| 130 g fine wheat semolina | |
| 75 g sugar | |
| 1 liter whole milk | |
| 3 egg | |
| 1 vanilla pod | |
| 6 tbsp dark rum | |
| 100 g sugar pour le caramel | |
| 100 g dark raisins |
Instructions
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1
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Start by making a caramel: pour the 100g of sugar into a saucepan and bring to medium heat. Let melt, be careful never to mix with a spoon or other utensil, just shake the handle of the pan from time to time. As soon as the sugar has turned into caramel, pour it into the mold. You must tilt the mold to evenly distribute the caramel at the bottom of the mold.
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2
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Marinate the grapes in the rum, set aside. Scrape the seeds from the vanilla pod, set aside. Beat the eggs in an omelette in a bowl, add the vanilla seeds and set aside. Preheat the oven to 160°C.
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3
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Pour the sugar and milk together in a saucepan and bring to high heat. As soon as it starts to simmer, add the fine semolina and lower the heat to low. Mix with a wooden spoon or a spatula so that the semolina swells (this takes between 7 to 10 minutes).
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4
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Then add the vanilla beaten eggs, butter, raisins and rum. Mix to have a homogeneous mixture. Pour this mixture into the mold coated with caramel and bake for 30 minutes.
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5
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When the cake is ready, let cool on a wire rack before unmolding it onto a serving platter. To serve
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