Cherry-ricotta-semolina-crumble cake

In July, in the season of cherry in my summer allotment I harvested my trees.

The sweet and sour cherry and curd goes very well together.

This home style, country style sweet is very fast to make.

I used a big Jena glass baking


200 ml sugar

2 sachet vanillin sugar

200 ml fine semolina

1/2 sachet baking powder

500 g ricotta

300 ml milk

3 eggs

500 g cherry


Preheat the oven to 280 C°.

I used a clever Hungarian technique to prepare semolina. We use this when we prepare broad pasta with semolina and jam.

In this dish to avoid the semolina to be hard between your teeth, we cook it in little water.

Mix the cooked semolina, sugar, baking powder. Butter the tray. Arrange 2/3 rd of the semolina mixture on the bottom.

Arrange the curd evenly on the base.

2 sachet of vanillin sugar comes, then arrange the cherry over.

Mix the milk and the eggs and pour evenly on the surface.

With a fork help the milk mixture spread and soak evenly.

Bake for 25 minutes or until the top becomes red or golden.

Let it cool to room temperature and serve.

Serve it with coffee, eat it with dessert fork or with bare fingers.

It’s unstoppable to eat! Believe me!


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