Strawberry Semolina Cake

For the topping, wash and clean the strawberries and halve or quarter them, depending on their size.

Mix the flour with the almonds and sugar in a bowl. Chop half of the almond flakes and mix with the salt. Add the butter and knead everything into crumbles with your hands. If necessary, add a little more flour or butter. Cover the crumble mixture with plastic wrap and refrigerate.

Preheat the oven to 180 °C top and bottom heat. Butter an ovenproof rectangular baking dish (approx. 20 x 28 cm) and sprinkle with flour. Tap off any excess flour.

For the dough, mix the flour with the baking powder and salt in a bowl. Beat the eggs with the sugar and 2 tablespoons of vanilla sugar until creamy. Stir in the oil, curd cheese and yogurt. Add the semolina and flour mixture and mix well.

Pour the batter into the prepared pan, smooth it out, top with the strawberries and sprinkle with the remaining vanilla sugar.

Spread the crumble on top, sprinkle the cake with the remaining flaked almonds and bake in the oven for 30-35 minutes (test with a stick!).

Remove, let cool, cut into pieces and serve.

Preparation Tip:

The recipe can also be prepared with other berries.

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