Bring the milk and sugar to the boil in a pot. Stir in the semolina a little at a time and allow to swell for about 5 minutes. Then remove from the heat an allow to cool.
Preheat the oven (top and bottom heat) to 200 °C. Grease 4 ovenproof cups with butter and sprinkle flour.
Cream the butter with the vanilla sugar until light and fluffy. Separate the eggs and stir the egg yolks into the butter.
Whisk the egg whites with the lemon juice until very stiff.
Stir the semolina mixture into the butter cream by the spoonful. Fold in the quark and then fold in the whisked egg whites. Fill the mass into the tin and spread until smooth.
Drain the cherries well, spread on the semolina mixture and bake in the oven for about 30 minutes until golden brown. Best served while still warm, dusted with icing sugar.
Semolina quark pudding with cherries
40 min Leicht
Baking time about: 30 min
Ingredients (for 4 persons)
400 ml MinusL Milk, 3.8%
40 g sugar
100 g soft wheat semolina
Soft MinusL Butter and flour, for the cups
40 g soft MinusL Butter
2 TBSP vanilla sugar
1 TSP lemon juice
100 g MinusL Quark preparation low-fat
200 g sour cherries, glass
Icing sugar, for dusting