Cake à la semoule


150g Extra Medium Semolina
1-liter milk
3 eggs
150g sugar
100g dried raisins
30g butter
1 sachet vanilla sugar


  1. Macerate the raisins in water
  2. Pour the milk in a saucepan, add the butter, the sugar and the vanilla sugar
  3. Bring to boil, then add the semolina and whisk briskly
  4. Cook over low heat for 10 to 15 minutes, stirring constantly until the preparation thickens. Remove from heat and let cool
  5. Break the eggs, beat them into an omelet and add it to the semolina. Pour the raisons and mix well
  6. Grease a pan, put the mixture in it and bake it in the oven for 30 to 35 minutes at 180° (thermostat 6)