Gooseberry Semolina Cake

A cake recipe for all foodies:

Bring the milk to a boil, then remove from the heat and stir in the semolina. Stir the mixture again and let it boil for a short time, then let it cool down. Gradually add the sugar, vanilla sugar, aroma and salt. Separate the eggs and beat in the yolks, one at a time, until combined. Now in small portions the semolina porridge. Mix the maizena (cornstarch) with the baking powder, candied lemon peel and almond kernels, also fold in. Whip the egg whites to stiff peaks, fold in with the gooseberries. Grease a cake springform pan of 26-28 cm ø well, sprinkle with breadcrumbs and fill in the dough, smooth it down. Bake at 1175 degrees for about 70 minutes. Let the cake cool in the pan for about 20 minutes, then transfer to a cooling rack to cool completely. Serve dusted with powdered sugar. It tastes just as delicious with all together other berries

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