This cake is very refreshing and tasty — perfect for those warm summer days! It has sweet cherries, creamy vanilla pudding, and a soft semolina crust.
Ingredients:
- 1.1 lbs (about 1/2 kg) cherries, pitted
- 3 cups (about 700 ml) water
- 10 tablespoons sugar — to boil with the cherries
- 14 tablespoons semolina — added after cherries cook
- A little oil for greasing the baking pan
- Vanilla pudding mix — prepared according to package instructions
- Whipped cream — 2 to 3 dollops for topping
Instructions:
- Boil the cherries with sugar and water until the cherries are cooked through.
- When done, stir in the semolina like you would when cooking regular semolina — it will thicken immediately, which is exactly how it should be.
- Pour the mixture into a lightly oiled baking pan; this forms the crust.
- Prepare the vanilla pudding according to the package directions.
- Pour the hot pudding over the warm crust.
- Refrigerate until set, then top with 2 to 3 dollops of whipped cream.
Tips:
- If you use fresh cherries like I do, add a few extra tablespoons of sugar — I followed the recipe exactly, but it would have been even better a little sweeter.
