Bavarian Plum Semolina Bake | Fluffy & Fruity

Preheat the oven to 180 °C conventional heat. Grease a baking dish with a little butter. Wash the plums, cut them in half lengthwise, pit them, and mix in a bowl with half of the cinnamon and 20 g of sugar.

Bring the whole milk to a boil in a pot with a pinch of fine table salt and the vanilla sugar. Whisking constantly, sprinkle in the soft wheat semolina and let it swell over low heat for about 2 minutes while stirring. Remove from heat and stir in 40 g of butter until melted.

Separate the eggs. Beat the egg whites with the remaining sugar until stiff. Stir the egg yolks one by one into the slightly cooled semolina mixture. Then, gently fold in the beaten egg whites in portions using a spatula to create a light and airy mixture.