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Red fruit compote cake

with semolina pudding

Red fruit compote cake

with semolina pudding

Duration
approx. 45 min.
Effort
moderate

Ingredients for 4 people

  • For the batter
  • 2Eggs (size M)
  • 125 gSugar
  • 100 mlSunflower oil
  • 100 mlOrange juice
  • 150 gFlour
  • 2 TbspCacao
  • 0.5Sachet baking powder
  •  Baking parchment
  • For the filling
  • 1 SachetVanilla pudding mix
  • 750 mlMilk
  • 6 TbspSugar
  • 75 gSemolina
  • 2 SachetsRed cake glaze
  • 100 mlCherry or apple juice
  • 500 gKühne Red Fruit Compote

Nutritional information

Approx. 352 kcal (1479 kJ) / 6 g protein / 12 g fat / 52 g carbohydrates

The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.

Products used

Preparation

Rezept Rote Grütze-Torte mit Grießpudding

1. Preheat oven to 200° C (fan oven 180° C). For the cake base, beat the eggs and sugar using a whisk attachment on a hand mixture until frothy. Stir in oil and juice. Add the flour, cocoa and baking powder together and stir in quickly. Pour the batter in springform tin (26 cm Ø) lined with baking parchment, smooth the top bake in a hot oven (middle rack) for approx. 25 minutes.

2. Let the cake base cool slightly in the form, release it from the tin and let cool completely on a wire rack. Place a cake ring or edge of the springform tin around the base. For the topping, mix pudding mix with 3 tbsp of milk until smooth. Bring the remaining milk with 2 tbsp of sugar to a boil, stir in the pudding mix and semolina, simmer 3–4 minutes while stirring constantly. Add the semolina pudding to the base and let cool.

3. Sort the raspberries Wash the currants and use a fork to remove them from the stems. Drain the cherries and collect the juice in a container. Add water to the cherry juice until the liquid reaches 500 ml. Mix cake glaze mix and 4 tbsp of sugar in saucepan. Gradually stir in the juice and bring to a boil while stirring constantly. Let the glaze cools somewhat, fold in the fruits. Add the fruit mixture to the semolina pudding and leave to set.

1. Preheat oven to 200° C (fan oven 180° C). For the cake base, beat the eggs and sugar using a whisk attachment on a hand mixture until frothy. Stir in oil and juice. Add the flour, cocoa and baking powder together and stir in quickly. Pour the batter in springform tin (26 cm Ø) lined with baking parchment, smooth the top bake in a hot oven (middle rack) for approx. 25 minutes.

2. Let the cake base cool slightly in the form, release it from the tin and let cool completely on a wire rack. Place a cake ring or edge of the springform tin around the base. For the topping, mix pudding mix with 3 tbsp of milk until smooth. Bring the remaining milk with 2 tbsp of sugar to a boil, stir in the pudding mix and semolina, simmer 3–4 minutes while stirring constantly. Add the semolina pudding to the base and let cool.

3. Sort the raspberries Wash the currants and use a fork to remove them from the stems. Drain the cherries and collect the juice in a container. Add water to the cherry juice until the liquid reaches 500 ml. Mix cake glaze mix and 4 tbsp of sugar in saucepan. Gradually stir in the juice and bring to a boil while stirring constantly. Let the glaze cools somewhat, fold in the fruits. Add the fruit mixture to the semolina pudding and leave to set.