Cherry and Semolina Cake

Bring milk to a boil, remove from heat. Sprinkle in semolina while stirring, swell. Beat butter until smooth, fold in egg yolks, sugar, vanilla sugar, grated lemon zest, almond kernels and the still warm semolina. Fold in stiff egg whites and prepared sweet cherries. Fill the cake tin (28 cm ø, greased bottom) with the mixture.

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