Kasha Guryevskaya – Simple Version

Heat a saucepan with milk (O: in the oven). Remove the skin from the milk and keep. To the milk add salt and (half) sugar form. In a thin stream, add the sieved semolina to the milk, stir until it thickens. Cool down to 70 °C.

Separate the eggs. Mix egg yolks with (remaining) sugar and add to semolina. Add washed raisins, chopped sukade, roasted and chopped nuts, butter and vanilla sugar. Whip the egg whites to a froth and fold in.

Pile the quantity into buttered portion pans and sprinkle with powdered sugar. Bake for 8-10 minutes at 250-280 °C.

Decorate the finished kasha with fresh or preserved fruit and cover with the milk skin. Apricot sauce is recommended with it.

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