Semolina and Raisin Cake

Preparation
Method Preparation of the raisins: The day before, soak the raisins in dark rum. The next day, drain them and grease a charlotte tin.
Cooking the semolina: In a saucepan, combine the milk, sugar, butter and vanilla sugar. Bring to a boil, then drizzle in the semolina, stirring continuously until thickened. Let cool.
Egg preparation: Lightly whisk the eggs and stir into the cooled semolina. Add the raisins.
Preparation of the caramel: Mix the sugar and water in a saucepan to obtain a golden caramel. Coat the sides of the pan with the caramel.
Baking: Preheat the oven to 180°C. Pour the mixture into the pan and bake for 30 to 40 minutes.
Additional Tips
Resting: Let the cake sit overnight for a better blend of flavors.
Removing from the mold: To make it easier to unmold, briefly submerge the mold in boiling water.
This semolina raisin cake, with its rich flavors and moist texture, is an ode to the simplicity and warmth of childhood. Each bite is an invitation to reminisce and share precious memories. By following these steps and tips, you’ll be able to recreate this comforting delight and incorporate it into your own repertoire of family sweets.