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Gurievskaya porridge with almonds and candied fruits from Alena Solodovichenko
Cooking
Step 1
Cook thick semolina porridge on cream without salt and sugar, pouring grits in a thin stream into low-boiling cream. Stir frequently to prevent lumps from forming. Put the butter in the finished porridge, mix, cool.
Step 2
Preheat oven to 180°C. Rub the yolks with sugar until white. Separately, beat the whites in a dense foam.
Step 3
Combine the yolk mass with porridge, mix. Gently, in several steps, add the proteins, kneading with a spatula from the bottom up.
Step 4
Grease a round shape with butter, lay out the semolina mass. Put in the oven for 35 minutes. Garnish with candied fruit and dried fruits before serving.
Ingredients
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