Difficulty: Easy
Bring the milk to a boil in a saucepan. Gradually sprinkle in the semolina while stirring. Cook over medium heat, stirring frequently, for 20 minutes. Five minutes before the end, stir in the sugar and a pinch of salt.
Remove from heat while the mixture is still hot. Quickly fold in the ground almonds, followed by the stiffly beaten egg whites.
Pour into a lightly rinsed mold (don't dry it). Let cool completely.
For the syrup: Wash, hull, and crush the strawberries (reserve a few whole for garnish). Simmer with sugar and lemon juice for 3 minutes. Cool completely.
To serve: Unmold the semolina cake slightly warm. Garnish with whole strawberries and drizzle with the chilled strawberry syrup. A delightful, trusted family favorite from years of baking experience.
