Difficulty: Easy [usr 1]
Bring the milk to a boil with the split vanilla pod. Gradually pour in the semolina while stirring continuously. Cook for 10 minutes, stirring frequently, then add 150 g sugar.
Remove from heat and gently fold in the egg yolks, 30 g butter, ground almonds, and beaten egg whites.
Grease a ring mold with the remaining 30 g butter. Pour in the batter.
Bake in a bain-marie in the oven at 230°C (th. 6-7) for 25 minutes. Allow to cool completely before unmolding.
Meanwhile, prepare the plum compote: Wash and pit the plums by halving them. Place in a saucepan with a splash of water. Cover and cook over medium heat for 10 minutes. Stir in 500 g sugar and cinnamon. Simmer briefly, then cool.
Spoon the compote into the center of the semolina ring cake and serve.
Source: Les Bons Desserts by Baudoin.
