Summery Semolina Cake
For 2 x 28 cm baking tins.
Stir agar-agar into 0.5 dl water. Combine remaining water, milk and Hermesetas Granulated in a pan and bring to the boil. Rain in the semolina, stir well and simmer for about 10 minutes until you have a very thick mixture. Whisk egg whites until stiff. Stir into the hot mixture, beating vigorously with a wire whisk. Divide the mixture between the cold-rinsed baking tins, smooth the surface, and leave to cool. Blend yoghurt and Hermesetas Granulated, and spread over the cakes. Halve and stone the fruit; slice thinly and arrange on top of the yoghurt. Decorate with the rasperries.