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In a bowl, mix the semolina and sour cream and set aside for 30 minutes. Remove the seeds from the vanilla bean. Eggs are mixed with sugar, vanilla seeds and salt. Add the cheese and the semolina mixture with the sour cream. Optionally, add raisins and lemon peel to taste.
The composition is placed in a tray with a diameter of 20 cm. I used a cake tray with a detachable bottom, but you can also use a silicone mold.
Place the steam holder in the Crock-Pot Express Multicooker with pressure cooking and pour 200 ml of water. Place the Easter tray on the stand. Close the lid and set the DESERT program to HIGH mode and cooking time 25 minutes. The steam valve closes.
Until the appliance heats up, HEAT will appear on the screen, and then the set program will start. When the cooking time has elapsed, an audible signal sounds, then the appliance automatically enters the KEEP WARM mode. Press the STOP button and leave with the lid on for another 5 minutes.
Release the steam, turning the steam valve in the opposite direction, use a kitchen glove, so as not to burn yourself.
After the steam has been released, open the lid. Remove the Easter tray and allow to cool.
Remove from the pan, slice and serve.