Cheese, milk, sugar and egg yolks mix with a blender until the mass is without lumps.

In the resulting mass add the whites, whipped into a tight dense foam (I practice adding eggs completely in the cheese, but with beaten egg whites, the dough is thicker).

Weigh and adds the semolina, mix well, pour the sachet of vanillin (they should not be neglected: the vanilla adds zest and makes the casserole more tempting). In the dough add sliced fruit (berries, raisins, candied fruit). I really like the casserole with strawberries, cherries or black currants, but you can put whatever You like. Then the dough is poured into a pre-greased form, put in the slow cooker, set the mode "pastries" 1 hour.

20 minutes until cooked take out of the valve cover to casserole fried, not boiled.

After graduating from the program should not shake the casserole out of shape, or try to get it in other ways. You should give the casserole to cool completely, even refrigerate, and only after that sharp crisp movements to turn the form (make sure that it is not stuck to the form) and put your creation on a plate.