Heat the milk with the butter. Just before the liquid boils, add the semolina and let it swell according to the package instructions. Then let the mixture cool down.
Chop the aranzini, candied lemon peel and cherries and add to the mixture.
Cream the sugar with the lemon zest and the egg yolk and fold in.
Pour the mixture into a greased (ring-shaped) baking pan and bake at 175 ° for 40 – 45 minutes.
Preparation Tip:
The cake can also be covered with chocolate icing.
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