Millet casserole

1 . Stage

Rinse millet thoroughly with warm water. Badly washed millet will be bitter and spoil the taste of the dish. Boil the groats until tender and lightly salt them. I boiled for 10 minutes. Cool the porridge until warm. I rinsed the ready millet with cold water, let the excess water drain off (you can not rinse).

2 . Stage

Soak apricots, cranberries, raisins in boiling water for 1 minute, drain the water, dry with paper towel and add to the millet (chop apricots into small pieces). Mix everything well.

3 . Stage

Grease a glass or ceramic rectangular form measuring 18x12 cm, 4 cm deep, with butter and sprinkle with semolina. Spread out the millet mixture and smooth it out.

4 . Stage

Beat the eggs with the sugar and vanilla sugar until light and fluffy, add the cream cheese, cream and whip. Pour over the millet.

5 . Stage

Tap the mold several times on the table (without fanaticism) so that some of the egg mass penetrates inside.

6 . Stage

Bake the millet casserole in a preheated 180*C to 200*C oven for 25-30 minutes, until golden brown (watch your oven). Let the casserole cool completely.