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1
Butter and flour a 10-inch springform pan.
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2
Wrap the outside of the pan with foil.
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3
In a large, heavy saucepan, combine the milk with 3/4 cup of the sugar and bring to a boil.
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4
Whisk in the semolina and cook over low heat, whisking often, until thickened, about 2 minutes.
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5
Stir in half of the butter and the remaining 3/4 cup of sugar and transfer to a large bowl.
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6
Let the semolina cool completely, stirring occasionally.
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7
Stir in the remaining butter, then stir in the 3 whole eggs, 9 egg yolks and the vanilla.
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8
Preheat the oven to 350.
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9
In a large bowl, beat the egg whites until stiff peaks form.
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10
Stir one-third of the beaten egg whites into the semolina to lighten it, then fold in the remaining whites.
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11
Pour the batter into the prepared pan.
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12
Set the cake pan in a roasting pan and add enough hot water to reach halfway up the side of the cake pan.
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13
Bake in the center of the oven for 1 hour and 15 minutes, or until the cake is puffed and the center is still slightly jiggly.
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14
Transfer the cake to a wire rack to cool completely, then cover with plastic wrap and refrigerate overnight.
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15
Run a knife around the edge of the cake and remove the side of the springform pan.
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16
Cut the cake into wedges and serve with the Pistachio Creme Anglaise and Tart Cherry-Pinot Noir Syrup.
