Hertha,
Hunklich is the Transylvanian Saxon dessert. The farina called for in recipes is sprinkled over the dough after it is rolled out in the pan. Then the fruit is laid out on the dough and the egg filling poured over it. The farina helps the filling to "set." I substitute Minute tapioca, because I don't use farina, but always have the tapioca on hand. The tiny sized pieces so their job, but are undetectable in the filling. An entire cookbook of Saxon recipes is available from the home office of the Alliance of Transylvanian Saxonx, CLeveland Ohio.