Honey layer cake with semolina cream and lemon

Name: Honey layer cake with semolina cream and lemon
Ingredients: for 4 thin sheets 5 tablespoons of oil 5 tablespoons of milk 250 g sugar 3 tablespoons of honey 1 level tablespoon of baking soda 500 g flour 2 eggs Cream 6 tablespoons of semolina 1 cup of milk 1 cup

Dessert - Honey layer cake with semolina cream and lemon by Aureliana K. - Recipia

Honey and semolina cream layered cake is a delicacy that blends tradition and sophisticated flavors, bringing a touch of sweetness and freshness to every serving. This recipe is perfect for any special occasion, whether you are celebrating an anniversary, gathering with friends, or simply want to treat your family to something special. Total preparation time: 1 hour 30 minutes Baking time: 12 minutes Number of servings: 12 pieces Ingredients For the layers: - 5 tablespoons of oil - 5 tablespoons of milk - 250 g sugar - 3 tablespoons of honey - 1 tablespoon of baking soda - 500 g flour - 2 eggs For the cream: - 6 tablespoons of semolina - 1 cup of milk - 1 cup of sugar - 250 g butter or margarine - Zest of one lemon - Juice of one lemon For decoration: - 1 bar of white chocolate - 1 tablespoon of liquid cream Step-by-step instructions Step 1: Preparing the layers 1. Start by boiling the milk, oil, and sugar in a medium saucepan. Use a spatula or wooden spoon to stir, ensuring that the sugar dissolves completely. Let it come to a boil, stirring gently. 2. Once the mixture starts to boil, add the honey and continue stirring. Let it boil for 2-3 minutes, then add the baking soda, stirring continuously. This will create a reaction that helps the layers rise. 3. Turn off the heat and let the mixture cool for 5 minutes. This step is important as it prevents the eggs from cooking prematurely. 4. In a large bowl, beat the eggs and add them to the cooled mixture. Mix well to combine the ingredients. 5. Gradually incorporate the flour, kneading gently on a floured surface until you obtain an elastic dough. Divide the dough into 4 equal portions. 6. Preheat the oven to 180°C. Roll out each portion of dough on the back of a baking tray lined with parchment paper and bake for about 3 minutes, or until they turn slightly golden. After baking, flip each layer onto a board or tray to cool. Step 2: Preparing the cream 1. In a saucepan, boil the milk along with the sugar, stirring constantly to prevent sticking. Add the lemon zest to flavor the mixture. 2. When the mixture is nearly boiling, add the semolina (preferably finely ground for a smoother texture) and stir continuously to prevent lumps from forming. Continue stirring until the cream thickens, about 5-7 minutes. 3. Turn off the heat and let the cream cool for 10 minutes. Then, add the butter or margarine gradually, stirring continuously until the cream becomes fluffy and doubles in volume. 4. Finally, incorporate the lemon juice, adding it gradually for a fresh and vibrant flavor. Step 3: Assembling the cake 1. With the warm cream, spread it on each layer of dough, stacking them on top of each other. Make sure to press lightly on the top layer to bind all the layers well. 2. In a small saucepan, melt the white chocolate over a bain-marie with the liquid cream, stirring until you achieve a smooth mixture. Use a piping bag or a plastic bag with a cut corner to decorate the cake with the melted chocolate. 3. Cover the cake and let it cool in the refrigerator overnight to allow the flavors to blend perfectly. The longer you let it sit, the tastier it will be! Useful tips - Use high-quality honey for a rich and natural flavor. - If you prefer a more intense flavor, you can also add a few drops of vanilla extract to the cream. - You can replace the butter with 100% plant-based margarine for a vegan version of the cream. - For a nice contrast, add some fresh berries between the layers or serve the cake with a fruit sauce. Nutritional information This cake contains ingredients that provide a combination of carbohydrates, healthy fats, and proteins. It is a good source of energy due to the sugar and fats from the butter. Whole flour can be used instead of white flour to increase fiber intake. Frequently asked questions 1. Can I use other types of honey? Yes, you can experiment with different types of honey, but the final taste will vary depending on its flavor. 2. How can I store the cake? The cake keeps well in the refrigerator, covered, for a few days. 3. Is this recipe suitable for vegans? You can adapt the recipe using vegan ingredients, such as margarine and plant milk. Delicious combinations The honey and semolina cream layered cake pairs perfectly with a cup of green tea or a strong espresso. You can also experiment with a caramel sauce for a sweet-salty contrast. This recipe is not just about creating a delicious dessert but also about bringing people together. Enjoy every moment spent in the kitchen and savor every bite!

Category: Dessert Author: Aureliana K. Views: 1 Date: 07.10.2024

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Dessert - Honey layer cake with semolina cream and lemon by Aureliana K. - Recipia 1

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