Homemade layered cake with semolina cream

Name: Homemade layered cake with semolina cream
Ingredients: Sheets: 200 g sugar; 100 g butter; 100 ml honey; 100 ml milk; 750 g flour; 3 eggs; 10 g baking powder. Cream: 500 ml milk; 100 g semolina; 250 g sugar; vanilla essence or extract; 150 g butter; 2 tablespoons fruit jam (I used cherry jam).

Dessert - Homemade layered cake with semolina cream by Elisabeta J. - Recipia

Homemade Layer Cake with Semolina Cream Who doesn’t remember the bittersweet taste of childhood when homemade layer cakes with semolina cream brought joy to festive tables? This recipe for homemade layer cake with semolina cream is a perfect combination of textures and flavors that will take you back to moments spent with loved ones. Although it requires a little time and patience, the final result is worth every second spent in the kitchen. So, let’s get started! Preparation time: 40 minutes Baking time: 60 minutes (10 minutes for each layer) Total time: 1 hour and 40 minutes Number of servings: 12 Ingredients: For the layers: - 200 g sugar - 100 g butter - 100 ml honey - 100 ml milk - 750 g flour - 3 eggs - 10 g baking powder For the cream: - 500 ml milk - 100 g semolina - 250 g sugar - vanilla essence or extract - 150 g butter - 2 tablespoons fruit jam (recommended cherry or apricot jam) Preparing the layers: 1. Start by preparing the layer mixture. In a saucepan over low heat, combine the sugar, butter, milk, and honey. Stir continuously until the sugar completely dissolves. It’s important not to let the mixture boil, just warm it gently. Once the sugar has melted, allow the mixture to cool slightly. 2. Crack the eggs into a large bowl and whisk them vigorously with a fork or a whisk. Add the above mixture, stirring well to obtain a homogeneous mixture. 3. In another bowl, combine the flour with the baking powder. To avoid lumps, sift the flour. Add the flour to the egg mixture, mixing with a mixer on low speed. When the mixture becomes thicker and the mixer becomes difficult to use, add the remaining flour and knead by hand until you obtain a homogeneous dough. 4. Divide the dough into 6 equal parts. Roll each part into a thin layer. It’s important to use a work surface dusted with a little flour to prevent the dough from sticking. 5. Line a baking tray with parchment paper and place the first layer of dough. Bake at 180°C (or gas mark 4) for 10 minutes, or until the layer turns golden. Repeat the process for all layers. Preparing the cream: 1. In a saucepan, put the milk with the vanilla essence over medium heat. When the milk starts to boil, gradually add the semolina, stirring continuously to avoid lumps. Continue stirring until the cream thickens and clings well to the spoon, similar to polenta. This step is essential for achieving a smooth and consistent cream. 2. Allow the mixture to cool to room temperature. In a separate bowl, beat the butter with the sugar until it becomes a soft and fluffy mixture. Once the semolina has cooled, add it to the butter and sugar mixture, stirring well to obtain a homogeneous cream. 3. Divide the cream into 4 equal portions. Assembling the cake: 1. Place the first layer on a larger tray or cutting board. Spread a portion of the semolina cream over the layer. 2. Continue to alternate layers of dough and cream until you reach the third layer. Here, add the fruit jam for an extra flavor boost. This will not only provide a unique taste but also a visual appeal. 3. Continue with the remaining layers and semolina cream until the end. Finally, cover everything with the last layer. 4. Place the cake in the refrigerator to set, preferably overnight. This step is essential to allow the flavors to meld and to achieve easy cutting. 5. The next day, take the cake out of the refrigerator and cut it into slices of your desired size. Dust powdered sugar on top for an elegant look. Practical tips and variations: - If you want a more intense flavor, you can add a few drops of rose or orange water to the semolina cream. - Instead of cherry jam, you can experiment with other fruit jams, such as raspberry or peach jam. - For added texture, you can add ground nuts or almonds between the layers of cream. - Make sure the layers are well-baked, but not left too long in the oven, as they can dry out. Nutritional benefits: This cake contains simple ingredients like eggs and milk, which provide essential proteins for the body. Semolina is a good source of carbohydrates, offering long-lasting energy. Additionally, butter and honey bring healthy fats and natural sweetness, making this dessert a better choice than processed cakes from stores. Frequently asked questions: 1. Can I use whole wheat flour instead of white flour? - Yes, but you may need to adjust the amount of liquid as whole wheat flour absorbs more water. 2. How can I keep the cake longer? - Store the cake in the refrigerator, covered with plastic wrap or in an airtight container. It can last up to 5-7 days. 3. Can I freeze the cake? - Yes, you can freeze the cake. It’s recommended to portion it before freezing and wrap it well. To consume, let it thaw in the refrigerator. This homemade layer cake with semolina cream is not just a dessert, but a true culinary experience. Each bite will bring a smile to your face and make you think of special moments spent with loved ones. Enjoy!

Homemade layered cake with semolina cream

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