Apricot cake with semolina cream and poppy seeds

Name: Apricot cake with semolina cream and poppy seeds - Geanina M.
Ingredients: But lets get back to our apricots; shall we? :) For this beautiful and tasty recipe we need: Base: 150 g white flour; 150 g whole wheat flour; 1 packet of yeast; 5 tablespoons warm milk; 75 g sugar; 1 egg; 100 g butter; 3 tablespoons sour cream. Cream: 50 g dehydrated gooseberries; 1 vial of rum essence; 500 ml milk; 50 g butter; 40 g semolina; 150 g poppy seeds; 125 g powdered sugar; 2 eggs; 1 tablespoon cornstarch; a few drops of lemon essence; 1 egg white; a pinch of salt; 10 apricots halved and pitted; 2; 3 tablespoons honey.

Dessert - Apricot cake with semolina cream and poppy seeds by Geanina M. - Recipia

Apricot Cake with Semolina Cream and Poppy Seeds Have you ever thought about how much the aroma of a fruit can influence us? Apricots, with their unmistakable sweetness and fragrance, evoke childhood memories, summer moments spent in the garden, where every bite was an explosion of flavors. This apricot cake with semolina cream and poppy seeds will not only delight your taste buds but also bring a touch of nostalgia to every slice. Let's discover the recipe together! Preparation time: 20 minutes Baking time: 45 minutes Total time: 1 hour and 5 minutes Number of servings: 12 Ingredients For the dough: - 150 g white flour - 150 g whole wheat flour - 1 packet of dry yeast - 5 tablespoons warm milk - 75 g sugar - 1 egg - 100 g butter (melted) - 3 tablespoons sour cream For the cream: - 50 g dehydrated currants - 1 vial of rum essence - 500 ml milk - 50 g butter (for the cream) - 40 g semolina - 150 g poppy seeds (ground) - 125 g powdered sugar - 2 eggs (separated) - 1 tablespoon cornstarch - a few drops of lemon essence - 1 egg white - a pinch of salt - 10 apricots, halved and pitted - 2-3 tablespoons honey (for glazing) Preparing the Dough 1. Mixing the ingredients: In a large bowl, combine the white flour, whole wheat flour, yeast, and sugar. These ingredients are essential for creating a fluffy and tasty dough. Add the egg, melted butter, and sour cream. Use a food processor to mix the ingredients until you obtain a homogeneous dough. 2. Allowing to rise: Cover the bowl with a clean towel and let the dough rise in a warm place for 20 minutes. This step is crucial, as the yeast will activate fermentation and make the dough fluffy. Preparing the Cream 1. Boiling the ingredients: In a cast iron pot (or a non-stick saucepan), bring the milk along with the butter to a boil. Add the semolina and stir continuously to avoid lumps. Let it boil for a few minutes until the mixture thickens. 2. Adding the poppy seeds and flavors: Once you have a thick cream, add the ground poppy seeds, powdered sugar, and lemon essence. The poppy seeds will add a unique taste and interesting texture to your cream. Allow the cream to cool. 3. Preparing the eggs: Separate the eggs. Mix the yolks with the cornstarch and incorporate them into the cooled cream. Beat the egg whites with a pinch of salt until foamy, then gently fold them into the poppy cream. Assembling the Cake 1. Preheating the oven: Preheat the oven to 180°C. This step is important to ensure even baking. 2. Forming the base: Take the risen dough and roll it out on a floured surface using a rolling pin. Place the dough in a buttered tart pan, covering the sides of the pan to create a tart base. 3. Adding the cream: Pour the poppy cream over the dough in the pan, ensuring it is evenly distributed. 4. Arranging the apricots: Place the apricot halves in the cream, arranging them carefully to look as aesthetic as possible. They will become the stars of the cake during baking. 5. Baking: Place the pan in the oven and let it bake for about 45 minutes, or until the cake passes the toothpick test (when the toothpick comes out clean). Finalizing the Cake 1. Glazing: After the cake has cooled slightly, you can brush it with a little honey to give it an attractive shine and a sweet note. 2. Cooling: Let the cake cool completely before cutting it into portions. This will help set the cream and make the slices easier to serve. 3. Serving: Enjoy the cake with a cup of tea or coffee for a sweet moment of indulgence. It can also be served with vanilla ice cream for a delicious contrast. Practical Tips - Choosing apricots: Choose ripe but firm apricots for the best results. Buy them when they are in season to enjoy their natural flavor. - Using poppy seeds: If you don't have ground poppy seeds, you can use a coffee grinder to grind them fresh – the aroma will be much more intense. - Variations: You can experiment with different fruits, such as peaches or plums, to add a personalized touch to your cake. - Nutritional benefits: Apricots are rich in vitamins A and C, making them excellent for skin health and the immune system. Poppy seeds, on the other hand, provide calcium and fiber, contributing to a balanced diet. Frequently Asked Questions - Can I use other types of flour? Yes, you can replace part of the white flour with almond or coconut flour for a gluten-free version, but the texture will be different. - How can I store the cake? The cake stores well in the refrigerator, covered with plastic wrap, for 3-4 days. - Can it be frozen? Yes, you can freeze the cake before glazing it with honey. Once thawed, you can glaze it and enjoy it. The apricot cake with semolina cream and poppy seeds is not just a delicious recipe but also a perfect way to bring a touch of summer into every day. Give it a try and let yourself be carried away by its aromas! Enjoy!

Apricot cake with semolina cream and poppy seeds

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