Semolina pudding with strawberries

Name: Semolina pudding with strawberries - Geanina P.
Ingredients: Dough: 350 g all; purpose flour; sifted; 25 g fresh yeast; 2 egg yolks; 1 teaspoon candied orange peel; 1 tablespoon sugar; 50 ml oil; a pinch of salt; 250 ml warm milk. Filling: 500 ml milk; 500 ml water; 1 cup semolina; 4 tablespoons sugar; a pinch of salt; 6 egg whites; 250 g fresh strawberries. Topping: 4 egg yolks; 100 g butter (at room temperature); 250 g sour cream; 2 tablespoons sugar; 2 packets vanilla sugar; plus a little powdered sugar for decorating the pieces before serving.

Dessert - Semolina pudding with strawberries by Geanina P. - Recipia

Lichiu with Semolina and Strawberries Lichiu with semolina and strawberries is made from a yeast dough, a semolina cream with whipped egg whites, and strawberries, topped with a simple mixture of egg yolks, butter, and sour cream. The dough needs to rise for an hour, and the cake should be allowed to cool completely before slicing. After about two hours of cooling, it cuts more easily, and the cream retains its shape better. It is a dessert suitable for the season when fresh strawberries are available. The flavor is balanced between the yeast dough, the smooth semolina cream, and the lightly baked topping that remains soft. Quick Info Preparation time: actual working time is not specified; includes approximately 1 hour for dough rising Baking time: 35-40 minutes Cooling time: approximately 2 hours before slicing Total time: at least 3 hours and 35-40 minutes, excluding actual preparation and rolling time Servings: the number depends on the size of the pieces Difficulty: medium Recipe type: dessert with yeast dough, semolina, and strawberries Ingredients Dough 350 g all-purpose flour, freshly sifted 25 g fresh yeast 2 egg yolks 1 teaspoon candied orange peel powder 1 tablespoon sugar 50 ml oil A pinch of salt 250 ml lukewarm milk Filling 500 ml milk 500 ml water 1 cup semolina 4 tablespoons sugar A pinch of salt 6 egg whites 250 g fresh strawberries Topping 4 egg yolks 100 g butter, at room temperature 250 g sour cream 2 tablespoons sugar 2 packets vanilla sugar For decoration A little powdered sugar, optional Preparation Method 1. Preparing the Dough Place the yeast in a bowl and mix it with the two egg yolks, salt, sugar, and candied orange peel powder. Add the lukewarm milk, then gradually incorporate the flour. Pour in the oil gradually while kneading. Continue until you obtain an elastic and homogeneous dough. There’s no need to add all the oil at once. The dough should be pliable enough to roll out later. Cover the bowl and let the dough rise for about an hour. 2. Semolina Cream While the dough is rising, place the milk, water, sugar, and salt in a pot. Add the semolina and boil the mixture until you achieve a thick cream. Once ready, remove the cream from the heat and let it cool. It doesn’t need to be completely cold for the next step, but it’s important that it’s not hot. 3. Strawberry Egg White Foam Whip the egg whites until foamy, adding the sugar. Wash, hull, and mash the strawberries with a fork. They don’t need to be pureed perfectly; some small pieces can remain in the mixture. Add the mashed strawberries to the egg white foam and gently fold them in. Combine the strawberry foam with the still slightly warm semolina cream and mix until the composition is uniform. This will be the filling for the lichiu. 4. Assembling the Base Grease the baking pan with oil. Roll out the risen dough and place it in the pan, covering the surface as evenly as possible. Prick the dough in several places with a fork. Pour the semolina cream with strawberries over the dough and spread it into an even layer. It’s helpful to level the cream before adding the topping, so the layer on top settles well. 5. Preparing the Topping Place the four egg yolks in a bowl and mix them with the sugar and vanilla sugar. Continue until the mixture increases in volume. Add the softened butter at room temperature, then incorporate the sour cream. The topping should be mixed until it becomes homogeneous. Pour the mixture over the strawberry cream and level the surface. 6. Baking Place the pan in the preheated oven and bake the lichiu for 35-40 minutes. After baking, remove the pan and let the cake cool in the pan. Wait about two hours before slicing. If cut while still warm, the cream may be softer, and the pieces won’t hold together as well. Before serving, you can sprinkle powdered sugar over the pieces if you prefer sweeter desserts. Why I Make This Recipe Often I love it because it uses simple ingredients yet has multiple textures in the same cake: soft dough, semolina cream, and a fine topping layer. The strawberries give the filling a fresh taste without needing any additional flavors other than vanilla and candied orange peel. Another advantage is that the lichiu cuts beautifully after cooling and can be prepared a few hours before serving. It’s more practical to leave it in the pan until it completely sets than to try to move or cut it immediately after baking. Tips and Variations Tips The milk used for the dough should be lukewarm, not hot. If it’s too hot, it can affect the yeast. The dough should be kneaded until elastic. If left too stiff, it will be more difficult to roll out in the pan. The semolina cream should be boiled until it thickens well. If it remains too runny, the filling will be harder to spread and slice. Allow the semolina cream to cool before combining it with the egg white foam. The recipe indicates using it while still slightly warm, not hot. The strawberries are mashed with a fork, so they should be well drained after washing. Excess water can thin out the filling. The butter for the topping should be at room temperature. If it’s too cold, it can be difficult to incorporate, and the topping won’t be uniform. Substitutions If you don’t have candied orange peel powder, it can be omitted as it is used for flavor and doesn’t change the structure of the dough. The powdered sugar at the end is optional. The lichiu can also be served without it. Fresh strawberries are important for the filling and cannot be replaced in the same quantity with jam, as jam has more sugar and a different consistency. Variations You can make the pieces smaller or larger, depending on how you want to serve the cake. The recipe does not specify a fixed number of servings. For a more pronounced flavor, keep the candied orange peel powder in the dough and the vanilla sugar in the topping. There’s no need to add them to other components. Serving Ideas Serve the lichiu cold or at room temperature after it has cooled for at least two hours. Powdered sugar is sprinkled just before serving so that it remains visible on the surface. For slicing, use a thin-bladed knife and cut directly in the pan. The size of the pieces can be adjusted according to the occasion. Frequently Asked Questions Why is the semolina cream only cooled and not completely chilled? In the recipe, the strawberry foam is incorporated into the semolina cream while it is still slightly warm. It’s important that it’s not hot to avoid affecting the egg white foam. Can I use frozen strawberries? The recipe is written for fresh strawberries. If using frozen strawberries, they should be thawed and drained well, but the texture of the filling may differ due to the water released by the fruit. When can I cut the lichiu? After removing it from the oven, let it cool in the pan for about two hours. At that point, the cream is better set, and the pieces are easier to slice. Can it be served without powdered sugar? Yes. Powdered sugar is just for decoration and an extra touch of sweetness when serving. How can I tell if the lichiu is baked? Follow the indicated baking time of 35-40 minutes in the preheated oven. The topping should be baked and stable on the surface before removing the pan. Nutritional Values The values below are estimates and depend on the size of the pieces, the type of sour cream used, and the exact amount of sugar in the cup of semolina. For a serving calculated by dividing the cake into 16 pieces, a rough estimate is: Calories: approximately 300-350 kcal Protein: approximately 7-9 g Carbohydrates: approximately 35-42 g Fats: approximately 15-18 g These values include the dough, semolina cream with strawberries, and the topping. The powdered sugar added at the end is not included in the estimate, and using a larger or smaller amount of sour cream can modify the values. Storage and Reheating The lichiu should be stored in the pan, covered, in the refrigerator. It is recommended to be consumed within a few days while the cream and strawberries retain their pleasant taste and texture. Reheating is not necessary. It can be served cold or left at room temperature for a bit before slicing. If heated, the topping and semolina cream may soften, and the pieces may lose their shape.

Semolina pudding with strawberries

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