Vegan dessert cake with burnt sugar layers and semolina cream

Name: Vegan dessert cake with burnt sugar layers and semolina cream - Marinela D.
Ingredients: 5 tablespoons of sugar for caramel; 15 tablespoons of soy milk; 15 tablespoons of oil; 10 tablespoons of sugar; 1 teaspoon of vanilla extract; 1 teaspoon of baking soda; 1 tablespoon of lemon juice; a pinch of salt; flour as needed. Cream: 700 ml of soy milk; 150 g of semolina; 2 tablespoons of vanilla pudding powder; 150 g of sugar; 3 packets of vanilla sugar; 250 g of Rama margarine; 200 g of apricot jam.

Dessert - Vegan dessert cake with burnt sugar layers and semolina cream by Marinela D. - Recipia

Short and Natural Introduction I started making this recipe when I was looking for a fasting dessert that was easy to prepare but would keep well in the fridge. Layers with caramelized sugar and semolina cream, nothing complicated, just a bit of time for the layers and patience for cooling. I worked with soy milk, oil, and margarine for a vegan version, and the combination with apricot jam really makes a difference. Quick Info Total time: approx. 3 hours (includes cooling and resting in the fridge) Preparation time: 45-60 minutes active Baking time: 28-32 minutes (4 layers, 7-8 minutes each) Servings: 16-20 pieces, depending on cutting Difficulty: medium Recipe type: vegan dessert, layered cake Ingredients For the layers: 5 tablespoons sugar (for caramelizing) 15 tablespoons soy milk 15 tablespoons oil 10 tablespoons sugar 1 teaspoon vanilla extract 1 teaspoon baking soda 1 tablespoon lemon juice a pinch of salt flour as needed (for the dough) For the cream: 700 ml soy milk 150 g semolina 2 tablespoons vanilla pudding powder 150 g sugar 3 packets vanilla sugar 250 g Rama margarine 200 g apricot jam For decoration: powdered sugar (optional) Preparation Method 1. Caramelizing the Sugar for the Layers In a small saucepan, place the 5 tablespoons of sugar and let it cook over medium heat. Do not stir at first; let it melt and turn golden, but not too dark. When it reaches an amber color, pour in 15 tablespoons of soy milk all at once. Be careful, the sugar will bubble, but gently stir with a whisk to dissolve all the caramel. Keep it on the heat until it’s smooth, then transfer the syrup to a wide bowl to cool to room temperature. 2. The Dough for the Layers Once the caramel syrup has cooled, add 10 tablespoons of sugar, 15 tablespoons of oil, vanilla extract, and a pinch of salt. Separately, quench the baking soda with lemon juice and add it to the mixture. Mix well with a spoon or whisk. Gradually incorporate the flour, 1-2 tablespoons at a time, until the dough comes together and can be kneaded without sticking to your hands. It should be slightly elastic and pliable, but not hard. Depending on the type of flour, the amount needed may vary. Let the dough rest in the fridge, covered, for at least an hour. 3. Baking the Layers Divide the dough into 4 equal pieces. Roll each piece into a thin layer, the size of the bottom of a baking tray (approx. 40x30 cm). I place parchment paper under each layer for easier handling. Bake the layers one at a time on the bottom of the tray in a preheated oven at 180°C. Each layer needs about 7-8 minutes, until lightly golden on the edges, but not dry. Remove to a platter to cool, being careful not to break them. 4. The Semolina Cream Place the soy milk with a pinch of salt on the heat. When it begins to boil, add the semolina in a rain, continuously stirring with a whisk to prevent lumps. When the semolina has swollen and is cooked, add the pudding powder and continue to stir for 1-2 minutes over low heat. Remove the cream from the heat. Add the sugar, vanilla sugar, and cubed margarine. Stir until the margarine and sugar are completely melted and the cream is smooth. Let it cool. 5. Assembling Place the first layer on a serving platter or tray. Spread half of the semolina cream on top. Place the second layer, spreading apricot jam all over the surface. Add the third layer and the remaining cream. Cover with the last layer. Cover the cake with plastic wrap and refrigerate overnight so the layers soften and you can cut nice portions. Before serving, dust with powdered sugar and cut as desired. Why I Make This Recipe Often I love it because it doesn’t have hard-to-find ingredients, it can be prepared in advance, and it keeps well in the fridge. The layers become very tender after a few hours, and the flavor of caramel with semolina and jam is balanced, without being overly sweet. It’s a practical recipe for fasting periods or for those who don’t consume dairy or eggs. Tips and Variations Tips If you're inexperienced with caramel, use a saucepan with a thick bottom to prevent burning. Don’t roll the layers too thick; otherwise, they won’t soften well. The cream should be completely cool when you spread it; otherwise, the layers may soften too much in places. Substitutions Soy milk can be replaced with another plant-based milk. Vanilla sugar can be substituted with good quality vanilla extract. Apricot jam can be swapped for peach or even plum jam if apricots are not available. Variations For an extra flavor boost, add a little grated lemon zest to the cream. If you want a denser cream, you can increase the amount of semolina by 10-20 g. You can use sour jam if you prefer a contrast with the caramel in the layers. Serving Ideas It cuts easiest with a thin, sharp knife after the cake has been chilled for at least 8-10 hours. You can wrap each slice in parchment paper for serving on the go. Frequently Asked Questions 1. What do I do if the caramel hardens after I pour in the soy milk? It’s normal for the caramel to harden at first, but it will melt as you heat it again and stir constantly over low heat. 2. The dough isn’t coming together, what should I do? If the dough is too sticky, add flour gradually. If it’s too hard, you can drizzle in a little soy milk. 3. Can I bake the layers on parchment paper? Yes, you can bake the layers directly on parchment paper placed on the bottom of the tray, making it easier to transfer after baking. 4. How do I know when the layers are done baking? The edges should be lightly golden. They should not brown too much; otherwise, they will become too crunchy and break during assembly. 5. The cream turned out too soft, how can I fix it? If the semolina cream is too soft, let it cool completely. If it still doesn’t set, you can quickly cook a little semolina separately and cool it, then incorporate it. Nutritional Values Approximately, one serving (out of 18) has about 270-300 kcal. Carbohydrates: 40-45 g Proteins: 3-4 g Fats: 11-12 g Values are indicative and may vary depending on the amount of cream and the size of the portions. Storage and Reheating The cake keeps well in the fridge, covered, for 3-4 days. I do not recommend reheating; it is served cold or at room temperature. If left longer, the layers become softer but do not spoil easily. It does not freeze well.

Vegan dessert cake with burnt sugar layers and semolina cream

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