Sour semolina cake with meringue

Name: Sour semolina cake with meringue
Ingredients: (cake pan with a diameter of 22 cm) 2 layers made of: 90 g semolina (6 tbsp) 100 g sugar (5 tbsp) 125 ml water 50 ml oil 50 g dark chocolate 50 g flour (3 heaping tbsp) 1 teaspoon baking powder the me

Dessert - Sour semolina cake with meringue by Semenica H. - Recipia

Sour Cake with Semolina and Meringue Welcome to our kitchen! Today, I present to you a delicate and refined dessert that combines the sublime flavors of lemon with the fluffy texture of meringue and semolina cake. The sour semolina and meringue cake is not just a recipe; it is a culinary experience that will delight your taste buds! Perfect for a special occasion or simply to indulge yourself, this cake is sure to become a favorite among your loved ones. Preparation time: 25 minutes Baking time: 30 minutes Total time: 55 minutes Number of servings: 8 Ingredients: *For the semolina cakes:* - 90 g semolina (approximately 6 tablespoons) - 100 g sugar (approximately 5 tablespoons) - 125 ml water - 50 ml oil - 50 g dark chocolate - 50 g flour (approximately 3 heaping tablespoons) - 1 teaspoon baking powder - Vanilla essence *For the meringue layer:* - 2 egg whites - 150 g sugar - 1 teaspoon cornstarch - 1 teaspoon vinegar - Vanilla essence - A pinch of salt *For the semolina cream:* - ½ cup milk - ½ cup sugar - 3 tablespoons semolina flour (made by grinding semolina) - Grated zest and juice of half a lemon - 150 g butter *For decoration:* - A handful of strawberries - Melted chocolate Preparation: Step 1: Preparing the Semolina Cakes 1. In a large bowl, mix the semolina with water and sugar. Let the mixture swell for 2 hours. This step is essential as the semolina will absorb the liquid and become soft and fluffy. 2. After the waiting time, preheat the oven to 200°C. Prepare two 22 cm diameter cake pans by lining them with baking paper. 3. Mix the swollen semolina with the oil, then add the dark chocolate, melted in a double boiler, and the vanilla essence. 4. In another bowl, mix the flour with the baking powder. Gradually incorporate the flour mixture into the semolina mixture, gently mixing with a spatula to avoid lumps. 5. Pour the obtained batter into the prepared pans and bake for 5 minutes at high heat, then reduce the temperature to 180°C and continue baking for another 25 minutes. The cakes are ready when they turn golden and pass the toothpick test. 6. Remove the cakes from the oven, let them cool for a few minutes, then peel off the baking paper while still warm to prevent crumbling later. Step 2: Preparing the Meringue Layer 1. In a clean bowl, add the egg whites with a pinch of salt. Use a mixer to beat them until frothy. 2. Gradually add the sugar while continuing to mix until the meringue becomes firm and glossy. 3. Finally, incorporate the cornstarch, vinegar, and vanilla essence, gently mixing with a spatula. 4. Pour the meringue into the same cake pan lined with baking paper and bake with the oven door slightly open to avoid condensation. 5. Bake until lightly browned, then carefully remove and let cool on a rack. Step 3: Preparing the Semolina Cream 1. In a saucepan, bring the milk with the sugar, lemon zest, and semolina to a boil. Stir constantly to avoid lumps until the mixture becomes a thick paste. 2. Turn off the heat and gradually add the butter, mixing until completely melted. Finally, incorporate the lemon juice little by little until you obtain a smooth cream. Step 4: Assembling the Cake 1. Place the first semolina cake on a platter. Pour the warm semolina cream over it, and if desired, add a few pieces of strawberries for extra flavor and color. 2. Place the second semolina cake on top and gently press down with your fingers to secure it. Add the remaining cream and finally place the meringue layer on top. 3. Decorate with halved strawberries dipped in melted chocolate for an elegant and delicious appearance. Let the cake chill for 30 minutes before slicing. Practical Tips: - It is recommended to use quality dark chocolate as it will balance the sweetness of the cake. - Make sure all ingredients are at room temperature for a smooth mix and perfect texture. - If desired, you can replace strawberries with other fresh fruits, such as raspberries or blueberries, for a different touch. Nutritional Benefits: This cake contains semolina, a good source of fiber and complex carbohydrates that help maintain energy throughout the day. Additionally, lemon provides a healthy dose of vitamin C, essential for the immune system. Frequently Asked Questions: 1. Can I use another type of flour instead of semolina? - Semolina gives a unique texture, but you can experiment with oat flour or whole wheat flour for a healthier option. 2. How can I store the cake? - The cake stores well in the fridge in an airtight container for a few days. You can also freeze it, but it is recommended to consume it fresh for the best texture. 3. What beverages pair well with this cake? - Fresh lemonade or herbal tea pairs perfectly with the flavors of this cake. I hope you enjoy making this sour semolina and meringue cake as much as we enjoyed sharing it with you! Enjoy your meal!

Category: Dessert Author: Semenica H. Views: 1 Date: 07.10.2024

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