Semolina cream cake

Name: Semolina cream cake
Ingredients: Sponge Cake 7 eggs 50 ml oil 150 ml sour cherry compote 1 packet baking powder 400 g flour 200 g sugar 1 packet vanilla sugar 3 tablespoons cocoa cream 500 ml milk 5 e

Dessert - Semolina cream cake by Zaharia L. - Recipia

When I make this cake with semolina cream and fruits, I usually start in the afternoon so I have time to let the sponge and cream cool properly. It's the kind of cake you make at a leisurely pace, and it tastes much better after sitting in the fridge for a while. The combination of fluffy cocoa sponge with milk semolina cream and fruits makes me return to this recipe, especially when I have compote and fruits in the fridge. Quick Info Total time: about 3 hours (including cooling) Preparation time: 45-60 minutes Baking time: 40-50 minutes (sponge) Servings: 12-14 Difficulty: medium Recipe type: semolina cream cake, suitable for birthdays or when you want something homemade with fruits Ingredients Sponge: 7 eggs 200 g sugar 1 packet vanilla sugar 50 ml oil 150 ml sour cherry compote 400 g flour 1 packet baking powder 3 tablespoons cocoa Cream: 500 ml milk 5 egg yolks 200 g powdered sugar 1 tablespoon cocoa 5 tablespoons semolina vanilla essence frozen strawberries (about 150-200 g, to taste) Decoration: 1 banana 1 orange 1 packet clear cake gel sour cherries from compote (a few, enough to cover the surface) Instructions 1. Sponge: 1.1. Separate the eggs – yolks in a large bowl, whites in another. 1.2. Beat the yolks with sugar and vanilla sugar until they lighten in color and the sugar partially dissolves. 1.3. Gradually add the compote and oil, continuing to mix just until incorporated. 1.4. In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. 1.5. Gently fold the beaten egg whites into the yolk mixture using a mixer on low speed or a spatula. 1.6. In another bowl, mix the flour with the baking powder and cocoa, then gradually incorporate the dry ingredients into the mixture with gentle motions. 1.7. Prepare a round baking pan with removable sides (26-28 cm) lined with parchment paper at the bottom. 1.8. Pour the batter into the pan and level it. 1.9. Bake in a preheated oven at 180°C on the middle rack until the sponge passes the toothpick test (about 40-50 minutes, depending on the oven). 1.10. Remove the sponge and let it cool completely before cutting. 2. Semolina cream with fruits: 2.1. Heat the milk in a small saucepan and remove it from the heat as soon as it reaches a boiling point. 2.2. Mix the egg yolks with the powdered sugar, cocoa, and vanilla essence until well combined. 2.3. Pour the yolk mixture over the hot milk, mixing well. 2.4. Return the saucepan to low heat and gradually add the semolina while continuously whisking to prevent lumps. 2.5. Keep the cream on low heat, stirring constantly, until it thickens (about 5-8 minutes). 2.6. Meanwhile, place the frozen strawberries in the microwave for 1 minute to thaw and release some syrup. 2.7. Add the strawberries (with the syrup) directly into the hot cream and blend for 1 minute with an immersion blender. If you don’t have an immersion blender, mash with a fork roughly. 2.8. Let the cream cool to room temperature for about 5 minutes. 3. Assembly: 3.1. Remove the completely cooled sponge and cut it into 3 equal layers horizontally. 3.2. Place the first layer of sponge in the pan with removable sides. If desired, soak it with a bit of leftover syrup from the strawberries or sour cherry compote (not too much, just enough to make it moist to the touch). 3.3. Spread half of the semolina cream with fruits over the first layer. 3.4. Place the second sponge layer and repeat: a little syrup, the remaining cream. 3.5. Cover with the last sponge layer. 4. Decoration and fruits: 4.1. Slice the banana and orange into thin rounds. Drain the sour cherries from the compote and place them on paper towels to avoid wetting the sponge. 4.2. Arrange the fruit slices and sour cherries on top of the sponge as desired. 4.3. Prepare the packet of clear cake gel according to the instructions on the package. 4.4. Carefully pour the warm gel over the fruits, covering the entire surface. 4.5. Refrigerate the cake for at least 2-3 hours for the gel and cream to set properly. Why I make this recipe often For me, it’s the kind of cake that I can easily adapt based on the fruits I have on hand, and I usually find everything I need at home. I like that it’s not too sweet and holds up well in the fridge without getting soggy. It slices beautifully and doesn’t require fancy ingredients. Tips and variations Tips - The sponge must cool completely before cutting; otherwise, it will crumble. - If you don't have sour cherry compote, any other compote will work, preferably with less sugar. - When pouring the gel over the fruits, it should still be fluid but not hot to avoid softening the decoration. Substitutions - The egg yolks in the cream cannot be omitted, but you can replace the strawberries with any other frozen berries. - The powdered sugar in the cream can be replaced with granulated sugar, but it will need to be mixed more thoroughly to avoid graininess. - Vanilla essence can be substituted with natural vanilla extract. Variations - You can use sponge with a different flavor if you don’t like cocoa. - Instead of clear gel, you can use a thin layer of jelly made from the syrup of the compote. - You can replace the sour cherries with cherries or other fruits from compote. Serving ideas - It’s great served directly from the fridge, sliced. - It also goes well with a bit of whipped cream or yogurt on the side for an extra touch of freshness. Frequently asked questions 1. Can I make the sponge a day in advance? Yes, the sponge holds up well if you keep it covered at room temperature. It actually slices more easily the next day. 2. Can I use other fruits besides strawberries or sour cherries? Yes, any fruits that are not too watery work – blueberries, raspberries, slices of peaches or apricots from compote. 3. Should the semolina be added to the cream while the milk is hot or after it cools? The semolina should be added to the hot milk, with the saucepan on low heat, and stirred continuously to prevent lumps. 4. What do I do if my semolina cream thickens too much? You can add a little hot milk and mix vigorously, but it’s best to turn off the heat when it reaches a softer consistency, as it will thicken more as it cools. 5. Can I omit the gel on top? You can, but the fruits tend to dry out or oxidize on the surface without the protective gel layer. Nutritional values Estimate per serving (out of 14): approximately 320-360 kcal. Carbohydrates: 55-60 g, proteins: 7-8 g, fats: 8-9 g per serving, depending on the amount of fruit and type of compote used. This is an estimate; values vary based on the fruits or compote chosen and how much syrup you use. Storage and reheating The cake keeps well in the fridge, covered, for up to 3 days. Reheating is not recommended – it should be consumed cold, directly from the fridge. If it sits longer, the sponge may become soggy from the cream and fruits, but in the first two days, the texture remains good.

Semolina cream cake

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