Semolina cake with chocolate glaze

Name: Semolina cake with chocolate glaze - Veronica K.
Ingredients: Dough: 12 tablespoons of oil; 1 egg; 6 tablespoons of tomato juice; 6 tablespoons of milk; 150 g of sugar; 1 teaspoon of baking soda; 2 teaspoons of orange juice; 1 teaspoon of vanilla essence; 1 teaspoon of orange zest; approximately 500; 550 g of flour. Cream: 400 ml of sweet milk; 200 g of sugar; 100 g of semolina; 250 g of butter; 3 packets of vanilla sugar; 5 tablespoons of plum jam. Glaze: 180 g of dark chocolate; 80 ml of liquid cream.

Dessert - Semolina cake with chocolate glaze by Veronica K. - Recipia

Semolina Cream Cake with Chocolate Glaze Short and Natural Opening I've made this cake many times, especially when I crave something more substantial but without heavy creams or complicated doughs. I love it because it's still quite easy to make, the layers roll out well, and the combination of tender layers, semolina cream, and glaze is one to remember. You don't necessarily need a perfect pan; it works well with homemade trays if you're not picky about dimensions. Quick Info Total Time: about 3-4 hours, including cooling and assembling (most of the time is waiting for it to cool) Preparation Time: 1 hour Baking Time: 32-40 minutes for layers (8-10 minutes per layer, 4 layers) Servings: 20-24 pieces, depending on size Difficulty: medium Recipe Type: homemade cake, great for when you want dessert for a few days Ingredients Layers: 12 tablespoons oil 1 egg 6 tablespoons tomato juice 6 tablespoons milk 150 g sugar 1 teaspoon baking soda 2 teaspoons orange juice 1 teaspoon vanilla extract 1 teaspoon orange zest approx. 500-550 g flour Cream: 400 ml milk 200 g sugar 100 g semolina 250 g butter (at room temperature) 3 packets vanilla sugar 5 tablespoons plum jam Glaze: 180 g dark chocolate 80 ml liquid cream Preparation Method 1. Preparing the Layers In a bowl, beat the egg with the sugar and vanilla extract until the sugar partially dissolves and the mixture becomes frothy. Add the oil, milk, tomato juice, and orange zest one at a time. Extinguish the baking soda with the orange juice and pour it over the other ingredients. Mix everything well. Start adding the flour gradually, kneading until you get a soft dough that doesn't stick to your hands (add flour based on the consistency, starting with 500 g and adding more if needed). Place the dough in the refrigerator for 30 minutes to relax. After resting, divide it into 4 equal parts. Roll each piece of dough into a thin layer, the size of the back of the tray (approx. 40x30 cm). You can also use a smaller tray if you want thicker layers. Place each layer on the back of the tray covered with baking paper or foil. Bake in a preheated oven at 180°C for about 8-10 minutes for each layer until it has a slight golden hue on the edges. Do not bake them too much. Let the layers cool on a rack or directly on the countertop. 2. Semolina Cream Put the milk, a pinch of salt, and sugar in a pot. Bring to a boil. When it starts boiling, sprinkle the semolina "in the rain," stirring continuously over low heat until it thickens well. Remove from heat and let it cool completely (so the butter doesn't melt when you add it later). In a separate bowl, beat the soft butter with the vanilla sugar until it becomes fluffy. Incorporate the cooled semolina, spoon by spoon, mixing until you get an airy and fairly firm cream. 3. Assembly Place the first layer on a platter or the bottom of the tray. Spread half of the semolina cream over the first layer evenly. Place the second layer over the cream. Spread the plum jam over it in a not too thick layer. Place the third layer and spread the remaining semolina cream. Place the last layer on top. Cover the cake with plastic wrap, place something flat on top (possibly a tray), and refrigerate overnight to soften the layers. 4. Chocolate Glaze The next day, melt the chocolate with the liquid cream in a double boiler or over very low heat, stirring until you get a smooth glaze. Pour the glaze over the cake, spread it with a spatula, and level it. Let it chill in the fridge for at least an hour to harden the glaze before cutting. Why I Make the Recipe Often This cake is practical. The layers keep well, do not harden, and the cream does not run. It can be made a day in advance and lasts well in the fridge for a few days. I also like it because it doesn't have hard-to-find ingredients, and the jam in the middle changes the texture. Tips and Variations Tips The layers should only get a little color on the edges; do not let them harden too much while baking. If the layers are slightly crispy after baking, don't worry: they will soften overnight. Use butter with at least 80% fat; otherwise, the cream won't have the same consistency. Substitutions The plum jam can be replaced with any denser and slightly sour jam, but the classic version is with plums. The milk in the layers can be either whole or semi-skimmed. If you don't have an orange, you can skip the zest, but it won't have the same taste. Variations If you want a taller cake and fluffier layers, use a smaller tray. You can also use another type of glaze, but the simple chocolate one is the most suitable for this combination. Serving Ideas It cuts best with a knife dipped in hot water. It can be served cold, straight from the fridge. Frequently Asked Questions 1. Can I use jam of another color or type? Yes, any type of dense jam works. The most suitable are those without too much syrup, so they don't soften the layers too much. 2. Why are the layers placed on the back of the tray and not in the tray? This helps achieve very thin and uniform layers that bake quickly and do not dry out on the edges. 3. What do I do if the dough is too soft or too hard? If it's too soft, add flour gradually. If it's too hard, add a tablespoon of milk or a little tomato juice. 4. My layers turned out hard after baking; is that normal? Yes, they will soften after assembly and chilling overnight; you don't need to worry. 5. Can I freeze the cake? I do not recommend it because upon defrosting, the layers may become wet, and the cream may separate. Nutritional Values Estimated per medium serving (from 24 pieces): Approx. 210-240 kcal/serving Carbohydrates: 28-30 g Fats: 9-11 g Proteins: 2.5-3.5 g These are approximate values and may vary depending on the serving size and type of jam used. Storage and Reheating The cake can be stored in the fridge, covered, for up to 4-5 days. It does not need reheating and is served cold. If left uncovered for too long, the glaze may dry out on the surface. The cake is not suitable for freezing. It cuts better the next day after the layers have had time to soften and the cream has set.

Semolina cake with chocolate glaze

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