I've often found myself needing something sweet quickly, without too much hassle and complicated ingredients. This semolina and milk cake is one of the options I turn to when I really don't have the time or desire for elaborate recipes. The base is simple, slightly airy, and with warm milk, it becomes almost like a pudding inside. It pairs very well with jam, whatever you have in the fridge.
Quick Info
Total time: about 50 minutes
Preparation time: 15 minutes
Baking time: 30 minutes
Servings: 6-8 (depending on how large you cut the slices)
Difficulty: easy
Recipe type: quick homemade cake, everyday dessert
Ingredients
4 eggs
6 tablespoons sugar
12 tablespoons semolina (heaped)
500 ml milk
vanilla essence
grated lemon peel
butter for greasing the pan (a small cube)
jam for decoration – any type you have on hand
Preparation
1. Start with the base. Separate the egg whites from the yolks.
2. Whip the egg whites with a pinch of salt until stiff peaks form.
3. In another bowl, beat the yolks with the sugar until it melts and the mixture thickens slightly.
4. Gently fold the whipped egg whites into the yolks. Use a spatula and mix slowly to avoid losing volume.
5. Add the semolina and grated lemon peel. Mix just enough to combine.
6. Prepare the pan – I use a 25x15 cm pan. Grease the bottom and sides with butter and sprinkle a little semolina so it doesn't stick.
7. Pour the mixture into the pan and level it gently.
8. Place the pan in a preheated oven at 180°C. Bake the cake for a maximum of 30 minutes, until it lightly browns on top. Do the toothpick test if in doubt.
9. Remove the cake and let it cool in the pan for 10 minutes.
10. Meanwhile, heat the milk with the vanilla essence. Bring it to a boil and remove from heat. Do not pour hot milk over the cake if the cake is still hot – you risk getting a texture that is too soft, almost like mush. Let the milk sit for 3-4 minutes to cool.
11. Pour the warm milk, not hot, directly over the cake. You'll see how the base quickly absorbs the liquid and rises slightly in volume.
12. Decorate to taste. I use two types of jam: I put a little sour cherry jam at the base and a teaspoon of quince jam on top. You can vary with what you have at home.
13. It is preferably served after it has cooled completely, when it has a better texture and cuts more nicely.
Why I make this recipe often
I make it because it takes little time and doesn't require special ingredients. You also don't dirty many dishes. It's the kind of dessert that you can improvise with what you already have at home and it keeps well for the next day. It's good both warm and cold.
Tips and variations
Tips
1. Whip the egg whites well – this helps the base to be more airy.
2. Don't rush the soaking step. Hot milk and a hot cake do not combine well – it results in a texture that is too soft.
3. If you don't have a pan of the mentioned size, use a similar one, but keep in mind that a too thick layer may not bake evenly.
Substitutions
1. The lemon peel can be omitted or replaced with orange for a different flavor.
2. Vanilla essence can also be extract or vanilla sugar if you don't have essence on hand.
Variations
1. You can add a pinch of cinnamon or a little rum for a different flavor.
2. Instead of jam, you can use fresh fruit, chopped finely, added on top after the cake has cooled.
3. For a denser texture, use a few extra tablespoons of semolina, but the risk is that it might become too dry if you don't soak it well.
Serving ideas
Serve plain or with any type of jam – I alternate between sour cherries, apricots, or sour cherries, depending on what I have in the fridge. It can also be good with a splash of sour cream if you want a less sweet option.
Frequently asked questions
Can I use another type of flour instead of semolina?
No. The cake needs semolina for its characteristic texture. Flour will not yield the same result.
Can it be made without jam at the end?
Yes, the cake is good and simple, just with milk and vanilla and lemon flavor.
What do I do if the cake is too soft after soaking?
Let it cool longer. It is normal for it to be a little soft while warm, but if it is very liquid, it means the milk or the cake was too hot at the time of soaking.
How do I know when it's ready to take out of the oven?
Look for a golden color on top. You can also check with a toothpick – if it comes out clean from the middle, it's ready.
Can I make the cake with plant-based milk?
Theoretically yes, but the taste and texture will not be the same. I haven't tested it with plant-based milk, but I don't see why it wouldn't work if you don't have cow's milk.
Nutritional values
Approximately, for an average serving (out of 8 servings):
Calories: about 180 kcal
Protein: 5-6 g
Carbohydrates: 30 g
Fats: 4-5 g
Values may vary depending on the type of jam and how much milk each base absorbs. The jam adds additional sugars if you use more.
Storage and reheating
It can be stored in the fridge for 2-3 days, covered, in the pan or in a box. It's better cold or at room temperature. I do not recommend reheating, as it becomes too soft and loses its texture. If left uncovered, the base may harden too much on the surface.
Quick Info
Total time: about 50 minutes
Preparation time: 15 minutes
Baking time: 30 minutes
Servings: 6-8 (depending on how large you cut the slices)
Difficulty: easy
Recipe type: quick homemade cake, everyday dessert
Ingredients
4 eggs
6 tablespoons sugar
12 tablespoons semolina (heaped)
500 ml milk
vanilla essence
grated lemon peel
butter for greasing the pan (a small cube)
jam for decoration – any type you have on hand
Preparation
1. Start with the base. Separate the egg whites from the yolks.
2. Whip the egg whites with a pinch of salt until stiff peaks form.
3. In another bowl, beat the yolks with the sugar until it melts and the mixture thickens slightly.
4. Gently fold the whipped egg whites into the yolks. Use a spatula and mix slowly to avoid losing volume.
5. Add the semolina and grated lemon peel. Mix just enough to combine.
6. Prepare the pan – I use a 25x15 cm pan. Grease the bottom and sides with butter and sprinkle a little semolina so it doesn't stick.
7. Pour the mixture into the pan and level it gently.
8. Place the pan in a preheated oven at 180°C. Bake the cake for a maximum of 30 minutes, until it lightly browns on top. Do the toothpick test if in doubt.
9. Remove the cake and let it cool in the pan for 10 minutes.
10. Meanwhile, heat the milk with the vanilla essence. Bring it to a boil and remove from heat. Do not pour hot milk over the cake if the cake is still hot – you risk getting a texture that is too soft, almost like mush. Let the milk sit for 3-4 minutes to cool.
11. Pour the warm milk, not hot, directly over the cake. You'll see how the base quickly absorbs the liquid and rises slightly in volume.
12. Decorate to taste. I use two types of jam: I put a little sour cherry jam at the base and a teaspoon of quince jam on top. You can vary with what you have at home.
13. It is preferably served after it has cooled completely, when it has a better texture and cuts more nicely.
Why I make this recipe often
I make it because it takes little time and doesn't require special ingredients. You also don't dirty many dishes. It's the kind of dessert that you can improvise with what you already have at home and it keeps well for the next day. It's good both warm and cold.
Tips and variations
Tips
1. Whip the egg whites well – this helps the base to be more airy.
2. Don't rush the soaking step. Hot milk and a hot cake do not combine well – it results in a texture that is too soft.
3. If you don't have a pan of the mentioned size, use a similar one, but keep in mind that a too thick layer may not bake evenly.
Substitutions
1. The lemon peel can be omitted or replaced with orange for a different flavor.
2. Vanilla essence can also be extract or vanilla sugar if you don't have essence on hand.
Variations
1. You can add a pinch of cinnamon or a little rum for a different flavor.
2. Instead of jam, you can use fresh fruit, chopped finely, added on top after the cake has cooled.
3. For a denser texture, use a few extra tablespoons of semolina, but the risk is that it might become too dry if you don't soak it well.
Serving ideas
Serve plain or with any type of jam – I alternate between sour cherries, apricots, or sour cherries, depending on what I have in the fridge. It can also be good with a splash of sour cream if you want a less sweet option.
Frequently asked questions
Can I use another type of flour instead of semolina?
No. The cake needs semolina for its characteristic texture. Flour will not yield the same result.
Can it be made without jam at the end?
Yes, the cake is good and simple, just with milk and vanilla and lemon flavor.
What do I do if the cake is too soft after soaking?
Let it cool longer. It is normal for it to be a little soft while warm, but if it is very liquid, it means the milk or the cake was too hot at the time of soaking.
How do I know when it's ready to take out of the oven?
Look for a golden color on top. You can also check with a toothpick – if it comes out clean from the middle, it's ready.
Can I make the cake with plant-based milk?
Theoretically yes, but the taste and texture will not be the same. I haven't tested it with plant-based milk, but I don't see why it wouldn't work if you don't have cow's milk.
Nutritional values
Approximately, for an average serving (out of 8 servings):
Calories: about 180 kcal
Protein: 5-6 g
Carbohydrates: 30 g
Fats: 4-5 g
Values may vary depending on the type of jam and how much milk each base absorbs. The jam adds additional sugars if you use more.
Storage and reheating
It can be stored in the fridge for 2-3 days, covered, in the pan or in a box. It's better cold or at room temperature. I do not recommend reheating, as it becomes too soft and loses its texture. If left uncovered, the base may harden too much on the surface.