Little Bee

The layered cake with semolina cream is a traditional dessert that always brings smiles to the faces of loved ones. It is a versatile dish, perfect for any occasion, from birthdays to family gatherings or simply to treat your dear ones on an ordinary day. This recipe combines sweet flavors and delicate textures, creating an unforgettable culinary experience. Let's begin our culinary journey!

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12

Ingredients

For the layers:
- 2 eggs
- 150 g sugar
- 2 tablespoons honey
- 2 tablespoons milk
- 1 teaspoon baking soda
- Juice from half a lemon
- 50 g lard
- Approximately 400 g flour

For the cream:
- 500 ml milk
- 3 tablespoons semolina
- 1 package of butter (approximately 200 g)
- 1 vial of rum essence
- 200 g sugar
- Jam or preserves (optional, for filling)
- Powdered sugar for decoration

Step by Step

Preparing the layers

1. Basic mixture: In a large bowl, add the two eggs, sugar, honey, milk, and lard. Using a mixer, mix the ingredients on medium speed until the mixture becomes smooth and fluffy. It is important for the sugar to dissolve completely to achieve a fine dough.

2. Activating the baking soda: In another small container, add the baking soda and extinguish it with a few drops of lemon juice. This reaction will generate carbon dioxide, which will help the layers rise during baking. Add the obtained mixture to the egg mixture and mix well.

3. Double boiler: Place the bowl with the mixture over a double boiler (another container with boiling water) and constantly stir for about 5-10 minutes until the mixture changes color and becomes denser. This step will help activate the ingredients and enhance the flavor of the layers.

4. Cooling the mixture: Turn off the heat and let the mixture cool. It is essential not to add flour before it cools completely; otherwise, the dough will become too tough.

5. Adding the flour: Once the mixture has cooled, start adding the flour gradually, mixing with a spatula or your hands. The dough should be soft but not sticky. You may not need all the flour, so add it gradually.

6. Baking the layers: Divide the dough into 4 equal portions. Preheat the oven to 180 degrees Celsius. Grease a baking tray with butter and flour. Roll out each portion of dough very thinly. Bake each layer for about 10 minutes, or until they turn golden. Be careful, as baking time may vary depending on the oven.

Preparing the cream

1. Boiling the semolina: In a saucepan, add the milk and semolina. Boil over medium heat, stirring constantly, for about 15 minutes until the semolina thickens. Turn off the heat and let it cool slightly.

2. Butter cream: In a separate bowl, mix the butter with the sugar until it becomes a light and airy foam. This step is crucial for achieving a fine and delicious cream.

3. Combining the ingredients: Once the semolina has cooled, gradually incorporate it into the butter cream, mixing well to avoid lumps. Add the rum essence and mix again.

Assembling the cake

1. Base layer: Place the first layer of dough on a serving platter. Spread half of the butter cream with semolina on this layer.

2. Adding the jam: Place the second layer of dough and spread a moderate amount of jam or preserves. Choose a jam that is not too runny to avoid soaking the layer.

3. Final cream: Place the third layer of dough and spread the remaining butter cream with semolina. Level it well with a spatula for a uniform appearance.

4. Closing the cake: Place the fourth layer of dough on top and press gently to secure it. Finally, sprinkle powdered sugar over the cake for an elegant and delicious look.

5. Cooling: Let the cake rest for 2-3 hours, ideally overnight, to allow the layers to soften and the flavors to blend perfectly. If you are impatient, as I was, you can cut the cake after an hour, and it will be just as delicious!

Serving Suggestions

The layered cake with semolina cream pairs perfectly with a cup of tea or coffee. You can try adding vanilla ice cream or fresh whipped cream alongside for a contrast of temperatures and textures.

Variations and Tips

- Jam variations: Instead of jam, you can use sliced fresh fruits or a fruit sauce for a fresher taste.
- Flavoring: Replace the rum essence with vanilla or almond essence to vary the flavors.
- Whole wheat flour: You can use whole wheat flour for a healthier option, but make sure to adjust the amount of liquids, as whole wheat flour absorbs more water.

Nutritional Benefits

This cake is a good source of carbohydrates, providing energy throughout the day. Semolina, the main ingredient of the cream, is rich in fiber, which contributes to healthy digestion. Additionally, butter provides healthy fats essential for the body.

Frequently Asked Questions

1. Can I use another type of milk? Yes, you can use almond, soy, or oat milk for a lactose-free version.
2. What should I do if the layers break during baking? Make sure the dough is rolled out evenly and not too thin. You can use parchment paper to prevent sticking.
3. Can I prepare the cake a day in advance? Yes, it is even recommended for the flavors to develop better.

The layered cake with semolina cream is more than just a dessert; it is a sweet memory of moments spent with family, a tradition that blends flavors and textures into perfect harmony. So, put on your apron and start preparing this delicacy, which will surely become your quick favorite!