Walnut and semolina cream cake

Name: Walnut and semolina cream cake
Ingredients: 5 eggs; 1/4 teaspoon salt; 150 g granulated sugar; 150 g butter at room temperature; 1/2 packet baking powder; 2 tablespoons carob powder; 5 tablespoons cold milk; 260 g sifted white flour; 5 ml oil; 400 ml milk; 120 g granulated sugar; 1 vial rum flavoring; 4 tablespoons semolina; 250 g ground walnuts; 150 g butter at room temperature; 100 ml milk; 3 tablespoons honey; 150 g dark chocolate; 3 tablespoons milk; 100 g white chocolate with hazelnuts

Dessert - Walnut and semolina cream cake by Maria C. - Recipia

Walnut and semolina cream cake has a carob sponge soaked with honey syrup, then a thick layer of semolina cream. The dark chocolate glaze sets on top, and I use finely ground walnuts because I prefer a smooth texture in this cream, without large pieces. Preparation: 30 minutes. Cooking: 45 minutes. Resting: 180 minutes. Total time: 255 minutes. Servings: 12. Approximately 740 kcal and 12 g protein per serving.

Ingredients

For the cake layer

5 eggs
1/4 teaspoon salt
150 g granulated sugar
150 g butter at room temperature
1/2 packet baking powder
2 tablespoons carob powder
5 tablespoons cold milk
260 g sifted white flour
5 ml oil

For the cream

400 ml milk
120 g granulated sugar
1 vial rum flavoring
4 tablespoons semolina
250 g ground walnuts
150 g butter at room temperature

For the syrup

100 ml milk
3 tablespoons honey

For the glaze

150 g dark chocolate
3 tablespoons milk

For decoration

100 g white chocolate with hazelnuts

Preparation

1. Separate the egg whites from the yolks and beat the whites with 1/4 teaspoon salt until foamy. 2. Beat the yolks with the sugar until doubled in volume. Mix in the softened butter, baking powder and carob powder, then gradually add the cold milk. Using a wooden spoon, fold in the egg whites and flour one at a time. 3. Heat the oven to 175°C. Grease the pan with oil and dust it with a tablespoon of the measured flour. Pour in the batter and bake the cake layer for 35 minutes, until a toothpick comes out clean. Leave it to cool for about 60 minutes. 4. Heat the milk for the cream with the sugar and rum flavoring over low heat. When it reaches boiling point, sprinkle in the semolina and stir for 5 minutes, until thickened. Take the pan off the heat, add the ground walnuts and leave the cream to cool for 30 minutes. Fold in the softened butter. 5. Heat the milk for the syrup with the honey over low heat for about 2 minutes, until the honey melts. Leave the syrup to cool slightly. 6. Remove the cake layer from the pan and pour the syrup into the pan. Put the cake layer back on top of the syrup and leave it to soak it up. 7. Spread the walnut and semolina cream over the cake layer. 8. Melt the dark chocolate with the 3 tablespoons of milk over low heat for about 3 minutes, stirring. Spread the glaze over the cream and sprinkle with pieces of white chocolate with hazelnuts. Leave the cake to set for 2 hours before cutting it into portions.

Notes

I cut thin slices and serve them with unsweetened coffee. Keep it covered in the fridge for no more than 3 days; you can bake the cake layer a day ahead and soak it once it has cooled. You can replace the carob powder with the same amount of cocoa, but the flavor will be more bitter; the cake contains gluten, eggs, nuts and dairy. I don't rush folding in the egg whites. I add them in a few batches with a wooden spoon. Fresh walnuts with a clean aroma work well here; don't use them if they taste bitter. The semolina can get lumpy if it's added too quickly, so I sprinkle it in gradually, stirring continuously.