John Myers
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Baking: Easter Semolina Cake
The perfect baking: easter semolina cake recipe with a picture and simple step-by-step instructions.
The dough
- 250 g Spelled flour type 630
- 100 g Sugar
- 1 pinch Salt
- 0,5 teaspoon Separate Lemon peel
- 125 g Butter
- 2 tablespoon Cream
- 1 piece Egg
The filling
- 150 ml Cream
- 250 ml Milk
- 100 g Raisins
- 75 g Wholemeal spelled semolina
- 2 piece Eggs separated
- 1 teaspoon Separate Lemon peel
- 100 g Sugar
- 50 g Ground hazelnuts
- 50 g Chopped hazelnuts
- Decoration
The dough
- Mix the flour with salt, lemon zest and sugar. Add the butter in flakes and knead into a crumbly dough with your hands.
- Add the cream and egg and make a shortcrust pastry. Press this into a greased tin, prick several times with a fork and then chill for 1 hour.
The filling
- In the meantime, mix the cream with milk and bring to the boil together with the raisins. Slowly pour in the semolina, always stirring well so that there are no lumps, bring to the boil again while stirring. Let the mass cool down.
- Beat the egg whites until stiff.
- Now add the two egg yolks, the sugar and the lemon peel to the cold semolina. Add nuts and mix everything with a hand mixer. With a whisk, pull the egg white underneath and spread the mixture on the shortcrust pastry base.
- Bake in a preheated oven at 200 ° C for about 20 – 30 minutes.
- After cooling down, decorate Easter according to your mood and imagination.
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