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Lemon semolina cake with sour cream

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Ingredients for 1 servings:

  • 150 g butter
  • 1 lemon(s), peel and juice
  • 400 g sour cream, firm
  • 250 g sugar
  • 350 g semolina, soft wheat
  • 1 tsp baking powder
  • 4 eggs
  • 1 packet of vanilla sugar
  • Powdered sugar for dusting
  • Fat and breadcrumbs for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat the oven to 175°C. Grease a 26 cm springform pan and sprinkle with breadcrumbs. Melt the butter. Wash the lemon in hot water and pat dry. Grate the zest and squeeze the juice. Separate the eggs, beat the egg whites until stiff peaks form, and drizzle in 50 g of sugar. Mix the sour cream with 200 g of sugar, the vanilla sugar, the egg yolks, the lemon zest, and the lemon juice. Combine the semolina and baking powder and stir into the cream and egg mixture along with the melted butter. Fold in the beaten egg whites, pour the batter into the springform pan, and bake for about 35 minutes. Dust with powdered sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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