John Myers
Contents
show
Oriental Semolina Cake with Cream Filling
The perfect oriental semolina cake with cream filling recipe with a picture and simple step-by-step instructions.
For the dough:
- 1 pack Soft wheat semolina
- 0,5 cups Oil
- 2 tbsp Butter
- 1 Sachets Vanilla sugar
- 1 Sachets Baking powder
- 0,75 cups Sugar
- 500 g Natural yoghurt
- Rose water
For the cream filling:
- 1 l Milk
- 400 g Whipped cream
- 2 tbsp Sugar
- 2 tbsp Semolina
- 6 tbsp Food starch
- Rose water
For the sugar syrup:
- 2 cups Sugar
- 1 cups Water
- 0,5 Pc. Lemon (just the juice)
- Put all the ingredients for the dough in a bowl and mix with the hand mixer. Halve the finished dough in two portions and distribute the first portion in a deep baking sheet (round sheet) and smooth it out.
- For the cream filling, all ingredients are put in a saucepan and the cream is heated to the highest level and continuously stirred with the whisk. Gradually, the liquid mass becomes a fluffy cream.
- Let the finished cream stand for 5 minutes and then pour it onto the dough in the tray. Then let stand for another 5 minutes and pour the rest of the dough onto the cream, thus covering the semolina cake.
- Now the cake is placed in the preheated oven for 20 to 30 minutes with top / bottom heat at 180 ° C. The cake is removed when the surface has reached a golden brown color.
- Just before the cake is taken out of the oven, the sugar syrup is boiled. For this, all ingredients are boiled in a small saucepan until the sugar turns into a syrupy liquid.
- The syrup is poured over the cake as soon as the cake comes out of the oven. Gradually, distribute the rest and let it soak in
Facebook Comments