John Myers
Contents
show
Semolina Cake in Caramel Syrup
The perfect semolina cake in caramel syrup recipe with a picture and simple step-by-step instructions.
dough
- 300 Size Soft wheat semolina
- 250 Size Natural yoghurt, 3.5%
- 1 El. Vanilla sugar
- 1 P. Baking powder
caramel syrup
- 320 Size Sugar
- 450 Ml. Water
Besides that
- 50 Size Almonds, whole
- For the dough, put all the ingredients in a bowl and mix well.
- Grease a casserole dish well with butter and add the dough and smooth it out a little.
- Put the almonds in boiling hot water, wait a moment, then remove the skin of the almonds and spread the almonds on the dough and gently press in.
- Bake oven to 180 degrees, fan-assisted, preheat and bake the cake in it for about 30 minutes. The surface should be golden yellow and the almonds should have got some color. After baking, let the cake cool down lukewarm.
Caramel syrup
- Put the sugar in a saucepan and let it melt when it starts to melt, stir with a spoon until all the sugar has melted and the caramel is golden yellow. Now add the water. Caution, it can splash and is hot!
- When the water is poured into the caramel, the caramel will harden again. However, it dissolves again after a few minutes. When the caramel has dissolved, bring the syrup to a boil and then take it off the hob. The syrup should be lukewarm.
- Pour the lukewarm caramel syrup onto the lukewarm cake and let it steep until the syrup is completely absorbed. That takes about 2 hours.
Facebook Comments