John Myers
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Semolina Pudding Cake with Sour Cream
The perfect semolina pudding cake with sour cream recipe with a picture and simple step-by-step instructions.
Yeast dough
- 500 g Spelled flour
- 1 packet Dry yeast
- 7 tbsp Sugar
- 50 gr Butter
- 1 Egg
- 1 tbsp Grated lemon peel
- 1 pinch Salt
- 250 ml Milk lukewarm
First layer of semolina
- 1 liter Milk and 125 g hat wheat semolina
- 100 g Sugar
- 4 piece Free range eggs
Second layer of custard
- 125 ml Milk
- 100 g Sugar
- 1 packet Custard powder
- 375 ml Milk
Sour cream layer
- 500 g Sour cream
- 2 piece Free range eggs
- 3 tbsp Sugar
Yeast dough
- Heat the milk, warm the butter, knead the flour, sugar, salt, egg and lemon peel into a yeast dough and let rise in a warm place for about 45 minutes.
Semolina layer
- Bring the milk with the sugar to the boil, stir in the semolina and leave to soak for 10 minutes. Stir every now and then and let cool down a little.
- Separate the eggs into yolks and whites.
Custard layer
- Mix 125 ml of milk and some of the sugar with the custard powder.
- Bring the rest of the milk with sugar to a boil, remove from the stove and stir in the pudding mixture, bring to the boil once, done.
- Now mix the pudding with the semolina, mix in the egg yolk, beat the egg whites until stiff and fold in as well.
- Grease the baking sheet well. Knead the risen yeast dough once by hand, roll out on the baking sheet, pull up a small edge.
- Spread the custard mixture on top.
- Preheat the oven to circulating air at 180C
Sour cream layer
- Beat the egg whites until stiff.
- Mix the egg yolks with sour cream and 3 tablespoons of sugar.
- Fold in the egg whites and spread on the cake as the last layer.
- Put in the oven for about 50 minutes, depending on the oven, cover the cake if necessary.
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