Homemade Sponge Cake With Semolina Cream. Step-by-step Recipe With Photo

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Homemade Sponge Cake With Semolina Cream. Step-by-step Recipe With Photo
Homemade Sponge Cake With Semolina Cream. Step-by-step Recipe With Photo
Video: Homemade Sponge Cake With Semolina Cream. Step-by-step Recipe With Photo
Video: Suji Cake Direct In Kadai | Eggless & Without Oven | Yummy | Eggless Semolina Cake | Rava Cake 2023, February
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Delicious homemade sponge cake, decorated with chocolate icing and almonds - cake with semolina cream. This recipe is simple, therefore, it will obey even beginners inexperienced in confectionery. It is important that all products are at room temperature, since, for example, cold butter is very difficult to mix with cooled semolina, and at the same time get a delicate and tasty cream. That is why the oil is softened - left for some time at room temperature.

Homemade sponge cake with semolina cream
Homemade sponge cake with semolina cream
  • Cooking time: 1 hour 40 minutes
  • Servings: 6

Ingredients for homemade sponge cake with semolina cream

For biscuit cakes:

  • 175 g of premium wheat flour;
  • 30 g cocoa;
  • 6 g baking powder;
  • 175 g granulated sugar;
  • 130 g softened butter;
  • 40 ml olive oil;
  • 3 chicken eggs.

For semolina cream:

  • 45 g semolina;
  • 150 g granulated sugar;
  • 370 ml cream 10%;
  • 150 g softened butter;
  • 1 lemon.

For chocolate glaze:

  • 40 g cocoa;
  • 120 g butter;
  • 120 g sour cream 30%;
  • 80 g granulated sugar;
  • 50 g almonds for decoration;
  • 100 g biscuit crumbs.

Method of making homemade sponge cake with semolina cream

Cooking biscuit dough. Mix the butter with granulated sugar, then gradually add high-quality olive oil.

Mix butter with sugar and vegetable oil
Mix butter with sugar and vegetable oil

Grind the mixture until smooth, add the chicken eggs one at a time. Eggs should also be at room temperature.

Grind the mixture, add chicken eggs
Grind the mixture, add chicken eggs

Sift wheat flour with baking powder into a deep bowl. Add flour to liquid ingredients in small portions.

Add the sifted flour with baking powder
Add the sifted flour with baking powder

We separate about half of the finished dough, pour in cocoa, grind so that there are no lumps left.

Divide the dough into two parts, add cocoa to one
Divide the dough into two parts, add cocoa to one

Put a sheet of parchment on the bottom of the round shape, grease with oil, pour the dough.

Pour the dough into a greased baking dish
Pour the dough into a greased baking dish

We heat the oven to 180 degrees. We bake the cake for 17-20 minutes, then cool on the wire rack, remove the paper, cut it in half.

We also bake a cake with cocoa, the result will be 2 light cakes and 2 cakes with cocoa.

Cut the cakes in half
Cut the cakes in half

Cooking semolina cream. Pour cream into a saucepan, add granulated sugar and semolina. We put on a small fire, slowly bring to a boil. The semolina should be mixed all the time so that lumps do not form in it.

Rub the lemon zest on a fine grater. Cut the lemon in half, squeeze the juice. Mix the zest and lemon juice with semolina.

Mix semolina porridge with lemon juice and zest
Mix semolina porridge with lemon juice and zest

Cut the butter into cubes. At low speed, beat the cooled semolina porridge, gradually add the butter, and the semolina cream is ready.

Whisk the semolina into the cream, adding the butter
Whisk the semolina into the cream, adding the butter

Now we are preparing the icing for decoration. Pour granulated sugar into a saucepan or deep bowl, add fatty sour cream, cocoa and butter. In a water bath or in a microwave oven, melt the ingredients, mix until the granulated sugar is completely dissolved.

Cooking chocolate icing for the cake
Cooking chocolate icing for the cake

Put the light cake on a sheet of parchment, put 1/3 of the cream on it, distribute it in an even layer.

Apply cream on a light cake
Apply cream on a light cake

Then we put a dark cake and on it again 1/3 of the semolina cream.

Put a dark cake on top
Put a dark cake on top

The last cake will be dark, distribute the chocolate icing in an even layer over it, also coat the sides of the cake with icing.

Apply icing on the upper dark cake and grease the cake on the sides
Apply icing on the upper dark cake and grease the cake on the sides

Sprinkle the sides of the cake with biscuit crumbs, decorate the top with almonds. If you don't have biscuit crumbs, you can crush creamy shortbread cookies in the bag.

Decorating the cake with nuts and biscuit crumbs
Decorating the cake with nuts and biscuit crumbs

Homemade sponge cake with semolina cream is ready. Bon Appetit!

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