Table of contents:
- Ingredients for homemade sponge cake with semolina cream
- Method of making homemade sponge cake with semolina cream
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.
- 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.
Grind the mixture until smooth, add the chicken eggs one at a time. Eggs should also be at room temperature.
Sift wheat flour with baking powder into a deep bowl. Add flour to liquid ingredients in small portions.
We separate about half of the finished dough, pour in cocoa, grind so that there are no lumps left.
Put a sheet of parchment on the bottom of the round shape, grease with oil, pour the dough.
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.
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.
Cut the butter into cubes. At low speed, beat the cooled semolina porridge, gradually add the butter, and the semolina cream is ready.
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.
Put the light cake on a sheet of parchment, put 1/3 of the cream on it, distribute it in an even layer.
Then we put a dark cake and on it again 1/3 of the semolina cream.
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.
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.
Homemade sponge cake with semolina cream is ready. Bon Appetit!