Homemade sponge cake with semolina cream
A delicious homemade cake made from biscuit cakes, decorated with chocolate icing and almonds - a cake with semolina cream. This recipe is simple, so even newbies inexperienced in the confectionery will submit. 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 gentle and tasty cream. That is why the oil is softened - left for some time at room temperature.
- Time for preparing: 1 hour 40 minutes
- Servings Per Container: 6
Ingredients for homemade biscuit cake with semolina cream
For biscuit cakes:
- 175 g b / s wheat flour;
- 30 g of cocoa;
- 6 g of baking powder;
- 175 g of granulated sugar;
- 130 g of softened butter;
- 40 ml of olive oil;
- 3 chicken eggs.
For semolina cream:
- 45 g semolina;
- 150 g of granulated sugar;
- 370 ml cream 10%;
- 150 g of softened butter;
- 1 lemon.
For chocolate glaze:
- 40 g of cocoa;
- 120 g butter;
- 120 g of sour cream 30%;
- 80 g of granulated sugar;
- 50 g almonds for decoration;
- 100 g of biscuit chips.
A method of preparing a homemade biscuit cake with semolina cream
Cooking biscuit dough. Mix 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 the wheat flour with baking powder into a deep bowl. Add the flour to the liquid ingredients in small portions.
We separate about half of the finished dough, pour cocoa, rub it so that there are no lumps left.
At the bottom of a round shape, put a sheet of parchment, grease with oil, pour the dough.
We heat the oven to 180 degrees. We bake the cake for 17-20 minutes, then cool on a wire rack, remove the paper, cut it in half.
We also bake cakes with cocoa, as a result we get 2 light cakes and 2 cakes with cocoa.
Cooking semolina cream. Pour cream into a saucepan, pour granulated sugar and semolina. We put on a small fire, slowly bring to a boil. You should interfere with the decoy all the time so that lumps do not form in it.
Rub the lemon peel on a fine grater. Cut the lemon in half, squeeze the juice. Mix the zest and lemon juice with semolina.
Dice the butter. At a low speed, beat the cooled semolina, gradually add the butter, and the semolina cream is ready.
Now prepare the icing for decoration. Pour granulated sugar into a stewpan or deep bowl, add fat sour cream, cocoa and butter. In a water bath or in a microwave oven, melt the ingredients, mix until the sugar is completely dissolved.
Put the light cake on a sheet of parchment, put 1 3 cream on it, distribute in an even layer.
Then we put the dark cake and again 1/3 of the semolina cream on it.
The last cake will be dark, distribute the chocolate icing evenly over it, also coat the sides of the cake with the icing.
Sprinkle the sides of the cake with biscuit crumbs, decorate the top with almond nuts. If you don’t have biscuit crumbs, then you can crush creamy shortbread cookies in a bag.
Homemade sponge cake with semolina cream is ready. Enjoy your meal!