Homemade sponge cake with semolina cream

Delicious homemade biscuit cake, decorated with chocolate icing and almonds - cake with semolina cream. This recipe is simple, so it will obey even beginners who are inexperienced in pastry making. It is important that all products are at room temperature, since, for example, cold butter is very difficult to mix with cooled semolina, and to 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 biscuit cake with semolina cream

For biscuit cakes:

175 g of wheat flour in \ s;
30 g of cocoa;
6 g 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 of semolina;
150 grams of granulated sugar;
370 ml of cream 10%;
150 g of softened butter;
1 lemon.

For chocolate icing:

40 g of cocoa;
120 g butter;
120 g sour cream 30%;
80 g of granulated sugar;
50 g almond nuts for decoration;
100 g sponge crumbs.

Method of making homemade sponge cake with semolina cream

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

Rub the mixture until smooth, add chicken eggs one by one. Eggs should also be at room temperature.

In a deep bowl, sift wheat flour with baking powder. Add flour to liquid ingredients in small portions.

Separate about half of the finished dough, pour cocoa, rub it, so that there are no lumps left.

At the bottom of the round form we put a sheet of parchment, grease with oil, pour the dough.

The oven is heated to 180 degrees. Bake the cake for 17-20 minutes, then cool on a wire rack, remove the paper, cut it in half.

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

Cooking cream from semolina. Pour the cream in a saucepan, pour sugar and semolina. We put on a small fire, slowly bring to a boil. It should always interfere semolina, so that it does not form lumps. We rub lemon zest on a fine grater. Cut the lemon in half, squeeze the juice. Mix the zest and lemon juice with semolina.

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

Now prepare the icing for decoration. Pour granulated sugar into a saucepan or deep bowl, add rich sour cream, cocoa and butter. Melt the ingredients in a water bath or in a microwave, stir until sugar is completely dissolved.

We put a light cake on a sheet of parchment, spread 1/3 of the cream on it, distribute it evenly.

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

The last cake will be dark, evenly distribute chocolate icing over it, and coat the sides of the cake with icing.

Sprinkle the sides of the cake with biscuit crumbs, top it with almond nuts. If you do not have biscuit crumbs, then you can crush the creamy shortcake in the package.