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.

Homemade sponge cake with semolina cream
  • 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.

Homemade sponge cake with semolina cream

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

Homemade sponge cake with semolina cream

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

Homemade sponge cake with semolina cream

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

Homemade sponge cake with semolina cream

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

Homemade sponge cake with semolina cream

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.

Homemade sponge cake with semolina cream

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.

Homemade sponge cake with semolina cream

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

Homemade sponge cake with semolina cream

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.

Homemade sponge cake with semolina cream

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

Homemade sponge cake with semolina cream

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

Homemade sponge cake with semolina cream

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

Homemade sponge cake with semolina cream

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.

Homemade sponge cake with semolina cream

Homemade biscuit cake with semolina cream is ready. Enjoy your meal!

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