Semolina cream cake

I have made this cake several times, especially when I need a no-bake dessert from ingredients I already have at home. It comes together quickly, using peach puree from canned peaches and that thick semolina cream with milk and margarine that I often ate in childhood. The two-layer part (one with cocoa, one plain) looks nice when cut, and the peach puree on top adds a clear fruity flavor. The waiting time in the fridge is the only one that seems longer, but it compensates in the end.

Quick Info

Total time: about 3-4 hours (includes cooling in the fridge)
Effective preparation time: 45-60 minutes
Cooking time: 10-15 minutes (for the semolina cream)
Servings: about 12
Difficulty: medium, mostly due to the patience needed for assembly and cooling
Recipe type: no-bake cake, suitable for festive days or when you don’t want to turn on the oven

Ingredients

1 pack of margarine (250 g)
1 liter of milk
1 cup of powdered sugar (approx. 200 g)
3 egg yolks
1 cup of semolina
1 can of peaches in syrup (900 g)
2 tablespoons of gelatin (about 20 g)
Ladyfingers
1 tablespoon of cocoa powder
2 kiwis

Preparation steps

1. In a pot, heat the milk with the semolina. Stir continuously with a whisk or spatula to avoid lumps. Keep on low heat until it thickens like a cream, then let it cool aside.

2. Beat the margarine with the powdered sugar using a mixer until fluffy. Add the egg yolks one at a time, mixing after each addition.

3. Gradually incorporate the cooled semolina, one tablespoon at a time. Mix on low speed to avoid splattering. Once incorporated, the cream should be smooth.

4. Divide the mixture into two equal bowls. In one, add a tablespoon of cocoa and mix well.

5. Open the can of peaches and drain the fruit. Keep the syrup. Soak two tablespoons of gelatin in a few tablespoons of peach syrup (enough to cover it well) and let it swell for 5 minutes.

6. Meanwhile, puree the peaches with a blender or food processor until smooth.

7. After the gelatin has hydrated, gently heat it in a double boiler or microwave for a few seconds, just until dissolved. Do not let it boil. Pour the dissolved gelatin into the peach puree and mix until smooth. Set aside to reach room temperature.

8. In a cake pan, arrange ladyfingers quickly dipped in the peach syrup (without soaking them too long, so they don’t fall apart).

9. Spread the cocoa cream over the layer of ladyfingers and level with a spatula.

10. Add the white cream (the one without cocoa) on top and spread evenly.

11. Carefully pour the peach puree over the two layers of cream while the gelatin is still unset.

12. Refrigerate the cake for 2-3 hours until it sets and can be cut nicely.

13. After cooling, decorate with slices of kiwi or other fruits to taste.

Why I make this recipe often

It’s quick for a cake, doesn’t require an oven, and the ingredients are simple. The cream layers stay firm, the cake cuts easily, and it’s quite refreshing. It keeps well in the fridge for two to three days and remains tasty the next day.

Tips and variations

Tips

- The margarine should be soft, taken out of the fridge in advance.
- The semolina with milk should be allowed to cool completely to avoid melting the margarine cream.
- The ladyfingers should be dipped in syrup quickly; otherwise, they become too soft.
- The gelatin should not be boiled, just warmed enough to become liquid.

Substitutions

- If you don’t have margarine, you can try butter, but the texture will change slightly.
- Peaches can be substituted with other canned fruits (apricots, pineapple).
- Powdered sugar can be replaced with granulated sugar, but it will need to be beaten longer to avoid graininess.

Variations

- You can use store-bought cake layers instead of ladyfingers.
- For a different look, alternate the layers of cream (start with the white one or mix cocoa into the entire cream).
- On top, you can also add fresh fruits, not just kiwi.

Serving ideas

- Serve cold, directly from the fridge.
- Goes well with fresh fruits on the side (kiwi, orange, strawberries).
- You can cut the cake into squares or slices, depending on the type of pan.

Frequently asked questions

1. Can I use whipped cream or mascarpone in the semolina cream?
Not in this recipe. The semolina cream needs margarine or butter for texture. Whipped cream or mascarpone won’t bind as well with the semolina.

2. Can it be made without gelatin?
Without gelatin, the fruit puree won’t set and will run when cut. You can try it only if you accept a softer consistency on top.

3. How thick should the layers of cream be?
Each layer is about the same thickness, depending on the size of the pan. If you use a 26 cm diameter pan, the layers will be proportional.

4. Can I use peach compote with less sugar?
Yes. The sweetness of the puree depends on the fruits used and how much syrup you add. If you want it less sweet, use peaches in their own juice.

Nutritional values

Estimate per serving (out of 12):

Calories: 350-400 kcal
Carbohydrates: 55-60 g
Proteins: 4-5 g
Fats: 12-14 g

These are estimates, depending on the brand of margarine, how much sugar you leave in, and how many ladyfingers fit in the pan.

Storage and reheating

The cake lasts in the fridge for 2-3 days, covered, without problems. I don’t recommend freezing. It’s not reheated; it’s consumed cold, directly from the fridge. If it sits too long, the peach puree may release a little juice, but it doesn’t affect the taste.

This is everything I use for this cake with semolina cream and peaches. No complicated steps and no hard-to-find ingredients.

 Ingredients: a pack of margarine 1 liter of milk 1 cup of powdered sugar 200 gr. 3 egg yolks 1 cup of semolina a can of peaches 900 gr. 2 tablespoons of gelatin 20 gr. ladyfingers 1 tablespoon of cocoa 2 kiwis

 Tags:  cake semolina cream