Lemon Cake with Honey and White Chocolate Glaze
The cake with delicate layers and delicious semolina cream, a perfect dessert for summer days, is a wonderful choice for any sweet lover. This recipe is not only simple but also quick, with a total preparation time of about 1 hour and 30 minutes, plus cooling time. It is a cake that brings a touch of coolness and freshness, perfect to be enjoyed alongside a cold lemonade or herbal tea. This recipe yields 12 servings, making it ideal for sharing with loved ones!
The history of the cake with layers and semolina cream is fascinating, rooted in the pastry traditions of many cultures. The thin layers resemble those of baklava, but with a creamy filling that adds a note of warmth and comfort. This cake is often associated with festive moments and family gatherings.
Ingredients:
For the layers:
- 5 tablespoons of oil
- 5 tablespoons of milk
- 1 cup of sugar
- 3 tablespoons of honey
- 1 teaspoon of baking soda
- 2 eggs
- Approximately 500 g of flour
- 1 teaspoon of ground cinnamon
For the cream:
- 1 cup of milk
- 1 cup of sugar
- 6 tablespoons of semolina
- 200 g of butter, at room temperature
- 1 vial of lemon essence
- Juice of one lemon
For decoration:
- 200 g of white chocolate
- 2 tablespoons of milk
Preparation time:
- Active time: 30 minutes
- Baking time: 28 minutes (7 minutes per layer)
- Total time: 1 hour and 30 minutes (including cooling)
Step-by-step instructions:
Step 1: Preparing the layers
1. In a medium saucepan, add the oil, milk, and sugar. Place the saucepan over medium heat and stir until the sugar completely dissolves. Be careful not to let it boil too much – just a few bubbles are enough.
2. Once the mixture starts to boil, add the honey and baking soda. Mix well, then remove from heat and let cool for a few minutes.
3. Beat the eggs in a separate bowl and gradually add them to the oil, milk, and sugar mixture, stirring continuously to avoid curdling the eggs. It is essential to add the eggs in a thin stream to achieve a homogeneous mixture.
4. Add the cinnamon and start incorporating the flour. At first, use a spoon to mix, then, when the dough becomes denser, knead it by hand until you obtain a firm and elastic dough.
5. Divide the dough into four equal parts. On a floured surface, roll each piece into a thin layer, the size of the tray (25/35 cm).
Step 2: Baking the layers
1. Preheat the oven to 180 degrees Celsius.
2. Place the first layer on the back of the floured tray and bake for about 7 minutes, or until lightly golden. Repeat the process for the other layers.
3. After all the layers are baked, let them cool completely on a cooling rack.
Step 3: Preparing the cream
1. In a saucepan, add the milk, sugar, and grated lemon zest. Place the saucepan over medium heat and bring to a boil, stirring constantly.
2. When the mixture boils, add the semolina in a rain, stirring continuously to avoid lumps. Let it boil for a few minutes until the cream thickens.
3. Remove from heat and let cool for 5 minutes. Add the butter cut into cubes and mix at high speed until the cream becomes fluffy and doubles in volume.
4. Finally, add the lemon essence and lemon juice, mixing well.
Step 4: Assembling the cake
1. Place the first layer on a platter, spreading some of the cream evenly on top. Continue alternating layers and cream, finishing with a layer on top.
2. Cover the cake with plastic wrap and refrigerate overnight to allow the flavors to combine and the layers to absorb moisture from the cream.
Step 5: Decorating
1. For the glaze, melt the white chocolate in a bain-marie along with the 2 tablespoons of milk, stirring constantly until smooth.
2. Pour the white chocolate glaze over the cake and let it set at room temperature.
Serving and suggestions
This cake with layers and semolina cream is served cut into squares or triangles, making it an excellent choice for summer evenings alongside freshly made lemonade or mint tea. You can also add some fresh fruits to bring a touch of color and freshness to your plate.
Tips and useful advice
- Ensure all ingredients are at room temperature to achieve a smooth cream.
- If you prefer a less sweet version, you can reduce the amount of sugar in the cream or use dark chocolate instead of white chocolate for the glaze.
- The cake can be stored in the refrigerator for a few days, but it is recommended to consume it within 3 days for the best flavors.
Calories and nutritional benefits
This cake has a moderate calorie content, but due to its ingredients, it also offers nutritional benefits. Milk and butter provide healthy fats, and semolina is a good source of complex carbohydrates. Although it is a dessert, consumed in moderation, it can be part of a balanced diet.
Frequently asked questions
- Can I use another type of flour? Yes, you can use whole wheat flour for a healthier version, but the texture of the layers may differ.
- What else can I add to the cream? You can experiment with various flavors, such as vanilla essence or cocoa, to diversify the taste.
The cake with layers and semolina cream is a recipe that combines tradition and innovation, bringing a unique taste and creamy texture that will captivate you from the first bite. Enjoy your meal!
Ingredients: for the dough 5 tablespoons of oil, 5 tablespoons of milk, 1 cup of sugar, 3 tablespoons of honey, 1 teaspoon of baking soda, 2 eggs, approx. 500 g flour, 1 teaspoon ground cinnamon for the cream 1 cup of milk, 1 cup of sugar, 6 tablespoons semolina, 200 g butter, 1 vial of lemon essence, 1 lemon decoration 200 g white chocolate + 2 tablespoons milk
