Semolina cream sheets
Layered semolina cream cake – a classic delight, perfect for any festive occasion. This quick dessert recipe is not only easy to prepare but also extremely tasty, combining textures and flavors that will delight your taste buds. With a hint of citrus and a tangy jam topping, this dessert is sure to become a favorite among family and friends.
Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Servings: 12
Ingredients for the layers:
- 12 tablespoons oil
- 12 tablespoons sugar
- 12 tablespoons tomato juice (a surprising ingredient that adds a distinctive flavor)
- 3 eggs
- 1 teaspoon of ammonium bicarbonate dissolved in lemon juice
- 700-800 g flour
Ingredients for the cream:
- 1 liter milk
- 150 g sugar
- 300 g semolina
- 300 g margarine (or butter for a richer taste)
- Juice of one lemon and two oranges (for a fresh note)
Preparation method:
1. Preparing the layers: In a large bowl, mix the oil, sugar, tomato juice, and eggs. Use a mixer to achieve a smooth composition. Add the ammonium bicarbonate dissolved in lemon juice and mix again. Gradually incorporate the flour, stirring until you obtain a smooth and elastic dough. Divide the dough into three equal parts.
2. Baking the layers: Roll out each part of the dough into a thin layer on a floured work surface. Place each layer on the bottom of a baking tray lined with parchment paper. Bake the layers in a preheated oven at 180°C for about 10-12 minutes, or until they become lightly golden. Let them cool.
3. Preparing the cream: In a pot, bring the milk and sugar to a boil. Gradually add the semolina, stirring continuously to avoid lumps. Cook the mixture for about 5-7 minutes until it thickens. Remove from heat and add the margarine cut into small cubes, stirring until completely melted. Finally, incorporate the lemon and orange juice, mixing well.
4. Assembling the cake: Fill each layer of cake with warm semolina cream, leveling it well. Stack the layers on top of each other, and the assembled cake should be pressed in a cool place, preferably overnight, to firm up and combine the flavors.
5. Decorating: The next day, evenly spread the tangy jam over the surface of the cake and sprinkle coconut on top for an attractive appearance and a crunchy texture.
6. Serving: Cut the cake into diamonds and serve it with a cup of tea or coffee. This layered semolina cream cake will surely impress your guests!
Helpful tips:
- You can experiment with different types of jam, such as apricot or raspberry jam, to add a personal touch.
- If you prefer a less sweet version, reduce the amount of sugar in the cream or use sugar-free jams.
- Make sure all ingredients are at room temperature before starting to achieve a uniform composition.
This layered semolina cream cake recipe is perfect for holidays or to treat the family with a delicious dessert. Try it and enjoy every bite!
Ingredients: For the dough: 12 tablespoons of oil, 12 tablespoons of sugar, 12 tablespoons of tomato juice, 3 eggs, 1 teaspoon of baking ammonia dissolved in lemon juice, 700-800 g of flour. Cream: 1 liter of milk, 150 g of sugar, 300 g of margarine, juice from 1 lemon and 2 oranges.
