The Little Bee

Semolina Cream Cake with Lemon Flavor

I invite you to discover a cake recipe that not only melts in your mouth but also brings a touch of nostalgia. It is a dessert that speaks of pleasant moments spent with loved ones, and the simple ingredients transform each piece into a true delicacy. This semolina cream cake has its roots in culinary tradition, often prepared for holidays or special occasions. Whether you make it for an anniversary or simply to indulge yourself, the result will always be spectacular.

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 12 servings

Necessary ingredients:

*For the dough:*
- 400 g flour
- 150 g honey
- 150 g sugar
- 50 g butter (or margarine)
- 50 ml milk
- 1 egg
- 1 teaspoon baking soda (or ammonium carbonate)

*For the cream:*
- 500 ml milk
- 100 g butter (or margarine)
- 70 g semolina
- Zest of one large lemon
- Juice of one large lemon
- 1 packet of vanilla sugar

Preparing the dough:

1. Heating the ingredients: In a large bowl, add honey, sugar, diced butter, egg, milk, and baking soda. Place the bowl on low heat, stirring constantly with a whisk. Continue to stir until the mixture begins to boil and swell, almost doubling in volume. This is the key moment that will ensure an airy texture for your cake.

2. Adding the flour: Once the dough has started to boil, remove the pot from the heat and add all the flour. Quickly mix with the whisk or a wooden spoon until all the flour is incorporated. It is important to do this step quickly to avoid lumps.

3. Cooling the dough: Let the dough cool slightly. It doesn't need to be completely cool, just enough so you can work with it without burning yourself. This step is essential for obtaining a dough that can be easily rolled out.

4. Forming the sheets: Sprinkle a little flour on the working surface and take a piece of dough. Roll out the dough with a rolling pin, making sure to get a thin sheet the size of your baking tray.

5. Baking the sheets: Place the rolled-out sheet on the bottom of the tray, which you have sprinkled with a little flour. Before putting it in the oven, prick the dough with a fork to prevent large air bubbles from forming. Bake the sheet in a preheated oven at 180°C for about 15-20 minutes, or until it turns golden. Be careful to monitor it, as it can burn quickly.

Preparing the cream:

1. Boiling the ingredients: In a pot, add the milk and semolina, stirring constantly to prevent lumps from forming. Add the grated lemon zest and let it simmer on low heat, stirring until the mixture thickens. This is when the lemon aroma will start to spread.

2. Adding the butter and flavors: Once the cream has reached the desired consistency, remove the pot from the heat and let it cool slightly. After it has cooled, add the butter, vanilla sugar, and lemon juice to taste. Mix well to obtain a smooth and fragrant cream.

Assembling the cake:

1. Layering the sheets and cream: On a platter, place the first sheet of dough, followed by a generous layer of cream. Continue to alternate sheets and cream: sheet, cream, sheet, cream, until you finish all the ingredients. The last sheet will be on top.

2. Final cooling: Let the cake cool completely, then refrigerate it for a few hours or, ideally, overnight. This step will allow the flavors to blend perfectly and will make cutting the cake easier.

Serving suggestions:

Before serving, you can sprinkle a little powdered sugar on top for an elegant look. Additionally, a slice of fresh lemon on each portion adds a touch of freshness. This cake pairs wonderfully with a cup of tea or aromatic coffee, making it a perfect dessert for cool evenings.

Tips for guaranteed success:

- Make sure all ingredients are at room temperature before starting. This will help achieve better emulsification of the butter and sugar.
- If you prefer a less sweet version, you can reduce the amount of sugar in the cream and add a little more lemon juice for a more pronounced taste.
- You can experiment by adding additional flavors to the cream, such as a little vanilla extract or even a pinch of cinnamon for a more complex taste.

Nutritional information (approximate per serving):

- Calories: 280 kcal
- Fat: 12 g
- Carbohydrates: 38 g
- Protein: 6 g

The semolina cream and lemon cake is not just a delicious dessert but also a way to bring a smile to the faces of loved ones. With each bite, you will enjoy a fine texture and delightful aroma, making you come back to this recipe time and again. So, don't wait any longer, put on your apron and start your culinary adventure!

 Ingredients: Dough: 400 g flour, 150 g honey, 150 g sugar, 50 g butter, 50 ml milk, one egg, one teaspoon baking soda or ammonium carbonate. Cream: 1/2 l milk, 100 g butter or margarine, 70 g semolina, juice and zest of one large lemon, vanilla sugar.

 Tags:  little bee