Semolina Cake

Semolina cake is a quick and delicious dessert, perfect for those moments when you crave something sweet but don't have the time or desire to go shopping. With simple and accessible ingredients, this recipe will help you achieve a surprisingly good result that will impress everyone. Each step is easy to follow, and in the end, you'll have a creamy dessert with a light texture and a delicious flavor of vanilla and almonds.

Total time: 3 hours (including cooling time)
Number of servings: 12

Ingredients:
- 300 g vanilla cookies
- 200 g butter
- 100 g semolina
- 500 ml milk
- 1 packet of vanilla-flavored pudding
- 100 g sugar
- 1 packet of vanilla sugar
- 1 vanilla essence
- 1 almond essence
- 1 egg
- 1 packet of gelatin (approx. 10 g)

Step 1: Preparing the cookie base
Start by crushing the cookies using a food processor. If you don't have a processor, you can use a plastic bag and a rolling pin to crush them. The cookies should be turned into a fine powder. In a bowl, melt the butter and add the vanilla essence. Mix a little, then combine the crushed cookies with the melted butter. Use a spatula to achieve a smooth paste.

Step 2: Forming the crust
Choose a springform pan with a diameter of 24 cm and add the cookie paste, pressing firmly with your fingers to form an even crust. Make sure it is compact and covers the entire surface. Place the pan in the refrigerator to set while you prepare the filling.

Step 3: Preparing the semolina filling
In a saucepan, add the semolina and milk. Stir constantly to avoid lumps. Add the sugar and almond essence. Cook over medium heat until the semolina absorbs the milk and begins to thicken, then let it cool slightly.

Step 4: Beating the egg white
Separate the egg white from the yolk. Beat the egg white until it forms stiff peaks, then gently fold it into the semolina mixture using a spatula and mixing from the bottom up to retain the airiness.

Step 5: Completing the cake
Remove the pan from the refrigerator and evenly pour the semolina mixture over the cookie crust. Lightly flatten the surface to achieve an even appearance. Put the pan back in the refrigerator.

Step 6: Preparing the pudding
In another bowl, prepare the pudding according to the package instructions. Once the pudding is ready, add the gelatin previously dissolved in 100 ml of cold water (heated but not boiling). Let the pudding cool slightly, then carefully pour it over the semolina layer.

Step 7: Final cooling
Put the cake back in the refrigerator for at least 2 hours, ideally overnight, to allow the gelatin to set and bind all the layers.

Serving and variations
For an extra touch of flavor, you can decorate the cake with fresh fruits like raspberries or peach slices, and a sprinkle of grated chocolate on top. You can also experiment with essences, replacing the almond essence with orange essence for a citrusy flavor.

This semolina cake is perfect for any occasion, from parties to casual get-togethers with friends. With a little patience and attention, you'll achieve a simple yet impressive dessert that will delight all taste buds. Enjoy!

 Ingredients: 300 g vanilla biscuits, 200 g butter, semolina, milk, 1 vanilla pudding, vanilla sugar, sugar, vanilla essence, almond essence, one egg, one packet of gelatin.

 Tags:  cookies