Mimosa cake

Cake with Layers and Cream: A Delicacy with Memories

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12

This layered cake with semolina cream is not just a dessert, but also a sweet memory from my adolescence. The first time I made it was in the 10th grade, under the guidance of my chemistry teacher, who turned cooking into a true art of experimentation. The balanced taste between the smooth cream and the tangy jam, combined with the delicate layers, is a perfect reward for the effort put in.

Recipe History

The layered cake with semolina cream has been cherished in our households, often prepared for holidays or family gatherings. It is that classic recipe that never goes out of style, and each housewife can add a touch of originality, customizing it to her family's tastes. This recipe is perfect for sharing with loved ones, bringing a note of nostalgia and joy.

Ingredients

*For the layers:*

- 2 teaspoons of honey
- 1 egg
- 100 g Rama margarine (or butter for a richer flavor)
- 200 g sugar
- 1 teaspoon baking soda
- 4 tablespoons milk
- White flour (about 500 g, as needed)

*For the cream:*

- 200 g butter
- 200 g powdered sugar
- 250 ml milk
- 4 tablespoons semolina
- 1 tablespoon pistachio essence

*For the filling:*

- Plum jam (or another tangy jam, such as apricot)

*For the glaze:*

- 2 egg whites
- 200 g powdered sugar

Step-by-Step Instructions

Step 1: Preparing the Layers

1. In a pot, heat the honey, egg, margarine, sugar, and baking soda. Stir constantly until the mixture starts to boil, then remove from heat.
2. Let the mixture cool, then add the milk. Gradually add flour until you obtain a non-sticky dough that is easy to shape.
3. Divide the dough into 4 equal parts. Start rolling each piece of dough on a floured surface, forming thin layers.
4. Place each layer on the back of a floured baking tray and bake at 180 degrees Celsius for 10-12 minutes, until they become slightly golden.

Step 2: Preparing the Cream

1. In a pot, boil 250 ml of milk. When the milk begins to boil, add the semolina and stir continuously until you achieve a consistency similar to thick polenta. This semolina ball needs to cool completely.
2. In a separate bowl, cream the butter with the powdered sugar until it becomes a fluffy mixture. This is the base of your cream!
3. Add the cooled semolina ball to the butter cream, mixing well. Finally, add the pistachio essence for an extra flavor.

Step 3: Assembling the Cake

1. On the first layer, spread half of the semolina cream.
2. Place the second layer and spread a generous layer of plum jam on it, which will add a tangy note.
3. Continue with the third layer, covering it with the other half of the semolina cream.
4. Finally, place the last layer on top.

Step 4: Preparing the Glaze

1. In a bowl, beat the egg whites with the powdered sugar over a pot of hot water. Continue mixing until you obtain a white, shiny foam that does not run off the whisk.
2. Spread the hot glaze over the last layer, using a wide-bladed knife to distribute it evenly.

Step 5: Finalizing and Cooling

- Once the glaze has set, cover the cake with plastic wrap, then place a flat board (like a cutting board) and weights on top. This trick helps to even out the layers and soften the layers.
- Let the cake cool for 2-3 hours, then store it in the refrigerator for 24 hours before slicing. This resting process will intensify the flavors and make the texture even more pleasant.

Tips and Variations

- Replace the plum jam with other tangy jams, such as apricot, currant, or sour cherry, to adapt the recipe according to your preferences.
- If you want a more intense flavor, you can add a few drops of pistachio or almond essential oil to the semolina cream.
- Be careful with the glaze: if it becomes too hard, add a little lemon juice to give it a finer texture.
- For a more festive appearance, you can decorate the cake with coconut flakes or shredded coconut on the glaze, adding a tropical note.

Nutritional Benefits

This cake offers a combination of carbohydrates from flour and sugar, proteins from eggs and butter, as well as healthy fats, especially if you choose butter instead of margarine. Semolina adds fiber and important minerals, while plum jam brings vitamins and antioxidants.

Frequently Asked Questions

1. Can I use other types of flour?
- Yes, you can experiment with whole wheat flour for a healthier version, but the texture of the layers may be different.

2. How can I tell if the cake is done?
- The layers should be lightly browned, and the cream should have a firm but soft consistency.

3. Is the cake better the next day?
- Yes, resting allows the flavors to develop and blend better.

4. Can I freeze the cake?
- It is recommended to freeze the cake without the glaze. The glaze can become grainy after thawing.

Now that you have all the necessary information, it's time to start cooking! This layered cake with semolina cream will not only delight you with its taste but will also bring a touch of nostalgia in every slice. Enjoy!

 Ingredients: Sheets: 2 teaspoons of honey, 1 egg, 100 g Rama margarine, 1 cup of sugar, 1 teaspoon of baking soda, 4 tablespoons of milk, white flour. Cream: 200 g butter, 1 cup of powdered sugar, 250 ml of milk, 4 tablespoons of semolina, 1 tablespoon of pistachio essence. Additionally: plum jam. Glaze: 2 egg whites, 1 cup of powdered sugar.

 Tags:  semolina cake coconut cake mimosa cake mimosa bee layered cake honey leaf