Composition / ingredients
Step-by-step cooking
Step 1:
How to make semolina cream for lemon cake? First, prepare the products according to the list. I advise you to take a small semolina. Although a large blender can be whipped so that no one will guess what the cream is made of. Remove the butter from the refrigerator in advance, it should be soft. Pour the milk into a saucepan or ladle and put it to boil over low heat. Do not leave the milk unattended for a long time, it can run away!
Step 2:
At this stage we just cook semolina porridge. After boiling slowly, pour semolina into the pan in small portions, stirring the porridge constantly. Thanks to this, it will turn out to have a homogeneous structure, without lumps. Cooking time may take within 3-10 minutes. It depends on the plate, the grain, the volume of liquid and the desired density. Add sugar and vanilla sugar. Cook the semolina until medium thick. Then remove from heat and cool.
Step 3:
Beat the soft butter with a mixer or blender until fluffy.
Step 4:
Gradually add semolina porridge to the beaten butter in small portions, stirring the mixture with a mixer at low speed.
Step 5:
Pour lemon juice filtered through a strainer into the cream. Then whisk it again. The cream should turn out to be lush, of a homogeneous consistency. If you have a small semolina, even semolina grains will not be visible in it. But it still won't be possible to get rid of them until the end. Therefore, it is better to use this cream for impregnating cakes, and not for decorating or leveling the cake.
Lemon cream based on semolina will be ready so quickly and naturally. I had enough of this amount for a cake with a diameter of eighteen centimeters. My cake consisted of five thin cakes.
Despite the fact that this cream is based on semolina, do not worry: its taste is sweet and sour, delicate and very delicate. This is not an ordinary semolina porridge!
But still, I must warn you that if you initially do not like semolina porridge, then you should not wait for a miracle. You'd better choose a different cream recipe.
And I, and my homemade cake with cream based on semolina, liked it. I had simple chocolate biscuits, and I can say that even without using additional impregnation for cakes, the cake with this cream turned out to be pleasantly moist, just like I like. But here it's a matter of taste: maybe someone likes more soaked cakes.
For leveling the cake, such a cream is most likely not suitable, due to the fact that semolina grains are traced in the structure. It seems to me that this is not quite suitable for finishing alignment. But between the cakes it will be very good.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Semolina - 340 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Lemon juice - 16 kcal/100g
- Vanilla sugar - 379 kcal/100g
