Bird's milk cake with semolina

Step-by-step cooking

1. Step 1:

   

   How to make a Bird's milk cake with semolina? First of all, prepare the products for the cake. Remove the oil from the refrigerator in advance, it should become soft.

2. Step 2:

   

   In a suitable sized bowl, transfer the butter, add sugar and whisk them until fluffy. Do this with a mixer at high speeds.

3. Step 3:

   

   Without stopping beating, add the eggs one by one.

4. Step 4:

   

   Beat the egg mass until smooth.

5. Step 5:

   

   Separately mix the flour with cocoa and baking powder so that a mixture of uniform color is obtained.

6. Step 6:

   

   Sift the resulting mixture through a sieve into the egg mass.

7. Step 7:

   

   Mix all the ingredients well until a homogeneous dough.

8. Step 8:

   

   Grease a 22 cm baking dish with vegetable oil. I also lined the bottom with baking paper. I also lubricate it, so the biscuit is easier to separate after baking. Pour the dough into the mold, smooth it out.

9. Step 9:

   

   Bake the cake in the oven for about 20-30 minutes at 180 ° C. Determine the exact temperature and baking time according to your oven. Check readiness with a toothpick. It should come out dry from the middle of the cake. Remove the finished cake from the oven and leave to cool.

10. Step 10:

    

    While the cake is baking, prepare the cream. Prepare the products for the cream. The oil must be removed from the refrigerator in advance so that it becomes soft. Take small lemons, two pieces. Or one big one.

11. Step 11:

    

    Boil the milk over low heat. Pour semolina into it in a thin stream with constant stirring. Cook, stirring, for about 5 minutes. Do not forget to stir the porridge so that no lumps form in it. Cool the finished porridge.

13. Step 12:

    

    Remove the zest from the lemons. Pre-wash them thoroughly with soda.

14. Step 13:

    

    And also squeeze the juice out of the lemons. If there are bones in the juice, remove them.

15. Step 14:

    

    Add the juice to the cooled porridge, stir.

16. Step 15:

    

    Take soft butter, powdered sugar and lemon zest. Transfer them to a bowl.

17. Step 16:

    

    Whisk everything until fluffy.

18. Step 17:

    

    Continue whipping, adding semolina porridge by spoonful. The cream should become completely homogeneous, smooth.

19. Step 18:

    

    Prepare the products for the glaze.

20. Step 19:

    

    Put sugar, cocoa and sour cream in a saucepan, mix everything well. Boil the mixture over low heat until the sugar dissolves, stirring it. Remove from the heat and add a piece of butter, stir.

21. Step 20:

    

    Now we will have a cake assembly. There should be a cake at the bottom of the mold. The walls of the mold are lined with baking paper. Pour the semolina cream on the cake. Use a spatula to gently level its surface.

22. Step 21:

    

    Pour the cooled chocolate glaze over the cream, smooth it out. Put the cake in the refrigerator for 8 hours. Before serving, free the cake from the paper and decorate as you wish.