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Cake from childhood: honey cake with semolina cream

Lisa GlinskaFood
Cake from childhood: honey cake with semolina cream

RECIPE FOR HONEY CAKE WITH SEMOLINA CREAM

Friends, today we are going to cook a familiar and beloved dessert from childhood - Honey cake with semolina cream. It is extremely tasty, delicate and easy to prepare. Be sure to cook it.

Honey cake with semolina cream

Honey dough:

150 g of honey (buckwheat) (7.5 tbsp)

80 g sugar (4 tbsp without a slide)

100 g butter (82% fat)

5 g of baking soda (1 tsp)

100 g of eggs (2 pcs.)

470 g of flour (15.5 tbsp)

Semolina cream:

650 ml of milk

150 g of sugar (7.5 tbsp. without a slide)

150 g eggs (3 pcs.)

100 g semolina (10 tbsp without a slide)

100 g butter (82% fat)

vanilla sugar (optional)

300 g of sour cream (25-30% fat)

Prepare the honey dough:

Mix honey, sugar, and butter in a saucepan. Stirring, warm it up.

Pour the honey mass into a bowl and leave it for a few minutes to cool.

Add the baking soda and mix.

Add the eggs and flour. Knead the dough. The honey dough is ready.

Divide the dough into 9 parts. 8 parts of 100 g each and the 9th part is the rest.

Wrap the dough pieces in cling film and put them in the refrigerator for one hour. Prepare the semolina cream:

Pour the milk into a saucepan.

Mix eggs with sugar, add vanilla sugar or vanilla, and stir.

Pour the eggs and sugar into the cold milk. Stir to combine.

Add the semolina and mix again.

Put the stewpan on the stove and cook until the semolina is tender. Be sure to stir constantly.

Remove the saucepan from the stove and add the cubes of cold butter. Stir to combine.

Transfer the cream base to another container so that it cools down faster.

Cover the base with cling film in contact and put it in the refrigerator for one hour. Sprinkle the table with flour and roll out the dough to a diameter of 23 cm.

Put the dough on parchment.

Make punctures with a fork all over the surface.

Bake the cake in a preheated 180-degree oven for 3 minutes.

Take out the cake and cut out a circle with a diameter of 22 cm while it is still hot.

The leftover cakes will be used to make crumbs for decoration.

Take the cream base out of the fridge. Put it in the bowl of a food processor and start whipping it for a few minutes.

Add the sour cream and continue whipping for about 3 minutes. The cream is ready. Assemble the cake:

Take a split mold with a diameter of 22 cm.

Put parchment on the bottom.

The assembly of the cake is standard - cake-cream - again cake - again cream... until all the cakes are finished.

Sprinkle the cake with crumbs on top.

Put the cake in the refrigerator for 6-8 hours to soak it well.

Take out the cake, carefully remove the mold.

Put the cake on a bowl and decorate the edge of the cake with crumbs.

Put the cake on a presentation plate and enjoy.

Bon appetit to everyone!

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