Semolina Cream with Milk for Cake
Thick, tasty, simple, economical, and creamy! Semolina cream with milk for cake is a quick, versatile recipe every cook should have. It's an excellent filling for any sweet baking — not just cakes, but pastries, hand pies, pancakes, and roulades.
Cooking method
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Step 1:
How do you make semolina cream with milk for a cake? Get the ingredients ready. Use milk of any fat content. Use good-quality butter and don't try to swap in margarine — the cream's flavor depends entirely on good butter, and margarine would ruin it.
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Step 2:
An aluminum or nonstick pan is handy for cooking the cream. Pour the milk into a small saucepan, add the semolina, and bring to a boil, stirring constantly. Cook for a minute; the semolina thickens as it heats. You should end up with a thick semolina porridge. Press plastic wrap onto the surface so no skin forms, and let it cool completely — it thickens even more as it cools.
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Step 3:
In a separate bowl, combine the soft butter and powdered sugar. Whisk them together. To soften the butter faster, cut it into pieces and leave it at room temperature for a while. Use powdered sugar specifically — it dissolves faster and won't be gritty like granulated sugar.
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Step 4:
Gradually add the cooled semolina porridge to the whipped butter, working it into the cream. For flavor you can add vanilla or lemon zest.
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Step 5:
The semolina cream is ready! Use it as you like — it's great for layering cakes. Cook with pleasure!
- I always add the semolina to cold milk and cook it stirring constantly, so no lumps form (which taste unpleasant later). If you prefer, you can add the semolina to milk that's already boiling — just pour it in a thin stream and stir it in right away so it doesn't have time to clump.
- For how to choose the perfect cooking pot, read the article on pots.
- Instead of sugar, you can use a sweetener.
- For how to choose semolina, cook the perfect porridge from it, and much more, read the article on semolina and farina.
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
- 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
- Powdered sugar - 374 kcal/100g
