Semolina cream with lemon for cake
Incredibly tasty, tender, airy, mild in flavor, and just perfect. Semolina cream with lemon is so good for layering any sponge cake, chocolate included. It soaks into shortbread layers nicely too. The cream is very easy to make, and the ingredients are the most budget-friendly.
Cooking method
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Step 1:
How do you make semolina cream with lemon for a cake? First, gather the ingredients from the list. I recommend using fine semolina, though coarse can also be blended so well that no one will guess what the cream is made of. Take the butter out of the refrigerator ahead of time — it should be soft. Pour the milk into a saucepan or small pot and set it to come to a boil over low heat. Don't leave the milk unattended for long — it can boil over!
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Step 2:
At this stage we're simply cooking semolina porridge. Once the milk boils, slowly pour in the semolina in small amounts, stirring constantly. This gives it a smooth texture with no lumps. Cooking can take anywhere from 3 to 10 minutes, depending on your stove, the semolina, the amount of liquid, and how thick you want it. Add the sugar and vanilla sugar. Cook the semolina to a medium-thick consistency. Then take it off the heat and let it cool.
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Step 3:
Beat the soft butter with a mixer or blender until fluffy.
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Step 4:
Gradually add the semolina porridge to the whipped butter a little at a time, mixing on low speed.
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Step 5:
Pour the lemon juice, strained through a sieve, into the cream. Then beat it again. The cream should turn out fluffy and smooth. If you used fine semolina, you won't even see the grains in it. But you can't get rid of them entirely, so this cream is better used to soak cake layers than to decorate or frost a cake.
- And just like that, quickly and easily, the lemon semolina cream is ready. This amount was enough for me for a 7-inch (18 cm) cake. My cake had five thin layers. Even though this cream is based on semolina, don't worry: its flavor is sweet-and-sour, tender, and quite delicate. It's not your ordinary semolina porridge! Still, I should warn you that if you don't like semolina porridge to begin with, don't expect a miracle — you'd be better off choosing a different cream recipe. But my family and I loved this semolina-based cream cake. I used simple chocolate sponge layers, and I can tell you that even without any extra soaking syrup, the cake with this cream came out pleasantly moist, just the way I like it. But that's a matter of taste — some people may prefer more thoroughly soaked cakes. This cream probably isn't right for frosting a cake, since you can still detect the semolina grains in the texture, and that's not ideal for a final smooth finish. Between the layers, though, it works beautifully. Enjoy!
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
