Bird's milk cake with semolina cream

We prepare the cream first. To begin with, we cook semolina, put it on the balcony to cool. Meanwhile, three lemons on a fine grater, do not forget to choose the bones (a little trick: so that the lemons do not taste bitter, they must first be poured with boiling water for a few minutes).

You can probably grind them in a meat grinder or grind them with a blender, the main thing is that lemon mush turns out from lemons. Mix lemon gruel with semolina.



300 gr of butter is rubbed with sugar. We begin to beat the butter with sugar, and gradually add the lemon-semolina mixture. There is a lot of cream, and it is desirable to fit it all between the cakes. Put the finished cream in the refrigerator.



Cooking cakes. Melt 130 grams of butter, add sugar, stir. Add the eggs one at a time. Extinguish the soda with vinegar, add to the dough. Gradually stir in the flour. The dough turns out to be liquid.

Divide the dough in half. Add cocoa to one half. Bake two cakes - white and brown. It is desirable that the baking dish is not separable, because the dough flows out through non-tightly closing surfaces. Cut the finished cakes in half to make 4 cakes.



We begin to smear with cream. The cream in the refrigerator froze and thickened, so it became possible not to spread it, but to apply it. We divide the cream into 3 parts. Put the brown cake, apply one part of the cream. cover with a white cake, the second part of the cream, again a white cake, the third part of the cream, cover with a brown cake on top. Pour hot chocolate fudge on top of the cake.



Fudge:
Pour sugar and cocoa into a saucepan, mix well. Add milk. Cook over low heat until the sugar dissolves. Cool a little, add oil, stir well.