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Cream for semolina cake with milk and butter

Semolina Cake Cream with Milk and Butter

This wonderfully silky cream is definitely worth a try. One of my all-time favorite fillings for baking is this semolina cake cream. It's very simple to make, and it gives whatever you spread it on a special little something. I'd encourage every home baker to give it a go — here's how I make it.

Valeria

Recipe author

Cream for semolina cake with milk and butter

Composition / ingredients

Servings:

Milk

750

Semolina

Sugar

Lemons (medium)

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 3 g

Fats 17 % 5 g

Carbohydrates 73 % 22 g

149 kcal

GI: 14 / 18 / 68

Cooking method

Cooking time: 30 min

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Start by cooking a thick semolina porridge in plenty of milk. Stir 50 grams of butter into the finished porridge and let it cool a bit. Meanwhile, take the lemons, wash them well, dry them, remove the seeds, and run them twice through a meat grinder, peel and all. Add a cup of sugar and the prepared lemons to the buttery semolina and mix the whole thing thoroughly. Taste it — if it's a bit too tart, add more sugar to taste. You can also mix in flavored extracts, food coloring, or ground nuts. Once the cream is ready, use it as you like.