Cake with semolina cream. Semolina cream for cake

The recipe turned out to be unique because, having studied several methods, I applied the best aspects of cooking. I chose semolina cream and was not mistaken.

Ingredients for 10 cakes
For honey dough:
Honey – 2 tbsp.
Soda – 2 tsp.
Softened butter – 100 g
Granulated sugar – 2 cups
Eggs – 4 pcs.
Flour – 5-6 cups
For semolina cream:
Milk – 1 liter
Semolina – 4 tbsp. no slide
Softened butter – 600 g
Granulated sugar – 2 cups
If you want to make a smaller cake with 10 layers, take 2 times less ingredients and you will get a 5-layer cake.
Preparing honey dough:
Warm the honey in a water bath for about 5 minutes. Add soda. Let's interfere. The mass will rise and foam. Add softened butter. Beat the eggs with sugar with a mixer and add to our mixture in a water bath. Heat over low heat and beat with a mixer until the sugar dissolves and the mass increases in volume. There is no need to let it thicken. Let cool for 7 minutes.
Now add flour in portions and knead the dough so that it slightly sticks to your hands. If we use too much flour, the cakes will turn out tough.Separate a small portion from the dough and roll out a thin layer about 3 mm thick on a floured board or tracing paper. The dough can be immediately divided into 10 parts.
Place a large plate and cut out a circle with a knife. You can immediately send the layer into the oven without applying a stencil, and after baking, give it a round shape. Using a rolling pin, transfer to a hot baking sheet sprinkled with flour or greased with vegetable oil.
Let's bake cakes at a temperature of 210 degrees. 5 minutes until reddish. You will immediately see when the excess flour separates from the cakes. Place the uncooled finished cakes on the table and use a plate stencil to trim the edges. We collect the scraps to decorate the cake.
...and so we have 10 fragrant honey donuts. Shake off the flour with a clean towel or sponge.
Bake the trimmings for another 5 minutes on a baking sheet at 180 degrees until brown. Next, put them in a plastic bag and roll them out with a rolling pin. Sprinkle through a sieve onto a plate or directly onto the finished cake after greasing with cream.
Semolina cream for Honey cake:
Once the salted milk boils, add semolina. Cook over low heat for 15 minutes. Sprinkle a little sugar on top to prevent foam from forming. Let it cool. At this time, beat the softened butter with sugar. Add 1 tbsp. cooled semolina porridge, without stopping whisking. Take your time to add the porridge, beat the mixture thoroughly and the cream will turn out fluffy and snow-white. When whipping, you can add lemon zest or vanillin for flavor. I just fell in love with semolina cream - light, airy, snow-white...and so delicious, you’ll just lick your fingers!
Now the final stage has come. Assemble the cake, greasing the cooled cake layers, sides and top of the cake with cream, lightly pressing the next cake layer with your palms to give it a more durable shape. Semolina cream perfectly soaks the cakes. You can sprinkle chopped nuts on the cakes. Sprinkle the crushed scraps over the top of the Honey Cake and lightly grease the sides with your hands. The scraps instantly stick to the cream.
For impregnation, keep in the refrigerator or cool place for 12 hours.
To make the cake look neater, after you have sprinkled the side surface and top, you need to press the crumbs with a cutting board and the cake will look much more beautiful. You can decorate such cakes with powdered sugar using stencils.
The Honey cake turned out soft and fluffy with a layer of delicate semolina cream, with a honey aroma... not a cake, but a real fairy tale. A ten-layer cake will look gorgeous at any occasion.

Bon appetit!

Dough:

Break the chicken eggs into a deep bowl.

Now you need to grind them with sugar until white with a mixer or a hand whisk.

Pour honey into the fluffy egg mixture and stir with a spatula. If your honey has hardened (thickened), simply melt it in a water bath. You can also add thick honey to the bowl, the result will remain unchanged.

Add baking soda; it must be quenched with vinegar.

Add a small pinch of salt and mix well. The mass will begin to foam slightly and increase in volume.

Sift the wheat flour and add to the dough.

The result is a thick (but not tough) dough.

From this amount you will need to bake 2-4 cakes. Simply line a shallow cake pan with parchment or foil. Divide the dough into several approximately equal parts. You can bake two cakes and then cut them into two more, making four in total. Pour the dough into the mold and smooth it with a damp hand.

These cakes bake very quickly, about 7-10 minutes. But for accuracy, always check with a wooden skewer, piercing the finished cake.

I baked 2 cakes, after they cooled, I cut them in half. If you make 4 layers, you won't need to cut.

Preparing semolina cream for the cake

While the cakes are cooling, you can prepare the cream. Absolutely anyone will do, but be sure to try making cream from semolina and sour cream.

Pour milk into a ladle and add semolina.

Brew the semolina over low heat, stirring constantly.

Add sugar, you can add a little vanilla sugar for flavor.

To ensure that there are no lumps of semolina left in the cream at all, you can additionally beat it with a mixer. Next, add a piece of butter and mix the mixture well. Pour the half-finished cream into a clean bowl and place in the refrigerator.

After the cream has cooled, add sour cream to it.

Use a spatula to coat all the cakes with cream. Place the cake in the refrigerator for several hours to soak.

Decorate the honey cake to your liking, I suggest just sprinkling the cake with chocolate. The taste of the cake is not very sugary, soft and tender.

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I fall asleep at 2 am tired, but happy with the thought that I did THIS... For the first time I mastered this amazing technology and attractive to the stomach

4 hours of effort is not a pity for such a great result. The recipe turned out to be unique because, having studied several methods, I applied the best aspects of cooking. I chose semolina cream and was not mistaken. The dough did not work right away, only after the 3rd attempt did it become obedient. Begin…

Compound

For honey dough:

Honey - 2 tbsp.
Soda - 2 tsp.
Softened butter - 100 g
Granulated sugar - 2 cups
Eggs - 4 pcs
Flour - 5.6 cups

For semolina cream:

Milk - 0.5 liters
Semolina - 2 tbsp. no slide
Softened butter - 300 gr
Granulated sugar - 1 cup

If you want to make a smaller cake with 10 layers, take 2 times less ingredients and you will get a 5-layer cake.

Preparing honey dough. Warm the honey in a water bath for about 5 minutes. Add soda. Let's interfere. The mass will rise and foam. Add softened butter. Beat the eggs with sugar with a mixer and add to our mixture in a water bath. Heat over low heat and beat with a mixer until the sugar dissolves and the mass increases in volume. There is no need to let it thicken. Let cool for 7 minutes.

Now add flour in portions and knead the dough so that it slightly sticks to your hands. If we use too much flour, the cakes will turn out tough.

Separate a small portion from the dough and roll out a thin layer about 3 mm thick on a floured board. The dough can be immediately divided into 10 parts. I sprinkled flour and a rolling pin when it stuck. Place a large plate and cut out a circle with a knife. You can immediately send the layer into the oven without applying a stencil, and after baking, give it a round shape. Using a rolling pin, transfer to a hot baking sheet sprinkled with flour or greased with vegetable oil.

I baked on two baking sheets at once. We bake our crumpet cakes at a temperature of 210 degrees. 5 minutes until reddish. You will immediately see when the excess flour separates from the cakes. Place the uncooled finished cakes on the table and use a plate stencil to trim the edges. We collect the scraps to decorate the Honey cake.

And away we go... the first 3 laps didn’t feel like it. The dough stuck to the board and I added flour. Rolling out thin layers, baking in the oven, trimming the edges - alternately removing the baking sheets from the oven and again... so we have 10 fragrant honey crumpets. Shake off the flour with a clean towel or sponge.

Bake the trimmings for another 5 minutes on a baking sheet at 180 degrees until brown. Next, put them in a plastic bag and roll them out with a rolling pin. Sprinkle through a sieve onto a plate or directly onto the finished cake after greasing with cream.

For the Medovik cake, various creams are prepared - custard, sour cream, semolina, cream from boiled condensed milk. I prepared semolina cream. It perfectly soaks the donuts and keeps the shape of the cake.

Semolina cream for Honey cake

Once the salted milk boils, add semolina. Cook over low heat for 15 minutes. Sprinkle a little sugar on top to prevent foam from forming. Let it cool. At this time, beat the softened butter with sugar. Add 1 tbsp. cooled semolina porridge, without stopping whisking. Take your time to add the porridge, beat the mixture thoroughly and the cream will turn out fluffy and snow-white. When whipping, you can add lemon zest or vanillin for flavor. I just fell in love with semolina cream - light, airy, snow-white...and delicious, just lick your fingers!

Another way to prepare semolina cream: boil 1 liter of milk and add 0.5 cups of semolina, add salt and cook for 10 minutes. Keep the condensed milk in the freezer for 6-7 hours in advance. Once the semolina porridge has cooled, add 300g of softened butter and 1 can of condensed milk, a packet of vanillin and beat the mixture with a mixer.

Custard for Honey cake

Boil 2 cups of milk and cool. Beat 2 cups of sugar and 2 eggs and add cooled milk. Boil and hold for 1-2 minutes. Beat 300 grams of softened butter and gradually pour in the cooled mass, beating with a mixer.

There is another way to prepare custard: beat 1 cup of sugar with 1 egg. Add 0.5 cups of milk and a packet of vanillin. Cook the mixture over low heat until it boils, stirring constantly. Let it cool. Separately, beat 200 grams of butter until white. Without ceasing to beat, gradually pour in the cooled mixture.

Now comes the final chord. Assemble the cake, greasing the cooled donuts, sides and top of the cake with cream, lightly pressing the next cake layer with your palms to give it a more durable shape. Semolina cream perfectly soaks crumpets. You can sprinkle chopped nuts on the cakes. Sprinkle the crushed scraps over the top of the Honey Cake and lightly grease the sides with your hands. The scraps instantly stick to the cream. For impregnation, keep in the refrigerator or cool place for 12 hours.

To make the cake look neater, after you have sprinkled the side surface and top, you need to press the crumbs with a cutting board and the cake will look much more beautiful. You can decorate such cakes with powdered sugar using stencils. It's autumn, maple leaves look good. Draw leaves on thick paper and cut them out. Place on the surface of the cake, sprinkle with powdered sugar through a sieve, carefully, using a knife, remove the leaves and the beauty will remain on the cake. Sergei gave me this advice. Thanks for the good idea!

Honey cake it turned out soft and fluffy with a layer of delicate semolina cream, with a honey aroma... not a cake, but a real fairy tale. A ten-layer cake will look gorgeous at any occasion.

Remove the butter from the refrigerator and leave it warm for 15 minutes (or melt until soft in a water bath). Add milk, honey, sugar and egg to the butter. Beat everything thoroughly with a mixer or whisk until smooth.
Place the pan on the fire, add soda (quench it with vinegar) and stir. Stirring, bring the mixture to a boil and immediately remove from heat. Let the liquid mass cool for a couple of minutes and gradually sift in the flour. Knead the soft dough and place it on a floured surface.
Knead it with your hands and divide it into 7-8 parts of the same size. Roll them into balls, then roll each into a round layer. Cut circles along the edges of the baking dish (or plate). Place the scraps from the edges of the dough into a separate plate.
Preheat the oven to 180/200C, grease a baking sheet with a small amount of vegetable oil. Place 1-2 circles of dough on a baking sheet, pierce them in several places with a fork and place in a preheated oven.
Bake the honey cake layers for about 5-7 minutes each, until golden brown. Remove the baking sheet, transfer the cakes to a plate and leave to cool. Meanwhile, bake the rest of the semolina cake layers and stack them.
Finally, place the dough scraps on a baking sheet and place them in the preheated oven for 5 minutes. Remove the baking sheet, let the baked goods cool for a few minutes and grind into crumbs using a rolling pin, blender or food processor.
Prepare semolina cream for the cake. Sift the semolina through a sieve into a saucepan, pour in half the milk and mix thoroughly until smooth. Then pour in the rest of the milk and put on fire.
Stirring, bring the mixture to a boil and reduce heat. Boil the semolina porridge at a low simmer for 5 minutes and remove the pan from the stove. While the porridge is cooling, remove the oil from the refrigerator and leave for 15 minutes in a warm place (or just keep it in a water bath for a while).
Pour hot water over the prunes for 15 minutes. Add sugar to the soft butter and beat everything with a mixer until a fluffy creamy mass forms (2-3 minutes). Then, gradually add the cooled semolina porridge, spoon by spoon, and continue beating the cream until smooth.
Drain the water from the prunes, dry them with a napkin and cut them into small pieces. Place the honey cake on a plate or the bottom of a springform pan. Grease it with an even layer of semolina cream, sprinkle with prunes and cover with the second cake layer.
Grease it with semolina cream again and fold the whole cake in this way. Cover it with the remaining cream on top and put it in the refrigerator (along with the remaining cream). The cake with semolina cream should be left in a cool place for at least 2 hours.
Then remove it from the refrigerator, remove the split ring and coat the sides with the remaining cream. Sprinkle the cake with crumbs from the cake scraps and cut into portions. Enjoy your tea!

I didn’t decide to make honey cake with semolina cream right away. A friend has long advised me to try it. A lush cream made from thick semolina porridge with butter and vanilla sugar turns out no worse than traditional sour cream for. At the same time, it's half the price. If the idea of saving money on making honey cake sounds tempting to you, read on. Do not forget that to cook semolina cream you will need the freshest milk of regular or high fat content. Low fat will not work.

We will make the usual dough, based on honey, eggs, flour and slaked soda. Don't forget about the water bath - while mixing the products, they need to be heated.

Ingredients

For the test:

3 eggs;
550 grams of flour;
1 full glass of sugar;
60 grams of butter;
1 teaspoon of slaked soda;
2 heaped tablespoons of honey;
400 ml sour cream.

For cream:

4 glasses of milk;
6 tablespoons of semolina;
1 packet of vanilla sugar;
150 grams of butter;
half a glass of powdered sugar;
2 tablespoons of condensed milk (not boiled).

Decoration:

crumbs from cake scraps.

Preparation

Beat the eggs with granulated sugar with a mixer, place the bowl with them in a water bath, add honey (if candied, melt it in the microwave first), soft butter, vanilla sugar and sour cream, add slaked soda, mix the base thoroughly while heating. Then remove the bowl from the water bath and knead the dough, adding sifted wheat flour in small portions. Gather the dough into a ball, leave to proof for 15 minutes at room temperature, then divide into equal small parts, roll them into round cakes and bake in an oven preheated to 180 degrees. Cool the finished cakes, level the edges using a plate of the required size. Grind the trimmings into crumbs for sprinkling.

As soon as the cakes are ready, start cooking the cream. Semolina cream is very delicate and at the same time “holds its shape” well after hardening. The recipe is simple and not complicated. But there is one caveat: in order for the cream to be homogeneous and not feel like porridge, the semolina must be poured with cold milk and only then cooked. Do so.

Pour a small amount of cold milk over the semolina and stir well to remove all the lumps. When everything is stirred, add the remaining milk and cook the semolina porridge over low heat, stirring constantly. Cool it, stirring occasionally, at room temperature. While the porridge is cooling, beat the softened butter with vanilla sugar, powdered sugar and condensed milk. Add porridge to this fluffy mass and beat well again. Place in the refrigerator for 15 minutes and then you can assemble the cake. Coat the cakes one by one, stacking them on top of each other; sprinkle the top and sides of the cake with crumbs from the cake scraps.

Let the honey cake with semolina cream soak in the refrigerator for at least 12 hours.

This cake tastes like