Custard for semolina cake is delicate, soft, reminiscent of a soufflé. It can be spread on the cakes of almost any sponge cake. Preparation of the cream takes no more than 20 minutes.
It is necessary
- - 3 tbsp. l. semolina;
- - 2 glasses of milk;
- - 250 grams of butter;
- - 1 cup of sugar;
- - half a lemon;
- - 1 can of condensed milk;
- - 2 tbsp. cocoa;
- - 100 grams of coconut flakes;
- - 1 bag of vanillin.
Instructions
Step 1
The process for making semolina custard is quite simple. Of course, it has certain nuances. For example, the cream will turn out to be homogeneous, porridge will not be felt if you pour the semolina with cold milk. This is a prerequisite. You can use orange zest instead of lemon zest.
Step 2
Stir the semolina and milk thoroughly so that there are no lumps. Place the mixture on the stove and cook, stirring constantly. Make sure that the porridge does not burn. When the semolina is ready, let it cool down. At this time, beat the sugar and melted butter with a mixer. Add the zest of half a lemon to this mixture. This component will give the cream a special aroma and freshness. Then stir in the whipped mixture and the cooled semolina. Beat all the ingredients again with a mixer. If you don't have a mixer, use a regular whisk.
Step 3
There is another cream recipe: with the addition of condensed milk. Use the same ingredients to prepare it. Pre-cooked condensed milk. Place a saucepan half full of water on a hot stove top. Place a sealed can of condensed milk in it. In order for the condensed milk to turn brown, you need 2-2, 5 hours. Or buy ready-made boiled condensed milk. Add to the cooled semolina porridge. Beat the mixture with a mixer.
Step 4
The cream with the addition of condensed milk instead of sugar turns out to be sweeter. In addition, this cream has a pronounced taste of condensed milk. Cream with sugar and semolina is white. It's also delicious. The cooking time for both creams is the same. Therefore, choose the recipe that you like best.
Step 5
The cream will turn out to be very original if you add half a glass of coconut to it. If you want the cream to have an unusual color, add 2 tablespoons to it. cocoa, melted chocolate bar, half a glass of berry or fruit puree. Jam, previously freed from berries, can be used as a coloring component. Use half a glass of fruit juice or a packet of vanillin to flavor the cream.
Step 6
Spread the finished cream on the cake layer with a layer of 1 cm and let it stand for a couple of hours. During this time, the mass is partially absorbed, and the cake will become softer. After spreading, you can put the cake in the refrigerator: the cream will retain its shape. A dish with airy semolina cream should not stand for a long time: it must be eaten within 24 hours.
