Semolina cake is much healthier and lighter than its flour “comrade”, its structure is more delicate and airy, and its taste is no worse.
It is necessary
- For the test:
- -1 glass of semolina
- - 6 eggs
- -1 cup of sugar
- - lemon zest.
- For syrup:
- - 1, 5 Art. Sahara
- - 2.5 glasses of water
- - a glass of rum.
Instructions
Step 1
Grind the yolks with sugar for 10 minutes. The mass should become white and firm. Beat the whites in a separate container until firm.
Step 2
With constant stirring, add semolina in a thin stream, add gently whipped egg whites.
Step 3
Rub the lemon zest on a fine grater, add to the rest of the mixture.
Step 4
Preheat oven to 180 degrees. Grease a baking sheet with butter, sprinkle with semolina, pour in the dough, put in the oven to cook until a dry match.
Step 5
Add sugar, rum and water to a saucepan, boil for about 3 minutes, remove from heat and immediately pour syrup over the cake. Cover the cake with something, let it brew. Sprinkle with powdered sugar. The cake is ready, bon appetit.
