Classic semolina cream for honey cake. Semolina custard for homemade cake

Dough:

Crack the 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 lush egg mass, mix with a spatula. If your honey has hardened (thickened), just 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 extinguished with vinegar.

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

Sift wheat flour and add to dough.

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

Of this amount, you will need to bake 2-4 cakes. Just line a narrow cake pan with parchment paper or foil. Divide the dough into several approximately equal parts. You can bake two cakes, and then cut them into two more, in the end you get four. Pour the dough into the mold and smooth with a damp hand.

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

I baked 2 cakes, after they cooled, I cut them in half again. If you will make 4 cakes, you will not need to cut.

Cooking semolina cream for cake

While the cakes are cooling, you can prepare the cream. Absolutely anyone is suitable here, but be sure to try making a cream of semolina and sour cream.

Pour milk into a ladle and sprinkle semolina.

On low heat, with constant stirring, brew semolina.

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

So that there are no lumps from the semolina in the cream at all, you can additionally beat it with a mixer. Next, put a piece of butter and mix the mass well. Pour the semi-prepared cream into a clean bowl, refrigerate.

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

Spread the cream over all the cakes with a spatula. Put the cake for impregnation for several hours in the refrigerator.

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.

Save to "Cookbook"

To make a delicious cake at home, it is not enough to know the recipe and make the dough correctly. The basis of baking such a plan is cream. This component of sweets plays a big role in how exactly the cake, roll or cake will taste. Therefore, in the arsenal of every housewife should be recipes for good creams. We will talk about one of them in this article. After studying the information below, you will learn how to cook a Delicacy made according to the following descriptions that turns out to be tasty, fragrant, and nutritious. It can be used not only for filling pastries, but also as an independent dessert.

Cream of semolina for cake (classic recipe)

To prepare this dish, you need the following products:

300 grams of milk;
3 large spoons of semolina;
100 grams of butter;
4 large spoons of granulated sugar.

Cooking method

Pour semolina, sugar into cold milk and mix. We put this blank on the fire. Cook the mass until it becomes thick. Remove the saucepan from the heat and leave to cool. When the workpiece reaches room temperature, gradually add softened butter to it and beat. This can be done with a mixer or blender. Cream of semolina and butter is ready. It can be applied directly to baked goods. An interesting fact: this delicacy contains the same products that are used to make porridge, but the cream does not taste like it at all, that is, semolina is not felt here.

Semolina Cream with Lemon and Nuts

Such a blank, made according to the following recipe, is made out. The consistency of the cream after solidification turns out to be elastic and dense. For work, we prepare the ingredients indicated in the list:

two and a half glasses of milk;
3 large spoons of semolina;
300 grams of butter;
1 cup (200 g) sugar
half a lemon;
6 pieces of nuts (more to taste).

How to make a semolina cream for a cake, read in the description. We cook porridge from milk and cereals. Mix it very well so that no lumps form. We leave the workpiece to cool. Butter, heated to room temperature, beat with sugar. Pass the lemon through a grater or chop with a blender. Finely chop the nuts. We put all these products in porridge and mix thoroughly. If desired, you can add a few drops to the cream. Apply a treat to pastries. You can cool this sweet mass in the refrigerator, and then use it as a dessert.

with semolina (recipe)

This version of the sweet mass for decorating baking has an excellent taste and aroma. It is an excellent filling for tubes, puffs, rolls. To prepare this dish, you will need the following food set:

90 g of wheat flour of the highest grade;
750 g of milk;
390-400 g of sugar;
5 pieces of chicken eggs;
1 sachet of vanilla sugar;
25 g butter.

Instructions for making custard

Bring the milk to a boil in a saucepan. Separate the yolks and grind them with sugar. We also add flour in a pan and heat it until it acquires a smell. We also combine this workpiece with yolks. Mix the ingredients, pouring milk in small portions. Simmer the cream on low heat for 10 minutes. So that the workpiece does not burn, we beat it all the time. Remove the sweet mass from the fire, put oil in it. Cool the finished custard with semolina in a cool place.

It is impossible to store this delicacy for a long time, since the products that make up its composition quickly deteriorate under the influence of heat. Therefore, the cream itself and the pastries decorated with it are kept in the refrigerator until use.

Such a custard sweet mass can also be prepared in the microwave. When all the products are mixed, put the saucepan in the unit for 5 minutes. At the same time, every 60 seconds we take out the container and mix the cream.

Semolina plus condensed milk - you will lick your fingers!

A very tasty delicacy is obtained according to the following recipe. For biscuits and honey cakes, this cream is ideal. We learn how to cook it from such products:

400 grams of whole milk;
3 large spoons (with a slide) semolina;
200 grams of butter;
1 jar of condensed milk;
2 small spoons of fruit or chocolate liqueur;
walnuts to taste.

We prepare this semolina cake cream according to the further description. We cook thick semolina porridge in milk. Let it cool down a bit and add butter. Then pour out the curd. Mix thoroughly. We chop the nuts into small pieces and pour them into the sweet mass, pour the liquor here. Whip the cream and use it for If it will be used as an independent dessert, then pour the delicacy into creamers, decorate with a mint leaf and a berry (raspberry, strawberry, blackberry). Leave the dish in the refrigerator to harden for an hour.

Creamy semolina soufflé

This dessert can be a good breakfast. It contains foods that are nutritious and beneficial to the body. How to cook soufflé, learn from the recipe.

From 50 g of semolina and 205 g of milk, cook porridge and cool it slightly. Grate the zest from the lemon and squeeze out the juice. We add these products to semolina. Soak 2 sheets of gelatin in water. After swelling, we combine it with porridge. Beat 2 egg yolks with 40 grams of sugar. We introduce this mixture into the semolina preparation. Thoroughly mix the sweet mass. In a separate bowl, pour cream in an amount of 200 grams and beat them with a whisk. We combine this blank with semolina and mix until a uniform consistency. Arrange the soufflé over the creamers. In a water bath, melt a bar of chocolate (100 grams) and pour dessert on top of it. We transfer the containers to a cold room and let them cool for 2 hours.

When making this dish, the yolks can be replaced with egg liqueur. For this recipe, 50 grams will be enough. If you want to use this cream for decorating pastries, then smear it as soon as you cook it, not allowing it to harden.

Now you know how to make your own semolina cream for cake and other types of sweet pastries. We hope that these recipes will become "on duty" in your notebook, and you will often use them to create pastry treats.

Dough:

Crack the eggs into a deep bowl.

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

Add baking soda, it must be extinguished with vinegar.

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

Sift wheat flour and add to dough.

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

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

I baked 2 cakes, after they cooled, I cut them in half again. If you will make 4 cakes, you will not need to cut.

Cooking semolina cream for cake

While the cakes are cooling, you can prepare the cream. Absolutely anyone is suitable here, but be sure to try making a cream of semolina and sour cream.

Pour milk into a ladle and sprinkle semolina.

On low heat, with constant stirring, brew semolina.

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

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

Spread the cream over all the cakes with a spatula. Put the cake for impregnation for several hours in the refrigerator.

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.

Save to "Cookbook"

To cook Honey cake with semolina cream, you need ...

Make dough. To do this, take 50 g of soft butter, 1 cup of sugar, 1 tbsp. a spoonful of honey, an egg, slaked soda, 2 tbsp. l. milk. Mix everything in a saucepan. Put the pan in a water bath, stir so as not to boil. Mix a half-liter jar of flour with this mass and knead a soft dough. The dough should not stick to your hands. Divide the dough into 7 parts and refrigerate for half an hour.

Turn on the oven, let it heat up to 180C.

Let's get some cream. Grind 200 g of soft butter with half a glass of sugar. Cook semolina porridge from 2 tbsp. l. cereals and 2 glasses of milk (cook for 5 minutes). Cool the porridge and mix with a mixer with the oil mass.

Roll out the cake, put on a baking sheet. Place the tray on the middle shelf. Bake until red. Cut out the crust while hot, I use a frying pan lid. So bake all the cakes.

When the cakes have cooled, grease them with cream. Crush the scraps from the cakes with a rocking chair on a cutting board and sprinkle the top layer with crumbs. You can decorate with cranberries.