Delicious semolina cream. Favorite custard from least favorite porridge
Delicious homemade cake made from sponge cakes, decorated with chocolate icing and almonds - cake with semolina cream. This recipe is simple, so even inexperienced confectionery beginners will conquer it. It is important that all products are at room temperature, since, for example, cold butter is very difficult to mix with cooled semolina porridge and still obtain a delicate and tasty cream. That is why the oil is softened - left for some time at room temperature.
- Cooking time: 1 hour 40 minutes
- Number of servings: 6
Ingredients for homemade sponge cake with semolina cream
For sponge cakes:
- 175 g whole wheat flour;
- 30 g cocoa;
- 6 g baking powder;
- 175 g granulated sugar;
- 130 g softened butter;
- 40 ml olive oil;
- 3 chicken eggs.
For semolina cream:
- 45 g semolina;
- 150 g granulated sugar;
- 370 ml cream 10%;
- 150 g softened butter;
- 1 lemon.
For chocolate glaze:
- 40 g cocoa;
- 120 g butter;
- 120 g sour cream 30%;
- 80 g granulated sugar;
- 50 g almonds for decoration;
- 100 g biscuit crumbs.
Method for making homemade sponge cake with semolina cream
Preparing biscuit dough. Mix the butter with granulated sugar, then gradually add high-quality olive oil.
Grind the mixture until smooth, add chicken eggs one at a time. The eggs should also be at room temperature.
Sift wheat flour with baking powder into a deep bowl. Add flour to the liquid ingredients in small portions.
Separate about half of the finished dough, add cocoa, and rub until there are no lumps left.
Place a sheet of parchment on the bottom of the round pan, grease it with oil, and pour in the dough.
Heat the oven to 180 degrees. Bake the cake for 17-20 minutes, then cool on a wire rack, remove the paper, and cut in half.
We also bake a cake with cocoa, the result will be 2 light cakes and 2 cakes with cocoa.
Preparing semolina cream. Pour cream into a saucepan, add granulated sugar and semolina. Place on low heat and slowly bring to a boil. You should stir the semolina all the time so that lumps do not form in it.
Grate the lemon zest on a fine grater. Cut the lemon in half and squeeze out the juice. Mix zest and lemon juice with semolina porridge.
Cut the butter into cubes. Beat the cooled semolina porridge at low speed, gradually add butter, and the semolina cream is ready.
Now prepare the glaze for decoration. Pour granulated sugar into a saucepan or deep bowl, add full-fat sour cream, cocoa and butter. Melt the ingredients in a water bath or microwave and stir until the granulated sugar is completely dissolved.
Place the light cake on a sheet of parchment, spread 1/3 of the cream on it, and spread in an even layer.
Then we put the dark cake and 1/3 of the semolina cream on it again.
The last cake layer will be dark, spread the chocolate icing over it in an even layer, and also coat the sides of the cake with icing.
Sprinkle the sides of the cake with biscuit crumbs and decorate the top with almonds. If you don't have biscuit crumbs, you can crush butter shortbread cookies in a bag.
Homemade sponge cake with semolina cream is ready. Bon appetit!
Those who enjoy eating semolina porridge and know what it tastes like can safely prepare cream for cakes from semolina. Semolina cream for cake is a little different from porridge; it is more tender and aromatic. Therefore, any cake will become an excellent dessert if you soak it with wonderful semolina cream. If you know how to cook semolina porridge, then you can cook cream. And if you have never cooked semolina porridge, then I believe that you will be able to handle the cream. The principle of preparing semolina cream is similar to cooking porridge, only more butter is added to the cream, as well as vanillin. For many cakes, semolina cream is considered an excellent addition; it perfectly saturates the cakes and at the same time holds its shape perfectly. From this cream you can make beautiful decorations for a cake, flowers, stars, the main thing is to take the pastry attachment that suits you. The most interesting thing is that semolina cream can be used to soak sponge cakes, puff pastries and even honey cakes. Semolina cream is used to make a cream layer for the Bird's Milk cake. There are a lot of options for using this cream, so quickly read the best recipe and use it as you want. If you decide to make a pancake cake, see how it is prepared. 
Required Products:
- 100 grams of semolina,
- 0.5 liters of milk,
- 150 grams of butter,
- a couple of pinches of vanillin.
How to cook with photos step by step
I heat the milk, wait until it starts to boil and slightly reduce the heat, but so that the boiling process continues. I add sugar to make the cream taste good and sweet. I stir and continue to boil the milk. 
At this moment (while the milk is slowly boiling) I add the semolina and, stirring constantly, begin to cook the cream. When we stir the semolina, it does not turn into lumps, but a uniform, smooth mass is obtained. I also sprinkle in a little vanilla, since semolina goes well with it. I stir and cook the cream over low heat. 
After a couple of minutes the cream will begin to thicken, and I remove it from the stove. I let it cool completely and while the cream cools, it will thicken further. 
I put butter in the cooled semolina cream, which is at room temperature. I stir and beat with either a mixer or an immersion blender until the texture becomes velvety. In the summer I use this one very often. 
I use cream to soak the cake, and this cream also makes an excellent decoration - I just transfer the cooled cream into a pastry bag and pipe it into any molds. Bon Appetite!
Our reader Elena Lebed shared the recipe for this simple homemade cake, as well as how to prepare a delicious semolina cake cream:
Recipe from old notebooks. The cake is very simple but delicious. Great for tea drinking at home.
“Homemade” cake with semolina cream
Compound:
baking tray – 26 x 36 cm
glass – 200 ml
For the chocolate sponge cake:
- 3 cups flour (sifted)
- 2 cups sugar
- 1 teaspoon soda
- 1 package baking powder
- 4 tbsp. spoons of cocoa powder
- 1 glass of milk
- 1/2 cup vegetable oil
- 1 cup boiling water
For semolina cream:
- 800 ml milk
- 6-7 tbsp. spoons with a small heap of semolina
- 150 g sugar
- a pinch of vanillin
- 200 g butter
- juice of 1/2 lemon
For the glaze:
- 2 tbsp. spoons of sour cream
- 2 teaspoons cocoa powder
- 3 tbsp. spoons of sugar
- 50 g butter
And also:
- 1/2 cup of any thick jam (preferably with a sour taste)
How to make a cake with semolina cream:
- Bake a chocolate sponge cake. Mix all dry products.
Flour mixture
- Add milk (warm or room temperature), stir. Then add oil and mix again. You will get a thick dough. Pour in boiling water and carefully beat with a mixer (it is convenient to do this in a tall bowl) to obtain a homogeneous mass.
Cake dough
- Pour the dough onto a baking tray lined with baking paper and place in an oven preheated to 190 ºC for 15-20 minutes. Check readiness with a wooden stick.
Baking sponge cake
- Cool the biscuit and cut into 2 layers, and then each in half. You will get 4 cakes.
Cut into cakes
- Preparing semolina cream for the cake. Add semolina, sugar, vanillin to the milk and cook thick semolina porridge. It is convenient to stir with a whisk during cooking. Cool completely.
Semolina porridge for cream
- Cut the softened butter into cubes.
- Then proceed as follows: add butter to the semolina porridge in small portions, whisking thoroughly each time. At the end, add lemon juice and beat again. You will get an airy cream.
Semolina cake cream
- Collecting the cake. Place the crust and spread with jam.
Spread jam on the crust
- Place cream on the jam. Then the next cake layer, topped with semolina cream. And so all the cakes. We coat only two of the four cake layers with jam!
Apply semolina cream
- Refrigerate the cake.
- Cook the glaze. Mix all ingredients in a small saucepan, place on the stove and simmer briefly until smooth. Cool.
- Apply cooled but still soft glaze on top of the cooled cake. You can only apply glaze on top. The cake is homemade, it is characterized by some carelessness in decoration.
“Homemade” cake is ready
- Refrigerate for two hours. Serve the cake chilled.
Cake with semolina cream
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Bon appetit!
Julia author of the recipe
Semolina cream is a very tasty treat that will be an excellent addition to your baked goods. The best recipes.How to make semolina cream for cake
If you suddenly want to make some delicious cake, it’s not enough to know the baking recipe itself, you also need to prepare the cream.
Cream is a necessary component in this delicacy, as it ensures good taste. Only, probably, few people know what kind of cream should be prepared for this task.
Classic semolina cream for cake
Components:
Milk – 3 glasses;
300 grams of semolina;
200 gram pack of butter;
1.5 cups granulated sugar.
How to cook:
Pour milk into a container;
Then add semolina and sugar there;
The pan with the ingredients is placed on the stove and the semolina porridge is boiled. During the cooking process, the entire mixture should be constantly stirred;
Next, the container with porridge must be removed from the stove and left to cool;
Soften the butter;
The butter is poured into the cream and everything is whipped with a mixer or blender.
Semolina and butter cream for cake
The following components will be required:
Milk – half a liter;
150 grams of semolina;
Butter – 250 gram pack;
A glass of sugar;
Half a lemon.
Preparation:
Place the semolina in a metal container and fill it with milk. Mix everything well so that all the lumps are separated;
After this, place the container with the ingredients on the stove and boil until tender. Be sure to stir constantly, otherwise lumps will form;
As a result, the porridge should be cooked with a thick consistency. Remove it from the stove and set it aside to cool;
At this time, prepare the oil. To do this, it should be softened;
Then put the butter in a cup and add granulated sugar. All components are thoroughly beaten with a mixer;
Next, you need to peel the zest from half a lemon and grate it;
The grated zest is added to the mixture of butter and sugar and mixed;
After this, the mass with lemon zest must be combined with semolina porridge and beat with a mixer or blender.
Custard with semolina for cake
Products for cooking:
Semolina – 200 grams;
Milk – 750 ml;
Granulated sugar - glass;
5 chicken eggs;
150 grams of butter;
Citric acid – 1 teaspoon;
Vanillin – 2 sachets.
Preparation:
Prepare semolina porridge. To do this, pour the semolina into a cup, mix it with granulated sugar and vanilla;
Next, pour milk into the pan and heat it up;
As soon as the milk starts to boil, add semolina, granulated sugar and vanillin;
During the boiling process, the porridge must be stirred from time to time so that lumps do not form;
Boil the porridge until ready. It should have a thick and homogeneous composition;
Remove it from the stove and cool;
Chicken eggs are broken and the whites are separated from the yolks. The yolks are laid out in the porridge;
We also add citric acid and softened butter;
Then beat the whole mixture well with a mixer.
Cream for cake with semolina and condensed milk
Ingredients for preparation:
Half a liter of milk;
Semolina – 150 grams;
250 gram pack of butter;
A can of condensed milk;
Half a lemon.
Preparation:
First of all, you need to boil the condensed milk. Condensed milk is boiled for about 2.5-3 hours. If you don’t want to cook, you can buy ready-made condensed milk;
Then boil the porridge. To do this, milk is poured into a pan and placed on the stove;
After the milk boils, pour the semolina into it;
During the boiling process, the mixture must be constantly stirred and all lumps broken;
The result should be a porridge with a thick and uniform consistency;
The mass must be homogeneous
Then remove from the gas and leave to cool;
Place condensed milk into the cooled porridge and beat with a mixer;
After this, add softened butter and mix again with a mixer until smooth;
Then cut the zest from half the lemon and rub it with a grater or finely chop it with a knife. We put it in the cream.
Bird's milk cake cream with semolina
Ingredient products:
Half a liter of milk and another half glass of milk for beating eggs;
Semolina – 3 tbsp. spoons;
2 lemons;
One chicken egg;
300 grams of sugar;
300 grams of butter.
How to cook:
First, boil the semolina. Milk is poured into a metal container and put on gas;
As soon as the milk begins to boil, slowly add the semolina and stir constantly;
While boiling, stir the porridge to break up all the lumps;
Then remove the pan from the stove;
Scald the lemons with boiling water and grate them or finely chop them with a knife;
Place the grated lemons into the porridge, mix and place in a cool place;
After this, break the egg and put it in a bowl and add half of the granulated sugar to it. Beat everything with a mixer until thick foam;
Add the remaining half of the sugar to the whipped mixture and pour in milk. Place on the stove, bring to a boil and cook for a couple of minutes;
Next, remove from the stove and place in the refrigerator so that the mass acquires the state of condensed milk;
Add butter to the cooled milk mixture and mix with a mixer until fluffy;
At the end, combine everything with semolina porridge and beat with a mixer until smooth.
Cake with semolina and lemon cream
Products for the cake:
For the cake 150 grams of butter, for the icing – 50 grams of butter;
3 chicken eggs;
Premium flour – 300 grams;
Sugar – 300 grams for cakes and 120 grams for icing;
Half a teaspoon of baking soda;
Cocoa powder – 30 grams for the cake, 30 grams for the glaze;
Milk for glaze - 100 ml.
For cream:
Semolina – 100 grams;
Half a liter of milk;
Granulated sugar - half a glass;
Butter – 300 grams;
Lemon – 1 piece.
Step-by-step preparation:
The first step is to make the cake layers. Place the oil in a saucepan and put on fire;
As soon as it melts, add granulated sugar and mix well. Remove from the stove;
Break the eggs, put them in a cup and beat them thoroughly with a mixer. Add the beaten eggs to the butter and sugar mixture;
Quench the soda with vinegar and add to the ingredients;
Next, add flour and mix;
The dough needs to be divided into two parts. Add 50 grams of cocoa powder to one part and mix. There should be two cake layers - one white, the other chocolate;
Then pour the light mixture into a sliding form and place in an oven preheated to 180 degrees. Bake it for 7-10 minutes;
We bake chocolate cake in the same way;
Next, cut the light and chocolate cakes lengthwise. The result should be 4 cakes;
Preparing the cream. Boil semolina with milk. During the boiling process, mix everything and break up any lumps;
Then remove it from the heat and cool;
Meanwhile, grind the butter with sugar;
Combine butter and sugar with semolina porridge and beat;
Then we rub the lemon with a grater and put it in the cream. At the end, beat again and place in a cold place for 15-20 minutes;
Layer the cakes with cooled cream. We also grease the top and sides of the cake;
At the end we prepare the glaze. To do this, melt the butter and mix with milk, sugar and cocoa. Boil for a couple of minutes over low heat;
Pour warm icing over the top and sides of the cake.
Useful tips
When preparing semolina porridge, do not forget to stir everything. Otherwise, lumps will form that can ruin the cream;
Be sure to add lemon. It will give an unusual taste and pleasant aroma;
Custard has a short shelf life. Therefore, try to use products with it as soon as possible;
The cream mixture can be supplemented with chocolate chips, nuts, pieces of fruit or berries.
Semolina cream is a very tasty treat that will be an excellent addition to your baked goods. It can be used for cakes, pastries, buns, cookies and many other confectionery products.
If you are still thinking about what kind of cream to make for the cake, then do not hesitate, semolina cream will be the ideal option!
Calories: Not specified
Cooking time: 25 min
I would like to invite you to prepare an unusual, very tasty semolina cream for a cake. The best recipe for silky, tender, butter cream, which is suitable both for layering cakes and for decorating desserts. It’s incredibly easy and quick to prepare, holds its shape perfectly, and doesn’t melt in the heat. If among your guests there are those who have hated semolina porridge since childhood, just don’t tell anyone what the layer in the cake is made of, they themselves will never guess! Prepare this one too.
It will take 25 minutes to prepare, from the ingredients indicated in the recipe you will get 500 g.
Ingredients:
- cream 10% - 260 ml;
- granulated sugar – 120 gr.;
- semolina – 45 g;
- citrus peel powder – 10 g;
- butter 82% - 230 gr.;
- orange extract, salt.
Recipe with photos step by step:
Pour cold cream into a thick-bottomed saucepan, add a pinch of table salt, and add granulated sugar. 
Then add semolina. It is advisable to use very finely ground semolina; this type of grain produces a glossy and smooth cream. 
Next, pour the citrus peel powder into the saucepan. It is easy to prepare at home - the peels of lemons or oranges need to be thoroughly dried on a radiator or in the oven, and then ground into powder in a coffee grinder. If you don’t have time to prepare the powder, just finely grate the zest of a large orange (only a thin yellow layer!) 
Now put the saucepan on the stove, turn the heat to low and, stirring constantly, bring the contents to a boil. After boiling, cook the semolina for 5 minutes, remove the saucepan from the heat. If the porridge is still cooked with lumps, rub it through a sieve. 
Cool the semolina to room temperature, add citrus extract (orange or lemon). Cut soft butter into cubes. Turn on the mixer, add butter into the saucepan in small portions, constantly whisking. 
When all the butter is mixed with semolina, you will get a soft and fluffy cream, like the one in the photo. I think you'll like this one too. 
We put the finished cream in the refrigerator or immediately use it to decorate the cake. 
Semolina cream is best combined with coconut flakes and candied pineapple. Cook with pleasure!
Bon appetit.
