And with this cake I think I put a lid on myself :)) All my friends will tell me that my fame of "chocolate fear" has gone downhill :)) No good dear, chocolate cakes are good, but know that no the cake with honey and semolina cream is not to be discarded… It is true that I also had help with eating, but by the next day it was ready!
- For sheets:
- 2 eggs
- 100 g sugar
- 2 tablespoons honey
- 25 g butter
- 1 teaspoon baking soda
- ~ 300 g flour
- For semolina cream:
- 800 ml milk
- 100 g gray
- 100 g sugar
- 2 tablespoons powdered sugar with lemon
- 50 g butter
- 200 ml whipped cream
- 2 sachets of vanilla sugar
Preparation Cake with honey and semolina cream:
Mix the eggs with the sugar, until they double in volume, then add the butter and honey. Put the bowl in a bain-marie. Stir until the sugar in the composition has melted and the cream is heated. Add the baking soda, mix well and keep a little longer on the steam bath, until the composition becomes frothy and increases in volume.
Put the flour in a bowl, pour the egg cream on top and mix well. Knead and add flour if necessary, so that a dough like a plasticine comes out.
The dough is divided into 5, then spread in a sheet as thin as possible, directly on the bottom of the tray (20/30 cm) sprinkled with flour. Prick from place to place with a fork. Bake the leaves over medium heat until the sea becomes golden, in about 10 minutes.
- The dough is kept warm, as it has a tendency to harden.
- Be careful, the sheets burn very easily.
- The leaves are soft and quite fragile, but after they cool, they become crispy .
Cream with semolina:
Put the milk in a saucepan, mix with sugar (normal and lemon flavored) and bring to a boil. When it starts to boil, add the semolina in the rain and mix continuously, so that no lumps form. The composition is boiled until it thickens like a pudding. Set aside and leave to cool.
Cream the whipped cream until it starts to get thick. Add the vanilla sugar and continue mixing until fluffy.
In the cooled semolina pudding, incorporate the soft butter that I left at room temperature. Before putting the butter, mix a little pudding for a better homogenization. Put the mixer aside and then incorporate the whipped cream, mixing gently with a spatula, with movements from bottom to top. Divide the cream into 4 approximately equal parts.
In the tray lined with food foil we put a sheet of cake, a part of cream and continue with all the other sheets. Wrap well in foil and refrigerate the cake for a few hours, but the next day is perfect.
Good appetite! 😉