Cake “bird’s milk” with the semolina turns out incredibly soft, light and very tasty. Moreover, it is suitable even for kids, as it is prepared without raw eggs, which links the action to the cooking souffle performed exactly semolina.
For the dough:
15 g – citric acid
30 g cocoa powder
4 – eggs
5 Mr. soda
225 grams of margarine or butter
340 g sugar
320 g of flour
30 g sugar
2 table. l – water
For the cream:
2 PCs – large lemons
350 g – sugar powder
800 ml. milk
340 g butter
65 Mr. semolina
For the glaze:
80 g butter
180 g – dark chocolate
The recipe for the cake bird’s milk with semolina
Prepare first the cake: beat with a mixer the butter with the sugar, add cocoa, citric acid, baking soda, stir.
Gradually introduce the flour and knead the dough, which lay in a baking dish, greased.
Bake the cake for 30-35 minutes in a preheated to 185 degrees the oven.
While the cake is baked, prepare the sugar syrup for impregnation, so that the dessert was softer.
To do this, simply boil the water with sugar and let it cool.
Hot cake, pour the syrup and leave to cool, but for now let’s get to the cream.
Put the milk over medium heat, bring to a boil, gradually add the semolina and cook, stirring occasionally, 15 minutes.
Cool porridge and add the butter with the sugar and juice from lemons – all carefully whip with a mixer so that the semolina has completely split.
Put a thick layer of cream on soaked sponge retronew exactly on top of the surface.
For the glaze, melt butter with chocolate in a water bath, cool and pour on top of the dessert.
Will deliver the cake for the soaking for 4 hours in the refrigerator.