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Cake with leaves and semolina cream

Cake with leaves and semolina cream

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Egg with sugar, honey, butter, milk and a teaspoon of baking soda mixed with vinegar mix well and put on the fire until it starts to boil. Stir constantly so that it does not stick. When it started to boil, take it off the heat and add flour form a crust that can be stretched. Divide the crust into 4 equal parts and form sheets with a size of 20/35 cm, prick them with a fork and bake them on the bottom of the tray for about 9-10 minutes. Let them cool.


Boil the milk and semolina, when it has thickened, set it aside and let it cool well. While the semolina cools, rub the butter with the sugar to become a frothy cream. After the semolina has cooled, mix it with the butter.


Grease the first sheet with 1/2 jar of apricot jam, put on top of sheet 2 then semolina cream, fish it sheet 3 which we grease with the rest of the jam and put on it the last sheet. Powder with sugar and decorate as we wish. ...

What else am I cooking?

I really like semolina with milk and that's why, when I first heard about the cake with tomato juice and semolina cream, I thought it must be good, although it seemed strange to me. How about this, a semolina cake, which also has tomato juice? I don't remember if I ate when I was a child, because neither my mother nor my mother made such cakes - I might have eaten from a neighbor, because I knew about this cake, as "grandma's cake".
In the meantime, I discovered another fasting cake recipe with tomato juice, so I found out where to put the tomato juice. I recently found out the recipe and the semolina cream cake and I've already done it a few times. It is a fasting cake, also made with jam, which makes it very tasty and appetizing. I found it very good and easy to make, so I share it with you. A whole cake pan with cake would be too much, so I always made half. The problem is that the cake gets wet from the semolina and becomes sticky, if it stays for several days. Therefore, we made a smaller amount to eat as long as it is good.

Ingredients for half a tray of cake

- 250g flour (a large cup full, but not thick)
- 6 tablespoons oil
- 6 tablespoons tomato juice
- 3 tablespoons sugar
- 1/4 teaspoon baking soda
- a pinch of salt

- 500 ml of water
- 4 tablespoons gray
- 6 tablespoons sugar
- juice from 1/2 small lemon
- 1 sachet of vanilla sugar
- 1/2 packet of margarine
- 1 tablespoon of ground coconut or walnuts, whoever wants

- 1/2 small jar of jam or plum jam

As with the other fasting cake with tomato juice, I made the cream first, so that it has time to cool until the leaves are cooked. The semolina cream is made like soft polenta, only I put the semolina from the beginning and I always mix it, until it starts to boil and thicken. I boiled the water together with the sugar and the vanilla sugar, over high heat. Then I added the semolina "in the rain", meaning I poured it lightly from a bowl, in which I put all the necessary amount. At first, the semolina was separated from the water and, when we took it with a spoon, the granules could be seen through the water.

When it started to thicken, I turned the heat to low and stirred more so that it wouldn't stick to the bottom.

When it started to boil, I stopped the fire. The gray has thickened, but still flows.

I added margarine, cutting a cube of margarine in half. Then I mixed with a spoon, until the margarine was incorporated into the semolina cream.

I also added lemon juice, strained through a sieve (so that no seeds fall into the cream) and I mixed.

I covered the cream with plastic wrap, put directly on the cream, so as not to make pojghita on top - as with vanilla cream for strawberry tarts. There is also baking paper placed on top, as I did with the vanilla cream for the Fraisier cake.

I let the semolina cream cool and started grabbing the sheets. I proceeded as for the fasting cake with tomato juice. The only difference is that this recipe has baking soda instead of ammonia. I measured the flour with a large cup in which I poured the flour from the bag, until it was filled, without stuffing it, to fit better. Otherwise, the dough comes out too hard or does not bind, because I put too much flour and, in this case, I will have to add a little more oil and tomato juice to soften it properly. I mixed all the ingredients in a bowl and formed a suitable hard dough. The dough should not stick to your hands. If this happens, add a little more flour and knead well until the flour is incorporated.

I kneaded the dough by hand.

I shaped the dough and shaped it into a brick, then wrapped it in food-grade plastic wrap. I let the dough cool for 20 minutes in the fridge. I took it out and divided it (cut with a knife) in two.

I turned on the oven at a suitable temperature of 180C, so that it heats up well until I spread the sheets. I sprinkled flour on the kitchen countertop, as well as the rolling pin and I first spread a sheet the size of a stove tray, from the first piece of dough.

And these sheets are also baked on the back of the tray greased with a little oil.

Because the cake must have 4 sheets, I thought of baking 2 sheets as big as the stove tray and cutting them in two, to get a total of 4 sheets of cake. I adjusted the sheet to be the size of the back of the tray and I put it lightly on the tray with my hands. It is not so fragile, so there is no need to place it with the rolling pin, as it should be for sheets made of tender dough (like tart) or like a cake with tomato juice sheets. I cut with the knife the sides that were extra.


Then I cut the sheet in half with a knife to get the first two sheets of cake.

I baked the sheets on a suitable heat for 180C, for 6-7 minutes, until the sheets browned a little. Even if the sheets are colored orange, you can see when they have browned.

As with the fasting cake with tomato juice, I prepared pieces of baking paper to put the sheets on. I put one the size of the stove tray on the kitchen counter. When the first sheets were ready, I took out the tray with the help of the thick kitchen towel and the glove. With a quick motion, I turned the tray over on the baking paper and let the sheets fall.

I did the same for the other two sheets. This time I stretched the sheet exactly as much as the tray, so there was no need to cut it on the edges, even if it wasn't perfectly straight, but a little fringed - as it turned out after I stretched it with the twister.

When the last sheets were baked, I put on top of the other two sheets, already baked, another piece of baking paper and I turned them over with the tray exactly over the first sheets.

If I put them on top of each other, they would get wet and stick together, so the paper picks up the moisture caused by the heat. I let them, as they were, cool down.
The sheets cooled quickly, but the cream wasn't cold yet, so I waited. When it was cold, I took the foil on top.

I like coconut in creams, but my husband doesn't, so I better put some ground walnuts in the cream and mix them well. However, it is not mandatory, the cream can be simple.

I put half the cream on the first sheet, placed on a tray.

I spread the cream with a spatula (or a wide knife) and put another sheet on top.

I spread half of the jam in the jar on the second sheet, keeping the other half for the next cake.

I put the third sheet over the jam and spread the rest of the cream.

Then I put the last sheet on top and the cake is ready!

I put it in the fridge and left it until the next day, when it was only good. I have to admit that I cut a piece about an hour after I made it and the sheet was really a little hard, but still very good.
The next day I powdered it with sugar.

I cut it into rectangular pieces, only good to put them in your mouth once, if you have a big enough mouth!

How to make a cake with foil and semolina cream and lemon. It tastes sensational

If you have a craving for something sweet, but you have no inspiration, this recipe is definitely the perfect choice for you. It is a cake with leaves and semolina cream and lemon. It is wonderful, tastes great and light, and is perfect even for a festive meal, especially when you have guests.

You don't have to have much experience in the kitchen, because this dessert is quite easy to prepare. You just have to follow a few simple steps. Here are the ingredients you need to prepare this cake.

Ingredients for sheets:

  • 400 g of flour
  • 5 tablespoons milk
  • 3 tablespoons honey (or jam / jam, if you don't have honey)
  • a teaspoon of baking soda extinguished in vinegar
  • an egg
  • 50 g margarine
  • 125 g sugar

Cream ingredients:

  • 400 ml of milk
  • 4 tablespoons gray
  • half a packet of margarine
  • half a cup of sugar
  • a sachet of vanilla sugar
  • a lemon

How to prepare the sheets:

In a saucepan, mix the egg, margarine, sugar, ammonia quenched in vinegar, honey, milk and bring to a boil over low heat until the composition changes color. Remove from the heat, allow to cool slightly and when it is warm, gradually add the flour. The resulting composition is divided into 3 equal pieces (or 2, if you want only 2 sheets). Spread 3 sheets (or 2), bake one at a time on the bottom of the tray lined with flour. Leave on low heat for 10 minutes. When removed from the oven, the sheets should be countries.

How to prepare the cream:

Boil the milk with the sugar and gradually add the semolina until the composition thickens. Set aside and allow to cool. Then add the previously rubbed margarine, grated peel and lemon juice and vanilla sugar. Then, mix with the mixer, grease the 3 (or 2) sheets between them and leave overnight.

The cake is served cold.

Do you want another idea? Try the delicious Parlament cake!

The sheets for this kind of cake are made by mixing the pots with the sugar. Add the rest of the ingredients and knead well. The dough obtained is divided into three equal parts. On each side spread a sheet that bakes on the bottom of the stove tray.

Put the milk and sugar on the fire. When it starts to boil, add the semolina in the rain and boil until it thickens. Remove from the heat and put the margarine cut into small pieces, mixing with the mixer (with the paddles for the dough). Then add little by little the citrus juice, stirring constantly.

Fill the sheets with warm semolina cream. They are pressed, in a cold place, until the next day when they are spread over sour jam and sprinkled with coconut.

Cake Sheets with semolina cream are cut into diamonds. The source of this recipe is the culinary blog: truedelights

Cake with honey leaves and semolina cream

Cake with honey leaves and semolina cream from: milk, honey, oil, eggs, sugar, flour, baking powder, semolina, butter, cocoa.


For the countertop:

  • 6 tablespoons milk
  • 4 tablespoons honey
  • 6 tablespoons oil
  • 2 eggs
  • 250 g sugar
  • 800 g flour
  • a teaspoon of baking powder
  • the juice of half a lemon

For the cream:

  • 750 ml milk
  • 10 tablespoons gray
  • 200 g sugar
  • 250 g butter
  • a sachet of vanilla sugar
  • 2 tablespoons cocoa

Method of preparation:

For the countertop, put the milk, sugar, oil and honey on the fire until the sugar dissolves, then set aside and incorporate two beaten eggs, mixing well.

In a bowl, place some of the flour and pour the liquid and baking powder quenched with lemon juice. Slowly add the rest of the flour until a hard dough is obtained.

Divide into three, then spread the dough with the rolling pin into three sheets suitable for the size of the tray. Bake for 5 minutes.

For the cream, mix the milk well with the sugar and vanilla sugar, heat in a saucepan, then add the semolina gradually until a hard cream is obtained.

Leave to cool, then mix gently with rubbed butter. Divide the cream in two and put cocoa on one side.

Place a sheet, grease with cocoa cream, and sheet, white cream and sheet again. Keep at room temperature overnight, then cut and can be overlaid with a little cocoa cream between them.

Cake with sheets and cream

Cake with leaves and semolina cream with jam, a simple but extremely tasty cake recipe. It is the kind of dessert that we often find on holidays on a plate of homemade cakes. A platter that usually empties very quickly.

This dessert is part of the range of cakes with sheets that melt in the mouth such as the famous Snow White cake or Cinderella with walnut cake. Delights with a childhood taste, a taste that remains present in the memory and that you associate with the joy of the holidays! The sheets of this cake are filled with a delicious semolina cream with jam so there could not be a better combination.

We chose to use seedless raspberry jam but depending on your preferences, you can use any jam you like. The assembly of this cake is very fast, being a dessert in alternating layers of sheets and cream. We preferred to add the last sheet crushed for a special design but you can put it like the others.

The sheets used for this cake are the ones used for the TV cake and the Cinderella. Cocoa cake sheets prepared in the tray or on the back of the tray. So a delicious cake with a simple way of preparation and ingredients at everyone's fingertips.

Mix the eggs with the sugar until they double in volume, then add the butter and honey. Put the pot 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 on the steam bath for a while, 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 comes out like a plasticine.

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 large enough to become a golden leaf, 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 stir 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 so on with all the other sheets. Wrap well in foil and put the cake in the fridge for a few hours, but the next day is perfect.

Method of preparation

Mix the tomato juice, oil, sugar and vanilla sugar very well until the sugar melts.

Add the honey, the quenched ammonia with a little lemon juice, grated lemon peel, then gradually add the flour (sifted before) as it contains, to result in a hard dough that can be kneaded and shaped.

Divide the dough into three equal parts and roll out three sheets that are baked on the bottom of the tray.

Line the tray with flour or baking paper, place the sheet of dough that is heated with a fork and put it in the preheated oven at 180 degrees for about 10 minutes (depending on the oven), until it is lightly browned on the edge.

After all the sheets have baked, leave to cool.

& Icircn while the sheets cool, we take care of the fillings.

Put a cup of sugar in a saucepan and let it simmer until the sugar caramelizes (melts) and turns slightly brown.

Pour 600 ml of hot water over the caramel sugar and let the syrup simmer until the caramel is completely melted. (To avoid any incident / accident, be very careful not to put cold water in any way! Caramel & icircn contact with cold water & icircsi increases the volume and can splash and flow uncontrollably.

When the caramel has melted, add the semolina gradually and in the rain, add the semolina, mix vigorously and continuously so as not to form lumps, then let the mixture simmer over low heat, until the icing is gray.

When the caramel semolina cream is ready, remove from the heat, add the margarine and mix until it is integrated into the cream.

Put hot on the sheets.

In a bowl, mix the jam (I used plum magiun) with the ground walnuts.

It should be noted that the jam used must have a denser (thicker) consistency.

In a bowl, mix 7 tablespoons of sugar, 2 tablespoons of cocoa and 3 tablespoons of water, which are boiled over low heat, until the icing starts to boil. After boiling 2-3 boils, remove from the heat and add the margarine.

Pour hot over the cake.

The order is random and according to everyone's desire.

Place the first sheet in the assembly tray, spread the level of the jam filling, which is leveled, and place the second sheet, which is pressed a little.

Pour the warm caramel semolina cream over the second sheet, spread it evenly and then place the last sheet, which is also lightly pressed.

After the cake is assembled, make the cocoa icing, which is poured hot over the third sheet.

The assembled cake is left to cool and kept there for about 1-2 days, during which time the sheets soften and freeze.

& Icirc Before serving, cut the cake and decorate as desired: ground walnuts, coconut, etc. (I put some goji berries).

If you decide to prepare this cake, you should make it 1-2 days before consumption, to allow enough time for the sheets to soften and become extremely fluffy.

Cake with broth and semolina cream

The 4 tablespoons of broth (I used a thick, thick broth) dissolve in 11 tablespoons of water. In a bowl, mix the sugar with the oil. Then add the broth, mix following the addition of flour that has been previously sifted and mixed with baking soda. Flour is added & # 8222in the rain & # 8221. At the beginning, use the mixer and then knead by hand until the dough becomes homogeneous.

The resulting dough is divided into 4 approximately equal parts.

From each piece of dough spread a sheet on the back of a tray (45/37 cm) and bake in the preheated oven at 180 degrees for 7-8 minutes.

We put baking paper between the sheets. Let the sheets rest and start preparing the cream. Rub the butter with the powdered sugar.

Pour the milk into a saucepan, add a pinch of salt and put it on the fire. When it starts to heat, pour the semolina in the rain and mix continuously with a whisk until it thickens.

When the semolina has thickened, take the pan off the heat and add the rum essence and then the butter rubbed with the sugar. Mix well in the cream until smooth.

We start assembling the cake. Put the first sheet in a tray and spread half of the amount of cream over it. We put the second sheet and spread the magic. Next is the third sheet over which we spread the other half of the cream and at the end we put the 4th sheet.

And the cake is ready. We cover it with a baking sheet over which we put a weight (I put a wooden bottom). Let it cool for about 12 hours. When the sheets have softened we can cut the cake into squares, rhombuses, rectangles & # you want. Serve powdered with sugar.

Cake with sheets and semolina cream - Recipes

Cocoa wheat:

Rock syrup:

Milk chocolate cream:

400 ml whipped cream

White chocolate cream:

400 ml whipped cream

Cream coated cake:

200 ml whipped cream

150 g cream cheese (Philadelphia, Almette with sour cream & # 8230)

2 lg vanilla flavored powdered sugar

100 g dark chocolate (50%)

10 lg whipped cream

Method of preparation :

Cocoa wheat : we mix the egg whites with a pinch of salt, then we add the sugar, mixing until it melts and we obtain a firm and glossy meringue. Then add the yolks, gradually mixed with the oil, as with mayonnaise and rum essence, mix lightly, and finally add the flour, cocoa powder and baked powder, sifted. Homogenize with a spatula, with circular movements. Bake the composition in a round shape (d = 25 cm) lined with baking paper. Bake in the preheated oven at 180 degrees Celsius for about 20 minutes. We do the toothpick test. The cold top, we cut it in 3. I cut it in 2. I think it's better to have a top of 6 eggs, because it's a lot of cream, but it's a mega delicious cake anyway.

Milk chocolate cream:

We hydrate the gelatin in a little water, about 10 minutes, then we melt it in the microwave for a few seconds without boiling it, just enough for the granules to melt. It can also be melted on low heat.

Put 200 ml of whipped cream in a saucepan, on low heat, until it starts to boil, remove from the heat and add the chocolate pieces. Leave it for a few minutes, then mix to homogenize. Finally add hydrated and melted gelatin and mix well. Let the cream cool, then put it in the fridge from evening to morning.

This is what the cream taken out of the fridge looks like.

200 ml of cream for the remaining whipped cream, mix it enough to get the consistency. We mix the cold cream a little on it and in it we add in 3 tranches of whipped cream.

White chocolate cream : proceed in the same way as for the cream above.

Cake assembly : 1/2 syrup countertop & # 8211 milk chocolate cream-1/2 syrup countertop & # 8211 white chocolate cream.

Cream coated cake : mix the whipped cream to get the consistency, then add the vanilla flavored powdered sugar and cream cheese mixed a little with a spoon. Mix the 3 ingredients until you get a fluffy cream, with which we will coat the cake.

Glaze : dark chocolate, put the pieces together with the whipping cream and put them in a saucepan with a double stainless steel bottom, over a low heat until they are homogenous. Let the icing cool, then spread it over the cake. On top decorate with chocolate ornaments.

Refrigerate the cake in the evening until morning or for at least 3 hours, then slice with a sharp knife.

Sweets recipes

For sheets
-100 g sugar for burning,
-2 eggs,
-12 tablespoons oil,
-12 tablespoons milk,
-12 tablespoons sugar,
-a teaspoon of baking soda,
-a vanilla essence,
-a pinch of salt,
-flour as it contains,
-750 ml of milk,
-7 tablespoons gray,
-200 g sugar,
-200 g butter (margarine),
-lemon peel,
-vanilla essence,
-300 g of apricot, apple, plum, etc. jam.
We start by caramelizing the sugar until it acquires a copper color, without burning because it becomes bitter.
Remove the pan from the heat and add the milk and let it simmer until the caramel dissolves well.

After the burnt sugar has melted and the composition has cooled down a bit, add the rest of the sugar, oil, eggs, salt, essence and mix with a whisk.
Be careful not to coagulate the eggs at the temperature, the composition must be like bread water.
Add a few tablespoons of flour and mix well, then baking soda with vinegar or lemon juice.
We continue to add flour and when the dough becomes too viscous we start kneading by hand until we get the desired consistency, ie a dough that can be spread on a sheet.

Preparing burnt sugar sheets with the warm mixture of ingredients will help you get an elastic dough that is much easier to handle than ammonia sheets, for example.
If you don't like baking soda, you can use baking powder, but I can honestly say that it adds flavor to the sheets.
From this dough, bake four sheets on the back of the stove tray, each for 6-7 minutes.
To prepare the semolina cream, put the milk in which we added the sugar to the boil and pour the semolina in the rain, mixing well on the bottom of the bowl.
When the composition is well bound, turn off the heat and add the flavors and diced butter.
After the cream has cooled, start assembling cakes with burnt sugar sheets and semolina cream.
The first sheet is covered with a uniform layer of cream and comes on top with the second sheet which is also greased with sour jam.
Next is the third sheet on which we will put semolina cream and we will finish the operation with the last sheet.

The cake with burnt sugar sheets and semolina cream is left to cool until the next day when it is powdered and cut into cubes.
I liked the one with the plum jam the most.
Good appetite!