Tenderness Dessert - recipe with photo

Tenderness Dessert

This cake surprised me with its taste when I tried it at a friend's party. I was especially impressed by the cream, although I had no idea that semolina was an ingredient. It turns out very light and delicate. It is important to give the cake enough time to soak. The recipe is for 6-8 servings.

Total cooking time
not set
Number of servings
6
Recipe difficulty
4 / 5
Vegetarian Egg free Nut free Halal Kosher

Ingredients

for 6 servings

  • butter 200
  • sugar 200 g
  • eggs 7
  • baking powder 10 g
  • flour 400-450 g
  • dark chocolate 100 g
  • milk 700 ml
  • semolina 70 g
  • butter 120 g
  • sugar 150 g
  • lemon 1

Instructions

Step 1 of 25

Grate the lemon zest using a fine grater.

Step 2 of 25

Squeeze the juice from the lemon.

Step 3 of 25

Place the milk over heat and bring it to a boil.

Step 4 of 25

Stir in the semolina.

Step 5 of 25

Cook for 10–15 minutes over low heat, stirring constantly. Remove from heat and let cool.

Step 6 of 25

Cream the butter and sugar.

Step 7 of 25

Pour the lemon juice into the cooled semolina porridge.

Step 8 of 25

Add the zest.

Step 9 of 25

Mix well.

Step 10 of 25

Add butter to the semolina porridge.

Step 11 of 25

Beat with a mixer until it reaches the consistency of a light cream. Place the cream in the refrigerator for 1 hour.

Step 12 of 25

Melt the chocolate.

Step 13 of 25

Prepare the cake layers: cream the butter and sugar.

Step 14 of 25

Beat the eggs.

Step 15 of 25

Combine the eggs and butter.

Step 16 of 25

Add flour and baking powder, then knead the dough.

Step 17 of 25

Divide the resulting dough into two parts.

Step 18 of 25

Add melted chocolate to one part and mix.

Step 19 of 25

Grease a baking pan (26 cm in diameter) with butter. Pour in the light batter. Bake in an oven preheated to 180 degrees for 25–30 minutes.

Step 20 of 25

Bake the dark cake layer in the same way.

Step 21 of 25

Slice the finished cakes horizontally to get four layers — two dark and two light.

Step 22 of 25

Layer the dark cake with cream.

Step 23 of 25

Place a light cake layer on top.

Step 24 of 25

Spread with cream, add the dark cake layer, spread with cream again and place the final light cake layer on top.

Step 25 of 25

Leave the cake to soak for 8–10 hours. Decorate as desired. I used milk chocolate, made patterns with white chocolate and added lemon zest.

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