Bird's milk cake with semolina

Step-by-step preparation

Cooking time: 10 hr

1. STEP 1

   

   How to make Bird's milk cake with semolina? First of all, prepare the ingredients for the crust. Remove the butter from the refrigerator in advance; it should become soft.

2. STEP 2

   

   Place the butter in a suitable sized bowl, add sugar and beat until fluffy. Do this with a mixer at high speed.

3. STEP 3

   

   Continuing to beat, add the eggs one at a time.

4. STEP 4

   

   Beat the egg mixture until smooth.

5. STEP 5

   

   Separately, mix the flour with cocoa and baking powder until you get a mixture of a uniform color.

6. STEP 6

   

   Sift the resulting mixture through a sieve into the egg mixture.

7. STEP 7

   

   Mix all ingredients well until a homogeneous dough is formed.

8. STEP 8

   

   Grease a 22 cm baking dish with vegetable oil. I also lined the bottom with baking paper. I grease it too, so the sponge cake comes off easier after baking. Pour the dough into the mold, smooth it out.

9. STEP 9

   

   Bake the crust in the oven for about 20-30 minutes at 180°C. Determine the exact temperature and baking time based on your oven. Check readiness with a toothpick. It should come out dry from the middle of the cake. Remove the finished cake from the oven and leave to cool.

10. STEP 10

    

    While the cake is baking, start preparing the cream. Prepare the ingredients for the cream. The butter must be removed from the refrigerator in advance so that it becomes soft. Take two small lemons. Or one big one.

11. STEP 11

    

    Boil the milk over low heat. Pour semolina into it in a thin stream with constant stirring. Cook, stirring, for about 5 minutes. Do not forget to stir the porridge so that no lumps form in it. Cool the finished porridge.

12. STEP 12

    

    Remove the zest from the lemons. Wash them thoroughly with baking soda first.

13. STEP 13

    

    And also squeeze the juice out of the lemons. If there are any seeds in the juice, remove them.

14. STEP 14

    

    Add the juice to the cooled porridge and stir.

15. STEP 15

    

    Take soft butter, powdered sugar and lemon zest. Transfer them to a bowl.

16. STEP 16

    

    Beat everything until fluffy.

17. STEP 17

    

    Continue whisking, adding semolina porridge spoon by spoon. The cream should become completely homogeneous and smooth.

18. STEP 18

    

    Prepare ingredients for glaze.

19. STEP 19

    

    Place sugar, cocoa and sour cream in a saucepan and mix everything well. Boil the mixture over low heat until the sugar dissolves, stirring it. Remove from heat and add a piece of butter, stir.

20. STEP 20

    

    Now we will assemble the cake. There should be a cake layer at the bottom of the pan. Line the sides of the mold with baking paper. Pour the semolina cream onto the crust. Using a spatula, carefully smooth its surface.

21. STEP 21

    

    Pour the cooled chocolate glaze over the cream and smooth it out. Place the cake in the refrigerator for 8 hours. Before serving, remove the paper from the cake and decorate as you wish.

Comments on the recipe

Milanka

29.10.2023

4.7

I know a slightly different recipe for Bird's milk cake with gelatin.

♥Evgenia

29.10.2023

5

It smelled like the aromas of childhood! Thank you for the nostalgic memories. This is how we prepared it.

lakshmi-777

29.10.2023

5

The cake looks very tasty!

Lidia Alexandrovna

29.10.2023

4.9

Super!

znlena

29.10.2023

4.8

Delicious! I've already done it twice. The first time was for dad's birthday, the second time was for mom's birthday) Delicious, that's not the right word)) Delicious. I sprinkled it with ground waffles. My husband asks every day when there will be a cake with lemons))

znlena

29.10.2023

4.5

And here is a little cake connoisseur))

znlena

29.10.2023

4.6

and a piece) I made one cake chocolate, adding cocoa