Semolina cream for cake with lemon

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   How to make semolina cream for lemon cake? To begin, prepare the products according to the list. I advise you to take small semolina. Although you can beat a large one with a blender so that no one will guess what the cream is made of. Remove the butter from the refrigerator in advance, it should be soft. Pour the milk into a saucepan or ladle and bring to a boil over low heat. Do not leave milk unattended for a long time, it may run away!

2. STEP 2

   

   At this stage, we simply cook the semolina porridge. After boiling, slowly, in small portions, pour the semolina into the pan, stirring the porridge constantly. Thanks to this, it will turn out to have a homogeneous structure, without lumps. Cooking time may take between 3-10 minutes. It depends on the stove, the cereal, the volume of liquid and the desired thickness. Add sugar and vanilla sugar. Cook semolina until medium thick. Then remove from heat and cool.

3. STEP 3

   

   Beat soft butter with a mixer or blender until fluffy.

4. STEP 4

   

   Gradually add semolina porridge to the whipped butter in small portions, stirring the mixture with a mixer at low speed.

5. STEP 5

   

   Pour lemon juice into the cream, strained through a strainer. Then beat it again. The cream should be fluffy and of uniform consistency. If you have small semolina, even semolina grains will not be visible in it. But you still won’t be able to get rid of them completely. Therefore, it is better to use this cream for soaking the cakes, and not for decorating or leveling the cake.

Comments on the recipe

Eleanor

11.12.2023

5

I know a recipe for semolina cream without adding lemon juice. The result is a delicate and beautiful cream.

Natalia M

11.12.2023

4.7

I’ve made semolina cream before, only it was without lemon and more butter was added. Remembering how delicious it was, I decided to repeat it. For the cream I used half as many products, because... I just needed the cream to enjoy) I had baked milk in the refrigerator, so I thought why not try making it with it. I cooked the semolina porridge thick, and as it cooled it thickened even more. I combined it with whipped butter, the cream lightened a little. When adding lemon juice, the cream became thinner again, but after complete cooling it thickened. At first I thought that there was too much lemon juice and it would be sour. But the result was a completely harmonious taste, sweet and sour). The consistency of the cream is thick, but you can’t make “roses” out of it. There are only a few grains of semolina, even though I beat it with a blender. But this will upset only those who cannot stand semolina at all) Baked milk made the cream a little beige and there is a slight aftertaste of “crème brûlée”) It’s perfect for layering sponge cakes. I liked the cream, and so did the children. We ate it for dessert from ice cream bowls)

Smerkis Ekaterina

11.12.2023

4.6

Thank you very much for the recipe, and especially for the recipe with photos. I will definitely add it to my cookbook. Moreover, it is completely free. I knew that you could make semolina cream. Nowadays, buying ready-made cakes is not a problem. But in preparing creams for them you need to show imagination and creativity. You succeeded: I only found out now that you can add lemon. I wish I had more such wonderful recipes.

Arabica

11.12.2023

4.8

Just in time, the recipe is important! I'll try to cook it, follow me step by step photos!

Arabica

11.12.2023

5

Thanks for the recipe! It turned out very tasty. Now your recipe is in my cookbook. I recommend to everyone!!!

Valeria

11.12.2023

4.7

Oriole

11.12.2023

4.7

I tried semolina cream, but not with lemons either. Thanks for the idea!