Custard cream with semolina for sponge cake. Step-by-step recipe for making semolina cream for cake

Semolina cream is a very tasty treat that will be an excellent addition to your baked goods. The best recipes.

How to make semolina cream for cake

If you suddenly want to make some delicious cake, it’s not enough to know the baking recipe itself, you also need to prepare the cream.

Cream is a necessary component in this delicacy, as it ensures good taste. Only, probably, few people know what kind of cream should be prepared for this task.

Classic semolina cream for cake

Components:

Milk – 3 glasses;
300 grams of semolina;
200 gram pack of butter;
1.5 cups granulated sugar.

How to cook:

Pour milk into a container;
Then add semolina and sugar there;
The pan with the ingredients is placed on the stove and the semolina porridge is boiled. During the cooking process, the entire mixture should be constantly stirred;
Next, the container with porridge must be removed from the stove and left to cool;
Soften the butter;
The butter is poured into the cream and everything is whipped with a mixer or blender.

Semolina and butter cream for cake

The following components will be required:

Milk – half a liter;
150 grams of semolina;
Butter – 250 gram pack;
A glass of sugar;
Half a lemon.

Preparation:

Place the semolina in a metal container and fill it with milk. Mix everything well so that all the lumps are separated;
After this, place the container with the ingredients on the stove and boil until tender. Be sure to stir constantly, otherwise lumps will form;
As a result, the porridge should be cooked with a thick consistency. Remove it from the stove and set it aside to cool;
At this time, prepare the oil. To do this, it should be softened;
Then put the butter in a cup and add granulated sugar. All components are thoroughly beaten with a mixer;
Next, you need to peel the zest from half a lemon and grate it;
The grated zest is added to the mixture of butter and sugar and mixed;
After this, the mass with lemon zest must be combined with semolina porridge and beat with a mixer or blender.

Custard with semolina for cake

Products for cooking:

Semolina – 200 grams;
Milk – 750 ml;
Granulated sugar - glass;
5 chicken eggs;
150 grams of butter;
Citric acid – 1 teaspoon;
Vanillin – 2 sachets.

Preparation:

Prepare semolina porridge. To do this, pour the semolina into a cup, mix it with granulated sugar and vanilla;
Next, pour milk into the pan and heat it up;
As soon as the milk starts to boil, add semolina, granulated sugar and vanillin;
During the boiling process, the porridge must be stirred from time to time so that lumps do not form;
Boil the porridge until ready. It should have a thick and homogeneous composition;
Remove it from the stove and cool;
Chicken eggs are broken and the whites are separated from the yolks. The yolks are laid out in the porridge;
We also add citric acid and softened butter;
Then beat the whole mixture well with a mixer.

Cream for cake with semolina and condensed milk

Ingredients for preparation:

Half a liter of milk;
Semolina – 150 grams;
250 gram pack of butter;
A can of condensed milk;
Half a lemon.

Preparation:

First of all, you need to boil the condensed milk. Condensed milk is boiled for about 2.5-3 hours. If you don’t want to cook, you can buy ready-made condensed milk;
Then boil the porridge. To do this, milk is poured into a pan and placed on the stove;

After the milk boils, pour the semolina into it;
During the boiling process, the mixture must be constantly stirred and all lumps broken;

The result should be a porridge with a thick and uniform consistency;

The mass must be homogeneous

Then remove from the gas and leave to cool;
Place condensed milk into the cooled porridge and beat with a mixer;

After this, add softened butter and mix again with a mixer until smooth;

Then cut the zest from half the lemon and rub it with a grater or finely chop it with a knife. We put it in the cream.

Bird's milk cake cream with semolina

Ingredient products:

Half a liter of milk and another half glass of milk for beating eggs;
Semolina – 3 tbsp. spoons;
2 lemons;
One chicken egg;
300 grams of sugar;
300 grams of butter.

How to cook:

First, boil the semolina. Milk is poured into a metal container and put on gas;
As soon as the milk begins to boil, slowly add the semolina and stir constantly;
While boiling, stir the porridge to break up all the lumps;
Then remove the pan from the stove;
Scald the lemons with boiling water and grate them or finely chop them with a knife;
Place the grated lemons into the porridge, mix and place in a cool place;
After this, break the egg and put it in a bowl and add half of the granulated sugar to it. Beat everything with a mixer until thick foam;
Add the remaining half of the sugar to the whipped mixture and pour in milk. Place on the stove, bring to a boil and cook for a couple of minutes;
Next, remove from the stove and place in the refrigerator so that the mass acquires the state of condensed milk;
Add butter to the cooled milk mixture and mix with a mixer until fluffy;
At the end, combine everything with semolina porridge and beat with a mixer until smooth.

Cake with semolina and lemon cream

Products for the cake:

For the cake 150 grams of butter, for the icing – 50 grams of butter;
3 chicken eggs;
Premium flour – 300 grams;
Sugar – 300 grams for cakes and 120 grams for icing;
Half a teaspoon of baking soda;
Cocoa powder – 30 grams for the cake, 30 grams for the glaze;
Milk for glaze - 100 ml.

For cream:

Semolina – 100 grams;
Half a liter of milk;
Granulated sugar - half a glass;
Butter – 300 grams;
Lemon – 1 piece.

Step-by-step preparation:

The first step is to make the cake layers. Place the oil in a saucepan and put on fire;
As soon as it melts, add granulated sugar and mix well. Remove from the stove;
Break the eggs, put them in a cup and beat them thoroughly with a mixer. Add the beaten eggs to the butter and sugar mixture;
Quench the soda with vinegar and add to the ingredients;
Next, add flour and mix;
The dough needs to be divided into two parts. Add 50 grams of cocoa powder to one part and mix. There should be two cake layers - one white, the other chocolate;
Then pour the light mixture into a sliding form and place in an oven preheated to 180 degrees. Bake it for 7-10 minutes;
We bake chocolate cake in the same way;
Next, cut the light and chocolate cakes lengthwise. The result should be 4 cakes;
Preparing the cream. Boil semolina with milk. During the boiling process, mix everything and break up any lumps;
Then remove it from the heat and cool;
Meanwhile, grind the butter with sugar;
Combine butter and sugar with semolina porridge and beat;
Then we rub the lemon with a grater and put it in the cream. At the end, beat again and place in a cold place for 15-20 minutes;
Layer the cakes with cooled cream. We also grease the top and sides of the cake;
At the end we prepare the glaze. To do this, melt the butter and mix with milk, sugar and cocoa. Boil for a couple of minutes over low heat;
Pour warm icing over the top and sides of the cake.

Useful tips

When preparing semolina porridge, do not forget to stir everything. Otherwise, lumps will form that can ruin the cream;
Be sure to add lemon. It will give an unusual taste and pleasant aroma;
Custard has a short shelf life. Therefore, try to use products with it as soon as possible;
The cream mixture can be supplemented with chocolate chips, nuts, pieces of fruit or berries.

Semolina cream is a very tasty treat that will be an excellent addition to your baked goods. It can be used for cakes, pastries, buns, cookies and many other confectionery products.

If you are still thinking about what kind of cream to make for the cake, then do not hesitate, semolina cream will be the ideal option!

From semolina you can prepare not only milk porridges, but also a variety of puddings, casseroles and meatballs. Cooks also use semolina to make pastry cream, which is great for layering and decorating cakes and basket-shaped pastries. Cream made from semolina porridge with the addition of condensed milk has an irresistible taste, delicate consistency and retains its shape remarkably after cooling, which is important when decorating confectionery products. This delicacy can be made in literally 20 minutes, let’s see.

Ingredients

• Milk - 2 glasses
• Semolina - 150 gr
• A jar of regular condensed milk
• Pack of butter
• Lemon (for zest)

Preparation

Let's start the process of preparing cream for the cake from semolina and condensed milk by cooking the porridge. To do this, pour the milk into a saucepan (it’s better to take an aluminum or stainless steel one) and put it on gas. Immediately after this, you need to add semolina and reduce the heat.

Cook, stirring constantly with a whisk to prevent the appearance of lumps. You should get a thick and homogeneous mass. Let cool.

After the mixture has cooled, put condensed milk there and thoroughly beat our semolina and condensed milk cream with a blender or mixer.

Cut the zest from half a lemon and grate it. Place the zest in a saucepan along with the butter, which must first be softened. Mix again using a blender.

That's all! The cream for cakes with semolina and condensed milk is ready. It turned out fluffy and holds its shape well. The taste is moderately sweet, with light notes of citrus. Bon appetit!

To prepare a delicious cake at home, it is not enough to know the recipe and make the dough correctly. The basis of such baking is cream. This component of sweets plays a big role in how exactly the cake, roll or pastry will taste. Therefore, every housewife should have recipes for good creams in her arsenal. We will talk about one of them in this article. After studying the information presented below, you will learn how to prepare a delicacy made according to the following descriptions, which turns out to be tasty, aromatic, and nutritious. It can be used not only to fill baked goods, but also as an independent dessert.

Semolina cream for cake (classic recipe)

To prepare this dish you need the following products:

• 300 grams of milk;
• 3 large spoons of semolina;
• 100 grams of butter;
• 4 large spoons of granulated sugar.

Cooking method

Pour semolina and sugar into cold milk and mix. We put this preparation on the fire. Cook the mixture until it becomes thick. Remove the saucepan with the cream from the heat and leave to cool. When the mixture reaches room temperature, gradually add softened butter and beat. This can be done with a mixer or blender. The cream of semolina and butter is ready. It can be immediately applied to baked goods. An interesting fact: this delicacy contains the same products that are used to prepare porridge, but the cream does not taste like it at all, that is, the semolina is not felt here.

Semolina cream with lemon and nuts

This blank, made according to the following recipe, is prepared. The consistency of the cream after hardening is elastic and dense. For work, prepare the ingredients indicated in the list:

• two and a half glasses of milk;
• 3 large spoons of semolina;
• 300 grams of butter;
• 1 cup (200 g) sugar;
• half a lemon;
• 6 pieces of nuts (more to taste).

How to prepare semolina cream for a cake, read in the description. We cook porridge from milk and cereals. Mix it very well so that no lumps form. Leave the workpiece to cool. Beat the butter, heated to room temperature, with granulated sugar. Pass the lemon through a grater or grind it in a blender. Finely chop the nuts. Add all these products to the porridge and mix thoroughly. If desired, you can add a few drops to the cream. Apply the delicacy to the baked goods. You can cool this sweet mass in the refrigerator and then eat it as a dessert.

with semolina (recipe)

This version of the sweet mass for decorating baked goods has an excellent taste and aroma. It is an excellent filling for tubes, puff pastries, and rolls. To prepare this dish, you will need the following food set:

• 90 g of premium wheat flour;
• 750 g milk;
• 390-400 g sugar;
• 5 pieces of chicken eggs;
• 1 packet of vanilla sugar;
• 25 g butter.

Instructions for making custard

In a saucepan, bring the milk to a boil. Separate the yolks and grind them with sugar. Add flour here and heat it in a frying pan until it starts to smell. We also combine this mixture with the yolks. Mix the ingredients, adding milk in small portions. Simmer the cream over low heat for 10 minutes. To prevent the workpiece from burning, we beat it all the time. Remove the sweet mass from the heat and add butter. Cool the finished custard with semolina in a cool place.

This delicacy cannot be stored for a long time, since the products included in its composition quickly deteriorate under the influence of heat. Therefore, we keep the cream itself and the baked goods decorated with it in the refrigerator until use.

This custard sweet mass can also be prepared in the microwave. When all the products are mixed, place the saucepan in the unit for 5 minutes. At the same time, every 60 seconds we take out the container and mix the cream.

Semolina plus condensed milk - you'll lick your fingers!

A very tasty delicacy is obtained using the following recipe. This cream is ideal for biscuits and honey cakes. Let's learn how to cook it from the following products:

• 400 grams of whole milk;
• 3 large spoons (heaped) of semolina;
• 200 grams of butter;
• 1 jar of condensed milk;
• 2 small spoons of fruit or chocolate liqueur;
• walnuts to taste.

We prepare this semolina cream for the cake according to the further description. Cook thick semolina porridge in milk. Cool it a little and add butter. Then pour in the condensed milk. Mix the mixture thoroughly. Chop the nuts into small pieces and pour them into the sweet mass, and pour in the liqueur. Whip the cream and use it for If it will be used as an independent dessert, then pour the delicacy into cream cups, decorate with a mint leaf and a berry (raspberry, strawberry, blackberry). Leave the dish in the refrigerator to harden for an hour.

Semolina cream soufflé

This dessert can be a good breakfast. It contains foods that are nutritious and beneficial to the body. How to prepare a soufflé, we will learn from the recipe.

From 50 g of semolina and 205 g of milk, cook porridge and cool it slightly. Grate the lemon zest and squeeze out the juice. We add these products to the semolina. Soak 2 sheets of gelatin in water. After swelling, combine it with the porridge. Beat 2 chicken egg yolks with 40 grams of sugar. We introduce this mixture into the semolina preparation. Mix the sweet mass thoroughly. Pour 200 grams of cream into a separate bowl and whisk it with a whisk. Combine this mixture with semolina and mix until it reaches a uniform consistency. Place the soufflé on ice cream bowls. Melt a chocolate bar (100 grams) in a water bath and pour it over the top of the dessert. Transfer the containers to a cold room and let cool for 2 hours.

When making this dish, the yolks can be replaced with egg liqueur. For this recipe, 50 grams will be enough. If you want to use this cream to decorate baked goods, then coat it as soon as you prepare it, without allowing it to harden.

Now you know how to make your own semolina cream for cakes and other types of sweet pastries. We hope that these recipes will become “on duty” in your notebook, and you will often use them to create confectionery treats.

When preparing homemade baked goods, there is always the question of choosing a cream. I want it to soak the cakes well, keep its shape and be tender and tasty. All these tasks can be easily handled by a cream made from ordinary semolina, which many people have at home. When I prepare such cream, I have to make it a little more than it should be, since some of it is simply eaten. I also wanted to tell you how easy it is to make cream for a cake from semolina and condensed milk, butter with lemon and other tasty additives.

A simple recipe for cream with semolina and butter for cake

Required ingredients:

• 500 ml milk;
• semolina 100 g;
• vanilla on the tip of a knife;

• 100 g sugar;
• butter 200 g.

• Remove the butter from the refrigerator so that it has time to soften at room temperature.
• Pour milk into the pan.
• Let's pour semolina.
• Mix well and put on fire. Cook after boiling, stirring all the time, for about 5 minutes.
• Remove from the stove. Cool completely.
• Beat the butter and sugar thoroughly using a mixer. You should get a creamy yellow-white mass.
• Transfer the whipped butter into the cooled semolina.
• Add vanilla. Mix.
• Beat thoroughly until smooth.

You can watch the video to learn more about the recipe for this simple custard:

Semolina custard with yolks

List of ingredients:

• 500 ml milk;
• three egg yolks;
• 100 g sugar;

• semolina cereal 100 g;
• vanilla on the tip of a knife;
• 200 g butter.

Kitchen equipment: whisk, mixer, saucepan, whipping container. Number of servings: one. Cooking time: about 30 minutes.

• Remove the butter from the refrigerator in advance.
• Pour sugar and vanilla into soft butter.
• Beat until creamy without sugar crystals.
• Add one yolk at a time, stirring thoroughly after each addition.
• Bring the milk to a boil in a saucepan or saucepan.
• While stirring, add semolina in small portions. Continuously stirring, cook until thickened.
• Add the oil mixture in portions to the hot semolina porridge.
• Mix thoroughly.
• Cool well before use.

Lemon (orange) cream for cake with semolina

Required ingredients:

• 100 g sugar;
• semolina cereal 100 g;
• 500 ml milk;

• vanilla on the tip of a knife;
• 200 g butter;
• lemon (orange).

Kitchen equipment: whisk, mixer, saucepan, grater, whipping container. Number of servings: one. Cooking time: about 45 minutes.

• Before starting cooking, remove the butter from the refrigerator.
• Lemon (orange) with three fine graters, removing the zest until the pulp becomes white.
• Squeeze the juice from half a lemon or orange.
• Pour milk into a saucepan. We put it on fire.
• Mix semolina with sugar.
• When the milk boils, reduce the heat and, stirring slowly, add the semolina. Cook until thickened for about 5 minutes, stirring all the time.
• Remove from the stove.
• Add juice and zest. Mix thoroughly.
• Set aside until completely cooled. You can put it in another container with cold water and stir occasionally.
• Beat softened butter until white-yellow creamy.
• Combine the cooled semolina part with the oil part.
• Add vanilla.
• The cream for the cake with semolina and lemon (orange) is ready.

Video on how to prepare cream with semolina and lemon

You can watch the video to learn more about how to prepare the cream used to make bird's milk cake with semolina and lemon:

Recipe for custard cake with semolina and boiled condensed milk

List of ingredients:

• 500 ml milk;
• semolina cereal 100 g;
• 100 g sugar;

• vanilla on the tip of a knife;
• 200 g butter;
• one can of condensed milk.

Kitchen equipment: whisk, mixer, saucepan, whipping container. Number of servings: one. Cooking time: about 45 minutes.

• Condensed milk must be boiled for about two hours in a pan of water.
• Without opening the jar, let it cool completely by placing it in cold water.
• Cut the butter and leave to soften.
• Stir sugar and semolina in milk.
• Place on low heat. Stirring, cook until thickened. Cool well.
• Beat softened butter with vanilla until creamy.
• Place the buttery part of the cream into the completely cooled semolina porridge. Beat thoroughly.
• Add condensed milk.
• Beat everything together until smooth.

Semolina coffee cream

List of ingredients:

• 500 ml milk;
• semolina cereal 100 g;
• 100 g sugar;

• butter 200 g;
• one tbsp instant coffee.

• Soften the butter at room temperature.
• We cook semolina porridge from milk and semolina.
• Remove from heat and add instant coffee.
• Mix thoroughly. Let cool.
• Beat soft butter with sugar until the crystals dissolve.
• Add a little vanilla or vanilla sugar if desired.
• Add the oil mixture into the cooled semolina in small portions.
• Beat well until smooth.

Cream with semolina and banana

List of ingredients:

• 500 ml milk;
• semolina 100 g;
• 100 g sugar;

• ripe banana;
• 200 g butter.

Kitchen equipment: whisk, mixer, saucepan, masher or blender, whipping container. Number of servings: one. Cooking time: 45 minutes.

• Boil milk in a saucepan. Sprinkle semolina in a small stream, stirring all the time with a whisk.
• Cook for about 3 minutes until thickened. We're filming. Cool.
• Mix softened butter with sugar and beat until creamy.
• Peeled ripe banana with a masher or using a blender is converted into puree.
• Mix the whipped butter with the banana.
• Add the oil mixture in portions to the well-cooled semolina.
• Whisk thoroughly until smooth.
• This cream will perfectly soak the cakes when you prepare honey cake according to the classic recipe.

Chocolate cream on semolina

List of ingredients:

• 500 ml milk;
• semolina cereal 100 g;
• 100 g sugar;

• cocoa powder one tbsp;
• 200 g butter.

• Add semolina mixed with cocoa powder into the boiling milk in small portions, stirring all the time. Cook for 5 minutes.
• Beat butter, softened in advance, with sugar until smooth.
• Add butter to the completely cooled semolina porridge in portions, stirring each time.
• Beat well until fluffy and homogeneous.

Semolina nut cream

List of ingredients:

• 500 ml milk;
• semolina cereal 100 g;
• 100 g sugar;

• any nuts 100 g;
• 200 g butter.

Kitchen equipment: whisk, mixer, saucepan, blender or coffee grinder, whipping container. Number of servings: one. Cooking time: 45 minutes.

• Grind the nuts in a blender or coffee grinder into very fine crumbs.
• We cook semolina porridge from milk, sugar and semolina.
• Beat the butter, warmed to room temperature, until creamy.
• Add the oil to the cooled semolina porridge, whisking each time.
• Add prepared nuts.
• Beat thoroughly until smooth.

Semolina cream with fruits or berries

List of ingredients:

• 500 ml milk;
• semolina cereal 100 g;
• 100 g sugar;

• vanilla on the tip of a knife;
• 200 g butter;
• fruits or berries 100 g.

Kitchen equipment: whisk, mixer, saucepan, sieve, whipping container. Number of servings: one. Cooking time: 45 minutes.

• We cook thick semolina porridge from milk and semolina.
• Cool completely.
• Grind fruits or berries through a sieve, removing seeds and peels.
• Beat the pre-softened butter with sugar until smooth.
• Combine completely cooled semolina porridge with butter.
• Beat well.
• Add fruit puree. Beat again until smooth.
• You can add a little vanilla.

White chocolate semolina buttercream

List of ingredients:

• 500 ml milk;
• semolina cereal 100 g;
• 100 g sugar;

• white chocolate bar;
• vanilla on the tip of a knife;
• 200 g butter.

Kitchen equipment: whisk, mixer, saucepan, small bowl, whisking container. Number of servings: one. Cooking time: 45 minutes.

• After bringing the milk to a boil, add semolina in a small stream. Cook for 5 minutes until thickened.
• Add the broken chocolate bar.
• Mix thoroughly until the chocolate pieces are completely dissolved. Cool completely.
• Beat soft butter with sugar until smooth.
• Mix the semolina and butter parts of the cream.
• Beat thoroughly until smooth.
• With this cream you will get a very tasty Napoleon cake.

Coconut cream on semolina

List of ingredients:

• 500 ml milk;
• semolina cereal 100 g;
• 100 g sugar;

• 200 g butter;
• 50 ml coconut milk or 1 tbsp. l. coconut flakes.

Kitchen equipment: whisk, mixer, saucepan, whipping container. Number of servings: one. Cooking time: 45 minutes.

• Bring the milk to a boil.
• Slowly, pour semolina into the milk and cook, stirring, a thick semolina porridge. Remove from the stove.
• Add coconut milk or coconut flakes. Beat well.
• Mix the butter with sugar and beat into a homogeneous, smooth mass.
• Mix semolina porridge and butter.
• Beat until fluffy and homogeneous.

List of ingredients:

• 500 ml fruit juice;
• semolina cereal 100 g;

• 100 g sugar;
• vanilla on the tip of a knife.

Kitchen equipment: whisk, mixer, saucepan, whipping container. Number of servings: one. Cooking time: about 40 minutes.

• Pour fruit juice into the pan.
• Add semolina and sugar. Mix well.
• Place on low heat.
• Stirring constantly with a whisk, cook until thickened, about 5 minutes.
• Remove from the stove. Cool well.
• While cooling, beat well with a mixer several times.
• Add a little vanilla or cinnamon if desired.

Semolina cream soufflé

List of ingredients:

• 100 g sugar;
• gelatin one tsp;
• semolina cereal 100 g;

• 500 ml milk;
• vanilla on the tip of a knife;
• three yolks.

Kitchen equipment: whisk, mixer, saucepan, whipping container. Number of servings: one. Cooking time: 45 minutes.

• Pour 50 g of milk into a small container.
• Soak gelatin in it for 15 minutes.
• Heat the container with gelatin slightly and completely dissolve it.
• Pour the rest of the milk into a saucepan, mix with sugar and semolina.
• We put it on fire. Cook thick semolina porridge, stirring with a whisk all the time. Turn it off.
• Pour gelatin into hot porridge. Beat thoroughly.
• Beat the yolks with sugar and vanilla using a mixer into a thick, white foam.
• Add the yolk mixture to the hot semolina porridge.
• Beat thoroughly until fluffy and homogeneous.

This cream can be layered on top of a cake or placed on top of a finished cupcake or cookie and baked for a little while.

It’s interesting to know your opinion about semolina cream. Did you manage to cook it? Or maybe you want to add something else to my recipes. Write all this in the comments, which I will read with pleasure.

Enjoy your meal!

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Semolina cream for cake (classic recipe)

To prepare a delicious cake at home, it is not enough to know the recipe and make the dough correctly. The basis of such baking is cream. This component of sweets plays a big role in how exactly the cake, roll or pastry will taste. Therefore, every housewife should have recipes for good creams in her arsenal. We will talk about one of them in this article.

After studying the information below, you will learn how to prepare semolina cream. A delicacy made according to the following descriptions is tasty, aromatic, and nutritious. It can be used not only to fill baked goods, but also as an independent dessert.

To prepare this dish you need the following products:

• 300 grams of milk;
• 3 large spoons of semolina;
• 100 grams of butter;
• 4 large spoons of granulated sugar.

Cooking method

Pour semolina and sugar into cold milk and mix. We put this preparation on the fire. Cook the mixture until it becomes thick. Remove the saucepan with the cream from the heat and leave to cool. When the mixture reaches room temperature, gradually add softened butter and beat. This can be done with a mixer or blender.

The cream of semolina and butter is ready. It can be immediately applied to baked goods.

An interesting fact: this delicacy contains the same products that are used to prepare porridge, but the cream does not taste like it at all, that is, the semolina is not felt here.

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How to make semolina cream for cake

If you suddenly want to make some delicious cake, it’s not enough to know the baking recipe itself, you also need to prepare the cream.

Cream is a necessary component in this delicacy, as it ensures good taste. Only, probably, few people know what kind of cream should be prepared for this task.

If you like semolina, you can make a delicious cream from it. It is suitable for almost all cakes, and it is easy and simple to prepare.

Classic semolina cream for cake

Components:

• Milk – 3 glasses;
• 300 grams of semolina;
• 200 gram pack of butter;
• 1.5 cups granulated sugar.

How to cook:

1. Pour milk into a container;
2. Then add semolina and sugar there;
3. The pan with the ingredients is placed on the stove and the semolina porridge is boiled. During the cooking process, the entire mixture should be constantly stirred;
4. Next, the container with porridge must be removed from the stove and left to cool;
5. Soften the butter;
6. The butter is poured into the cream and everything is whipped with a mixer or blender.

Cream with semolina and butter for cake

The following components will be required:

• Milk – half a liter;
• 150 grams of semolina;
• Butter – 250 gram pack;
• A glass of sugar;
• Half a lemon.

Preparation:

1. Place the semolina in a metal container and fill it with milk. Mix everything well so that all the lumps are separated;
2. After this, place the container with the ingredients on the stove and boil until tender. Be sure to stir constantly, otherwise lumps will form;
3. As a result, the porridge should be cooked with a thick consistency. Remove it from the stove and set it aside to cool;
4. At this time, prepare the oil. To do this, it should be softened;
5. Then put the butter in a cup and add granulated sugar. All components are thoroughly beaten with a mixer;
6. Next, you need to peel the zest from half a lemon and grate it;
7. The grated zest is added to the mixture of butter and sugar and mixed;
8. After this, the mass with lemon zest must be combined with semolina porridge and beat with a mixer or blender.

Custard with semolina for cake

Products for cooking:

• Semolina – 200 grams;
• Milk – 750 ml;
• Granulated sugar - glass;
• 5 chicken eggs;
• 150 grams of butter;
• Citric acid – 1 teaspoon;
• Vanillin – 2 sachets.

Remember how in kindergarten we were fed semolina porridge, which was usually very tasteless. There were always lumps in it or it was covered with foam on top. I won’t say that I was lucky with this children’s institution; this is exactly the kind of porridge they served there. It is for this reason that semolina appeared in my kitchen only after I started cooking semolina and making custards with this cereal.

Even though I raised the children, I didn’t cook semolina porridge for them, since they also ended up in a municipal kindergarten with the same Soviet cuisine. And when a new bag of semolina appeared in the house, the horror in their eyes was not fake. Only after they had tasted a piece of the cake, the topping of which was custard with semolina, did their hearts melt and the horror recede. The boys didn’t even think that such an unsightly product could be so tasty if prepared correctly.

Why semolina is useful

It is almost impossible to explain to many who attended kindergartens that semolina is useful.

This porridge awakens such unpleasant memories. But still, in many medical institutions this porridge is served for breakfast. This is easy to explain.

Semolina porridge gives strength, is a very high-calorie product and is completely absorbed by the body. At the same time, semolina is included in diets, as it removes fat and is indicated for many diseases of the gastrointestinal tract.

The only thing that is dangerous about this product when feeding children is that the cereal contains phosphorus, which prevents calcium from being absorbed by the body and, accordingly, entering the blood. Therefore, calcium deficiency can lead to rickets. This is very scary, but this problem will only arise if you feed your baby this porridge three times a day. If semolina is included in the child’s breakfast diet for only a couple of days, then no health problems will arise. A small condition is the addition of foods that contain a lot of calcium on the day you feed your baby semolina porridge.

But not only porridge can be cooked from this grain. There is a recipe for “Mannik” cake, casserole, and also custard with semolina.

Recipe for semolina-based custard for cake

Typically, a classic cake custard recipe contains flour or starch. Semolina can be used for the reason that it contains starch in very large quantities. Due to this, semolina thickens any custard fondant for a cake very well.

The most common recipe contains the following ingredients:

• Semolina – 100 gr.;
• Butter – 1 pack;
• Milk – 1.5 cups;
• Sugar – 3/4 cup.

All these products can almost always be found in the house, perhaps with the exception of semolina.

If there are small children at home, then cereals should be present in the kitchen. There is nothing overly complicated about making cake fondant from these products. If you follow the instructions, you will get a very tasty layer for the crust of any cake, which will in no way resemble the semolina porridge that you were fed as a child.

How to properly make cream for a cake using this recipe?

The preparation is very reminiscent of cooking semolina porridge, but more about everything. First, combine milk and sugar, put this mass on medium heat and cook until the mass begins to rise. After this, add semolina in a very thin stream, stirring continuously. Next, cook the semolina porridge - stir constantly and wait for the required thickness.

When the result is satisfactory and thick semolina porridge is obtained in the pan, then remove it from the stove and set it to cool. It will be better if you transfer the mass to another bowl.

While the workpiece is cooling, you need to beat the butter, previously softened, until it becomes a white and fluffy mass. Only after this effect do we begin to introduce semolina porridge into the oil, in small portions. In this case, it is better not to turn off the mixer, but to beat each individual portion along with the butter cream.

If you want to slightly change the taste and smell of the fudge, add liqueur, lemon juice or condensed milk to the finished cream. This cake impregnation will also not refuse crushed nuts or pieces of dried apricots or a handful of seedless raisins.

Each new flavor is a separate recipe for cake impregnation.

Experiments are always welcome, as with their help you can come up with a unique cream for your favorite baked goods for your family.

Boiled lemons, twisted lemons

When we prepare any cream, we want to diversify it a little. To do this, we often use what we have on hand or can buy at any time at the nearest store. One such product is lemons. They very well improve the taste of any cream. To prepare custard with semolina porridge, you can use this citrus fruit in several ways.

Let's start by making a recipe using lemon zest.

To prepare you need:

• Milk – 2 glasses;
• Semolina – 3 tbsp. spoons;
• Butter – 250 gr.;
• Sugar – 1 glass;
• Lemon – 1/2 pcs.

The cream will be prepared like a regular classic custard.

To do this, pour semolina with a small amount of milk and stir thoroughly. Then add the remaining milk and cook over low heat. Remove the thickened porridge and leave to cool. At this time, beat the softened butter until white and fluffy, add sugar to it and beat a little.

The next step is to combine the two mixtures.

This is semolina porridge and whipped butter. It is necessary to add semolina porridge to the oil in small portions and immediately beat each portion.

Only in the finished cream you need to grate the zest from half a lemon on a very fine grater and mix everything thoroughly. But if you like bright lemon flavor and larger pieces, then use a larger grater.

For lovers of a brighter taste, I offer a somewhat unusual recipe that will give you a smell even before you add lemons to the creamy mass.

For preparation you will need:

• Semolina – 80 gr.;
• Granulated sugar – 120 gr.;
• Powdered milk – 150 gr.;
• Water – 600 ml:
• Lemon – 1 pc.;
• Butter 300 gr.

In order to prepare lump-free semolina porridge with milk powder, you must first combine the semolina with milk and sugar. Mix the dry mixture and add 200 ml. water. In order to avoid lumps, use a blender, immerse it in the mixture and beat well. After this, add the remaining water again and beat again.

Let this mixture simmer over low heat, and on another burner cook the previously washed lemon. It should be cooked for no more than 7 minutes. When the porridge is cooked, remove it from the heat and let it cool under a towel so that the surface of the semolina porridge does not become crusty.

We pass the boiled lemon through a meat grinder along with the zest and add it to the semolina porridge.

Mix everything well. After this, beat the butter until white and fluffy and combine the lemon semolina with the butter in small portions.

The cream has a richer taste thanks to pre-cooked lemon.

Variety of additives

By the way, semolina cream, like most custards, can be combined with various additives. But if for a classic custard we use pieces under the application of impregnation, then for a cream using semolina it is better to grind these additives.

Using a meat grinder or blender, grind any type of fruit or dried fruit and add it to a pre-prepared semolina porridge base with plenty of sugar, and only then add butter or condensed milk.

To better feel the taste of the additives, they must be introduced into the gruel before it cools completely.

Also, if you replace butter with a can of boiled condensed milk, the cream will turn out more delicate, but it will not hold its shape. It will float a little. Therefore, it will not be possible to use this type of impregnation under mastic. But at the same time, butter custard whose recipe includes semolina instead of flour will keep its shape perfectly and can be used under a mastic coating.

Famous bird

Not everyone knows that the most common recipe among housewives for a delicious bird's milk cake is cooked using semolina porridge.

The classic recipe is used for preparation:

• Semolina – 50 gr.;
• Milk – 205 gr.;
• Gelatin – 1 sachet;
• Egg yolks – 2 pcs.;
• Sugar – 40 gr.;
• Lemon – 1 pc.;
• Cream – 200 ml.

Preparation begins with cooking semolina porridge in milk, but without sugar.

Next, our porridge needs to be cooled and the gelatin soaked. To make the cream richer, grate the zest of a lemon on a fine grater and squeeze the juice from the same lemon. Add all these ingredients to the porridge and mix thoroughly. Then add gelatin soaked in water to the same porridge. The mass must be thoroughly mixed with each addition.

The next step is to beat the yolks with sugar.

Which will follow the gelatin into the soufflé preparation. There is only one ingredient left - cream. For further preparation, beat this product well and also send it to the stock.

The soufflé is ready - you can apply it to the cakes and pour melted chocolate over them.