Semolina porridge cream for cakes

4 servings

40 minutes

Semolina cream for cakes is a refined blend of softness and freshness from sunny Greece. This recipe combines the delicate texture of semolina with the refreshing tartness of lemons, creating a harmonious flavor that perfectly complements airy layers. The origins of this cream trace back to traditional Greek desserts where semolina is often used to add richness and silkiness to dishes. The lemon note enhances sweetness, while nuts and flavorings allow for adaptation to individual preferences. The cream is suitable not only for layering cakes but also as an independent dessert – light with a refined citrus aftertaste that awakens taste buds. It will adorn any celebration, adding a touch of Mediterranean elegance to your menu.

Energy value per serving

• Calories: 504.4
• Proteins: 9.2g
• Fats: 17.4g
• Carbohydrates: 79.1g

Ingredients

• Milk: 750 ml
• Semolina: 5 tbsp
• Sugar: 1 glass
• Butter: 50 g
• Lemon: 2 pc

Cooking steps

1. Boil thick semolina porridge. Add butter to it and let the porridge cool down (so it's slightly warm).

   Required ingredients:

   • Semolina: 5 tablespoon
   • Milk: 750 ml
   • Butter: 50 g

2. Pass the lemons with the peel through a meat grinder. However, it is important that the citrus fruits are seedless.

   Required ingredients:

   • Lemon: 2 pieces

3. Add lemons to the porridge, sprinkle everything with sugar, and mix thoroughly.

   Required ingredients:

   • Lemon: 2 pieces
   • Sugar: 1 glass

4. You can add nuts and various flavorings to the resulting cream to taste.