- For the base:
- 1½ cups digestive biscuits or 150 g, crumbled
- ½ cup butter or 100 g, melted
- For the filling:
- 1 tin Nestlé® Sweetened Condensed Milk or 397 g
- 3½ cups water or 875 ml
- 160 g fine semolina or 1 cup
- 2 tablespoons rose water
- 1 cup or 250 ml fresh liquid cream
- 2 tablespoons pistachio nuts , crushed for garnishing
- 3 strawberries washed and cut into halves for garnishing
- ½ cup sugar syrup
INGREDIENTS
Semolina Cream Cake with
Semolina Cream Cake with
- For the base:
- 1½ cups digestive biscuits or 150 g, crumbled
- ½ cup butter or 100 g, melted
- For the filling:
- 1 tin Nestlé® Sweetened Condensed Milk or 397 g
- 3½ cups water or 875 ml
- 160 g fine semolina or 1 cup
- 2 tablespoons rose water
- 1 cup or 250 ml fresh liquid cream
- 2 tablespoons pistachio nuts , crushed for garnishing
- 3 strawberries washed and cut into halves for garnishing
- ½ cup sugar syrup
HOW TO PREPARE
Semolina Cream Cake with
Semolina Cream Cake with
1
Combine biscuit crumb and butter in a bowl, rub the ingredients to form a dough, press dough over the base of 20cm loose bottom cake tin. Set aside.
2
Bake in an 180˚C preheated oven for 6 minutes. Remove and set aside.
3
Place Nestlé®Sweetened Condensed Milk, water and semolina in a large saucepan, bring to a boil and simmer with constant stirring for 10 minutes or until mixture thickens. Add rose water and remove.
4
Pour the cream mixture over the prepared base and set aside to cool to room temperature.
5
Meanwhile whip the fresh liquid cream in an electric mixer for 5-6 minutes or until cream is stiff.
6
Pipe whipped cream over the cooled cream mixture using a piping bag with star nuzzle to cover all over the top.
7
Garnish with crushed pistachio and strawberries. Place the cake in the fridge minimum of 1 hour.
8
Remove from the tin, slice and serve with cold sugar syrup.
NUTRITIONAL INFORMATION
Semolina Cream Cake with
Semolina Cream Cake with
- Energy 515 (Kcal)
- Protein 9.2 (g)
- Carbohydrate 74 (g)
- Total Fat 23 (g)
REVIEWS
Semolina Cream Cake with