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INGREDIENTS

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

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

  • Energy 515 (Kcal)
  • Protein 9.2 (g)
  • Carbohydrate 74 (g)
  • Total Fat 23 (g)
REVIEWS

Semolina Cream Cake with

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