Cream of semolina for cake
IngredientsMilk – 500 ml
Sugar – 200 g
Butter – 150 g
Coconut shavings – 80 g
Manna – 4 tablespoons with a slide
Coconut syrup – 2-3 tbsp.
Check out the recipe
Step by step recipe with photoCream of semolina is very easy to prepare. This cream can be used for cakes and rolls. You can cool the cream well and decorate cupcakes with it or just put it in creams, garnished with fresh fruit and mint.
Cream of semolina with the addition of coconut and syrup is very delicate and flavorful. Even the most fastidious child would not guess that the cream is made from regular semolina.
To prepare the cream of semolina for the cake, prepare the products according to the list. You can take milk of any fat content. If there is no coconut syrup, do not worry, you can make the cream without it.
Pour the sugar and semolina into a saucepan. Add the cold milk.
Stir everything well with a whisk and place over medium heat. Bring the mixture to a boil, stirring constantly.
When the cream thickens, take it off the heat. We will have a thick and sweet semolina.
Add the coconut flakes and syrup to the hot cream.
Mix everything thoroughly until homogeneous.
Take the butter out of the refrigerator so that it becomes soft. Add the butter to the hot cream and mix well with a whisk. The butter should completely dissolve in the cream.
To be honest, I’ve made this cream more than once. I made it in two ways:
With a mixer, beating well each step.
Stirred with a whisk.
But I didn’t feel any difference in taste or consistency. The cream is airy, tender and tasty in either version. When cooled, it holds its shape well.
Our cream of semolina for cake and desserts is ready. The cream in warm form can be applied to the cake cakes and put in the refrigerator until completely solidified.
I always leave some cream to serve in the cremains and then enjoy the cream with pieces of fruit or berries.