Semolina Milk Cake Recipe: Easy & Refrigerated Dessert
This recipe offers a lighter alternative to traditional syrup-soaked desserts. A simple semolina-based cake is baked, then soaked in a mild, sweet milk syrup instead of a heavy sugar syrup. Once cooled, it's topped with a fluffy whipped cream layer and garnished with nuts, resulting in a moist, refreshing, and elegantly simple dessert that is best served chilled.
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*Ingredient List*
*For the Cake Base:*
4 large eggs
1 teacup of sugar (approx. 110-120g)
1 packet of vanilla sugar or 1 tsp vanilla extract
1 teacup of semolina (approx. 110-120g)
1 cup of all-purpose flour, minus two finger-widths (approx. 130-140g)
1 packet of baking powder (approx. 10g)
*For the Milk Syrup:*
3 cups of milk (The creator recommends 3 for better results, though she used 2 in the video)
1 teacup of sugar
*For the Topping:*
1 packet of liquid cream (approx. 200ml)
1 packet of powdered whipped cream mix
Chopped or slivered hazelnuts and almonds (or walnuts/pistachios)
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*Written Instructions*
1. Preheat your oven to 175°C (347°F) using the conventional (top-bottom) heat setting.
2. In a mixing bowl, combine the eggs, sugar, and vanilla. Beat on high speed until the mixture is pale, thick, and frothy.
3. Add the semolina, flour, and baking powder. Mix on low speed just until the dry ingredients are incorporated. Be careful not to overmix.
4. Pour the batter into a large, greased rectangular baking pan and spread it evenly.
5. Bake in the preheated oven for about 25-30 minutes, or until a skewer inserted into the center comes out clean. (The creator's oven took 25 minutes).
6. While the cake is baking, prepare the milk syrup. In a saucepan, combine the milk and sugar. Heat gently, stirring continuously, until the sugar completely dissolves. Do not let it boil. Remove from heat as soon as the sugar dissolves.
7. Once baked, remove the cake from the oven and let it sit for 5-10 minutes until the initial intense heat subsides.
8. Use a skewer or fork to poke holes all over the surface of the warm cake. This will help it absorb the syrup better.
9. Slowly pour the warm (not hot) milk syrup evenly over the warm cake.
10. Allow the cake to cool completely and fully absorb the syrup.
11. For the cream topping, pour the liquid cream into a chilled bowl. Add the powdered whipped cream mix and whip until stiff peaks form.
12. Spread the whipped cream evenly over the completely cooled cake.
13. Sprinkle generously with slivered hazelnuts and almonds.
14. Refrigerate the dessert for at least 2-3 hours, but preferably overnight, to allow the flavors to meld and the dessert to set.
15. When serving, wipe the knife clean between cuts for neat slices.
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*Tips & Notes*
*Do Not Overmix:* Once you add the dry ingredients (semolina, flour, baking powder), mix only until combined. Overmixing can lead to a tough cake.
*Syrup Temperature:* Pouring warm syrup over a warm (but not piping hot) cake is key for optimal absorption.
*No-Boil Syrup:* Avoid boiling the milk syrup to prevent a "cooked milk" flavor and to maintain a fresh taste.
*Chill for Success:* Chilling the dessert is a crucial step. It allows the cake to set, making it easier to slice and enhancing the overall flavor and texture.
*Clean Cuts:* For perfectly clean slices, dip your knife in hot water and wipe it dry before each cut.
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*6 Hashtag Suggestions*
#milkcake #semorinacake #easydessert #turkishdessert #colddessert #refrigeratedcake