Cake bird’s milk with semolina
Cooking time600 min
Delicate bird's milk from the simplest of ingredients! Fragrant, airy, it's now a soufflé on soft chocolate sponge. No one will guess that the cream for this cake made of semolina! Cooked bird's milk our mothers and grandmothers, let's try you!
It's very, very delicious cake. I've heard a lot, but never baked it. And for good reason. A souffle is very similar to bird's milk. Semolina is not felt at all! Recommend!
First of all, prepare the cake. Prepare foods for him. Oil in advance remove from the refrigerator, it should be soft.
The butter and sugar, whisk until fluffy mass.
Not stopping to whisk, one by one add the eggs.
Beat until a smooth homogeneous mass.
Mix flour with cocoa and baking powder.
Sift the mixture into the egg mixture.
Mix well until smooth dough.
Form for baking grease with vegetable oil. I still laid out the bottom with baking paper. I also lubricate, so the cake is easier separated after baking. Pour the batter into the form, smooth.
Bake the cake in the oven for about 20-30 minutes at 180u00b0C. determine the Readiness of a toothpick. It should come out dry from the middle of the cake. Ready cake remove from oven and leave to cool.
While baked cake, prepare the cream. Prepare products for cream. The oil should in advance remove from the refrigerator to make it soft. Lemons take a small. Or one major.
Boil the milk on low heat. A thin stream with constant stirring add the semolina to it. Cook for about 5 minutes. Don't forget to stir the porridge, to avoid lumps. The finished pudding cool down.
With lemons remove the peel. A good pre-wash them with baking soda.
And squeeze of lemon juice. If juice hit the bone, remove them.
Add juice to the cooled cereal and mix.
Take soft butter, icing sugar and lemon zest.
Beat all until fluffy mass.
Continue to whisk, adding a spoonful of porridge. The cream should be completely homogeneous.
Prepare frosting. Take products for its preparation.
In a saucepan put sugar, cocoa and sour cream. On low heat cook the mixture until the sugar dissolves. Remove from heat and add a knob of butter, stir.
To assemble the cake. The walls of the mould put baking paper. Pour the cream on the cake. With a spatula gently smooth the surface.
Pour the cooled glaze on top, smooth. Put the cake in the fridge for 8 hours. Before serving, release the cake from the paper and decorate at its discretion.