Paradoxically, a semolina cream is much tastier than porridge and they are not even alike. This is a great option for a layer of cakes and pastries, simply and inexpensively you can make amazing desserts. Here are interesting recipes for every taste.
Cream with cake semolina - general principles of preparation
For the cream you will need the most common semolina, which is sold in the store, but it is also likely to be in any kitchen. Since the product swells well and increases in volume, it needs very little, on average for an ordinary cake 80-100 grams. No need to buy several packages, one pack is enough for several times. You will also need milk, since it is on it that most creams are prepared.
What else is added:
· butter;
Cocoa
Condensed milk;
Eggs
Cottage cheese or soft cheeses.
To add taste and aroma, vanillin, zest, various other food additives and products are used. They will make the cream unlike porridge. Also do not forget about sugar. It is added in large quantities, as for most desserts. Uses plain white sand. In some recipes, it affects the consistency, so it is still better to lay and measure it according to the recipe or a little less.
The easiest vanilla cream with cake semolina
The basic recipe for semolina cake cream, which is great for biscuits and other soft cakes. At the heart of just a few ingredients. It is important to pay attention to the quality of the oil, choose a natural product and get it in advance from the refrigerator. Only softened product is added to the finished cream.
Ingredients
· Half a liter of milk;
100 g semolina;
150 g of sugar;
200 g semolina;
1 sachet of vanillin (vanilla sugar).
Cooking method
1. We send milk to the stove. We cook the cream in the pan in which we usually make milk porridge. Nothing to burn and run should not.
2. Immediately you can add half the granulated sugar, let it dissolve. Bring the milk to a boil, but it is important not to miss this moment. As soon as the foam appears, we start to launch semolina. We fall asleep in a thin stream, quickly stir with the other hand. If everything is done correctly, no lumps will appear. Boil the porridge for about three minutes. Remove from heat, completely cool.
3. We are engaged in oil. Put in a bowl, fill in the remaining sugar, whisk until good foam. The oil should become lighter, it will increase in volume, and all the grains will dissolve. Add vanillin to it.
4. Continuing to whip the butter, add the cooked porridge on a spoon. If the products are at the same temperature, there will be no delamination.
5. Ready cream we use immediately. We spread only on the cooled cakes, since inside the butter.
Lemon cream with cake semolina
This cream is great for Bird's milk cake, but can also be used for any other cakes and desserts. It uses not so much lemon itself as zest. After all, it is she who gives a pleasant aroma. Citrus residues can be used for any other purpose.
Ingredients
1 lemon
· 2 glasses of milk;
100 g of sugar;
180 g of oil;
90 g semolina
Cooking method
1. Put milk on the stove, immediately add sugar to it, let it heat.
2. Prepare semolina and proceed to citrus. Wash the lemon with a brush, wipe dry and remove the zest. It is convenient to simply wipe it on a fine grater. Or we clean the yellow film with a vegetable knife, grind it. From a piece of citrus squeeze a dessert spoon of juice. Everything else we do not need.
3. Add semolina to boiled milk. Cook porridge, stirring, add zest at the end. Remove the pan five minutes after boiling. Immediately put two tablespoons of butter, stir. Leave to cool.
4. Once the cream has cooled, we introduce the rest of the softened oil into it, stir it or whisk with a mixer. For completeness, pour a spoonful of lemon juice.
Cream with semolina for condensed milk cake
No whole milk? You can prepare semolina cream on condensed milk. A very simple recipe for which you need only 0.5 cans. The vanilla version, add a little grated zest, if desired, as in one of the recipes above.
Ingredients
· 0.5 cans of condensed milk;
· 0.1 kg of cereals;
· 1 pack of oil;
1 g vanillin;
400 ml of water;
120 g of sugar.
Cooking method
1. Mix the condensed milk with water, put on a stove, bring to a boil, add granulated sugar, dissolve.
2. Pour semolina into a boiling mixture, stirring to boil porridge, cool, add vanilla or lemon zest.
3. Beat butter separately with a mixer for about five minutes. Then introduce in parts into the cream, beat until smooth. You can grease the cake!
Chocolate cream with cake semolina
You can add cocoa to any cream recipe, it will be delicious, but there is a much more interesting option. This recipe uses a bar of dark chocolate. It will give not only color, but also change the consistency, turn an ordinary cream from semolina into a dense and elastic souffle. It is advisable to take chocolate over 70% cocoa.
Ingredients
· 0.45 liters of milk;
250 g of oil;
100 g of chocolate
2 tsp cocoa;
160 g of sugar;
Vanilla
80 g semolina
Cooking method
1. Mix milk with sugar and cocoa, put on a stove to heat in a saucepan. Look so that nothing runs away. You also need to stir so that all the sugar has dissolved.
2. While we separate 50 grams of butter, put in a bowl, add the broken chocolate, send to a water bath. Or just heat in the microwave so that all the pieces melt, periodically remove, stir.
3. As soon as the milk boils, we throw a spoonful of oil, pour a trickle of semolina into a stream. Stirring, cook thick porridge. Remove from heat and immediately add the melted chocolate. Leave the mixture for fifteen minutes, cool to a warm state.
4. Enter the softened oil, you can pre-beat it, quickly stir.
5. Immediately send the cream to the cakes, usually pour bird milk in the form. Level the layer, cover with a new cake or immediately send it to freeze in the cold.
Cream with semolina for cake (with sour cream)
An economical version of sour cream with semolina, which is great for different desserts and cakes. Moreover, porridge can be cooked even simply on water, if there is no milk. Sour cream, choose a thick and oily at least 25%. If there is no such product, then you can always weigh ordinary sour cream by placing it in a linen bag and in a colander. After a few hours, excess moisture will separate.
Ingredients
400 ml of water or milk;
180 g of sugar;
70 g semolina;
· 400 g sour cream;
Vanilla, zest or cocoa.
Cooking method
1. In water or milk, we cook ordinary porridge, but with a large addition of sugar. For sour cream, you do not need to leave anything, the sand will only make it thinner. Boil the porridge for about five minutes, it should thicken. Remove from the stove and cool well.
2. Beat the cooled down semolina with a mixer to remove possible hardened lumps, gradually add sour cream.
3. As soon as all the sour cream is introduced, the mass becomes homogeneous, add vanillin or some other aromatic ingredient.
Cream with semolina for milk powder cake
Another way to prepare cream for cake with semolina, if there is no whole milk. We take the usual dry concentrate, but the technology will change a little. No need to breed milk separately, everything is much simpler and faster. Using the same principle, you can make cream from dried cream for tea and coffee. In this recipe, you can change the amount of sugar to your taste.
Ingredients
50 g of milk powder;
400 ml of water;
75 g semolina;
200 g of oil;
· 160 (glass) grams of sugar.
Cooking method
1. Mix milk powder with sugar in a saucepan. We add water in a thin stream, you can immediately take boiling water, which will save time. We put on the stove.
2. After boiling, add the cereal, prepare a thick porridge, cool.
3. Soften the oil at room temperature, beat, add to the cooked porridge. To kill everything together. Vanilla as desired, as well as lemon zest.
Custard with cake semolina (on gelatin)
Semolina in itself solidifies well, but with gelatin a very elastic soufflé is obtained. Poultry milk according to this recipe turns out to be tasty, sweet, it can simply be poured in the form onto the cake and not covered with anything else.
Ingredients
15 g of gelatin;
550 ml of milk;
150 g of sugar;
200 g of oil;
100 g cereals;
Vanillin
Cooking method
1. Combine gelatin with 70 ml of milk, leave to swell. You can use just water, we take the liquid at room temperature. The swelling time is agreed with the instructions.
2. Cook the semolina porridge from the remaining milk and sugar. Fall asleep only after boiling, cook for about five minutes. We send porridge to cool.
3. While the semolina cools, beat the butter until foam so that the cream is airy, delighted with splendor.
4. Melt gelatin in a bath or in a microwave, add to porridge, whisk a little and begin to inject the prepared oil. We bring the mixture to homogeneity, after which we immediately send it to the cake.
5. Pour cream, level, send to freeze in the cold. It is impossible to freeze creams with gelatin. The total solidification time is about three hours. Then the cake can be decorated.
Cream with cake semolina - useful tips and tricks
· If the butter is not softened enough, lumps and grains will appear when adding and whipping the cream, it will not be homogeneous.
· Melted butter should also not be added to the semolina cream, it simply will not solidify, the general consistency will suffer.
· With a layer of cakes, slices of marmalade, dried fruits, chocolate can be added to the layer of semolina cream, it will turn out tasty and interesting.
