Creamy Bird's Milk Cake with Semolina

Simple, tender, tasty, made from affordable products! Even a novice housewife can make Birdʼs milk cream for semolina cake. Almost everyone has the ingredients to prepare it. It will help you create sweet culinary masterpieces!
cook time: 30 min
Noah Merrick
Creamy Bird's Milk Cake with Semolina

Nutrition Facts (per serving)

283
Calories
20g
Fat
24g
Carbs
3g
Protein

Ingredients (10 portions)

Basic:

Sugar 120 g
Lemon zest 2 g
Lemon juice 1 tsp
Butter 200 g
Milk 0.5 l
Semolina 100 g

Recipe instructions

Step 1

Step 1
How to make Birdʼs milk cream for semolina cake? Prepare the ingredients for the cream according to the list. Lemon is needed for the cream to give it a pleasant lemony taste and to mask the taste of milk and butter. If desired, you can add a pinch of vanillin or 1 teaspoon of vanilla sugar.

Step 2

Step 2
Take a metal saucepan or bowl and pour milk into it. The higher the fat content of the milk, the better the taste. Add semolina and sugar, mix well. Place the saucepan on the fire. Bring the mixture to a boil, stirring constantly.

Step 3

Step 3
Cook until boiling and when bubbles begin to appear on the surface, turn off the heat. Allow the cream mixture to cool to room temperature.

Step 4

Step 4
Take the butter out of the refrigerator, we need it soft, so leave it on the table while the semolina porridge cools. Cut the softened butter into small cubes and place in a bowl. Add a teaspoon of lemon juice and a little lemon zest by finely grating the colored part of the lemon peel. Pre-wash the lemon with fruit cleaner or baking soda. Beat everything with a mixer until smooth.

Step 5

Step 5
Place cooled semolina porridge in a bowl with butter. Beat again with a mixer or stir with a spoon until a cream of uniform consistency is obtained. The cream is ready. All that remains is to grease the cake layers and cool them in the refrigerator. This cream is perfect for sponge cakes.

Step 6

Step 6
The cream, due to the butter included in the composition, hardens when cooled, so if the cream is prepared for future use or before baking the cakes, then before using it for the cake, you need to remove the cream from the refrigerator, let it stand at room temperature, and then beat well with a blender. You can also grease cookies, meringues with this cream, cool and serve. It turns out to be a very tasty delicacy. Bon appetit!

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