Semolina cake with sour cream
Description
Delicious baked treat for the whole family. This semolina cake recipe is not quite traditional. Usually, semolina is soaked and left to swell before adding the remaining ingredients. Here, it's the opposite: first, we whisk eggs with sour cream and then add the semolina, after which we let it swell. Choose sour cream that's not too fatty—10% or 15% is best. This semolina cake takes longer to prepare than usual, but it's worth it. The result is filling and tender in texture. Serve with tea or coffee.
Instructions
- 1
Step 1
1. Crack the eggs into a bowl, lightly mix them with a whisk, add sugar and beat with the whisk. Add sour cream and mix until smooth.
- 2
Step 2
2. Add semolina, preferably fine, as it will swell faster. Mix with a mixer to ensure there are no lumps. Let the mixture stand for 1 hour. After an hour, add melted butter, baking powder, and sifted wheat flour. Thoroughly mix the dough until smooth and uniform. The most important thing is to ensure there are no lumps.
- 3
Step 3
3. Line a baking pan with parchment paper, pour in the prepared batter, and smooth it with a spoon so that the thickness is even throughout.
- 4
Step 4
4. Place the dough in a preheated oven at 180-190 degrees Celsius for 30-45 minutes. Cut the ready semolina cake into pieces immediately and serve.