Juicy semolina cake and strawberry sauce

AUTHOR
Jennie Fields
DIFFICULTY
very easy
RATING
4 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 16
  • 250 g + some butter
  • 400 g Common wheat semolina
  • 2 TABLESPOONS + some flour
  • 2 coated Tsp Baking Powder
  • 2 packages Vanilla sugar
  • 500 g Schmand
  • 350 g + 75 g sugar
  • 7-10 Tbsp Juice of 1 orange
  • 5 TABLESPOONS Rum
  • 500 g Strawberries
  • 7-10 Tbsp wooden skewers

Directions

  1. 1

    Melt 250 g butter. Mix semolina with 2 tablespoons of flour, baking powder and 1 sachet of vanilla sugar. Mix the sour cream and 350 g sugar with the whisks of the mixer. Stir in the melted butter and the semolina mixture.

  2. 2

    Leave to soak for about 15 minutes. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).

  3. 3

    Grease a springform pan (26 cm Ø) and dust with flour. Whip the semolina mixture again with the whisks of the mixer for 2-3 minutes, put it into the springform pan and smooth it down. Bake in the hot oven for about 45 minutes.

  4. 4

    Meanwhile, caramelise 75 g sugar with 1 tablespoon of water in a pot, stirring constantly, until golden brown. Deglaze with orange juice and rum and boil down at low heat for 7-10 minutes to a thick syrup.

  5. 5

    Take out the cake and prick it several times. Drizzle the syrup over the cake while it is still hot and let it cool down.

  6. 6

    For the strawberry sauce, wash, clean, drain and chop the strawberries. Puree half the strawberries and 1 packet of vanilla sugar with a hand blender. Remove the cake from the tin. Serve with strawberry sauce and the rest strawberries.

Nutrition Facts

KCAL
440 kcal
CARBS
50 g
FATS
23 g
PROTEINS
4 g