Juicy semolina cake with strawberry sauce

Name: Juicy semolina cake with strawberry sauce
Cook time: 20 min
Total time: 20 min
Yield: 16
Ingredients: 7-10 Tbsp Fat and flour; 250 g Butter; 400 g Common wheat semolina; 2 TABLESPOONS Flour; 2 coated Tsp Baking Powder; 500 g Schmand; 350 g Sugar; 7-10 Tbsp 1 P. Bourbon vanilla sugar; 5 tablespoons (50 ml) Caramel syrup (bottle); 7-10 Tbsp Juice of 1 orange; 7-10 Tbsp Wood skewer; 500 g Strawberries; 7-10 Tbsp 1 P. Bourbon vanilla sugar

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 16

7-10 Tbsp Fat and flour
250 g Butter
400 g Common wheat semolina
2 TABLESPOONS Flour
2 coated Tsp Baking Powder
500 g Schmand
350 g Sugar
7-10 Tbsp 1 P. Bourbon vanilla sugar
5 tablespoons (50 ml) Caramel syrup (bottle)
7-10 Tbsp Juice of 1 orange
7-10 Tbsp Wood skewer
500 g Strawberries
7-10 Tbsp 1 P. Bourbon vanilla sugar

Directions

1
For the cake, grease a springform pan (26 cm Ø) and dust with flour. Melt butter. Mix semolina, flour and baking powder. Mix sour cream, sugar and 1 packet of vanilla sugar. Stir in the melted butter and the semolina mixture.
2
Leave to soak for about 15 minutes.
3
Whisk the semolina mixture again with the whisks of the mixer for 2-3 minutes and spread into the springform pan. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 45 minutes.
4
Mix caramel syrup and orange juice. Take out the cake and prick several times with a wooden skewer. Drizzle the syrup over the cake while it is still hot. Let it cool down in the mould.
5
For the strawberry sauce wash, clean and chop the strawberries. Puree half the strawberries and 1 packet of vanilla sugar. Remove the cake from the tin. Serve with strawberry sauce and the rest strawberries.