Strawberry Semolina Cake is one of my favorite desserts. This time I put this dessert in cake form. By adding strawberry to the work, I added both flavor and visuality. It was a cold Strawberry Semolina Cake that would go well in the heat.
Strawberry Semolina Cake Ingredients:
- 1 pack of biscuits (you can use any biscuit you want)
- 60 g butter
- Vanilla Layer:
- 2.5 cups of milk
- 6 tablespoons of semolina (wipe)
- 5 tablespoons of sugar
- 1 packet of vanilla
- Strawberry Layer:
- 2 cups of milk
- 1 cup strawberry puree (blended)
- 6 tablespoons of semolina (wipe)
- 5 tablespoons of sugar
Making
- Grease the bottom of the mold you will use with 1 teaspoon of butter. You can use a 20 or 24 cm springform tin.
- Melt the butter and mix it with the crumbled biscuit and press it to the bottom of the mold.
- For the vanilla layer, mix all the ingredients except vanilla in a saucepan over medium heat with a wire whisk. When it thickens well and becomes eye-catching, turn off the heat and add vanilla, mix from time to time and cool for 2-3 minutes. Pour it over the base and smooth it out.
- Cook all the ingredients for the strawberry layer in the same way in the pot. Pour over the vanilla layer and smooth it over.
- When it comes to room temperature, put it in the refrigerator. Cool well and serve.
Strawberry Semolina Cake Additional Tips:
If you like sweets, you can increase the amount of sugar.