How to cook cream cake semolina

Cream of wheat Farina has a delicate texture and after hardening, retains shape, which is important when making cakes. It enjoys great popularity among both professional cooks and Housewives.

A bit of history

In Russia semolina was produced in small quantities, which is why it was applied only to the table of the rich. The common people about the existence of the monkey was not even suspected. Only in the USSR semolina became a public product on which a whole generation of Soviet children. Today, semolina is prepared not only porridge, but also various casseroles, puddings, meatballs and more. Pastry chefs use this cereal to prepare a delicate and delicious cake frosting.

Prepare the cream of semolina with lemon zest

To prepare the cream need the following ingredients:
- semolina – 3 tbsp;
- milk – 2 glasses;
- butter – 250 g;
- sugar – 1 glass;
- lemon – 0,5 PCs.

Cooking

Semolina pour a small amount of cold milk. The resulting mass stir to remove all lumps, and only after that add the remaining milk. To cook porridge should be prepared on slow fire, constantly stirring it. The finished porridge should be cool. Keep in mind that sleep cereal in hot milk, as is done in the traditional cooking of cereals is not necessary. Manna porridge for the cream should be thick, if it is a bit watery, leave it on low heat for another 10 minutes but stir constantly.

Whisk in another bowl the softened butter with sugar by mixer. For this approach the average rate. Add in beaten oil zest of half a lemon. It will give the dish freshness and will give a special flavor. Zest – it is the most common lemon rind, just grated on the smallest grater.

Add semolina. By this time it has to cool down completely. Now all another good whisk. First, the cream will be soft but if you put it in the fridge for a while, he slightly will freeze slightly and it will be easy to make roses for cake decorating.

Prepare the cream of semolina with condensed milk

Ingredients:
- semolina – 3 tbsp;
- milk – 2 glasses;
- butter – 250 g;
- Bank of condensed milk;
- lemon – 0,5 PCs.

Cooking

Cook porridge, as in the first recipe, then cool and add condensed milk. The resulting mass whisk thoroughly, then add butter and again whisk. You should get a homogeneous mass of air.

Add the lemon zest and mix everything again. Cream of semolina with condensed milk is sweeter and with a strong taste of condensed milk. Serve it as a delicious dessert, or use to soak the cake.