This delicious French cake, known as Semolina cakeIt is a simple but elegant dessert that shows the rich and buttery flavor of semolina flour, which is a finely ground semolina. Traditionally cooked in a loaf or in a pan, our version is cooked in brioche pans à tête for elegantly grooved individual delicacies that are surmounted by Anglaise of the cream and a spoonful of fruit conservation just before serving.
French semolina cake
It produces 5 -inch cakes (4 inches)
- 2 cups (480 grams) whole milk, divided
- ½ cup (76 grams) Semolina flour*
- ¼ teaspoon Kosher salt
- 2 spoons (28 grams) non -salted butter, ambient temperature
- 1 Ogg large (50 grams), separated and ambient temperature
- 6 spoons (72 grams) granulated sugar, divided
- 1½ spoons (9 grams) Vanilla bean paste
- Custa
- Preserve of apricots*, to serve
-
In a heavy medium saucepan, heat 1 cup (240 grams) milk over medium-high heat until the bubbles start forming around the sides of the pan, from 5 to 7 minutes. (Don’t boil.)
-
In an average bowl, beat together semolina, salt and 1 cup (240 grams) of milk until it is well combined. Add the mixture of hot milk semolina in the pan. Cook over medium-high heat, banging constantly, until the mixture is thickened and starts bubbles, from 5 to 6 minutes. Remove from the heat and slam the butter until he melted and well combined.
-
In a small bowl, beat the egg yolk together, 3 tablespoons (36 grams) of sugar and vanilla bean paste until you read and foamy, about 2 minutes. Add 1 cup (240 grams) mixture of hot semolina, 2 tablespoons (about 30 grams) at a time, banging constantly until they are well combined. Add the mixture of egg yolk to the remaining semolina mixture in a pan, mixing until it is well combined. Filter the mixture through a fine -mesh sieve in a bowl on medium thermal heat, discarding the solids. Cover with a plastic casing, press the casing directly on the surface of the mixture to prevent the formation of a skin. Refrigerate until it is completely cooled, about 1 hour.
-
Preheat the oven to 350 ° F (180 ° C). Spray brioche à tête brioche pans with 5 (4 inches) with oven spray with flour.
-
In another small bowl, beat the egg with a hand mixer with a whip at medium speed until it is foamy; With the medium speed mixer, slowly add 3 tablespoons (36 grams) of sugar. It increases the speed of the mixer at the top and beats until the medium peaks. Fold the egg white mixture in a cooled semolina mixture in two additions. Divide the batter between the prepared pans (about ½ cup or 115 grams each). It gently touches the pans on a kitchen batch to spread the batter. Place the à tête brioche pans on a pan.
-
Cook until an instant reading thermometer inserted in the central register 180 ° F (82 ° C), from 15 to 20 minutes. Leave the pans to cool on a wire rack for 1 hour. Refrigerate to cold and set, about 4 hours or up to night.
-
Reverse the cooled cakes on serving plates; Top with the Anglaise cream and preserves. Refrigerate in an airtight container for a maximum of 3 days.
Cream
Fa 2 and a half cups
- 1½ cups (360 grams) whole milk
- 6 spoons (76 grams) granulated sugar, divided
- 1½ spoons (9 grams) Vanilla bean paste
- ¼ teaspoon Kosher salt
- 4 Large egg yolks (74 grams), ambient temperature
-
In an average saucepan, the milk warms, 3 tablespoons (36 grams) of sugar, vanilla paste and salt over medium-low heat, frequently stirring, up to steam. (Don’t boil.)
-
In an average bowl, beat egg yolks together and remained 3 tablespoons (36 grams) sugar. Slowly add half of the hot milk mixture, constantly slamming. Beat the mixture of egg yolk in the remaining hot milk mixture in a pan. Cook over medium heat, banging constantly, until the mixture is thick enough to cover the back of a spoon and an instant reading thermometer recorded 180 ° F (82 ° C).
-
Filter the mixture through a fine -mesh sieve in a bowl on medium thermal heat, discarding the solids. Cover with a plastic casing, press the casing directly on the surface of the mixture to prevent the formation of a skin. Refrigerate to cold, at least 4 hours or up to overnight stay. Refrigerate in an airtight container for a maximum of 4 days.
