Semolina Cake with Sour Cream and Condensed Milk
Indulge in a moist, rich cake that combines tangy sour cream and sweet condensed milk for irresistible flavor. Great for a comforting dessert or special brunch.
- Time
- 15 min active · 70 min total
- Yield
- 6 servings
- Steps
- 6
Ingredients
- Semolina 1 cup
- Sour cream 15% fat 8 tbsp
- Bread flour 1 cup
- Condensed milk 240 g
- Chicken egg 2 pcs
- Butter 110 g
- Salt 1 g
- Baking powder 1 g
Directions
Step 1
Sift the flour. Open the can of condensed milk. Prepare bowls, a mixer, and a 20–25 cm round baking pan. Line it with parchment paper.
Step 2
Pour the semolina into a bowl, add the sour cream. Mix and let stand for 15–20 minutes. Place the butter in a microwave-safe bowl and melt in 2–3 intervals of 20–30 seconds.
Step 3
Preheat the oven to 180 °C. Break the eggs into a deep bowl, add the condensed milk, and sprinkle in the salt. Beat with a mixer on medium speed for 2–3 minutes until a fluffy, smooth mass forms.
Step 4
Add the flour and baking powder. Add the melted butter, the swollen semolina, and the condensed milk mixture. Mix with a mixer until smooth.
Step 5
Pour the batter into the baking pan and smooth it out. Bake the semolina cake for 40–45 minutes at 180 °C until a caramel-brown crust forms. Let the cake cool slightly and transfer to a serving plate.
Step 6
Drizzle the semolina cake with a small amount of condensed milk when serving and decorate with chocolate flakes.
