Juicy semolina cake and strawberry sauce

Name: Juicy semolina cake and strawberry sauce
Cook time: 25 min
Total time: 25 min
Yield: 16
Ingredients: 250 g + some butter; 400 g Common wheat semolina; 2 TABLESPOONS + some flour; 2 coated Tsp Baking Powder; 2 packages Vanilla sugar; 500 g Schmand; 350 g + 75 g sugar; 7-10 Tbsp Juice of 1 orange; 5 TABLESPOONS Rum; 500 g Strawberries; 7-10 Tbsp wooden skewers

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 16

250 g + some butter
400 g Common wheat semolina
2 TABLESPOONS + some flour
2 coated Tsp Baking Powder
2 packages Vanilla sugar
500 g Schmand
350 g + 75 g sugar
7-10 Tbsp Juice of 1 orange
5 TABLESPOONS Rum
500 g Strawberries
7-10 Tbsp wooden skewers

Directions

1
Melt 250 g butter. Mix semolina with 2 tablespoons of flour, baking powder and 1 sachet of vanilla sugar. Mix the sour cream and 350 g sugar with the whisks of the mixer. Stir in the melted butter and the semolina mixture.
2
Leave to soak for about 15 minutes. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).
3
Grease a springform pan (26 cm Ø) and dust with flour. Whip the semolina mixture again with the whisks of the mixer for 2-3 minutes, put it into the springform pan and smooth it down. Bake in the hot oven for about 45 minutes.
4
Meanwhile, caramelise 75 g sugar with 1 tablespoon of water in a pot, stirring constantly, until golden brown. Deglaze with orange juice and rum and boil down at low heat for 7-10 minutes to a thick syrup.
5
Take out the cake and prick it several times. Drizzle the syrup over the cake while it is still hot and let it cool down.
6
For the strawberry sauce, wash, clean, drain and chop the strawberries. Puree half the strawberries and 1 packet of vanilla sugar with a hand blender. Remove the cake from the tin. Serve with strawberry sauce and the rest strawberries.