Juicy semolina cake with strawberry sauce

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
4 2
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 16
  • 7-10 Tbsp Fat and flour
  • 250 g Butter
  • 400 g Common wheat semolina
  • 2 TABLESPOONS Flour
  • 2 coated Tsp Baking Powder
  • 500 g Schmand
  • 350 g Sugar
  • 7-10 Tbsp 1 P. Bourbon vanilla sugar
  • 5 tablespoons (50 ml) Caramel syrup (bottle)
  • 7-10 Tbsp Juice of 1 orange
  • 7-10 Tbsp Wood skewer
  • 500 g Strawberries
  • 7-10 Tbsp 1 P. Bourbon vanilla sugar

Directions

  1. 1

    For the cake, grease a springform pan (26 cm Ø) and dust with flour. Melt butter. Mix semolina, flour and baking powder. Mix sour cream, sugar and 1 packet of vanilla sugar. Stir in the melted butter and the semolina mixture.

  2. 2

    Leave to soak for about 15 minutes.

  3. 3

    Whisk the semolina mixture again with the whisks of the mixer for 2-3 minutes and spread into the springform pan. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 45 minutes.

  4. 4

    Mix caramel syrup and orange juice. Take out the cake and prick several times with a wooden skewer. Drizzle the syrup over the cake while it is still hot. Let it cool down in the mould.

  5. 5

    For the strawberry sauce wash, clean and chop the strawberries. Puree half the strawberries and 1 packet of vanilla sugar. Remove the cake from the tin. Serve with strawberry sauce and the rest strawberries.

Nutrition Facts

KCAL
420 kcal
CARBS
50 g
FATS
21 g
PROTEINS
4 g