Semolina cake with strawberry sauce

Name: Semolina cake with strawberry sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 250 g lactose-free butter; 400 g Common wheat semolina; 2 TABLESPOONS Flour; 2 TEASPOONS Baking Powder; 7-10 Tbsp pulp of a vanilla pod; 500 g lactose-free sour cream; 425 g Sugar; 125 ml Orange juice; 500 g Strawberries; 7-10 Tbsp Mint; 7-10 Tbsp Fat and flour

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

250 g lactose-free butter
400 g Common wheat semolina
2 TABLESPOONS Flour
2 TEASPOONS Baking Powder
7-10 Tbsp pulp of a vanilla pod
500 g lactose-free sour cream
425 g Sugar
125 ml Orange juice
500 g Strawberries
7-10 Tbsp Mint
7-10 Tbsp Fat and flour

Directions

1
Melt the butter. Mix semolina, flour, baking powder and half of the vanilla pulp. Mix the sour cream and 350 g sugar. Stir in butter, semolina mixture and let it swell for about 15 minutes
2
Whisk the semolina mixture with the whisk of the hand mixer for 2-3 minutes, grease the springform pan (26 cm Ø) and dust with flour. Fill in semolina mixture and smooth it down. Bake in a preheated oven In a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes until golden brown
3
Caramelise 75 g sugar with a little water in a pot until golden brown. Deglaze the caramel with orange juice and boil it down for 7-10 minutes under low heat to a thick, syrupy consistency and let it cool down
4
Take out the cake, drizzle it while still hot with some orange syrup and let it cool down. Wash and clean the strawberries, dab dry and cut into quarters. Put half of them into a pot, add the remaining vanilla pulp and bring to the boil. Remove from heat, puree with a blender and chill. Mix strawberries with strawberry sauce, place on the cake and decorate with mint
5
waiting time approx. 2 hours