Manic chocolate cake with lemon cream

Method

1. 01

   In terms of ingredients, the cake is quite simple and affordable.

2. 02

   To prepare a semolina chocolate cake with semolina lemon cream, the following products will be needed: milk, sour cream, manca, sugar and vanilla sugar, cocoa, baking powder, egg, lemon, butter and cognac, although you can do without alcohol.

3. 03

   To prepare the test, combine and beat sugar, vanilla sugar and an egg.

4. 04

   It is convenient to do this with a manual, or better, an electric mixer.

5. 05

   Add the sour cream and whip it up a little again.

6. 06

   Then add manca, cocoa, baking powder and alcohol, but you can also without it.

7. 07

   Pour the semolina dough into the mold. It is quite liquid, but lush and with bubbles, which means it will be porous and not dry.

8. 08

   Bake in the oven at 180 degrees for about 45 minutes, if the shape of you, like me, is in diameter about 20 cm. But remember that the time of cooking the cake depends also on the properties of the oven and the height of the dough in the form!

9. 09

   While the base for the cake is baked, prepare a cream of milk, sebum, sugar, butter and lemon.

10. 10

    While the base for the cake is baked, prepare a cream of milk, sebum, sugar, butter and lemon.

11. 11

    To do this, you need to first cook thick semolina, and so that there are no lumps, and the consistency was immediately creamy do so. Put half the milk on the fire, and mix the other half with the seclusion into a homogeneous mass. When the milk boils, then pour a manno-milk mixture into it with a trickle when stirring and cook on an average heat for 2 minutes.

12. 12

    In the finished thick porridge, mix butter, let it cool down a little.

13. 13

    While the base for the cream cools, take a lemon.

14. 14

    1 Option. Cut the lemon, remove the bones and grind it straight with the peel. Lemon should be peeled and not bitter!

15. 15

    2 Option. Scratch thinly the peel, squeeze out all the juice from the lemon and connect them together.

16. 16

    In thick semolina porridge add sugar, lemon mass, mix and beat well. Ideally, after cooling, this manno-lemon cream should resemble a type of souffle in consistency.

17. 17

    Ready and slightly cooled mannic-corch cut into 2 parts. Convenient to do this with a thread, i.e. first, cut through the entire perimeter of the mannic with a knife about 1 cm deep, where you need to cut into 2 parts, wrap with a thread, deepen it in the incision, cross the ends of the thread and pull them. In the end, you will get two halves with a flat surface.

18. 18

    Apply half the cream on the bottom crust. The height of the cream will be almost equal to the height of the crust.

19. 19

    Cover with the top crust and put the second half of the cream on it. Let the cake soak up a little and then put it in the refrigerator. Ready-made semolina cake with semolina cream decorate to your taste.

20. 20

    A semolina chocolate cake with semolina lemon cream is ready.

21. 21

    In 2026, I repeated the photo of the result.