The season of "it's too hot for the kitchen" has officially begun, in that name, today I'm bringing you a recipe for a cake worthy of serving, you need roughly 15 minutes for preparation, minus the chilling time.
We had a need for a creamy nibble that would also help us cool off later in the evening, and I only had a few items on hand to prepare it (apart from pancakes, wasn't in the mood) + some ideas I got around the internet.
If memory serves me well, I think I saw something similar posted in community.
Is it possible to make a winning combo joining semolina, vanilla pudding and chocolate?
Personally I had no big expectations, but however decided to give it a chance or my sweet tooth.馃槣
You will need one bag of vanilla pudding, prepared with milk according to the instructions, my measure for density is 400 ml of milk, from which I subtract the part for whipping powder, 4-5 spoons of sugar.
Leave the pudding to cool completely, then mix it with a mixer with 150 grams of previously whipped butter or margarine.
Put 7 tablespoons of sugar in a cooking pot and caramelize it slightly, add 500 ml milk, heat until boiling, then add 7 tablespoons of semolina [according to taste, add bag of vanilla sugar].
The semolina will actually be cake base and will play the role of a crust, thanks to its texture after total cooling.
In addition to the pudding, we will still be missing "something to chew on", so let it be yummy creamy semolina.
Lightly grease a deep dish [mine is 25x25] with oil [to make the cake easier to remove], then spread the semolina evenly while it's still warm.
Then comes the pudding, after the semolina has cooled, spread the vanilla cream nicely all over it. A cake without whipped cream or chocolate frosting is not considered a cake, this cake in combination with the whipped cream would be too "puffy", at the end I covered the whole combination with chocolate glaze.
And this is how I do it when in need for soft glaze:
200gr dark chocolate
5 spoons of milk
20 gr butter or margarine
Depending on the sweets, the glaze should be adjusted, in case we need that hard layer then we will leave out any additional fat and use only milk.
It's getting darker here...
After the chocolate spreading, set it in the fridge for as long as you can keep it there.
Of course I failed at hiding, like always... 馃ぃ
Till the morning, this is what is left, only cause I had to make a several additional photos of, otherwise I can bet only empty mushy dish would wait on me.
After summarizing impressions [and cleaning the dishes], I can freely admit that this is one of the simpler desserts I've made, in addition to the fact that it can have an infinite number of combinations such as fruit, nuts, coffee, different types of chocolate... You can dictate the dose of sweetness yourself, without harming the complete the taste.
You can ditch sugar completely and use dates or honey!
Couldn't resist smacking it, just to show you off the divine creaminess... It appears like this one will be on repeat this hot season, already have some desirable yum yum raspberry combo on mind...
Bon appetite!
