Ingredients
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Eggs – 4
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Sugar – 9 oz (255 g)
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Semolina – 4 tbsp
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Wheat Flour – 6 tbsp
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Starch – 1 tbsp
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Baking Powder – 2 tsp
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Milk – 6 cups
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Vanilla Sugar – 1 tsp
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Butter – 1 tbsp
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Almond Flakes – 2 ½ oz (70 g)
Recipe
At first glance, milk cake is easy to prepare yet far from boring. It is effortless to make, and it doesn’t require any fancy tricks. The result, however, is beyond praise! Such an oriental masterpiece will delight your guests and surprise your family.
Cook It invites you to bake an Arabian milk cake with us. The treat is so saturated in syrup that it is hard to believe how an ordinary sponge cake could have absorbed so much liquid. This is a very moist, soft, and lush semolina cake that will transform your tea party into a holiday!
Steps
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1
Done
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Switch on the oven and warm it up to a temperature of 360 °F. Combine eggs with 3 tablespoons of sugar and whip with a mixer until light and fluffy (for approximately 5 minutes). |
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2
Done
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Add semolina, 4 heaped tablespoons of flour, and baking powder to the batter and gently mix with a spatula from the bottom of the bowl up to the top. Pour the mass into a greased mold and bake on the middle shelf of the oven for 25 minutes. |
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3
Done
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Meanwhile, prepare the syrup. Heat a cup of milk with 4 oz (115 g) of sugar and vanilla. Then, remove it from heat, add 2 cups of cold milk, and mix. Evenly pour on the finished sponge cake. |
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4
Done
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Combine 2 tablespoons of flour and starch in a large bowl, pour 1 cup of cold milk and mix until there are no lumps. Heat another 2 cups of milk with vanilla, 3 tablespoons of sugar, and 1 tablespoon of butter. Combine milk with starch and cook until thickened. |
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5
Done
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Pour the hot cream onto the moist sponge cake and let cool. In a dry frying pan, fry almond flakes until light brown and use them to sprinkle on the cake. |
Cover the dessert with foil and let it cool in the refrigerator for 2–3 hours. If you want, you can substitute almond flakes with 3 ½ oz (100 g) coconut flakes, which you also need to fry before use.
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