Milk-soaked semolina cake
The recipe for wet semolina cake soaked in milk appeared by accident. My mother came up with it: she just didn’t have an orange on hand at the right time. You know, the recipe turned out to be so successful that my family liked it even more than the traditional one (link to the recipe at the end of the post). Now I want to try soaking semolina cake with milk and caramelized condensed milk or salted caramel. I think it should turn out great.
A variant of the previously published wet semolina cake here.
Mannik turns out very sweet. We love this. If you are confused by so much sugar, feel free to reduce the amount by half.
Mold size: 22*30 cm
The pie is very easy to prepare.
Mix liquid ingredients, beat lightly. Mix dry. Combine everything and mix.
Pour the dough into a greased form and place in an oven preheated to 180°C for 25 minutes.
Meanwhile, bring the milk and sugar to a boil to make the soaking mixture.
Remove the semolina cake from the oven and leave for 10 minutes to cool slightly. Then, without removing from the mold, cut into portions. And pour hot milk with sugar.
Look, here I let the cake cool a little.
Here I cut the cake while it was still hot. The flavor was unchanged, but the slices were less neat.
Let the pie cool properly. Although it rarely happens to me when he manages to do this completely. Usually a couple of pieces are eaten while still warm.