Cream Filled Semolina Cake recipe by Mubina

Name: Cream Filled Semolina Cake recipe by Mubina
Total time: 60 min
Ingredients: 1-cup rough semolina; 1-cup coconut flakes; ½ cup sugar; 2 medium eggs; ½ cup butter (melted); 1-cup plain yogurt; 1-tablespoon baking powder; 1 –teaspoon vanilla extract; ½-cup sugar; ¼ cup water; 2 tablespoons rose water; ½ tablespoon fresh lemon juice; Pinch of saffron; 1-cup milk; ¾ cup heavy cream (Gaimar); 1-tablespoon sugar; 3 tablespoons corn flour; 5 tablespoons rose water; Cardamom; Add corn flour, pour 1 tablespoon of cold milk and stir to dissolve.; Add thick cream into saucepan and gradually add milk, you should get a smooth consistency.; Add sugar, rose water and cardamom,; Add sugar and melted butter, semolina and yogurt; beat until light and fluffy; Add eggs one at a time then add vanilla extract and baking powder.; Add coconut flakes and mix.; Butter and flour dust a springform cake tin, add ¼ of batter at the bottom of tin.; Allow to cool for 20 to 30 minutes, run a knife around tin and detach round platform.

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Cream Filled Semolina Cake recipe by Mubina posted on 27 Feb 2019 . Recipe has a rating of 5.0 by 1 members and the recipe belongs in the Cakes recipes category

Keywords

cake
cream
filled
halaal
mubina
recipe
semolina

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Ingredients

1-cup rough semolina
1-cup coconut flakes
½ cup sugar
2 medium eggs
½ cup butter (melted)
1-cup plain yogurt
1-tablespoon baking powder
1 –teaspoon vanilla extract
½-cup sugar
¼ cup water
2 tablespoons rose water
½ tablespoon fresh lemon juice
Pinch of saffron
1-cup milk
¾ cup heavy cream (Gaimar)
1-tablespoon sugar
3 tablespoons corn flour
5 tablespoons rose water
Cardamom
Add corn flour, pour 1 tablespoon of cold milk and stir to dissolve.
Add thick cream into saucepan and gradually add milk, you should get a smooth consistency.
Add sugar, rose water and cardamom,
Add sugar and melted butter, semolina and yogurt; beat until light and fluffy
Add eggs one at a time then add vanilla extract and baking powder.
Add coconut flakes and mix.
Butter and flour dust a springform cake tin, add ¼ of batter at the bottom of tin.
Allow to cool for 20 to 30 minutes, run a knife around tin and detach round platform.