Cake Bird milk with semolina - very delicious very tasty chocolate-lemon flavor

Kitchen appliances and utensils:

• oven;
• mixer;
• chopper blender;
• hand blender;
• detachable baking dish;
• parchment;
• a bowl;
• scapula;
• knife.

Ingredients

Step cooking

To prepare a biscuit dough:

1. Mix the dry ingredients: flour, cocoa, salt and baking powder.
   
2. Beat with a mixer until the eggs are white with sugar until it is completely dissolved.
   
3. Melt the butter and cool to room temperature. Add oil to the egg mixture and mix well with a mixer.
   
4. Pour dry products into the resulting mass, mix well with a spatula or mixer until smooth. The dough should not turn out very liquid, but calmly drain from a whisk or spoon.
   
5. Cover the bottom of the detachable mold with baking paper or grease well with odorless vegetable oil. Pour the dough and bake for 40 - 45 minutes in the oven, preheated to 180 °.
6. Willingness to check with a wooden stick. After baking, cool the cake a little, remove from the mold and leave at room temperature until completely cooled.
   

To prepare the cream, you need:

1. Mix cold milk with semolina until smooth without lumps.
   
2. Then put on fire and cook to a state of very thick semolina, constantly stirring so as not to burn.
   
3. Cut the lemon into slices and add sugar to the juice. After chopping in a blender. The resulting lemon puree is added to the warm semolina and beat well with a hand blender.
   
4. Cool the resulting mass to room temperature. Send the softened butter to a cooled semolina, beat well with a mixer until smooth, thick and lush.
   

For glaze:

1. Mix milk (or water) together with cocoa and sugar, warm in the microwave or slightly over low heat.
   
2. Add softened butter and mix to a homogeneous consistency and complete dissolution of the oil. You can additionally beat with a mixer or blender.
   

Cake assembly:

1. Cut the cooled biscuit into two or three cakes. If desired, soak in warm coffee or sugar syrup.
   
2. Using a detachable mold, we collect the cake. To do this, install a board on the tray or tortoise plate and lay the first cake. Lubricate with cream and do the same with the remaining cakes. Do not soak the last cake on top and do not apply cream.
   
3. After the cake is assembled, pour it with chocolate icing. Put in the refrigerator for 10 - 12 hours.
   

After the recommended time, get the cake out of the refrigerator, use the knife to go along the sides and thus free the cake. Take off the board. If desired, you can decorate the cake with grated chocolate, slices of lemon and chocolate or grated lemon zest.

Did you know?Instead of lemon, you can add orange or mandarin to the cream. Chocolate is in perfect harmony with citrus fruits.

Video recipe

How to easily prepare a delicious biscuit cake "Bird's milk" with semolina and lemon, is shown in detail in the video.

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