Bird's Milk Cake with Lemon Cream
Baking and Desserts | Spanish cuisine
⏳ Time
1 hour 20 minutes
🥕 Ingredients
10
🍽️ Servings
10
Description
Bird's Milk Cake with Lemon Cream
Ingredients
- Sugar - 2 cups
- Butter - 15.2 oz
- Farm fresh eggs - 4 pieces
- Activated Baking Soda - 1 teaspoon
- Wheat Flour - 1 cup
- Cocoa Powder - 3 tablespoons
- Lemon - 2 pieces
- Milk - 2 cups
- Semolina - 3 tablespoons
- Liquid dark chocolate - 3.5 oz
Step by Step guide
Step 1
Preheat the oven to 356°F.
Step 2
Mix 130 grams of melted butter with 1 cup of sugar. Add the eggs one by one and gradually incorporate the flour mixed with baking soda. Knead the dough and divide it into 2 equal parts. Set one part aside and add cocoa to the other.
Step 3
Bake 2 layers for 30 minutes each.
Step 4
To prepare the cream, cook semolina porridge in milk. Grate the lemons with the peel on a fine grater and mix with the cooled porridge. While whipping, gradually add softened butter and sugar in small portions. Place the finished cream in the refrigerator for 20 minutes.
Step 5
Layer the cakes with cream, placing the dark layer on the bottom and the light layer on top.
Step 6
Cover the top and sides of the cake with melted chocolate.
Step 7
Place the cake in the refrigerator for 2 hours.
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