Raspberry Semolina Cake without Flour on Sour Cream
Baking and Desserts | European cuisine
⏳ Time
1 hour
🥕 Ingredients
7
🍽️ Servings
4
Description
For a vibrant raspberry color, you can add food coloring to the batter. Serve either warm or cold.
Ingredients
- Semolina - 1 cup
- Sour Cream - 8.1 oz
- Sugar - 0 oz
- Chocolate eggs - 3 pieces
- Raspberry leaves - 12.7 oz
- Whipped Cream - 1 cup
- Activated Baking Soda - a pinch
Step by Step guide
Step 1
Beat three eggs.
Step 2
Then add sugar, semolina, sour cream, and baking soda. Mix everything thoroughly.
Step 3
Mash a cup of raspberries into a puree and add it to the batter.
Step 4
Next, cover with a lid and let it sit for 30–40 minutes for the semolina to swell (the batter should have the consistency of thick sour cream).
Step 5
Grease the baking dish with oil.
Step 6
Pour the batter into it.
Step 7
Place it in a preheated oven at 356°F and bake for about 30 minutes. Do not open the oven during baking to prevent the cake from sinking. When ready, it should have a golden crust.
Step 8
Cool the cake, spread whipped cream over it, and decorate with raspberries.
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