This pleasant French cake, generally known as gâteau de semoule, is an easy but elegant dessert that showcases the wealthy, buttery taste of semola flour, which is finely floor semolina. Historically baked in a loaf or spherical pan, our model is baked in brioche à tête pans for elegantly fluted particular person treats which might be topped with Crème Anglaise and a dollop of fruit preserves simply earlier than serving.
French Semolina Cake
Makes 5 (4-inch) truffles
- 2 cups (480 grams) entire milk, divided
- ½ cup (76 grams) semola flour*
- ¼ teaspoon kosher salt
- 2 tablespoons (28 grams) unsalted butter, room temperature
- 1 massive egg (50 grams), separated and room temperature
- 6 tablespoons (72 grams) granulated sugar, divided
- 1½ teaspoons (9 grams) vanilla bean paste
- Crème Anglaise (recipe follows)
- Apricot preserves*, to serve
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In a medium heavy-bottomed saucepan, warmth 1 cup (240 grams) milk over medium-high warmth simply till bubbles start to kind round sides of pan, 5 to 7 minutes. (Don’t boil.)
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In a medium bowl, whisk collectively semola, salt, and remaining 1 cup (240 grams) milk till nicely mixed. Add semola combination to sizzling milk in pan. Prepare dinner over medium-high warmth, whisking consistently, till combination is thickened and begins to bubble, 5 to six minutes. Take away from warmth, and whisk in butter till melted and nicely mixed.
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In a small bowl, whisk collectively egg yolk, 3 tablespoons (36 grams) sugar, and vanilla bean paste till gentle and frothy, about 2 minutes. Add 1 cup (240 grams) sizzling semola combination, 2 tablespoons (about 30 grams) at a time, whisking consistently till nicely mixed. Add egg yolk combination to remaining semola combination in pan, stirring till nicely mixed. Pressure combination via a fine-mesh sieve right into a medium heatproof bowl, discarding solids. Cowl with plastic wrap, urgent wrap instantly onto floor of combination to stop a pores and skin from forming. Refrigerate till utterly cooled, about 1 hour.
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Preheat oven to 350°F (180°C). Spray 5 (4-inch) brioche à tête pans with baking spray with flour.
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In one other small bowl, beat egg white with a hand mixer fitted with a whisk attachment at medium velocity till frothy; with mixer on medium velocity, slowly add remaining 3 tablespoons (36 grams) sugar. Improve mixer velocity to excessive, and beat till medium peaks kind. Fold egg white combination into cooled semola combination in two additions. Divide batter amongst ready pans (about ½ cup or 115 grams every). Gently faucet pans on a kitchen towel-lined counter to unfold batter. Place brioche à tête pans on a baking sheet.
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Bake till an instant-read thermometer inserted in middle register 180°F (82°C), 15 to twenty minutes. Let cool in pans on a wire rack for 1 hour. Refrigerate till chilly and set, about 4 hours, or as much as in a single day.
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Invert cooled truffles onto serving plates; prime with Crème Anglaise and preserves. Refrigerate in an hermetic container for as much as 3 days.
Crème Anglaise
Makes 2½ cups
- 1½ cups (360 grams) entire milk
- 6 tablespoons (76 grams) granulated sugar, divided
- 1½ teaspoons (9 grams) vanilla bean paste
- ¼ teaspoon kosher salt
- 4 massive egg yolks (74 grams), room temperature
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In a medium saucepan, warmth milk, 3 tablespoons (36 grams) sugar, vanilla bean paste, and salt over medium-low warmth, stirring continuously, simply till steaming. (Don’t boil.)
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In a medium bowl, whisk collectively egg yolks and remaining 3 tablespoons (36 grams) sugar. Slowly add half of sizzling milk combination, whisking consistently. Whisk egg yolk combination into remaining sizzling milk combination in pan. Prepare dinner over medium warmth, whisking consistently, till combination is thick sufficient to coat the again of a spoon and an instant-read thermometer registers 180°F (82°C).
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Pressure combination via a fine-mesh sieve right into a medium heatproof bowl, discarding solids. Cowl with plastic wrap, urgent wrap instantly onto floor of combination to stop a pores and skin from forming. Refrigerate till chilly, at the least 4 hours, or as much as in a single day. Refrigerate in an hermetic container for as much as 4 days.
