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Semolina Cake with Milk Syrup – Koh

Semolina Cake with Milk Syrup - Koh
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Semolina Cake with Milk Syrup - Koh
Print Recipe
Ingredients
Servings:
Instructions
  1. Separate egg white from egg yolk.
  2. Mix together yolk and 6 tablespoons of the sugar until nice and creamy. Add semolina and flour. Mix until just combined.
  3. Beat egg whites until nice and fluffy. Whisk in semolina mixture. Stir together slowly with a wooden spoon.
  4. Use spray oil on an oven proof dish (33x23cm). Pour mixture in a dish and bake for 20-25 minutes on 180C .
  5. Meanwhile, put 6 tablespoons of sugar into a saucepan with 1 liter of milk and bring to a simmer; remove from heat and add 1 teaspoon vanilla sugar or 1/4 teaspoon vanilla extract.
  6. When cake is done, remove from the oven and pour hot milk over hot cake. Leave it for half an hour to absorb milk before serving.
Recipe Notes

Semolina Cake YouTube

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Poppy Seed / Walnut Strudel

 

Poppy Seed / Walnut Strudel

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This poppy seed strudel recipe showcases the distinctive taste of poppy seed filling that is so popular in European sweets rolled inside a yeast dough crust.

Poppy Seed / Walnut Strudel

Print Recipe

This poppy seed strudel recipe showcases the distinctive taste of poppy seed filling that is so popular in European sweets rolled inside a yeast dough crust.

Ingredients

For the poppy seed filling:

For the walnut filling:


Servings:

Instructions
  1. First, make the dough: heat milk until warm, add dry yeast and sugar and leave to dissolve, for 10 minutes. Combine flour and salt in a large bowl. Cut in the butter. Mix well. Make a well in the center and add the yeast mixture and egg. Knead until soft dough forms. Cover in plastic wrap and leave in the fridge for 30 minutes.

  2. Prepare fillings: in a sauce pan, mix sugar and milk for filling. Bring sugar/milk mixture to a boil. Mix poppy seed (walnuts) with other dry ingredients and pour sugar/milk mixture over, stir well and set aside.

  3. Take your dough, divide in 2-3 equal pieces and roll each one out on well-floured surface, into a rectangle. Spread filling leaving last 2 cm of dough with out filling . Roll longer rectangle sides towards the middle. Place all rolled up strudels onto a baking sheet covered with baking paper.

  4. Brush strudels with egg yolk. Let them rest for 10-15min. Brush them with egg white and leave for another 10-15min.

  5. In the meantime preheat oven to 180C; bake for 30-40 min.
    Slightly cool before cutting.
    Keep well frozen.

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