Recipe

Summery Semolina Cake

Summery Semolina Cake

PREPARATION:

For 2 x 28 cm baking tins.

Stir agar-agar into 0.5 dl water. Combine remaining water, milk and Hermesetas Granulated in a pan and bring to the boil. Rain in the semolina, stir well and simmer for about 10 minutes until you have a very thick mixture. Whisk egg whites until stiff. Stir into the hot mixture, beating vigorously with a wire whisk. Divide the mixture between the cold-rinsed baking tins, smooth the surface, and leave to cool. Blend yoghurt and Hermesetas Granulated, and spread over the cakes. Halve and stone the fruit; slice thinly and arrange on top of the yoghurt. Decorate with the rasperries.

The semolina cake is filled with summer flavours - a fruity topping made of low fat yogurt, peaches or nectarines and raspberries – a light way to compliment any meal.
General information
Ready in:
30 minutes
Calories p.P.:
171
Product:
Portions:
12
Ingredients
Cake:
Agar-agar powder to set 1.5 litre fluid
Water
700 ml
Skimmed milk
800 ml
Hermesetas Granulated
25 g
Hermesetas Liquid (OR)
4 tsp
Wheat semolina
300 g
Egg whites, pasteurized
150 g
Topping:
Plain low fat yoghurt
400 g
Hermesetas Granulated
10 g
Hermesetas Liquid (OR)
1.5 tsp
Ripe peaches or nectarines
750 g
Raspberries
200 g
Nutritional information
Recipe:
Portion:
kJ
8593
716
kcal
2052
171
Protein g
102
9
Carbohydrates g
348
29
Fat g
26
2