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January 27, 2005
Semolina Soufflé Cake
Ingredients:
4 ½ cups milk
1 ½ cups sugar
1 cup semolina flour
1 stick (4 ounces) unsalted butter, softened
3 large eggs, lightly beaten
9 large eggs, separated
1 tbl pure vanilla extract
Pistachio Crème Anglaise and Tart Cherry - Pinot Noir Syrup
Directions:
This cake has a surprisingly delicate and soufflé-like texture. It needs to be refrigerated overnight, so plan accordingly.
1. Butter and flour a 10-inch springform pan. Wrap the outside of the pan in foil.
2. In a large, heavy saucepan, combine the milk with ¾ cup of the sugar and bring to a boil. Whisk in the semolina and cook over low heat, whisking often, until thickened, about 2 minutes. Stir in half of the butter and the remaining ¾ cup of sugar and transfer to a large bowl. Let the semolina cool completely, stirring occasionally. Stir in the remaining butter, then stir in the 3 whole eggs, 9 egg yolks, and the vanilla.
3. Preheat the oven to 350 degrees. In a large bowl, beat the egg whites until stiff peaks form. Stir 1/3 of the beaten egg whites into the semolina to lighten it, then fold in the remaining whites. Pour the batter into a prepared pan.
4. Set the cake pan in a roasting pan and add enough hot water to reach halfway up the side of the cake pan. Bake in the center of the oven for 1 hour and 15 minutes, or until the cake is puffed and the center is still slightly jiggly. Transfer the cake to a wire rack to cool completely, then cover with plastic wrap and refrigerate overnight.
5. Run a knife around the edge of the cake and remove the side of the springform pan. Cut the cake into wedges and serve with the Pistachio Crème Anglaise and Tart Cherry - Pinot Noir Syrup.
Makes one 10" cake.
Posted by Kelli Little at January 27, 2005 07:27 AM