Egyptian Semolina Cake with Berries & Cream

Egyptian Semolina Cake with Berries & Cream - Recipe Finder

Egyptian Semolina Cake with Berries & Cream

egyptian-semolina-cake-with-berries-amp-cream

Info

Course:
Dessert
Total Time:
Under 2 Hours
Skill Level:
Moderate
Cost:
Moderate

Top Chef Masters, Season 2, Episode 5, Elimination Challenge

Ingredients

Egyptian Semolina Cake:

Semolina
3/4 cup Sugar
3/4 cup Butter
2 cups Semolina
1 1/2 cups Buttermilk
1 Tbsp Baking Powder
1 1/2 teaspoons Baking Soda

Lemon Syrup:

1 cup Sugar
1 cup Water
1/2 cup Lemon Juice

Chiboust Cream (Rick’s Pastry Cream):

1 Gallon Milk
2 Vanilla Beans
1 lb Sugar
3 cups Yolks
14 oz. Cornstarch
1 lb Sugar
1 lb Butter
2 Tbsp Vanilla Extract

Directions

Egyptian Semolina Cake:

1. Melt butter and mix all the ingredients together.

2. Put into a 10” cake pan that has been buttered and floured. Bake at 350-375 degrees until toothpick comes out clean (about 40 minutes).

Lemon Syrup:

1. Bring sugar, water and lemon juice to a boil.

2. Coat cake with syrup when it comes out of oven.

Chiboust Cream (Rick’s Pastry Cream):

1. In a large stainless pot, scald the milk, vanilla beans and 1 lb sugar (just under the boiling point), using a whip to beat up the vanilla as it heats up.

2. In a large stainless bowl, whip together the yolks, cornstarch and 1 lb sugar. Then, slowly whip in the hot milk mixture.

3. Return everything to the pot and over medium heat, whip the thickening mixture. When it just comes to a boil, add 1 lb butter and vanilla extract. Strain and cool off in a hotel pan on ice. Cover the surface with parchment paper.