Florentine Semolina Cake
Servings: 6
Ingredients for a 22 cm (8-9 in) tart pan
Ingredients
For the shortcrust:
- 140 g butter 4.9 oz
- 100 g sugar 3.5 oz
- 40 g egg yolks approx 2 (1.4 oz)
- 220 g flour 7.8 oz
- grated lemon zest ½ lemon
- pinch of salt
For the semolina filling:
- 350 g milk 12.3 oz
- 100 g sugar 3.5 oz
- 70 g semolina 2.46 oz
- 1 egg
- 1 egg yolk
For the chocolate ganache:
- 100 g cream 3.5 oz
- 100 g dark chocolate 3.5 oz
Instructions
For the shortcrust:
- In the bowl of the stand mixer fitted with paddle attachment (or in a large bowl if done by hand) put the cold butter cut in cubes and the sugar. Work quickly at low speed in order to mix the ingredients.
- Add the egg yolks and the pinch of salt, and work again briefly.
- Once the yolks are absorbed add the flour. Let the mixer run at low speed just enough for the flour to be incorporated.
- Briefly knead the dough and form a flat disc. Wrap in cling film and refrigerate for at least 3 hours.
For the semolina filling:
- Put the milk in a small pan on medium heat. Immediately add the sugar and stir.
- As the milk starts warming up slowly add the semolina while continuously stirring.
- When the cream thickens transfer in a large bowl and let it cool off.
- Add the eggs and mix well. Set aside.
Baking the cake:
- Preheat the oven at 180° C (355° F).
- On a slightly floured surface roll out the shortcrust dough and score it randomly with a fork.
- Place the shortcrust on top of the tart pan and remove the excess dough.
- Put the semolina filling inside the pan and level with a spatula.
- Bake for about 35 minutes. Time may vary due to the oven, so check it at about 30 minutes.
- Let it cool off.
For the chocolate ganache:
- Chop the dark chocolate and put it in a large bowl.
- Heat the cream and when it starts to boil, pour it over the chocolate. Mix well until smooth, but do not whisk in order not to incorporate air.
- Pour over the semolina filling, rotating the pan in order to evenly spread the ganache.
- Let it stabilize in the fridge before serving.
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