If you’re looking for a quick and affordable dessert, this white chocolate semolina cake might become your new favorite. A big plus is that you don’t need an oven for it, you only use common kitchen ingredients and you can prepare it in less than 15 minutes even with minimal skills.
- Unbaked semolina cake with white chocolate is a quick and easy dessert.
- All you need to prepare it are the usual ingredients, one bowl and about a quarter of an hour.
- The combination of semolina, white chocolate and biscuits creates a delicate creamy taste.
The biggest advantage of this recipe is its simplicity – no baking, no complications and no waiting. You prepare everything in one bowl and the result is a creamy, light cake reminiscent of classic unbaked desserts. The combination of semolina and white chocolate creates a soft and fluffy texture, while the biscuit base adds strength and a balanced taste.
The interesting thing is that the cookies soften during cooling and acquire a sponge-like structure even without baking.. This transformation and rich yet subtle flavor make the dessert the perfect choice when you want something sweet that looks and tastes like you care.
For a tasty and quick no-bake semolina cake you will need:
- 125 g of small biscuits
- 1 liter of milk
- 200 g semolina
- 180 g of sugar
- 130 g oil
- 50 g of white chocolate
- whipped cream for decoration
Briefly soak the cookies in milk and place them in a 20 × 30 cm mold lined with baking paper or aluminum foil. Set a small part of the milk aside and mix it with semolina and sugar. Pour the remaining milk into a saucepan and bring to a boil. When it starts to boil, add the semolina mixture and cook over a low heat until it thickens to a custard consistency.
Stir the white chocolate into the still hot mixture until completely melted. Cover the cream with aluminum foil and let it cool. Beat the butter until foamy, gradually add the cooled cream to it and spread the resulting mass evenly on the biscuits in the form. Finally, spread the whipped cream on top. Let the cake set overnight in the refrigerator, then slice and serve.
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