Semolina Soufflé Cake

Name: Semolina Soufflé Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 3 larges eggs, lightly beaten; 9 larges eggs, separated; 1 liters milk; 10 servings Pistachio Crème Anglaise and Tart Cherry-Pinot Noir Syrup; 237 milliliters semolina flour; 355 milliliters sugar; 113 grams stick unsalted butter, softened; 1 Tbsp pure vanilla extract

Semolin From preparation to the plate, this recipe takes about 45 minutes. If you have pistachio crème anglaise and tart cherry-pinot noir syrup, eggs, vanillan extract, and a few other ingredients on hand, you can make it.

Instructions

Butter and flour a 10-inch springform pan. Wrap the outside of the pan with foil.

Ingredients you will need

Butter

All Purpose Flour

Wrap

Equipment you will use

Springform Pan

Aluminum Foil

In a large, heavy saucepan, combine the milk with 3/4 cup of the sugar and bring to a boil.

Ingredients you will need

Sugar

Milk

Equipment you will use

Sauce Pan

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 3/4 cup of sugar and transfer to a large bowl.

Ingredients you will need

Semolina

Butter

Sugar

Equipment you will use

Whisk

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.

Ingredients you will need

Egg

Egg Yolk

Semolina

Vanilla

Butter

Preheat the oven to 35

Equipment you will use

Oven

In a large bowl, beat the egg whites until stiff peaks form. Stir one-third of the beaten egg whites into the semolina to lighten it, then fold in the remaining whites.

Ingredients you will need

Egg Whites