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Biscuit Based Semolina Cake

Biscuit Based Semolina Cake

Alternative to Cheesecake: Biscuit-Based Semolina Cake Recipe

If you love making and eating desserts and are interested in trying different dessert recipes, we have a recipe that will surprise you. It is almost a cheesecake with its appearance, but only the bases are common. A wonderful dessert prepared with semolina and coconut inside. It conquers the hearts with its light weight, and the one who eats wants another slice!

You can prepare this dessert, which can be presented as a dessert with milk but also as a cake, for birthday owners who do not like cream cake, and you can enjoy the happiness of eating cake! If you wish, you can also make a semolina cake with the taste of a chocolate cake by adding 1 tablespoon of cocoa while cooking the semolina dessert and pouring chocolate sauce on it during the presentation. Below, we leave the video of the semolina cake recipe that will make the whole house smell like sweet.

Ingredients for Biscuit Based Semolina Cake Recipe

For the base:

  • 100 grammarized butter
  • 2 packs of oatmeal biscuits (powdered)
  • 3 tablespoons of rice nuts

Semolina For Dessert:

  • 1 cup of rice
  • One cup powdered sugar
  • One liter milk
  • A pack of vanillin
  • 1 cup coconut

For the above:

  • 4 tablespoons powdered pistachios
  • 8 pieces of frieze

How to Make a Biscuit Based Semolina Cake Recipe?

Knead the melted butter, ground oat biscuits and rice nuts in a bowl.

Add the biscuit base to your greased springform cake mold and squeeze the base well by pressing it with a glass.

Refrigerate the base for 1 hour.

Combine semolina, milk and powdered sugar in a pan and cook until thickened, stirring.

Add the sweetened vanillin and coconut to the thickened semolina dessert and after boiling it for a while, remove it from the heat.

Add the semolina dessert at room temperature to the biscuit base in the refrigerator and smooth it with a spatula.

Leave to cool in the fridge for 3 hours.

Cut into 8 slices after removing the clamp of the frozen dessert that was kept in the refrigerator.

Garnish each slice with powdered pistachios and raspberries and serve.

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