Lemon Semolina Cream for Cake
Very tasty, delicate, airy, mild, and ideal. Lemon Semolina Cream is perfect for layering any sponge cake, including chocolate cake. Shortcrust cake layers also soak up this cream well. It is very simple to prepare, and the ingredients are very budget-friendly.
Updated : 18 August, 2026
Easy
About 20 min.
Ingredients
100 grams
Semolina
2 cup
Milk
4 tablespoon
Lemon juice
100 grams
Butter
100 grams
Sugar
10 grams
Vanilla sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make lemon semolina cream for a cake? First, prepare the ingredients according to the list. I recommend using fine semolina. Although even coarse semolina can be blended so well that no one will guess what the cream is made from. Take the butter out of the refrigerator in advance; it should be soft. Pour the milk into a saucepan or small pot and place it over low heat to bring to a boil. Do not leave the milk unattended for long, as it can boil over.
Step 2
At this stage, we are simply cooking semolina porridge. After the milk comes to a boil, slowly add the semolina to the saucepan in small portions, stirring the porridge constantly. This will give it a smooth texture without lumps. Cooking can take anywhere from 3 to 10 minutes, depending on the stove, the semolina, the amount of liquid, and the desired thickness. Add the sugar and vanilla sugar. Cook the semolina until it reaches a medium-thick consistency. Then remove from the heat and cool.
Step 3
Beat the soft butter with a mixer or blender until fluffy.
Step 4
Gradually add the semolina porridge to the whipped butter in small portions, mixing the mixture with a mixer on low speed.
Step 5
Pour in the lemon juice, strained through a small sieve. Then beat the cream once more. The cream should turn out fluffy and smooth in consistency. If you use fine semolina, even the semolina grains will not be visible in it. However, it is not possible to get rid of them completely. That is why this cream is better used for soaking and layering cake layers rather than for decorating or smoothing a cake.
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