Best Caramel Topped Semolina Cake Recipes

Creme Anglaise for Caramel-Topped Semolina Cake image

Provided by Martha Stewart

Yield Makes about 2 1/2 cups

Number Of Ingredients 5

1 cup whole milk
1 cup heavy cream
6 large egg yolks
1/2 cup sugar
2 teaspoons pure vanilla extract

Steps:

Prepare an ice-water bath and set aside. Bring milk and cream to a boil in a heavy-bottomed saucepan over medium-high heat.
Meanwhile, in a medium bowl, whisk yolks and sugar together until well combined and slightly thickened. Slowly whisk in 1/3 of the hot milk mixture until egg mixture is slightly heated, then continue whisking remaining milk mixture into egg mixture. Return mixture to saucepan and place over medium heat; cook, stirring, until mixture is thick enough to coat the back of a spoon and reaches between 170 and 180 degrees on an instant-read thermometer.
Remove from heat and strain into a bowl; stir in vanilla. Place bowl in ice-water bath and stir to cool, about 20 minutes. Remove bowl from ice-water bath and cover; transfer to refrigerator for at least 24 hours and up to 3 days before using.

Caramel-Topped Semolina Cake image

Provided by Martha Stewart

Number Of Ingredients 10

Creme Anglaise
2 cups whole milk
1/4 teaspoon salt
1/3 cup farina or Cream of Wheat
1/3 cup sugar
1 teaspoon pure vanilla extract
2 large eggs, lightly beaten
1/2 cup plump, moist golden raisins or other dried fruits cut into small pieces
Scant 1/2 cup sugar
Squeeze of fresh lemon juice

Steps:

Preheat oven to 350 degrees with a rack set in the center.
Make the cake: Place milk and salt in a medium saucepan and bring to a boil over medium-high heat; immediately reduce heat and stir in farina. Cook according to package directions, stirring and adjusting heat as necessary, until thickened. Remove from heat and stir in sugar and vanilla; let stand until cooled slightly, about 15 minutes.
Make the caramel: Place an 8-inch round cake pan in oven to preheat. Place sugar, 1/4 cup water, and lemon juice in a small skillet or saucepan over high heat. Stir until sugar is moist and bring to a boil. As sugar begins to caramelize, carefully swirl pan to heat sugar evenly. Cook until sugar begins to turn dark amber in color, about 5 minutes. Remove cake pan from oven and pour caramel into pan, tilting pan to evenly coat; set aside.
Stir eggs and raisins into farina mixture and pour into prepared cake pan. Transfer to oven and bake until firm, puffed up, and a knife inserted into the center comes out clean, 25 to 35 minutes.
Invert a rimmed serving plate over cake pan and, working carefully (caramel will be very hot), turn pan over onto plate and lift it off; caramel will run down the sides of the cake. Let cake cool to room temperature before serving.