German Semolina Cake with Malt Gratin
A moist German-inspired semolina cake topped with a rich malt gratin, perfect for a comforting dessert.
Ingredients
- ●250g semolina
- ●120g flour
- ●1 packet active dry yeast german
- ●20g malt syrup malty
- ●100g unsalted butter, melted molten
- ●50g milk gratin
Instructions
- 1
Preheat oven to 180°C (350°F).
- 2
In a large mixing bowl, whisk together semolina, flour, and yeast.
- 3
In a separate bowl, whisk together malt syrup, melted butter, and milk.
- 4
Add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
- 5
Pour the batter into a greased 20cm (8 inch) round cake pan.
- 6
Bake for 35-40 minutes or until a toothpick inserted comes out clean.
- 7
While the cake is baking, prepare the malt gratin by heating the milk in a saucepan until it starts to boil.
- 8
Remove from heat and stir in the grated malt syrup.
- 9
Once the cake is done, let it cool for 5 minutes before transferring it to a serving plate.
- 10
Pour the malt gratin over the cake and serve warm.