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Malaysian semolina layered cake (Kek Suji)
Rating: 7
Difficulty: Average
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Added by Aliana
Photo 21
  • Add to shopping list250 g butter
  • Add to shopping list8 yolks
  • Add to shopping list1 egg white
  • Add to shopping list160 g sugar
  • Add to shopping list110 g of raw almonds
  • Add to shopping list1 and 1/2 tbsp flour
  • Add to shopping list170 g fine semolina
  • Add to shopping list1-2 vanilla
Preparation method
Day before baking: Mix well the butter (room temperature) and semolina. Cover and left for at least 14 hours but not more than 24 hours. Almonds are roasted for 2-5 minutes in a dry frying pan and cool before storing in an airtight container (jar).
The next day: The butter and semolina crash to pale and fluffy. Egg white was stirred and snow is added to the oil mixture. Beat egg yolks with sugar (added gradually) until the sugar is dissolved (or pale) and add to the mixture. Add ground almonds, flour and vanilla. Mix everything, but gently to combine well (without mixer). Pour the mixture into a greased with sunflower oil pan and smooth the top. Bake in a heated oven (150 C) for 1 hour and 15 minutes. During the baking oven opening. Once ready, left for 10 minutes in the tray, then remove a rack to cool completely.
Published by by BRIDA on 17 March 2010
Source: http://lifesmorgasbord.blogspot.com/
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# 1
This recipe very intrigued me, sounds interesting and is something different. Bravo! I'm going to make it. I will report how he has received. 17 Mar 2010
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