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Easy
These cakes are so popular that some pastry shops can’t make them fast enough. To those unfamiliar with such things, this cake will appear to have been invented by a professor from the Sorbonne. Here is my exact re-creation of it:
The amount of semolina doesn’t have to be exact, but make sure to use enough so that the cake will be firm. Chop the pine nuts with a mezzaluna until they’re half the size of a grain of rice.
Once the semolina has cooked in the milk, add all the other ingredients and lastly the eggs, quickly blending everything together.
Make a shortcrust pastry dough with the following ingredie