Semolina Dessert with Mosaic Cake

Hello Dear Friends,
This week, at the open buffet of a hotel I went on holiday, I liked the color and taste. the semolina dessert I decided to try. Since I did not have a recipe at hand, I also made some use of my old recipes while applying the recipe. With the inspiration that came after, I started working on a different experiment and combining this recipe with a mosaic floor.

As a matter of fact, it can even be said that it took longer to think than to prepare :) As a result, something different and beautiful came out. Those who do not want to use food coloring can try different methods for coloring, but the measurements will definitely change. I haven't had the opportunity yet, but if I do, I'm thinking of trying it with spinach.

You can add kiwi or vanilla flavoring to enhance the flavor of the dessert and add a little twist.

This week with winter preparations I'm about to start shooting. I will share very good recipes and videos with you in the coming weeks.

So don't worry if we see each other infrequently :)

Note: In order for the slices to come out properly, you can cool them in the freezer for 10-15 minutes.

Love…

Ingredients for Mosaic Cake Semolina Dessert Recipe

For Mosaic Cake:

• 1 packs of biscuits
• 1 tea glass of milk
• 1 soup spoons of cocoa
• 50 g margarine or butter

For the Semolina Dessert:

• 4,5 water glass milk
• 1 tea glass of granulated sugar
• 1 teaspoon of semolina
• 1 tablespoon of poppy seeds
• 1 tablespoon of margarine or butter
• 1 pack of vanilla
• 15-20 drops of green food coloring

For decoration:

• Whipped Cream
• Ready-made blackberry sauce

How to Make Mosaic Cake Semolina Dessert Recipe?

1. For the mosaic cake, put the milk, cocoa, margarine in a small saucepan. Put it on the stove and heat it, mixing it until all the sauce has a smooth consistency.
2. Take the mixture from the stove, break the biscuits into it and mix it with the help of a spoon.
3. Wet the bottom of a medium-sized rectangular pyrex or cover it with cling film and spread the mosaic cake inside, smooth it out with your hands and spread it evenly.
4. For the semolina dessert, put milk, sugar, semolina, poppy seeds, vanillin and food coloring in a medium saucepan. Cook, stirring constantly, until thickened. Add margarine to the thickened dessert and boil for 1 more time.
5. Pour the dessert you prepared on the mosaic cake and wait until it comes to room temperature.
6. Put the dessert in the refrigerator, let it rest for at least 2-3 hours, then slice it and put it on a serving plate.
7. Serve with whipped cream and blackberry sauce.