Piernik z Kremem Grysikowym (Gingerbread with Semolina Cream)

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Piernik z Kremem Grysikowym (Gingerbread with Semolina Cream)
Introduction: Piernik z kremem grysikowym is a delightful Polish dessert that combines the rich, aromatic flavor of gingerbread with the smooth, creamy texture of semolina pudding. This dessert is perfect for those who love traditional Eastern European treats and are looking for a unique yet comforting option to serve during the holidays or any special occasion. With its combination of spices and creamy filling, it’s sure to become a favorite in your home!

Ingredients:

For the Gingerbread Cake:

300g all-purpose flour
200g brown sugar
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon baking soda
1 egg
100g honey
100g butter, softened
150ml milk
A pinch of salt
For the Semolina Cream:

500ml milk
100g semolina
50g sugar
1 tablespoon vanilla extract
50g butter
A pinch of salt
Directions:

Prepare the Gingerbread Cake:

In a large bowl, combine flour, brown sugar, ground ginger, cinnamon, cloves, baking soda, and salt.
In a separate bowl, whisk the egg, milk, honey, and softened butter until smooth.
Gradually mix the wet ingredients into the dry ingredients, stirring to form a smooth batter.
Pour the batter into a greased 23 cm (9-inch) square or round cake pan.
Bake in a preheated oven at 180°C (350°F) for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack.
Prepare the Semolina Cream:

In a saucepan, bring the milk to a boil over medium heat.
Gradually add the semolina while stirring constantly to prevent lumps. Reduce the heat to low and cook for about 5-7 minutes, until the mixture thickens.
Stir in the sugar, vanilla extract, butter, and a pinch of salt. Mix well until the cream is smooth and thickened.
Remove from the heat and allow the semolina cream to cool to room temperature.
Assemble the Cake:

Once the gingerbread cake has cooled, cut it into two even layers.
Spread the semolina cream evenly over the bottom layer of the gingerbread cake.
Place the second layer of gingerbread on top, pressing gently.
Refrigerate the cake for at least 2 hours to allow the flavors to meld together.