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She has a lot of recipes, but this is the winner: Sabrina's cake in D-Y-W-K as usual - voila! Food


This is a homey and nostalgic version with delicious syrup, strawberry jam, a mountain of whipped cream and fresh fruit. We will see you resist temptation. Enter>>

Sabrina cake with semolina, a mountain of whipped cream and fresh fruit (photo: Walla! system, Ayala Jenny)

With all due respect to the new recipes and trying to reinvent ourselves every time, I always claim that there are no recipes of the past, simple recipes without sophistication.

I religiously own and save several of these and this Sabrina is one of them - simple, delicious and impressive both as a large cake and as individual cakes.

I call it "like Sabrina", because it does not include yeast like the French classic (also known as Bava or Rum), but it does contain semolina, which is drunk into it with great pleasure a syrup flavored with rum and cognac, and also a generous layer of tart strawberry jam (don't give it up, it adds a lot) and above all a mountain of whipped cream and fresh fruit.

Mind you, there are endless versions of this cake, but I assure you that this is a winning version because of the semolina that gives it the exact texture.

It is not a mistake that there is no oil in the cake - there is no need for it and since the cake is sweet enough, there is no need to add sugar to the whipped cream.

This coming weekend we will welcome the new civil year and this cake is the best way to welcome it, hopefully it will be much better.

Sabrina Solt.

The Israeli version of Lava or Rum (Photo: Ayala Jeni)


  • for the cake:

    • 5 eggs

    • ¾ cup sugar

    • ½ cup of beans

    • ½ buckwheat

  • For the syrup:

    • 2 cups are sealed

    • 1 cup of sugar

    • 4 tablespoons cognac or brandy

    • 1 cup of dark pithrum or rum extract

    • 2 strawberry patties

  • To submit:

    • 2 packs of sweet whipping cream

    • ½ strawberry coriander

    • Fresh strawberries and/or figs (or cherries)

  • For the conversion table click here >


How do you make Sabrina cake with semolina?

  • 1 Heat the oven to 170 degrees.

  • 2

    Prepare the cake:

    beat the eggs with the sugar in a mixer at high speed until a very puffy and pale mixture is obtained (6-7 minutes).

  • 3 Lower the speed of the mixer and add all the dry ingredients one spoon at a time.

  • 4 Pour the mixture into a 26 cm diameter pan, lined with baking paper and bake for about 30-35 minutes.

  • 5

    When the cake is in the oven, prepare the sugar syrup:

    put all the syrup ingredients in a pot and cook until the

    sugar melts and the syrup reduces a little and thickens.

  • 6 When the cake is ready, take it out of the oven, moisten with syrup and spread the strawberry jam.

    Set aside until completely cool.

  • 7 When the cake is completely cold, whip the cream to a firm whipped cream (no need for more sugar in the whipping) and cover the cake with it.

    Can be sprinkled but the most fun freely.

  • 8 Before serving, decorate with fresh fruit, but not mandatory.

    Before serving, decorate with fresh fruit.

    Sabrina Solet (photo: Walla! system, Ayala Jenny)

  • 9

    Prefer personal Sabrinas?

    Can also be made in muffin tins as individual cakes.

    Baking times will remain the same.

More cake recipes

  • Dessert as soon as anyone can

  • Personalized semolina and honey cakes

  • Charlotte cake

  • Strawberry pavlova

  • Red grapefruit tart

  • Lemon and yogurt cake

  • No-bake coffee and peanut butter pie

  • Plum galette with almond cream and cardamom

  • Mascarpone and crumble cake

  • Madovik Lotus

  • Italian chocolate bread

  • A yeast cake is torn apart

  • Apple and honey mascarpone cream roulade

  • Parry Brest

  • Food

  • Recipes

  • baking


  • Pies

  • semolina

  • Sabrina

  • strawberries

  • whipped cream

  • recipe

Source: walla

All life articles on 2023-01-27

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