Start with the cream by mixing the milk with the semolina and bringing it to a boil. Take it off the heat and leave it to rest and cool.

For the cocoa cake layer, mix the dry ingredients together.

Mix the butter and eggs into the dry ingredients, creating two balls of dough. Roll them out and bake both cocoa cake layers for 8-10 minutes at 355°F.

Then it’s time to make the sponge. Mix the egg yolks with the rest of the ingredients, before finally adding the whipped up egg whites. Pour the mixture into a baking pan which is already lined with baking paper. Bake it for 8-10 minutes at 355°F.

Mix the butter with the milky semolina mixture until creamy.

It’s time to stack the layers on each other. Spread cream onto one cocoa cake layer.

Place the sponge sheet on it, then spread the cream on top of the sponge as well.

Finish it off by placing the second cocoa cake layer on top. Then let it rest in the fridge overnight.

Before serving, you can coat it in melted dark chocolate!

The team of Recipe Videos wishes you luck in making our Creamy Semolina Sponge!