Broth and semolina cream sheets
I have often made these layers with tomato paste and semolina cream when I have good homemade jam on hand or when I want a more traditional dessert with a clear flavor. It doesn't require complicated ingredients, but you need to pay a little attention to the layers and the order of assembly. It comes together quite quickly and is not very sensitive to small variations. The layers, even though they seem firm when they come out of the oven, soften after resting, so it's the kind of cake you can leave overnight. Quick Info Total time: approximately 2 hours (including baking and cooling) Actual preparation time: 40-50 minutes Baking time: about 40 minutes (for the layers) Servings: 12-16 pieces, depending on how you cut it Difficulty: medium Recipe type: traditional layered dessert with cream Ingredients For the layers: - 15 tablespoons tomato paste - 15 tablespoons oil - 2 tablespoons semolina (or breadcrumbs) - 5 tablespoons brown sugar - 1 packet baking powder - 2 tablespoons cinnamon (or cocoa if you’re not using cinnamon) - flour as needed (for a non-sticky dough, neither hard nor soft) For the semolina cream: - 1 liter milk - 8-10 tablespoons semolina - 5 tablespoons sugar - 150 g butter Filling: - 400 g plum or cherry jam (you can mix them; I used half and half) Preparation Method 1. Preparing the dough for the layers: In a large bowl, combine the tomato paste and oil. Mix well. Add the sugar, then the semolina, cinnamon (or cocoa, if you prefer the non-cinnamon version), and baking powder. Stir until well combined. Start adding flour gradually, mixing constantly, until you achieve a suitable dough – it should not stick but also not be too hard. Once it comes together well, stop kneading. 2. Forming the layers: Divide the dough into 4 equal pieces. Roll each piece out individually into thin layers, the size of the baking tray you are using (I use a large square oven tray). The layers don’t need to be perfectly even or ultra-thin, but they should not be thick, so they soften well after assembling the cake. 3. Baking the layers: Bake each layer on the bottom of the tray, one at a time, at a moderate heat (180°C if using an electric oven), for about 10 minutes per layer. Don’t bake them too long – they dry out quickly and should remain slightly elastic, not crunchy. 4. Preparing the semolina cream: Meanwhile, bring the milk to a boil in a small saucepan. When it starts to boil, add the sugar, then gradually sprinkle in the semolina, stirring constantly to avoid lumps. Let it simmer on low heat for 2 minutes until the semolina begins to thicken. Remove the saucepan from the heat and add the butter. Stir until fully incorporated, then set the semolina cream aside to cool slightly. It doesn’t need to be completely cold. 5. Assembling the cake: Once the layers are baked and the semolina cream is warm (not hot, but also not cold), begin assembling on a tray. Place the first layer, spread half of the semolina cream on top. Add the second layer, then spread the jam on top (you can mix it a bit beforehand to make it easier to apply evenly). The third layer goes over the jam layer, followed by the remaining semolina cream. Cover with the last layer. 6. Resting the cake: Cover the cake with a piece of parchment paper and place a weight (another tray or a large cutting board) on top to press it down slightly. Let it sit for at least half a day, preferably overnight, at room temperature. The layers need time to absorb moisture and soften. Why I make this recipe often This cake is practical, made with what you have on hand, and lasts well for a few days. I like that it cuts nicely only after it sets, making it a good option for days when I have time and want a dessert ready in the morning. The filling is simple but tasty. Plus, it’s a great way to use homemade jam. Tips and Variations Tips - When rolling out the layers, if they tear or stick, sprinkle a little flour on the surface or on the rolling pin. - If the layers seem too firm after baking, don’t worry – they soften completely once the cake rests. - It’s easier to assemble the cake directly on the tray where you let it rest. Substitutions - Cinnamon can be replaced with 2 tablespoons of cocoa for a different flavor. - If you don’t have brown sugar, you can use white sugar. - The semolina in the dough can be replaced with breadcrumbs if you don’t have semolina on hand. Variations - You can use another type of jam as long as it’s not too liquid. - If you want a thinner layer of cream, use only 8 tablespoons of semolina; for a thicker layer, go for 10. - You can add lemon zest to the semolina cream for a fresher taste. Serving Ideas - It cuts best with a thin-bladed knife after being chilled or at room temperature. - You can dust it with vanilla sugar before serving, but it’s not mandatory. Frequently Asked Questions 1. What type of tomato paste should I use? Classic tomato paste (not puree, not tomato juice) is the most suitable. It should be quite liquid to help with the dough's texture. 2. Can I bake the layers directly in the tray, not on the bottom of the tray? You can, but it’s easier to remove them whole when baked on the bottom of the tray. If you bake them in the tray, use parchment paper. 3. What can I substitute for the butter in the semolina cream? The best result is with butter, but you can try using high-fat margarine if you don’t have butter. 4. My jam is too liquid; what should I do? Boil it a bit beforehand until it reduces and thickens. 5. Can the layers or the assembled cake be frozen? I do not recommend freezing; the layers and cream change texture after thawing. Nutritional Values Approximately, a medium serving (out of 16) has about 250-280 kcal. Carbohydrates: 40-45 g, protein: 3-4 g, fats: 8-10 g. The cake contains a fair amount of sugar and fat due to the butter and jam. These are estimates; values may vary depending on the jam used and the thickness of the layers. Storage and Reheating It keeps well for 3-4 days, covered, at room temperature or in the fridge. The cake should not be reheated in the oven or microwave; it is served cold or at room temperature. If stored in the fridge, take it out 30 minutes before serving for a more pleasant texture. If the edges dry out, you can easily trim them off when cutting.
Preparation
The dough is prepared as follows: We mix the broth with the oil, add the sugar, semolina, cinnamon, baking powder, and finally the flour. It should result in a dough that is neither hard nor soft, but non-sticky. Meanwhile, we bring the milk to a boil. We add the sugar and semolina gradually, let it simmer for 2 minutes, then take it off the heat. We add the butter and set it aside. The resulting dough is divided into 4. We bake the 4 sheets in the bottom of the tray for 10 minutes at a moderate heat. I baked the sheets on the bottom of the largest tray of the oven (so the square tray). After baking the sheets, we assemble the cake. We place a sheet, then the semolina filling, sheet, jam, sheet, semolina filling. Let it rest for about half a day/night to soften the sheets. It's something simple, delicious, and the taste of this cake reminds us of childhood. Happy cooking!
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