Cake with Turkish delight, jam, and meringue

Name: Cake with Turkish delight, jam, and meringue - Sabrina B.
Ingredients: Tender crust: 4 egg yolks; 4 tablespoons of sour cream; 4 tablespoons of oil; 1 packet of baking powder; 6 tablespoons of sugar; 3 packets of vanilla sugar; flour as needed to form a good dough to roll out. Ingredients for meringue: 4 egg whites; 8 tablespoons of finely ground nuts; rum essence; 3 tablespoons of sugar. Other ingredients: 6 tablespoons of plum jam; 1 box of Turkish delight (400 g); powdered sugar for decoration.

Dessert - Cake with Turkish delight, jam, and meringue by Sabrina B. - Recipia

When I need a homemade cake with simple ingredients, I often choose this cake with Turkish delight, jam, and meringue. It has a flaky base, a layer of slightly sour plum jam, sweet Turkish delight, and a meringue with nuts. The remaining dough is grated on top, forming a golden and flaky crust in the oven. The recipe is made in a 22 x 30 cm tray and does not require complicated ingredients. It is suitable for both family meals and moments when you want a homemade dessert without too much preparation. Quick info Preparation time: not specified in the original recipe Baking time: approximately 45 minutes Total time: preparation time plus 45 minutes of baking and cooling the cake Servings: the number varies depending on the size of the pieces Difficulty: easy to medium Recipe type: homemade cake with jam, Turkish delight, nuts, and meringue Ingredients For the flaky base 4 egg yolks 4 tablespoons sour cream 4 tablespoons oil 1 packet baking powder 6 tablespoons sugar 3 packets vanilla sugar Flour as needed to obtain a dough suitable for rolling out For the filling and meringue 6 tablespoons plum jam or preserve A little rum essence for the jam mixture 1 box of Turkish delight, approximately 400 g 4 egg whites 3 tablespoons sugar 8 tablespoons finely ground nuts A little rum essence for the meringue For the tray and decoration A little oil for greasing the tray Flour for dusting the tray Powdered sugar for decoration Preparation method 1. Prepare the flaky dough Put the egg yolks, sour cream, oil, baking powder, sugar, and vanilla sugar in a bowl. Gradually add flour and mix until you obtain a homogeneous, soft dough that is firm enough to roll out. The amount of flour is not fixed, so it is added gradually. The dough should form a good ball for rolling out, without being too soft or sticky. 2. Divide the dough When the dough is ready, divide it into two equal parts. One part will form the base of the cake, and the other will be grated over the meringue layer. 3. Prepare the tray and the first sheet Grease the 22 x 30 cm tray with a little oil and dust it with flour. Roll out the first part of the dough and place it in the bottom of the tray. Try to cover the entire surface as evenly as possible. 4. Add the jam and Turkish delight Mix the plum jam or preserve with a little rum essence, then spread it over the sheet of dough. Cut the Turkish delight into thin slices and place the pieces over the jam in as even a layer as possible. Thin slices distribute better and are easier to cut after baking. 5. Prepare the nut meringue Beat the egg whites with the 3 tablespoons of sugar until you obtain a well-beaten meringue. Add a little rum essence and the ground nuts, then fold them into the meringue. There is no need to complicate the mixture. The meringue should just be well beaten, and the nuts should be evenly distributed. 6. Spread the meringue over the Turkish delight Spread the nut meringue over the layer of Turkish delight. Smooth the surface gently so that the layer is as even as possible. 7. Grate the remaining dough Take the second part of the dough and grate it on a large grater directly over the meringue. Sprinkle the grated dough over the entire surface without packing it down. 8. Bake the cake Place the tray in the preheated oven and bake the cake for approximately 45 minutes at medium heat. It is ready when the top is lightly browned. The time may vary depending on the oven, so watch the color of the grated dough. It does not need to darken too much. 9. Cool and dust Let the cake cool before cutting it. Finally, dust it with powdered sugar and portion it. Why I make the recipe often The cake has accessible ingredients and makes good use of both egg whites and yolks in one mixture. The plum jam balances the sweetness of the Turkish delight, while the nuts change the texture of the meringue. Additionally, the grated flaky dough on top makes the cake easier to prepare than one with separate rolled sheets. It is also a practical recipe when you have plum jam on hand and want to prepare a dessert for several people. After cooling, it is cut into attractive pieces with visible layers. Tips Add the flour gradually. The recipe does not specify an exact amount, and the consistency of the dough depends on the size of the egg yolks and how thick the sour cream is. Divide the dough as evenly as possible. The first part should cover the bottom of the tray, while the second should be enough to be grated over the meringue. Cut the Turkish delight into thin slices. If the pieces are too thick, the layer will distribute less easily, and the cake may be harder to portion. Let the cake cool before cutting. While it is warm, the meringue and jam are softer, and the pieces will not come apart as cleanly. For a nice appearance, dust the cake only after it has cooled. Substitutions The plum jam can be replaced with plum preserve, as mentioned in the recipe. It is important to have a slightly sour taste to balance the Turkish delight and meringue. The source of the recipe specifies ground nuts. No substitution is mentioned for this, and changing it may alter the texture of the meringue. Turkish delight is used in the indicated quantity, approximately 400 g. It may already be flavored, but the recipe still adds rum essence in both the jam and the meringue. Variations You can use Turkish delight of different colors or flavors, keeping the same quantity. Slices of different colors will be visible in the section after cutting. If you prefer a more subtle rum flavor, use only a little essence, as per the recipe. The flavor is present in both the jam and the meringue, so a large amount is not needed. The cake can be cut into small pieces for a dessert platter or into larger pieces for individual serving. Serving ideas It is served plain, dusted with sugar. It is easier to portion after it has completely cooled since the layers settle, and the flaky base retains its shape better. For a platter, trim the edges if you want pieces with uniform edges, then portion the cake into rectangles. Frequently asked questions Can I use another type of jam? The recipe is made with plum preserve or jam. This brings the sour note that balances the sweet Turkish delight and meringue. If you choose another type of jam, keep the same quantity, approximately 6 tablespoons. How can I tell if the dough has the right consistency? The dough should form a homogeneous ball, good for rolling out. Flour is added gradually because the exact amount is not mentioned. If the dough is too soft to roll out, add a little more flour. Do I need to beat the egg whites separately from the sugar? Yes. The egg whites are mixed with the 3 tablespoons of sugar until the meringue forms, then the ground nuts and rum essence are added. Can I put the Turkish delight in cubes? The recipe recommends thin slices. These cover the jam layer more evenly and fit better with the size of the tray. Cubes can be used, but they may not form as even a layer. Why is the dough grated on top? The second part of the dough is grated on a large grater and sprinkled over the meringue. This way, the top layer is obtained without the need to roll out another thin sheet over a soft mixture. Nutritional values The values are approximate since the amount of flour is not specified, and the number of servings may vary. For a serving obtained by dividing the cake into approximately 12 pieces, an approximate estimate is: Calories: approximately 300–370 kcal Protein: approximately 6–8 g Carbohydrates: approximately 40–50 g Fats: approximately 13–18 g The greatest variation comes from the amount of flour used, the type of Turkish delight, the amount of sugar in the jam, and the size of the portions. These values do not replace a nutritional calculation based on the exact labels of the ingredients. Storage and reheating Store the cake covered at room temperature if it will be consumed shortly. For longer storage, you can keep it in the refrigerator in a covered container to prevent the base and meringue from drying out. Before serving, let the pieces sit at room temperature if they have been stored in the refrigerator. The cake is not usually reheated, as the meringue and flaky base may change texture. It is served cold or at room temperature.

Cake with Turkish delight, jam, and meringue

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