Crushed Layer Cake

Puhava Cake with Intense Rum Flavor

If you're looking for a cake that brings back memories of time spent in your mother's kitchen, then the Puhava cake is the perfect choice! This recipe, with its tender layers and delicious cream, combines the flavors of rum and cocoa in an irresistible way. Moreover, it is an easy cake to prepare, ideal for enjoying alongside a cup of coffee or tea. So, let's start this culinary adventure!

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 12

Ingredients:

For the layers:
- 500 g flour
- 150 g sugar
- 1 packet baking powder
- 3 egg yolks
- 250 g margarine (or butter for a richer taste)

For the cream:
- 100 ml milk
- 50 ml rum essence
- 150 g sugar
- 2 tablespoons cocoa
- 2 tablespoons jam (preferably sour cherry or apricot for an interesting contrast)
- 100 g butter (at room temperature)

Preparation:

Step 1: Preparing the dough for the layers

1. In a large bowl, sift the flour and baking powder to aerate the ingredients. This will ensure tender and manageable layers.
2. Add the sugar and mix well, then add the egg yolks and cubed margarine.
3. Knead the dough until it becomes smooth and elastic. It’s important not to over-knead; overworked dough can become tough.
4. Divide the dough into 3 equal parts. Cover them with plastic wrap and let them rest for 15 minutes.

Step 2: Baking the layers

5. Preheat the oven to 180°C (medium heat).
6. Take the first portion of dough and roll it out on a floured surface, forming a thin layer. You can use a rolling pin to maintain an even thickness.
7. Place the layer on the back of a baking tray lined with parchment paper and bake for 12-15 minutes until lightly golden.
8. Repeat the process for the other two layers. Let them cool on a cooling rack.

Step 3: Preparing the cream

9. In a bowl, crumble one of the baked layers (you can use a food processor or simply a fork).
10. Add the butter at room temperature, milk, rum essence, sugar, cocoa, and jam. Mix well until you achieve a smooth and creamy mixture.
11. Taste the cream and adjust the sweetness or rum flavor according to your preference.

Step 4: Assembling the cake

12. On a cooled layer, spread the cream evenly, making sure to cover the entire surface.
13. Place the second layer on top and press gently to adhere.
14. Turn the cake over and glaze with the remaining cream (if you prefer, you can also add a layer of melted chocolate for a more elegant look).

Step 5: Serving

15. Let the cake rest in the fridge for at least 1 hour before cutting. This will allow the flavors to meld perfectly.
16. Serve the Puhava cake cold, cut into squares or triangles. It pairs perfectly with a cup of coffee or aromatic tea.

Useful tips:

- Use butter instead of margarine for a richer taste and a finer texture.
- You can experiment with different jam flavors, such as raspberry or peach, to add a personal twist to your cake.
- If you want to enrich the cream, you can add some ground nuts or hazelnuts.
- You can decorate the cake with grated chocolate or chopped nuts for a more festive appearance.

Nutritional information (per serving):
- Calories: approximately 250 kcal
- Fat: 12 g
- Carbohydrates: 30 g
- Protein: 3 g

Frequently asked questions:

- Can I replace margarine with another ingredient?
Yes, you can use butter or coconut oil, but make sure to adjust the quantities to achieve the correct texture.

- What type of jam is best?
Sour cherry or apricot jam adds a pleasant contrast to the cocoa cream, but you can try any flavor you prefer.

- How can I keep the cake longer?
Store the cake in the fridge, covered with plastic wrap. It can be consumed for 3-4 days.

In conclusion, the Puhava cake is a simple yet character-filled recipe that will transport you back in time, offering moments of joy in every slice. Try this recipe and let the intense flavors of rum and cocoa carry you away, transforming every occasion into a special moment. Enjoy!