Curly Cake

Name: Curly Cake - Daiana N.
Ingredients: 3 eggs 250g sugar 250 ml melted lard orange peel 1 packet baking powder flour as needed cherry jam

Dessert - Curly Cake by Daiana N. - Recipia

I usually make this cake when I have some sour cherry jam on hand and want a quick dessert without too much hassle. I like that I don't have to spend time making layers or other complicated preparations. All I need is to have all the ingredients at room temperature and to use the square baking pan that I always pull out for such recipes. The Crumpled Cake always turns out quite appealing, even when I don't have much time available. Quick Info Total time: about 35 minutes Preparation time: 15-20 minutes Baking time: 15 minutes Servings: 10-12 (depending on how big you cut the pieces) Difficulty: easy Recipe type: homemade cake with jam, everyday dessert Ingredients 3 eggs 250 g sugar 250 ml melted lard (I use pork fat when I have it, as it gives a tender texture) Zest of one orange (only the colored part, without the white part) 1 packet of baking powder (10 g) Flour as needed (enough for a homogeneous dough, like for crescent rolls) Sour cherry jam (enough to cover the sheet – I usually use 200-300 g) Powdered sugar for decoration (optional) Preparation method 1. I start by melting the lard over low heat and let it cool slightly, just enough to be liquid, not hot. 2. In a large bowl, I put the eggs, sugar, and orange zest. I mix with a whisk or mixer just until combined. 3. I add the melted lard and the packet of baking powder. I continue mixing. 4. I start adding flour gradually, mixing at the same time. When the dough begins to come together and is no longer runny, I continue adding flour until I reach a consistency similar to that of crescent dough: soft but not sticky and easily moldable. 5. I take a piece of dough about the size of a large apple and set it aside. 6. I roll out the remaining dough directly on baking paper, into a fairly even sheet, enough to fit in the square pan. I usually use the standard oven pan, but any square or rectangular pan will do, as long as it’s not too large. 7. I lift the sheet with the baking paper and place it in the pan. I spread an even layer of sour cherry jam over it. 8. I take the reserved piece of dough and grate it directly over the jam, so that small pieces fall all over the surface (this gives it the "crumbled" appearance). 9. I place the pan in the preheated oven at 180°C and bake for about 15 minutes. I check after 15 minutes – the surface should be slightly browned but not overly dry. The cake remains soft in the middle while hot, but it hardens as it cools. 10. I let it cool in the pan, then take it out and cut it into pieces. If I want, I dust it with powdered sugar on top. Why I make this recipe often It’s quick to make, the ingredients are always on hand, and it doesn’t require complicated techniques. The tender texture and layer of jam make it suitable for packing or as a dessert alongside coffee. It holds up well from one day to the next if covered. Tips and variations Tips Use the freshest lard possible – it gives a clear tenderness to the dough. Sour cherry jam is ideal for the sweet-sour balance, but any slightly sour jam will work. Substitutions You can also use melted butter or margarine, but the texture won’t be exactly the same. The flour can be white type 000 or 650, just be careful not to add too much at once. Variations For different flavors, use plum, apricot, or even fruit spread. You can add chopped nuts over the jam before grating the dough. Serving ideas It’s good on its own, but it also goes well with a little whipped cream or yogurt on the side. It can be cut into small squares for platters or larger pieces for an afternoon snack. Frequently asked questions 1. Can I use only butter or oil instead of lard? Melted butter can be used, but the result will be less tender. Oil is not recommended, as the dough will turn out differently. 2. What kind of jam should I use if I don’t have sour cherries? Any slightly sour jam that is not too liquid will work – plums, apricots, or even currants. 3. How much flour does it take, approximately? It depends on the size of the eggs and how much flour is absorbed. Usually, it takes between 500 and 600 g, but it’s best to add gradually until the dough no longer sticks to your hands and can be easily rolled out. 4. Can the cake be frozen? I do not recommend freezing, as the texture changes. It’s better kept in a cool place, covered, for a few days. 5. Is it mandatory to grate the dough on top? Yes, for the traditional appearance and final texture. If not, you can tear small pieces and place them over the jam, but it won’t have the same look. Nutritional values (estimated) For a cake cut into 12 pieces, each serving has approximately 320-350 kcal. Macros (estimated for one slice): 10 g fat, 55 g carbohydrates, 4-5 g protein. Values vary depending on the type of jam used and how much flour is actually added. Storage and reheating It can be kept covered at room temperature or in the refrigerator for up to 3 days. There’s no point in reheating it; it’s eaten cold or at room temperature. If it has been in the fridge and has hardened, you can leave it for 10-15 minutes at room temperature before serving. The Crumpled Cake is the kind of recipe you make quickly and cut when it cools. You portion it as needed and keep it simple, without complications.

Curly Cake

Tags

Categories