Lenten cake with layers, jam, and caramel semolina cream

Lenten cake with layers, jam, and caramel semolina cream

I invite you to discover a delicious and comforting recipe with me, which will not only delight your taste buds but also bring a touch of nostalgia to your kitchen. The Lenten cake with layers, jam, and caramel semolina cream is an excellent choice for any occasion, being easy to prepare and extremely tasty. This recipe combines simple yet flavorful ingredients into creations that will delight any dessert lover.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 60 minutes + 1-2 days in the fridge
Number of servings: 12-15 servings

Ingredients:

For the layers (3 pieces):
- 1 cup tomato juice
- 1 cup sugar
- 10 tablespoons oil
- 3 tablespoons honey
- 1 teaspoon ammonia quenched with a little lemon juice
- 1-2 packets vanilla sugar
- Grated zest of 1/2 lemon
- Flour as needed (approximately 600 gr)

For the cream:
- 1 jar of jam (approx. 350 gr, I prefer plum jam)
- 1 cup ground walnuts
- 1 cup sugar
- 600 ml hot water
- 100 gr semolina
- Margarine (approx. 80-100 gr, about the size of two walnuts)

For the glaze:
- 7 tablespoons sugar
- 2 tablespoons cocoa
- 3 tablespoons water
- 1 small cube of margarine (approx. 40-50 gr)

Recipe history:
The cake with layers, jam, and caramel semolina cream is a dessert that has been prepared for generations, having deep roots in Lenten culinary traditions. This recipe not only delights us with its flavor but also reminds us of family moments spent around the table. It is a simple dessert, yet with a special impact, perfect for holidays or moments of indulgence.

Step by step:

1. Preparing the layers:
In a large bowl, combine the tomato juice, oil, sugar, and vanilla sugar. Mix well until the sugar is completely dissolved. Add the honey, the quenched ammonia with a little lemon juice, and the grated lemon zest. These ingredients will give a delicious aroma to your layers.

Gradually add the sifted flour until you obtain a firm but moldable dough. It is important not to add all the flour at once; add a little at a time and mix, so you can control the dough's consistency.

Divide the dough into three equal parts and roll each part on a floured surface, obtaining three thin layers.

2. Baking the layers:
Preheat the oven to 180 °C. Line a baking tray with parchment paper or sprinkle a little flour. Place the first layer of dough in the tray, prick it with a fork to prevent air bubbles from forming, and bake for about 10 minutes until it is lightly browned at the edges. Repeat the process for the other two layers.

After baking, let the layers cool completely.

3. Preparing the caramel semolina cream:
In a saucepan, add one cup of sugar and let it caramelize over low heat. Here you need to be a little patient, as the sugar will melt gradually. When it has taken on a golden color, carefully add 600 ml of hot water. Be careful, as the caramel will steam and boil vigorously!

Stir until the caramel completely dissolves. Then, gradually add the semolina, stirring continuously to avoid lumps. Keep on low heat and stir until the cream thickens. When ready, remove from heat and add the margarine, stirring until fully incorporated.

4. Preparing the jam filling:
In a bowl, mix the chosen jam with the ground walnuts. It is important that the jam is a bit thicker to hold between the layers.

5. Preparing the glaze:
In a small saucepan, combine the sugar, cocoa, and water. Bring the mixture to a boil over low heat, stirring continuously until it starts to boil. After 2-3 boils, remove from heat and add the margarine, stirring until it melts.

6. Assembling the cake:
Start with the first layer, add a generous layer of jam, level it well, and place the second layer. Press gently to fix it. Then, pour the warm caramel semolina cream, spreading it evenly. Cover with the last layer, pressing gently again.

Finally, pour the hot glaze over the top layer. It is important to let the cake cool, covered, for 1-2 days, so the layers soften and become incredibly fluffy.

7. Serving:
Before serving, cut the cake into portions and, if desired, decorate with ground walnuts, coconut flakes, or even some goji berries for a colorful look.

Useful tips:
- If using different fruit jams, make sure they have a similar consistency so as not to affect the texture of the cake.
- An interesting variation would be to add rum or vanilla essence to the semolina cream for an extra flavor.
- This cake pairs perfectly with a cup of tea or coffee, but you can also serve it as a dessert at a festive meal.

Frequently asked questions:
- Is this cake vegan? Yes, all ingredients are Lenten.
- Can I use whole wheat flour? Yes, but the texture will be slightly different.
- How long can it be kept? In the fridge, it can last up to a week.

This Lenten cake with layers, jam, and caramel semolina cream will surely become one of your favorite recipes. Once you make it, you'll want to repeat it because it is so easy to make and so delicious! Happy cooking! Enjoy!