This is one of those cakes that I have made several times because it is easy to follow and you have a good chance of success even if you don't have experience with homemade sheets. I usually make it when I feel like using the cherry jam from the jar or when I know I need something that slices easily and holds up well. The meringue part requires a little attention to the heat, but otherwise, there aren't too many hassles.
Quick info
Total time: about 2-3 hours, considering the cooling of the sheets and cream
Effective preparation time: about 50 minutes
Baking time: 10-12 minutes for each sheet
Servings: 12-14 slices, depending on how large you cut them
Difficulty: medium, especially with the meringue and sheets
Recipe type: homemade cake, suitable for holiday platters or when you have guests
Ingredients
Sheets:
100 grams butter
250 grams sugar
4 egg yolks
250 ml milk
1 teaspoon ammonia
400 grams flour
2 packets vanilla sugar
grated lemon peel
Cream:
4 tablespoons cherry jam
4 tablespoons powdered sugar
3 tablespoons cocoa
3 tablespoons milk
Meringue:
4 egg whites
10 tablespoons sugar
1 teaspoon lemon juice
Grated chocolate (for decoration)
Preparation method
1. Sheets
1.1. Start with the butter – melt it over low heat, without letting it boil.
1.2. In a larger bowl, mix the melted butter with milk, sugar, vanilla sugar, grated lemon peel, and egg yolks. Mix with a whisk or a wooden spoon.
1.3. Put the ammonia in a spoon and extinguish it with vinegar. When it stops bubbling, pour it over the mixture in the bowl.
1.4. Gradually incorporate the flour. Don’t add it all at once, but little by little, to avoid lumps. In the end, you should have a fairly soft but non-sticky dough.
1.5. Divide the dough into three equal pieces.
1.6. On a floured work surface, roll each piece into a thin sheet, about the size of the bottom of the baking tray.
1.7. Place each sheet on the bottom of the tray and bake them one by one in the preheated oven at 180°C. Each sheet needs a few minutes (10-12 minutes), just enough to get a slight color on the edges, without burning.
2. Cream
2.1. After the sheets have completely cooled, take one of them and crumble it in a bowl, as finely as you can with your hand or a spoon.
2.2. Over the crumbled sheet, add 3 tablespoons of milk and let it soak a little.
2.3. Separately, beat the powdered sugar with the cherry jam until you obtain a homogeneous paste.
2.4. Add cocoa and mix well.
2.5. Finally, incorporate the crumbled sheet with milk. You will get a thick cream, quite spreadable.
3. Assembly
3.1. Place the first whole sheet on a platter.
3.2. Spread the cream evenly over it.
3.3. Cover with the second sheet.
4. Meringue
4.1. Put the egg whites in a perfectly clean bowl. Beat them until stiff with a mixer.
4.2. Gradually add the 10 tablespoons of sugar, continuing to beat.
4.3. Move the bowl over a pot of hot water (double boiler) and continue mixing at medium speed. The meringue should be consistent, but not too stiff. Check often – if it thickens too much, it won't spread easily over the cake.
4.4. When it starts to gain consistency, add the teaspoon of lemon juice and mix.
4.5. Quickly spread the meringue over the cake while it is still soft.
4.6. Grate chocolate on top, while the meringue hasn't dried completely.
Why I make this recipe often
I prepare it when I want something that lasts in the fridge for several days without drying out. I like the combination of sheets and the cream with cherry jam – it’s not too sweet, and the meringue adds a pleasant contrast. It cuts well after sitting for a few hours.
Tips and variations
Tips
- For rolling out the sheets, use baking paper if you're worried they will stick.
- Let the sheets cool completely before using them for the cream, otherwise, they can break.
- The meringue should be worked quickly. If it hardens too much, you can't spread it evenly anymore.
Substitutions
- The cherry jam can be replaced with another tart jam, such as currant or plum.
- Vanilla sugar can be replaced with vanilla extract if you don't have packets on hand.
Variations
- You can add a little rum essence to the cream for a different flavor.
- If you want a thinner meringue, reduce the amount of sugar or spread a thinner layer.
Serving ideas
- Cut the cake into cubes or rectangles with a long, sharp knife.
- It fits well on assorted cake platters or as a dessert at a festive meal.
Frequently asked questions
1. What can I replace ammonia with for the sheets?
Ammonia is hard to replace in this type of dough. Baking soda will not have the same effect; the sheets will be tougher or won't rise the same way.
2. Can I use another type of jam?
Yes, but it’s best to still use a tart jam, not too sweet. Cherry or currant jam is the most suitable to balance the cocoa cream.
3. Can I make the sheets a day in advance?
Yes, it is even recommended that the sheets be completely cooled and rested before assembling the cake. It will be easier to work with and won't break.
4. How long does the egg white meringue last?
The meringue holds up well for a few days in the fridge, as long as the cake is covered. It may soften slightly, but it won’t run.
5. If I don’t have a mixer, can I make the meringue with a whisk?
It can be done, but it takes more time and effort to achieve the right foam. It’s worth it if you don't have another option.
Nutritional values
Approximately, for one slice out of 14 (the cake has concentrated ingredients):
One slice has about 250-300 kcal.
Carbohydrates: 40-45g per slice
Proteins: 4-5g
Fats: 6-8g
These are approximate values and may vary depending on how large you cut the slices and the thickness of the cream and meringue layers.
Storage and reheating
The cake keeps best in the fridge, covered with plastic wrap. It lasts 3-4 days without any problems; the sheets soften, and the cake cuts more nicely after sitting for a day. I do not recommend reheating; the egg white meringue should not be heated. It’s better to serve it cold, directly from the fridge.
Quick info
Total time: about 2-3 hours, considering the cooling of the sheets and cream
Effective preparation time: about 50 minutes
Baking time: 10-12 minutes for each sheet
Servings: 12-14 slices, depending on how large you cut them
Difficulty: medium, especially with the meringue and sheets
Recipe type: homemade cake, suitable for holiday platters or when you have guests
Ingredients
Sheets:
100 grams butter
250 grams sugar
4 egg yolks
250 ml milk
1 teaspoon ammonia
400 grams flour
2 packets vanilla sugar
grated lemon peel
Cream:
4 tablespoons cherry jam
4 tablespoons powdered sugar
3 tablespoons cocoa
3 tablespoons milk
Meringue:
4 egg whites
10 tablespoons sugar
1 teaspoon lemon juice
Grated chocolate (for decoration)
Preparation method
1. Sheets
1.1. Start with the butter – melt it over low heat, without letting it boil.
1.2. In a larger bowl, mix the melted butter with milk, sugar, vanilla sugar, grated lemon peel, and egg yolks. Mix with a whisk or a wooden spoon.
1.3. Put the ammonia in a spoon and extinguish it with vinegar. When it stops bubbling, pour it over the mixture in the bowl.
1.4. Gradually incorporate the flour. Don’t add it all at once, but little by little, to avoid lumps. In the end, you should have a fairly soft but non-sticky dough.
1.5. Divide the dough into three equal pieces.
1.6. On a floured work surface, roll each piece into a thin sheet, about the size of the bottom of the baking tray.
1.7. Place each sheet on the bottom of the tray and bake them one by one in the preheated oven at 180°C. Each sheet needs a few minutes (10-12 minutes), just enough to get a slight color on the edges, without burning.
2. Cream
2.1. After the sheets have completely cooled, take one of them and crumble it in a bowl, as finely as you can with your hand or a spoon.
2.2. Over the crumbled sheet, add 3 tablespoons of milk and let it soak a little.
2.3. Separately, beat the powdered sugar with the cherry jam until you obtain a homogeneous paste.
2.4. Add cocoa and mix well.
2.5. Finally, incorporate the crumbled sheet with milk. You will get a thick cream, quite spreadable.
3. Assembly
3.1. Place the first whole sheet on a platter.
3.2. Spread the cream evenly over it.
3.3. Cover with the second sheet.
4. Meringue
4.1. Put the egg whites in a perfectly clean bowl. Beat them until stiff with a mixer.
4.2. Gradually add the 10 tablespoons of sugar, continuing to beat.
4.3. Move the bowl over a pot of hot water (double boiler) and continue mixing at medium speed. The meringue should be consistent, but not too stiff. Check often – if it thickens too much, it won't spread easily over the cake.
4.4. When it starts to gain consistency, add the teaspoon of lemon juice and mix.
4.5. Quickly spread the meringue over the cake while it is still soft.
4.6. Grate chocolate on top, while the meringue hasn't dried completely.
Why I make this recipe often
I prepare it when I want something that lasts in the fridge for several days without drying out. I like the combination of sheets and the cream with cherry jam – it’s not too sweet, and the meringue adds a pleasant contrast. It cuts well after sitting for a few hours.
Tips and variations
Tips
- For rolling out the sheets, use baking paper if you're worried they will stick.
- Let the sheets cool completely before using them for the cream, otherwise, they can break.
- The meringue should be worked quickly. If it hardens too much, you can't spread it evenly anymore.
Substitutions
- The cherry jam can be replaced with another tart jam, such as currant or plum.
- Vanilla sugar can be replaced with vanilla extract if you don't have packets on hand.
Variations
- You can add a little rum essence to the cream for a different flavor.
- If you want a thinner meringue, reduce the amount of sugar or spread a thinner layer.
Serving ideas
- Cut the cake into cubes or rectangles with a long, sharp knife.
- It fits well on assorted cake platters or as a dessert at a festive meal.
Frequently asked questions
1. What can I replace ammonia with for the sheets?
Ammonia is hard to replace in this type of dough. Baking soda will not have the same effect; the sheets will be tougher or won't rise the same way.
2. Can I use another type of jam?
Yes, but it’s best to still use a tart jam, not too sweet. Cherry or currant jam is the most suitable to balance the cocoa cream.
3. Can I make the sheets a day in advance?
Yes, it is even recommended that the sheets be completely cooled and rested before assembling the cake. It will be easier to work with and won't break.
4. How long does the egg white meringue last?
The meringue holds up well for a few days in the fridge, as long as the cake is covered. It may soften slightly, but it won’t run.
5. If I don’t have a mixer, can I make the meringue with a whisk?
It can be done, but it takes more time and effort to achieve the right foam. It’s worth it if you don't have another option.
Nutritional values
Approximately, for one slice out of 14 (the cake has concentrated ingredients):
One slice has about 250-300 kcal.
Carbohydrates: 40-45g per slice
Proteins: 4-5g
Fats: 6-8g
These are approximate values and may vary depending on how large you cut the slices and the thickness of the cream and meringue layers.
Storage and reheating
The cake keeps best in the fridge, covered with plastic wrap. It lasts 3-4 days without any problems; the sheets soften, and the cake cuts more nicely after sitting for a day. I do not recommend reheating; the egg white meringue should not be heated. It’s better to serve it cold, directly from the fridge.