Broth Cake
The Tomato Paste Cake (or the Poor Man's Cake) is one of the oldest recipes from my mother's notebook. I’ve been making it since I needed something quick, inexpensive, and that holds up well. It doesn’t look exactly like the Bee Cake, but it’s from the same family – tender layers, semolina cream, and a bit of jam in the middle. What I’ve always found interesting about it is the orange hue of the layers, given by the tomato juice. Last time, I chose to spread jam on each layer instead of putting a thick layer in the middle. This way, it comes out more even and doesn’t get confused with other layered cakes. Quick Info Total Time: about 1 hour + 4-5 hours chilling Preparation Time: 20 minutes Baking Time: 4 layers x 8 minutes (approx. 32 minutes) Servings: 24 Difficulty: medium, especially when rolling out the layers Recipe Type: homemade layered cake, suitable for family or occasions when you want something sturdy Ingredients For the layers (26x36 cm baking tray): 1 egg 10 tablespoons sugar 15 tablespoons oil 15 tablespoons tomato juice 1 teaspoon baking powder 600 g flour For the cream: 1 liter milk 300 g sugar 200 g semolina grated zest from ½ lemon juice from ½ lemon 300 g butter For assembly: 1 jar of plum jam (I prefer it for its texture and taste) Instructions 1. Preparing the dough for the layers In a large bowl, combine the egg, sugar, and oil. Mix well with a spoon until the sugar is no longer gritty. Add the tomato juice and baking powder, and mix again. Gradually add the flour and knead until you obtain a soft, non-sticky dough. 2. Dividing and baking the layers Divide the dough into 4 equal parts. Roll out each piece directly on baking paper into a thin layer that fits the bottom of the tray (26x36 cm). Prick the layer with a fork here and there. Place the layer on the greased and floured bottom of the tray. Bake each layer for about 8 minutes in the oven, one after the other. They should remain slightly soft to the touch; if they dry out too much, they will break when assembling. 3. Semolina cream In a saucepan, combine the milk, sugar, semolina, and lemon zest. Bring to a boil over low heat, stirring continuously to prevent sticking. Cook until the cream thickens, like pudding. Remove from heat, add the lemon juice, and mix. Allow the cream to cool completely. 4. Incorporating the butter Once the cream is cool, add the butter cut into cubes and blend with a mixer until you achieve a smooth, fluffy cream. 5. Assembling the cake Place the first layer on a serving platter. Spread a thin layer of plum jam on it. Spread one-third of the semolina cream. Add the second layer, again jam, cream layer, the third layer, then jam and cream. Place the last layer on top without cream. 6. Finishing and chilling Cover the assembled cake with baking paper or foil. Refrigerate for at least 4-5 hours, ideally overnight. Before serving, dust with powdered sugar. It cuts best with a long, serrated knife into rectangles. Why I make this recipe often It’s made from simple ingredients, it’s inexpensive, and it yields a lot of cake. It keeps well in the fridge for a few days and is not fussy. The layers soften nicely from the cream, and the combination of plum jam with semolina is hard to replace in texture. Tips and Variations Tips The layers should remain soft after baking. If you dry them out, they will crack during assembly. It’s easiest to roll out the layers directly on the baking paper, then transfer them to the tray. The semolina cream cools faster if spread in a thin layer on a tray. Substitutions Instead of plum jam, you can use a slightly tart or thicker jam, but the texture will change. You can use margarine instead of butter, but the taste and consistency will be different. Tomato juice can be replaced with homemade tomato paste if it is lightly salted and thin. Variations For a more tangy flavor, add more lemon juice to the cream. Some versions put a thick layer of jam in the middle, but I prefer the version with thin jam on each layer. If you want, you can add a little vanilla to the cream. Serving Ideas It is usually served cold, cut into rectangles, with powdered sugar on top. It goes well with coffee or as a dessert for family meals. It’s also suitable on fasting days if you use margarine and jam without animal-derived sugar. Frequently Asked Questions 1. Can the layers be baked on baking paper instead of the tray? Yes, but the texture is slightly different. They come out flatter and more even on the tray, but it’s simpler on baking paper if you don’t want to handle the layers too much. 2. Can I use a different type of jam? Yes, but it should ideally be dense and slightly tart. Apricot or rose hip jam can work, but the cake won’t have the classic taste. 3. Can the semolina cream be made with other milk? Vegetable milk can be used, but the texture may be different. The classic recipe uses cow’s milk. 4. Can I freeze the cake? I do not recommend it. The texture of the layers and cream changes. It keeps best in the fridge. 5. What should I do if the layers break during assembly? You can easily patch them up, and the cream will hold the layers together. In the end, it won’t be noticeable. Nutritional Values (estimated) One serving has approximately 240 kcal. Carbohydrates: 35 g Fat: 10 g Protein: 3 g Values are indicative, as the cake is dense and filling due to the semolina and butter. Calories may vary depending on the jam and type of butter used. Storage and Reheating Store in the fridge, covered, for up to 5 days. The layers become more tender after the first day. I do not recommend reheating; the cake is served cold. If cut and stored in an airtight container, it won’t dry out.
Preparation
In a large bowl, combine the egg, sugar, and oil, mixing well with a spoon until the sugar dissolves. Then add the tomato juice, which will give the sheets an orange color. Add baking soda and mix well. Gradually add flour and knead into a non-sticky dough. Divide the dough into 4 equal pieces and bake 4 sheets on the back of a greased and floured tray. Roll out the sheets, pricking them with a fork in several places to prevent puffing, and bake for about 8 minutes. They should remain soft to the touch, not dry or brittle. For the cream, combine semolina, sugar, lemon zest, and milk in a pot, cooking the pudding over low heat while stirring continuously to prevent sticking. Once ready, add the lemon juice and mix well. Allow to cool completely, then blend with the whipped butter. Take the first sheet, spread a thin layer of plum jam, and add one-third of the cream. Place the second sheet, again jam, cream, the third sheet, jam, cream, and finally the fourth sheet. Refrigerate the cake for at least 4-5 hours, then dust with sugar and cut into rectangular pieces.
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