Layered cake with broth

Name: Layered cake with broth - Beatrice L.
Ingredients: for 4 baked sheets on the back of the stove tray 15 tablespoons broth 15 tablespoons oil 9 tablespoons sugar 1 teaspoon baking soda 1 kg sifted flour 1 pinch of salt Cream 800 ml water 200 ml whole mi; add more if you want it sweeter pinch of salt 35 ml rum essence 800 g plum jam

Dessert - Layered cake with broth by Beatrice L. - Recipia

The layered cake with broth is prepared from simple ingredients, and the dough is quite easy to work with once it is well kneaded. The layers are baked on the back of the tray, then assembled with semolina cream and plum jam. It is important to let it cool until the next day so that the layers soften and the cake can be cut nicely. Quick Info Total Time: Until the next day, including cooling and softening time Preparation Time: Not specified in the original recipe Baking Time: Approximately 7-8 minutes for each layer, totaling about 28-32 minutes Servings: The number depends on the size of the pieces; from a 30 x 40 cm cake, you can get about 16-20 servings Difficulty: Medium Recipe Type: Homemade cake with layers, semolina cream, and plum jam Ingredients For the layers 15 tablespoons of broth or concentrated tomato juice 15 tablespoons of oil 9 tablespoons of sugar 1 teaspoon of baking soda 1 kg of sifted flour 1 pinch of salt For the cream 800 ml of water 200 ml of whole milk 200 g of butter 200 g of semolina 4 tablespoons of sugar, with the possibility of adding more if you want a sweeter cream 1 pinch of salt 35 ml of rum essence For assembly 800 g of plum jam For decoration Powdered sugar, to taste Preparation Method 1. Preparing the dough for the layers Put the broth, oil, and sugar in a bowl. Mix until the sugar starts to dissolve, and the mixture takes on a slightly frothy appearance. Separately, combine the flour with the baking soda and salt. It is helpful for the flour to be sifted so that the mixture is more uniform. Gradually add the flour to the broth mixture, stirring as you incorporate it. When the dough begins to come together, knead it until you obtain a composition that can be rolled out with a rolling pin. There is no need to work the dough more than necessary; it just needs to be homogeneous and firm enough to form the layers. 2. Dividing and rolling out the layers Divide the dough into four equal parts. Each piece will become a layer. Roll out the layers thinly on parchment paper until they reach a size of about 30 x 40 cm. Try to maintain as even a thickness as possible so that the layers bake at the same time. The layers are baked on the back of the tray. Carefully transfer the parchment paper along with the layer onto the back of the tray and bake each layer for about 7-8 minutes. They should not be left too long in the oven, as they can dry out and will be harder to cut after assembly. After baking, let the layers cool. They are fragile when warm, so it is better to handle them carefully. 3. Preparing the semolina cream Put the water, milk, sugar, salt, and semolina in a pot. Place the pot over low heat and stir continuously. Boil the mixture until the semolina is cooked and the cream thickens. Constant stirring helps prevent lumps and keeps the cream from sticking to the bottom of the pot. Remove the pot from the heat and let the cream cool slightly. There is no need for it to cool completely, but do not add the butter immediately when the cream is boiling. Cut the butter into cubes and gradually add it to the semolina cream. Beat or stir until the butter is completely incorporated and the cream becomes uniform. Finally, add the rum essence and mix well. 4. Assembling the cake Place the first baked layer in the baking tray. Spread half of the semolina cream over it and level the layer as evenly as possible. Place the second layer over the cream. Then spread all the plum jam over the surface of the layer. Place the third layer over the jam and spread the remaining cream on top. Finish with the last baked layer. Press very gently, just enough to settle the layers without tearing the top layer. Put the cake in the fridge until the next day. During this time, the layers will soften from the cream and jam, and the cake will be easier to portion. Before serving, dust the surface with powdered sugar and cut the cake into pieces. Why I make this recipe often I love this cake because it uses ordinary ingredients and can be prepared in advance. The plum jam balances the semolina cream, and after a night in the fridge, the layers become soft and pleasant to cut. It is suitable when I want a homemade cake that keeps well until the next day and can be portioned directly from the tray. Tips Roll out the layers as evenly as possible. If some areas are much thicker than others, the layer will bake unevenly and may remain tougher in certain spots. Follow the short baking time indicated in the recipe. The layers should not be overly browned. After cooling, they can harden, and the cream and jam need time to soften them. The cream must be stirred continuously while on the heat. The semolina thickens gradually, and the cream must be boiled before removing the pot from the stove. Let the cream cool slightly before adding the butter. If it is very hot, the butter may melt too quickly, and the cream can become more difficult to homogenize. For a cake that is easy to cut, do not skip the resting time until the next day. The layers are more fragile immediately after baking and do not yet have the right texture for portioning. Substitutions The broth in the layers can be understood as concentrated tomato juice, depending on the product used. It is best to keep the same amount indicated in the recipe and not change the proportions without reason. In the cream, the recipe uses both water and whole milk. There is no exact substitution indicated for these ingredients, so it is preferable to maintain the original combination. The rum essence can be kept in the indicated amount or adjusted to taste, but the rum flavor is part of the specific taste of the cream. Variations You can adjust the amount of sugar in the cream. The recipe starts from 4 tablespoons but allows for adding a larger amount if you prefer a sweeter cream. The plum jam can be spread in a thinner or thicker layer depending on its consistency, but the amount used in the original recipe is 800 g. A very thick jam is harder to spread over the layer, so it is helpful to level it patiently. If you want a simple look, the cake can be left with just the top layer. For serving, it is enough to dust it with powdered sugar, as specified in the recipe. Serving Ideas The cake is served cold, after resting until the next day. It is cut into rectangles or squares, depending on the desired size. It is suitable for family meals, for days when you need a dessert prepared in advance, or for situations where you want to use already prepared plum jam. Frequently Asked Questions Why are the layers baked on the back of the tray? The layers are rolled out thinly and baked on the turned surface of the tray, which allows them to be removed more easily after baking. The parchment paper aids in transfer and handling. How long should the cake cool? In the original recipe, the cake is left to cool until the next day. This time is important for the layers to soften and the layers to settle before cutting. Can I cut the cake the same day? It is not recommended. The layers are still hard and fragile, and the cream and jam have not had enough time to soften them. The cake is better portioned after resting in the fridge. What should the cream be like before assembly? The cream should be boiled and thickened, then homogenized with butter and flavored with rum essence. If it is very hot, let it cool slightly before spreading on the layers. What should I do if the layers break? Handle them carefully after baking, as they are fragile when warm. If a layer breaks, it can be placed in the tray and covered with cream or jam; after the cake rests in the fridge, the pieces will set in layers. Nutritional Values The values below are estimates, as they depend on the type of broth, the plum jam, and the number of servings. The calculation is made approximately for 16 pieces and does not include powdered sugar, the amount of which is not specified. For a serving of approximately 1/16 of the cake: Calories: approximately 600-700 kcal Proteins: approximately 8-10 g Carbohydrates: approximately 90-105 g Fats: approximately 23-28 g A significant part of the carbohydrates comes from flour, sugar, semolina, and plum jam. The fats mainly come from the oil used in the layers and the butter added to the cream. If the cake is cut into more pieces, the values for each serving decrease proportionally. Storage and Reheating The cake is kept in the fridge until the next day, according to the recipe. Since it has semolina cream with milk and butter, it is advisable to keep it in the refrigerator, covered, to avoid absorbing surrounding odors. It is not reheated. It is served cold, after the layers have softened and the cream has set.

Layered cake with broth

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