Layered cake with broth

Name: Layered cake with broth - Dumitra N.
Ingredients: for the dough 12 tablespoons oil 10 tablespoons diluted broth with water 4 tablespoons raw sugar 2 tablespoons semolina 1/2 kg flour 1/2 teaspoon baking soda 1 teaspoon lemon juice for the cream 1.5 l

Dessert - Layered cake with broth by Dumitra N. - Recipia

Layered Cake with Tomato Paste I made this cake at the persistent request of a friend. It’s the kind of dessert you make once, and then everyone asks when you’ll make it again. It doesn’t taste like tomato paste; instead, it has a subtle caramel flavor and a unique texture in the layers, balanced out by the semolina cream. I prefer to work with layers and semolina cream when I have a bit more time; it’s not a quick recipe, but it’s satisfying. If you’re drawn to layered desserts, this one is worth trying. Quick Info Total Time: approximately 3 hours (including cooling) Preparation Time: 40-50 minutes active Baking Time: 7-8 minutes for each layer (4 layers) Servings: 16-20 pieces, depending on how you cut it Difficulty: medium Recipe Type: homemade cake, dessert for guests or holidays Ingredients For the layers: - 12 tablespoons oil (I use sunflower oil) - 10 tablespoons diluted tomato paste - 4 tablespoons raw sugar - 2 tablespoons semolina - 500 g flour (about half a kilogram) - 1/2 teaspoon baking soda - 1 teaspoon lemon juice For the semolina cream: - 1.5 liters of milk - 200 g semolina - 5 tablespoons raw sugar - 200 g butter - grated orange peel Filling: - 400 g apricot jam Preparation Method 1. In a large bowl, mix the oil and sugar with a spoon until the sugar dissolves. I take my time here, a few minutes. 2. Add the diluted tomato paste and mix. 3. React the baking soda with the lemon juice directly in a teaspoon, then pour it into the mixture. 4. Add the flour and semolina, then start mixing until the mixture becomes firmer. When it becomes difficult to mix with a spoon, knead a bit with your hands. The dough should be homogeneous, fairly firm, and not sticky. 5. Wrap it in plastic wrap or cover it with a towel and let it rest in the fridge for 30 minutes. 6. Divide the dough into 4 equal pieces. 7. Roll out each piece on baking paper, thinly, shaping it to fit the baking tray I’m using (I use the large oven tray). 8. Carefully transfer each layer, with the baking paper, onto the back of the tray for easier handling. 9. Bake each layer in a preheated oven at 180°C for about 7-8 minutes. Keep an eye on them; the layers shouldn’t brown too much. When they turn slightly golden at the edges, take them out to cool on a rack. They are fragile at first, so handle them carefully. 10. Meanwhile, prepare the cream: bring the milk to a boil in a large pot. 11. When the milk is nearly boiling, sprinkle in the semolina while constantly whisking to prevent lumps. 12. Stir on low heat until it thickens and the semolina expands well; this takes about 5-10 minutes. 13. Add the sugar and mix for another minute or two. Set aside. 14. Add the cubed butter and grated orange peel. Mix vigorously until everything is incorporated. Let the cream cool to room temperature (cover it to prevent a crust from forming). 15. For assembly, use the tray where I baked the layers, cleaned. Place a new piece of baking paper at the bottom. 16. Place the first layer, then spread half of the semolina cream, leveling it with a spatula. 17. Add the second layer and spread all the apricot jam evenly on it. 18. Cover with the third layer, then spread the remaining semolina cream on top. 19. Place the final layer on top. 20. Cover everything with another piece of baking paper and place a heavier cutting board or tray on top to press the cake evenly. 21. Refrigerate the cake for at least 6-8 hours, preferably overnight, to soften the layers and set the filling. 22. The next day, remove the cutting board, trim the edges if necessary, and cut into pieces with a sharp knife. Why I Make This Recipe Often It’s a cake I can prepare in advance; it keeps well in the fridge and cuts beautifully after resting. I love the combination of the lightly caramel-flavored layers, the tart jam, and the smooth semolina cream. It’s great for guests or as a weekend dessert. Tips and Variations Tips - Roll out the layers directly on baking paper for easy transfer. - The layers are fragile right out of the oven but firm up as they cool. - Keep the cake chilled; otherwise, the layers won’t soften properly. Substitutions - The butter in the cream can be replaced with margarine, but it changes the flavor. - Brown sugar can be used instead of raw sugar. - Apricot jam can be substituted with plum jam if you prefer a more tart flavor. Variations - You can add vanilla essence to the cream, but it’s not mandatory. - If you don’t have orange, you can omit the peel or use lemon instead. Serving Ideas - It can be dusted with powdered sugar, but it’s not necessary. - For a more festive effect, it can be cut into diamond shapes. Frequently Asked Questions 1. What type of tomato paste do I use? I use classic tomato paste, not concentrated. I dilute it with water to make it liquid, not paste. 2. Why do the layers harden? The layers are firm right after baking but soften from the cream and jam after the cake rests in the fridge for a few hours. 3. Can I freeze the cake? I do not recommend freezing as the layers and semolina cream change texture. 4. What if I don’t have fine semolina? Regular semolina works, but it will need a few extra minutes to cook. 5. How long should it stay in the fridge? Ideally, it should rest overnight, a minimum of 6-8 hours to soften the layers well. Nutritional Values Estimate per serving (from 20): approximately 220 kcal, 8 g fat, 34 g carbohydrates, 4 g protein. Values are approximate; they vary depending on the jam and butter used. The cake is filling, and each serving is quite substantial. Storage and Reheating I keep the cake in the fridge, covered, for up to 4-5 days. The layers soften even more over time but don’t become mushy. I do not recommend reheating in the microwave; it’s served cold or at room temperature. It does not freeze well.

Layered cake with broth

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