Broth Cake
I tried various versions of the cake with tomato paste after seeing it again on TV. This time, I set aside the semolina cream because I don't prefer it. The dough is classic; four layers are baked and assembled with a layer of cream and one of jam. The cake needs to be chilled to soften the layers; otherwise, it cannot be cut. I've made it plenty of times, and it has proven to be reliable.
Quick Info
Total time: about 7-8 hours (includes chilling time)
Actual preparation time: about 40-50 minutes
Baking time: depends on the oven and layers, but it’s not long
Servings: 10-12 (depends on how you cut it)
Difficulty: medium
Recipe type: dessert, suitable for family or occasions
Ingredients
Layers:
10 tablespoons sugar
3 eggs
11 tablespoons oil
11 tablespoons tomato paste (classic tomato paste, not concentrate)
1 tablespoon baking ammonia
flour as needed (enough for a moldable dough that doesn’t stick)
Cream:
2 packets lemon pudding
700 ml milk
10 tablespoons sugar
200 ml whipped cream (unsweetened liquid cream)
juice from half a lemon
For assembly:
apricot jam or any jam of your choice
vanilla powdered sugar for decoration
Preparation Method
1. Prepare the layers:
In a large bowl, beat the eggs with the sugar until well combined. Add the oil, tomato paste, and baking ammonia. Mix well.
Start gradually incorporating the flour until the dough reaches a moldable consistency. It should not stick to your hands but should not be too tough either. The flour is added "as needed"; there is no fixed amount.
Divide the dough into four equal parts.
Roll out each part into thin layers, enough to fit the back of a baking tray (you can use parchment paper for easier transfer).
Bake the layers separately in a preheated oven at 180°C. They bake fairly quickly—keep an eye on them to avoid burning. They should be ready when they turn slightly golden at the edges.
Remove them and let them cool completely before assembly.
2. The cream:
Prepare the lemon pudding according to the package instructions, using 700 ml of milk and the 10 tablespoons of sugar. Bring to a boil, stirring continuously, until it thickens. Set aside to cool completely; otherwise, the whipped cream will curdle when mixed.
Once the pudding is cool, whip the cream until it thickens.
Mix the cooled pudding with the whipped cream and add the lemon juice. Blend briefly, just enough to combine everything evenly.
Divide the cream into two equal parts.
3. Assembly:
On a platter, spread the first layer. Add the first layer of cream and smooth it out.
Add the second layer. On top, spread a thin and even layer of apricot jam or your preferred jam.
Place the third layer, then the second layer of cream, also evenly.
Top with the last layer.
Wrap the cake in plastic wrap and place a cutting board or tray on top to press it slightly. Refrigerate for at least 6-7 hours, ideally overnight, so the layers soften and you can cut the cake without it crumbling.
4. Decoration and serving:
Remove the wrap and dust with vanilla powdered sugar before cutting.
Why I make this recipe often
It’s a dessert made from easily available ingredients and keeps well for a few days in the fridge. The layers become tender after chilling. No special utensils or complicated techniques are needed. I also like it because it can be easily adapted with jam based on what I have at home.
Tips and Variations
Tips
Don’t rush the cooling of the pudding—if it’s warm, the cream won’t set properly.
When making the layers, don’t use excess flour; otherwise, they will turn out too tough.
Cutting works better with a thin-bladed knife after the cake has been in the fridge.
Substitutions
Instead of apricot jam, you can use plum, sour cherry, or another tart jam.
If you don’t have lemon pudding, you can use vanilla pudding, but the final flavor will be different.
Vegetable cream can be used if a vegan option is needed, but the cream won’t be as light in taste.
Variations
You can reduce the sugar in the cream or the layers if you prefer less sweet desserts.
You can add a bit of grated lemon zest to the cream for a more intense flavor if you like.
Serving Ideas
The cake is great on its own, with coffee or tea.
It can be cut into small squares for occasion platters.
Frequently Asked Questions
1. Can I use homemade tomato paste?
Yes, homemade tomato paste works, but it needs to be well strained and not too salty.
2. Do the layers remain hard after baking?
Initially, the layers are crisp, but after the cake chills in the fridge, they soften and become tender.
3. Can the baking ammonia be replaced with something else?
Baking ammonia gives the specific texture to the layers. It can be replaced with baking powder if necessary, but the texture will change slightly.
4. How long does the cake last in the fridge?
It keeps well for 3-4 days, even longer if covered properly.
5. Can I make the cream with another type of pudding?
Yes, any pudding works, but the final taste will be different.
Nutritional Values
The values are estimated for one serving (out of 12): approximately 280-320 kcal, 6 g protein, 11 g fat, 43 g carbohydrates. These are just indicative and depend on the portion sizes and what type of cream or jam you use.
Storage and Reheating
The tomato paste cake should be kept in the fridge, covered with plastic wrap or in a container. It does not require reheating; it is served cold or at room temperature. It lasts well for a few days, and the layers become more tender with each passing day. Once cut, cover the edges to prevent the cream from drying out.
A dough is made from these ingredients, from which 4 sheets are baked. The dough should be easy to shape, not sticky to the hands but also not too hard. Cream: The pudding is boiled and cooled. Then it is mixed together with whipped cream, and finally, lemon juice is added. We divide the cream into 2 parts. To fill the sheets, we proceed as follows: On the first sheet, we spread an even layer of cream. Then we place the second sheet on top, over which we spread a layer of apricot jam or whatever we desire, then the third sheet on which we spread cream, and finally the last sheet. It is wrapped in foil and left for at least 6-7 hours to soften the sheets so that we can cut the cake. We dust with vanilla powdered sugar before serving.
Ingredients: Sheets: 10 tablespoons sugar, 3 eggs, 11 tablespoons oil, 11 tablespoons broth, 1 tablespoon ammonia, flour as needed. Cream: 2 packets lemon pudding, 700 ml milk, 10 tablespoons sugar, 200 ml whipped cream, juice from 1/2 lemon.
