Greta Garbo Cake (Lenten)
The first time I made this cake, I thought I had completely messed up the layers, I put cocoa in the wrong place and almost forgot the jam. I wasn't even sure if everything would stick to the pan. Potatoes? In a cake? I looked skeptically at the bowl of mashed potatoes, thinking I was definitely about to ruin something. But I carried on. Surprisingly, it turned out well and disappeared quickly from the platter – even the men who are usually hesitant about "vegan cakes" asked for another slice. Since then, it's the recipe I turn to whenever I want to impress without using eggs or milk. And I always find it amusing how people struggle to guess the secret ingredient – you can't taste the potato at all, I swear.
Quick info: the whole process takes me about an hour and a half (including cooling the layers). The cake is large, let's say about 12-15 generous portions, if you don't skimp on cutting. It's not complicated, but you need some patience when rolling out the layers, and honestly, if you lack patience, you might want to get some help for the first round. It’s of medium difficulty, you don’t need any special experience, just don’t rush.
Why do I make this cake so often? One: it’s free of animal products, so it works anytime, whether during Lent or at a gathering with guests who follow various diets. Two: it’s not dry, it doesn’t crumble, no one is left with powder in their mouth. And perhaps most importantly, it doesn’t require any questionable ingredients: potato, flour, sugar, jam – basic stuff. Plus, I think it tastes really good, the kind of dessert you don’t forget, even if it looks simple at first glance. Oh, and it’s also cheap; you don’t have to run around five stores for anything special.
Ingredients (with reasons for each, as I think it’s important not to change them randomly):
600 g flour – gives structure, the layers need to hold their shape, otherwise, it’s a disaster when cutting the cake.
400 g potatoes (weigh after boiling and peeling!) – add moisture, you don’t taste them, but without them, the dough turns out dry and crumbly.
300 g sugar – I’ve tried with less, but the dessert ends up sad, so don’t skimp.
100 g oil – helps bind the dough and gives it a silky texture, not dry.
150 g margarine – I use a decent-tasting one, as this really matters (not all margarines work, some leave a weird smell).
2 packets of baking powder – helps the layers not come out like bricks.
2 tablespoons cocoa – for the brown layer, which everyone praises, even though it’s just cocoa.
300 g plum jam – I wouldn’t change this for anything else; plum jam is slightly tart and thick, holding the layers together well. If you use another jam, it might run or be too sweet.
50 g ground walnuts – for decoration and a slight crunch on top; you can skip this if you don’t have it, but it makes a difference in the end.
Preparation method
1. First, deal with the potatoes. I boil them with their skins in salted water, so they don’t absorb too much water. When a fork goes in easily, I drain them, let them cool (don’t try with hot ones, or the dough will be sticky), then peel and mash them well, without lumps.
2. In a large bowl, mix the margarine with the sugar – using a wooden spoon or, if you’re feeling sporty, with a mixer. It should be creamy, with no sugar crystals visible. Then, I add the potato puree, oil, and continue mixing.
3. Gradually add the sifted flour with the baking powder. Here, I don’t add all the flour at once, as your potatoes might be drier or wetter, so adjust if the dough seems too sticky or too stiff. I want it to be elastic but not sticky, so you can shape it.
4. Once it’s nicely combined, I divide the mixture into three. I put one piece back in the bowl and mix it with the two tablespoons of cocoa (some recipes suggest only one tablespoon, but I think more cocoa gives it flavor).
5. I put them in the fridge for 30 minutes, covered with plastic wrap, so they don’t dry out.
6. I roll out each piece one at a time on a floured surface. Don’t force it; if it tears, patch it up on the spot, it won’t show in the end. The first layer (from the white dough) goes into the pan – I use a 25x35 cm pan, but if you have a smaller or larger one, adjust the thickness of the layer.
7. Spread half of the plum jam on the first layer – don’t skimp on the layer, but don’t overdo it either, or the layers will slip.
8. The second layer – the one with cocoa – is the same, you roll it out, place it carefully over the jam, trying not to tear it too much. If it tears, patch it up again. Spread the remaining jam on top.
9. The last rolled-out layer goes on top, at the end.
10. Bake everything in a preheated oven at 180°C for about 40 minutes. Be careful, it shouldn’t get too dark on top; if you see it starting to color too much, cover it with parchment paper.
11. Let it cool completely (this is the hardest step; everyone wants to cut and taste it immediately, but the warm layers crumble). I usually leave it overnight if I can resist.
12. For decoration – either make a quick glaze from 2-3 tablespoons of powdered sugar mixed with a splash of water and cocoa, or simply spread a little jam and sprinkle ground walnuts on top. I prefer the walnut version; it has a slight crunch and isn’t too sweet.
Tips, variations, and serving ideas
Useful tips
It’s very important to let the layers cool before cutting; otherwise, the jam hasn’t set the layers well, and everything will slip.
Don’t skimp on the jam – if you use too little, the cake will turn out dry. But don’t overdo it either; otherwise, the layers won’t stick together, but will slide over each other.
The potatoes shouldn’t be too watery; if when mashing you find the puree is too wet, add a little extra flour.
If you want to keep the cake for several days, store it in wrap or in a well-sealed box to prevent it from drying out; otherwise, the layers will harden.
Ingredient substitutions and adaptations
If you don’t want margarine, you can try vegan butter – but make sure it melts nicely. Coconut oil doesn’t work well here, it changes the texture significantly.
Gluten-free – I haven’t tried it, but theoretically, it should work with special gluten-free flour for dough. Pay attention to the consistency of the dough; it might need a little more liquid.
Sugar can be replaced with erythritol or xylitol, but be aware that the final texture might be slightly different (less moist).
If you don’t like plum jam, you can use apricot jam (just make sure there aren’t large fruit pieces) or apple jam, but it shouldn’t be too runny.
Variations
Some people sprinkle raisins between the layers, but I don’t like it – people don’t want “surprises” in their cake.
If you want more chocolate, you can add vegan chocolate chips to the cocoa layer.
You can add rum essence to the white layer or even a little grated lemon zest for a different flavor note.
Serving ideas
It goes great with bitter coffee; it’s about the only vegan cake where I don’t feel the need for milk alongside.
It’s also good for breakfast with plant yogurt.
For guests, it looks nice cut into squares, placed on a platter with a little powdered sugar sifted over it (if you want it to look extra festive).
Frequently asked questions
Does this cake really come out tender or is that just talk?
If you’ve used the correct amount of potatoes and haven’t dried the layers in the oven, it really does come out tender, especially after sitting for a day. It’s not dry at all; it’s not the kind of cake that’s hard to swallow.
Can you taste the potato?
No, not at all. I’ve never had anyone say they detected any weird taste. The potato just makes it tender, that’s all.
Can I use another jam, like strawberry or sour cherry?
You can, but it should be thick jam, not syrupy jelly. Plum jam binds better, but if you have a tart, thick jam, that works too.
Can it be stored in the freezer?
Yes, I’ve tried it. Cut it into pieces, wrap it in plastic, and don’t keep it for more than 2 months. When thawing, leave it in the fridge overnight. The taste remains fine.
What do I do if the layers tear while rolling out?
Don’t panic; you can patch them with pieces of dough while they’re still raw, it won’t show after baking. The important thing is to fit them to the size of the pan as best as you can.
Is it too sweet?
If you use very sweet jam or add a lot of glaze, it might seem that way. I don’t recommend using less than 250g of sugar for this quantity; otherwise, the taste will be a bit bland.
What type of margarine do you use?
I won’t mention brands, but it should be one that’s as low in salt and free from artificial flavors as possible. I’ve tried cheap margarine, and it turned out with a strange taste. It’s best to read the label and choose a simple one, without excessive palm oil.
Nutritional values (approximate)
Let’s not kid ourselves; the cake isn’t diet-friendly, but you don’t eat it daily. For a normal portion (let’s say 70-80g), you’re looking at around 260-280 kcal. The main contribution comes from carbohydrates (about 40g per slice), fats are moderate (about 8-9g per slice), and protein isn’t its strong point (2-3g/slice). It’s okay as a vegan dessert; it’s not overly rich in sugar for how much there is, especially if you don’t overdo the jam. It has less fat than many “regular” cakes and contains no cholesterol, which matters if you have restrictions. Fiber is fairly present, especially if the plum jam is homemade or has a bit of peel. If you’re watching your figure, a small portion is perfect; you don’t have to abstain completely.
How to store and reheat
It keeps very well in the fridge, even 4-5 days, in a covered box or well-wrapped to avoid absorbing odors. In fact, it’s better on the second and third day as the layers meld together, and the layers become softer from the jam. It can be kept at room temperature, but not if it’s very warm in the house, or the jam might ferment slightly. I haven’t needed to reheat it, but if you want to give it a bit of life after it’s been in the fridge, leave it at room temperature for 30 minutes, and it will soften nicely. If you’ve frozen it, let it thaw slowly in the fridge; don’t force it in the microwave, or it will become sticky and lose its nice texture.
We boil the potatoes, and after they have boiled and cooled, we mash them and mix them with margarine well blended with sugar, add the oil, flour, and baking powder, and knead a tender dough, which we divide into 3 parts, adding cocoa to one of them. We let it cool for about 30 minutes. We take one part of the white dough and roll it out on a floured surface, then carefully transfer the obtained sheet into a baking tray lined with parchment paper, spreading half of the jam on the sheet. We take the cocoa dough and proceed the same way as with the white one, once rolled out, we carefully place it in the tray over the white sheet, spread the remaining jam on this layer, roll out the third sheet, and place it on top. We bake it in a preheated oven for about 40 minutes. We let it cool and spread the last sheet with chocolate glaze or a thin layer of jam and sprinkle with walnuts. Enjoy your meal!
Ingredients: 600 g flour, 400 g potatoes, 300 g sugar, 300 g plum jam, 100 g oil, 150 g margarine, 2 tablespoons cocoa, 2 packets baking powder, 50 g ground walnuts
