Layered cake with broth and semolina pudding
There are some sweets that appear on the table during every fasting period or holiday, and the layered cake with tomato paste and semolina cream is almost always among them. I find it at relatives', neighbors', and friends' places, almost never exactly the same, but always with the same soft, slightly tangy texture and a flavor of jam between the layers. I make it several times a year, especially when I have leftover tomato paste and don’t want to spend much time in the kitchen. It assembles quickly, bakes just as fast, but it needs to sit for at least overnight to soften the layers.
Quick info
Total time: 2 hours (including cooling and assembling)
Servings: 12-16, depending on how you cut it
Difficulty: medium (not hard, but requires patience with the layers)
Ingredients
Layers
15 tablespoons homemade tomato paste (or simple paste, not concentrated)
15 tablespoons oil
5 tablespoons sugar
2 tablespoons semolina
2 teaspoons baking soda
lemon juice (to dissolve the baking soda)
2 teaspoons cinnamon (optional)
flour as needed (approx. 600-650 g, depending on the type of flour)
Semolina cream
400 ml soy milk (or other plant milk)
100 ml lemon or orange juice (you can mix according to taste)
zest of one untreated lemon or orange
3 tablespoons cornstarch
4-5 tablespoons semolina (go for 5 if you want a firmer cream)
2 tablespoons sugar
Jam for assembly
approx. 200 g, any sour jam, apricot, plum, sour cherry, or combinations (I sometimes use nectarine jam with ginger or melon jam, depending on what I have)
powdered sugar for decoration
Preparation method
1. Preparing the dough for the layers
In a large bowl, mix the tomato paste, oil, and sugar until the sugar is dissolved as much as possible. Add the semolina and cinnamon (if using). Dissolve the baking soda in 2-3 teaspoons of lemon juice and pour it over the liquid mixture. Start adding flour gradually, mixing with a spoon at first, then kneading by hand when it becomes too thick. You need a slightly soft, non-sticky dough that can be rolled out with a rolling pin.
2. Dividing and rolling out the layers
Divide the dough into 4 equal pieces. Roll each piece on parchment paper into thin layers, about the size of the baking tray (approx. 20x30 cm works well). Don’t insist on thickness – if they are slightly uneven, it’s not a problem, they will be arranged at the end.
3. Baking the layers
Bake each layer on the back of the tray, on parchment paper, at 180°C (preheated oven). The layer bakes quickly, in 6-8 minutes – it should be slightly browned at the edges. Immediately remove the baked layer and let it cool covered with a clean towel or plastic wrap, so it doesn’t dry out. Repeat with all layers.
4. Semolina cream
Heat the plant milk in a double-bottomed pot. In a separate bowl, mix the cornstarch with 2-3 tablespoons of cold milk and sugar until there are no lumps. When the milk is almost boiling, pour in the cornstarch mixture, stirring vigorously with a whisk. When it boils and starts to thicken, add the juice and grated zest. Gradually incorporate the semolina, stirring constantly, until the cream visibly thickens (about 4-5 minutes on low heat). The cream thickens even more as it cools.
5. Assembly
On a tray, place the first layer. Spread half of the jam in an even layer. Place the second layer, then pour all the semolina cream (spread quickly, otherwise it will form a crust). Place the third layer, spread the remaining jam. Cover with the fourth layer. Press lightly, but do not crush the layers.
6. Pressing and cooling
Cover the cake with a clean tray or board and let it cool, for at least 8 hours or overnight. This way, the layers will soften and the cake will cut nicely.
7. Decoration
Trim the edges if you want a clean look. Dust with powdered sugar before serving.
Why I make the recipe often
Because it is made from basic ingredients, doesn’t require eggs or milk, and turns out well almost every time. It’s a fasting cake that stays soft for a few days and doesn’t need to be kept in the fridge. You can use any jam you have at home and easily adjust the cream. The layers with tomato paste don’t crumble or become chewy.
Tips
Use homemade tomato paste, not thick paste; liquid is needed.
If the layers crack when rolling out, grease the rolling pin with a little oil.
Don’t bake the layers too much, they become brittle.
Stir the semolina cream constantly, otherwise it will stick to the bottom.
For layers with straight edges, cut them while they are warm.
Substitutions
Soy milk can be replaced with any plant-based drink (almond, oat, coconut).
Sugar can be reduced to taste.
Sour jam gives a pleasant contrast, but you can also use a sweeter one.
Variations
You can add ground nuts over the jam layer.
A pinch of vanilla in the cream, if you don’t want a citrus flavor.
The semolina cream can be made thinner if you prefer it to penetrate more into the layers.
Serving ideas
It goes well on its own, with coffee or tea.
Cut into small squares for festive platters.
With a little grated orange or lemon zest sprinkled on top for appearance.
Frequently asked questions
Can the layers be baked in advance?
Yes, the layers can be baked 1-2 days in advance and kept wrapped in plastic wrap, in a cool place.
What type of jam works best?
Sour jams, like sour cherries, apricots, plums, or berries, provide contrast. Apple or peach jam works as well.
Can I use regular milk?
If you don’t want a fasting cake, yes, cow's milk works too.
How can I prevent the layers from becoming too hard?
Don’t leave the layers in the oven too long and cover them immediately after baking, so they don’t dry out.
Nutritional values (estimate for 1 serving, out of 16)
Calories: 170-190 kcal
Carbohydrates: approx. 36 g
Proteins: 2-3 g
Fats: 4-5 g
No cholesterol, very little sodium, high in fiber if you use jam with fruit pieces.
Storage and reheating
The cake can be kept at room temperature, covered, for 3-4 days without problems. If it’s warm in the house, you can put it in the pantry or fridge, but let it come to room temperature before serving – otherwise, the layers are firmer. It doesn’t require reheating. It can be frozen, but the texture of the semolina creams doesn’t remain the same after thawing.
The liquid ingredients are mixed well with the sugar. Baking soda is added, extinguished with a little lemon juice, followed by sifted flour and cinnamon. We knead well until we obtain a compact dough. We divide the obtained dough into 4 equal parts, from which we will bake 4 sheets on the back of the tray. These bake quickly, about 7 minutes at 180 degrees, in the preheated oven. Each baked sheet is covered with aluminum foil. *** In a bowl, cornstarch is mixed with two tablespoons of milk and sugar. The rest of the milk is brought to a boil. When it heats up, the cornstarch is poured in and mixed well. Only when it starts to thicken do we add the lemon juice, zest, and semolina, stirring continuously. The first sheet is spread with jam. Between sheets 2 and 3, the semolina pudding is spread evenly, and another layer of jam is spread over sheet number 3. It is advisable to make the cake in the evening and start it the next day after it has rested. :) Powdered sugar is sprinkled on top. Enjoy your meal! :)
Ingredients: For the sheets, we need: 15 tablespoons of homemade broth, 15 tablespoons of oil, 2 tablespoons of semolina (this will prevent the sheets from becoming brittle), 5 tablespoons of sugar, two teaspoons of baking soda, two teaspoons of cinnamon powder (optional), flour as needed. For the pudding, we need: 400 ml of soy milk, 100 ml of lemon or orange juice + zest, 3 tablespoons of starch, 4-5 tablespoons of semolina, two tablespoons of sugar, jam (I used nectarine jam with ginger and cantaloupe jam).
