Broth Cake

Broth Cake: A Traditional Delight with an Innovative Twist

Preparation time: 30 minutes
Baking time: 15 minutes
Total time: 45 minutes
Number of servings: 12-16 servings

Broth cake is a recipe that blends tradition with innovation, being a hearty dessert that always captivates with its unique taste. This cake is often prepared for holidays, whether Christmas or Easter, and features a semolina cream that makes it truly special. It is a wonderful choice to satisfy both guests and colleagues at the office, as it remains fresh and delicious even after a few days.

A Touch of History

The origin of broth cake is deeply rooted in culinary traditions, being a recipe that has evolved over time. In many cultures, cakes with rich fillings and varied flavors are prepared to celebrate important moments in life. This recipe is no exception, having the versatility to be customized according to individual preferences.

Necessary Ingredients

For the dough:
- 100 ml sunflower oil
- 80 g raw sugar (about 4 tablespoons)
- 200 ml thick tomato juice (passata)
- 1 teaspoon baking soda
- Juice from half a lemon
- 400-420 g flour (or more, depending on the dough consistency)

For the cream:
- 1.5 liters sweet milk
- 80 g raw sugar (4 tablespoons)
- 200 g wheat semolina
- 50 ml natural rose syrup
- 1 packet lemon zest (optional, but recommended)
- 200 g fatty butter (80%)

In addition:
- 1 jar of apricot jam or any preferred jam (300-400 g)

Preparing the Cake

Step 1: Preparing the Dough

1. Start by bringing the food processor into action. Add the oil, sugar, tomato juice, and baking soda dissolved in lemon juice. Mix for a few seconds until you obtain a homogeneous mixture.
2. Gradually add the flour and mix until the dough comes together. You may need an additional 20-30 g of flour, depending on the type of flour used. The dough should be soft but not sticky.
3. Wrap the dough in cling film and refrigerate for 30 minutes. This step is essential for achieving flaky layers.

Step 2: Preparing the Semolina Cream

1. In a large pot, put the milk and sugar over medium heat. Stir occasionally to speed up the heating process.
2. When the milk starts to boil, gradually add the semolina, continuously stirring with a whisk to avoid lumps.
3. Turn off the heat when the cream has thickened and add the butter cut into cubes. Stir until the butter completely melts.
4. Finally, add your preferred flavors: lemon zest and rose syrup. Cover the cream with cling film and let it cool to room temperature.

Step 3: Baking the Layers

1. Preheat the oven to 180°C.
2. Remove the dough from the refrigerator and cut it into four equal parts. On a floured surface, roll each piece of dough into a thin layer.
3. Place the layers on the back of the tray, without greasing them. Before baking, prick the dough in several places with a fork to prevent puffing.
4. Bake the layers for 7-8 minutes or until golden. Let them cool completely.

Step 4: Assembling the Cake

1. In a tray, place a baking sheet. Put the first layer of dough at the bottom of the tray.
2. Add half of the semolina cream and spread it evenly.
3. Place the second layer, then spread the jam or preferred jam.
4. Continue with another layer of dough, followed by the remaining semolina cream.
5. Finally, place the last layer, the prettiest one.
6. Wrap the cake with the edges of the baking sheet, cover it with cling film or a bag, and place a weight (e.g., some books) on top to press it evenly.
7. Refrigerate the cake until the next day. The longer it sits, the flakier the layers become.

Serving

When you are ready to serve the cake, take it out of the refrigerator, dust it with powdered sugar (optional), and cut it into portions. It is an ideal dessert for festive meals but also for a sweet snack on ordinary days.

Suggestions and Variations

- Experiment with various jams: from strawberries to raspberries, each will add a unique touch.
- The flavors can vary: orange zest, vanilla, or even roses can completely transform the taste of the cake.
- Pair the cake with a cup of green or black tea, or even with a glass of fresh lemonade.

Nutritional Information

This cake is a delicious choice, but it should not be forgotten that it is high in calories due to the fats and sugar. A serving (about 100 g) contains around 300-350 calories but also provides a good source of carbohydrates and protein from milk and semolina.

Frequently Asked Questions

1. Can I use another type of jam?
Yes, you can use any type of jam or preserve that you like. The taste will be different, but just as delicious.

2. How can I make the cake less sweet?
You can reduce the amount of sugar in the cream and choose a sugar-free jam.

3. How long can the cake be stored?
The cake keeps well in the refrigerator for up to a week, but it is best after sitting in the fridge for a day.

Do you want a dessert that impresses and brings smiles to the faces of your loved ones? Broth cake is the perfect choice! With creativity and a little effort, you will create a delight that you surely won’t forget anytime soon. Enjoy!

 Ingredients: For the dough: 100 ml sunflower oil, 80 g brown sugar or 4 tablespoons (1 tablespoon is approximately 20 g), 200 ml thick tomato juice (passata), 1 teaspoon baking soda, juice from half a lemon, 400-420 g flour. For the cream: 1.5 liters sweet milk, 80 g brown sugar or 4 tablespoons, 200 g semolina, 50 ml natural rose syrup (I used from Bunatati din natura), 1 packet of lemon zest from Dr. Oetker, 200 g high-fat butter (80%). Additionally: 1 jar of apricot jam or a thicker preserve (300-400 g).

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