Harlequin Cake

Arlechin Cake

I've made this cake several times, especially when I'm in the mood for something that reminds me of childhood desserts. It's not complicated, but you need to be patient with the layers and roll them out one by one, as the classic recipe requires. The layers with rose hip paste, quince jam, and a simple egg yolk glaze give it that nostalgic flavor that's easily recognizable.

Quick Info

Total time: about 2 hours (including dough chilling and final cake cooling)
Preparation time: 30-40 minutes (plus 1 hour dough chilling)
Baking time: 4 layers x 10 minutes + 10 minutes for glaze
Servings: 16-20 (a standard baking tray)
Difficulty: medium
Recipe type: layered cake, occasion or holiday dessert

Ingredients

Layers:
420 g all-purpose flour
280 g butter (at room temperature)
100 g powdered sugar
1 egg
a pinch of salt
1 packet vanilla sugar

Filling:
rose hip paste (layer 1 and 3)
5 tablespoons quince jam
5 tablespoons Hulala vegetable cream

Glaze:
3 egg yolks
140 g powdered sugar
15 ml lemon juice

Decoration:
colored sugar candies
sugar crystals

Instructions

1. Dough for layers
In a large bowl, combine the flour, softened butter (not cold), powdered sugar, egg, salt, and vanilla sugar. Mix well by hand or with a spatula until a smooth, elastic dough forms. It shouldn't be over-kneaded, just enough to combine all the ingredients. Once you have a homogeneous dough, cover it and refrigerate for at least an hour. The dough will be easier to work with after chilling.

2. Dividing and rolling out the layers
Take the dough out of the fridge and divide it into 4 equal parts. Work with one piece while keeping the other three in the fridge until needed. Preheat the oven to 180°C.

Sprinkle a little flour on your work surface and roll out the first piece into a thin sheet, matching the size of the bottom of your baking tray. Grease the bottom of the tray with a little oil. Roll the sheet from the rolling pin directly onto the tray, adjust the edges, and prick it in several places with a fork to prevent it from puffing up.

3. Baking the layers
Bake each layer separately for about 10 minutes at 180°C, until it turns lightly golden. It shouldn't brown too much. Immediately after baking, gently peel the layer off and transfer it to a tray or board. Repeat the process with the other three pieces of dough.

4. Assembling the cake – first layer
Spread a generous layer of rose hip paste over the first cooled layer. It should be neither too thick nor too thin, just enough for an even coverage.

5. Second layer
Place the second baked layer on top. Mix the quince jam with the vegetable cream and spread this mixture over the entire surface of the layer.

6. Third layer
Add the third layer on top and spread another layer of rose hip paste, just like the first layer.

7. Final layer – yellow glaze
Place the last layer on top. For the glaze, beat the egg yolks with the powdered sugar and lemon juice until you achieve a smooth, shiny cream. Spread this glaze over the cake, leveling it quickly. Immediately decorate with colored sugar candies and sprinkle with a few sugar crystals.

8. Setting the glaze in the oven
After glazing the cake, place the tray in the already turned off oven (still warm from baking the layers) for about 10 minutes. The residual heat helps the glaze to set and adhere to the cake without overcooking the egg yolk.

9. Cooling and cutting
Remove the tray and let it sit for a few hours (at least 3-4) at room temperature or even overnight. The layers will absorb moisture from the fillings, making the cake just the right softness. Cut into rectangles or squares and serve.

Why I make this recipe often

This cake is great for holidays, but also when I need a dessert that keeps well for a few days. I love that it can be made a day in advance, and the layers soften beautifully from the fillings. The ingredients are easy to find, and I can prepare everything ahead of time, in stages.

Tips and Variations

Tips

Use butter at room temperature for easier dough binding.
Don't roll the layers too thick – ideally 2-3 mm, so they are easy to handle and bite into.
Be careful not to dry out the layers too much in the oven. Stop baking when they just start to color at the edges.
The glaze should be applied to the warm cake, but not hot, to avoid overly softening the top layer.
After assembling the cake, let it sit as long as possible for the layers to become tender.

Substitutions

If you can't find rose hip paste, you can use plum or apricot jam, but the classic flavor will be lost.
Hulala vegetable cream can be replaced with any stable whipped cream.
Vanilla sugar in the dough can be substituted with vanilla extract.

Variations

You can make the filling with only rose hip paste if you don't have quince jam.
The yellow glaze can be omitted, or you can use a simple sugar glaze if you prefer not to have raw egg on top.
For decoration, the sugar candies and crystals are optional – you can use chopped nuts or just powdered sugar instead.

Serving Ideas

Cut the cake into small pieces, as it is quite filling.
It pairs well with coffee or plain tea at holiday gatherings.
If you want it to look festive, keep the decoration with colored candies.

Frequently Asked Questions

1. Can I use margarine instead of butter?
Yes, but the texture and flavor will not be the same. Butter adds flakiness and a specific flavor.

2. What should I do if the layers tear while rolling them out?
You can easily patch them directly in the tray; it won't affect the taste or appearance after assembly.

3. Can I use natural whipped cream instead of Hulala?
Natural whipped cream works, but it won't hold as well; it's important to whip it well and ensure it doesn't have whey.

4. Can this cake be frozen?
I do not recommend freezing it, as the layers change texture upon thawing, and the fillings may release water.

5. Why do I need to put the glaze in the warm oven?
The residual heat helps the glaze to set gently without overcooking the egg yolk.

Nutritional Values

Approximately, one piece (about 70 g) contains between 250-300 kcal, with 14-16 g of fat, 30-35 g of carbohydrates, and 3-4 g of protein. Due to the butter and sugar, the cake is quite rich. The egg glaze adds some extra fats and proteins. These values are estimates and may vary depending on the size of the portions or how much filling you use in each layer.

Storage and Reheating

Arlechin cake keeps well in the refrigerator, covered, for 3-4 days. It doesn't need reheating. If the layers seem too hard at first, after 24 hours, they soften and become easier to cut and serve. Freezing is not recommended.

 Ingredients: Dough: 420 g flour 280 g butter (at room temperature) 100 g powdered sugar 1 egg 1 pinch of salt 1 packet of vanilla sugar Filling: rose hip paste 5 tablespoons quince jam mixed with 5 tablespoons whipped cream Glaze: 3 egg yolks 140 g powdered sugar 15 ml lemon juice Decoration: colorful sugar candies sugar crystals

 Tags:  harlequin cake