Broth sheet cake with 2 creams

Cake with broth sheets and two creams

This cake with broth sheets and two creams is a delicacy that combines unique textures and flavors, transforming into a perfect dessert for any occasion. Using simple ingredients, this recipe is easy to make at home and will surely impress family and friends. Whether you enjoy it at a family gathering or bring it as a sweet gift, the cake will be appreciated by all.

Preparation time: 30 minutes
Baking time: 30 minutes (8-10 minutes for each sheet)
Total time: 12 hours (including cooling time)
Number of servings: 12

Ingredients for sheets:

- 10 tablespoons oil
- 2 tablespoons diluted broth with 10 tablespoons of water
- 6 tablespoons brown sugar
- 1 teaspoon baking soda
- juice of half a lemon
- flour as needed (approximately 500g)

Ingredients for creams:

- 800 ml milk
- 8 tablespoons cornstarch
- 8 tablespoons brown sugar
- juice of half a lemon
- 50g dark chocolate
- zest and juice of 1 orange
- 200g butter/margarine
- powdered sugar for decoration

Let’s start the culinary adventure!

Step 1: Preparing the sheets

1. In a large bowl, dilute the broth with water. This will add an interesting note of flavor and moisture, essential for the cake sheets.
2. Add the oil and sugar, mixing well until the sugar completely dissolves. This is the stage where the sweet and rich aroma of sugar combines with the oil, creating a delicious base.
3. In another bowl, mix the flour with the baking soda quenched with lemon juice. This step will ensure a fluffy texture for the sheets.
4. Gradually incorporate the flour mixture into the bowl with broth, mixing until you obtain a dough that no longer sticks to your hands. If necessary, add a little more flour.
5. Divide the dough into three equal parts. This will ensure uniform sheets, essential for an aesthetically pleasing appearance.
6. Using parchment paper, roll each part into sheets measuring 28 cm (vertical) and 33 cm (horizontal). The parchment paper will help prevent the sheets from sticking to the work surface.
7. Bake each sheet in a preheated oven at 180°C for 8-10 minutes or until they turn slightly golden. Each oven is different, so check the sheets frequently to avoid burning.

Step 2: Preparing the creams

1. In a saucepan, mix the cornstarch, sugar, and milk, adding the milk gradually to avoid lumps. This technique will ensure a smooth and creamy texture.
2. Place the saucepan on the stove over medium heat and stir constantly with a whisk. Continue to stir until the cream thickens. Add the lemon juice and mix well to homogenize.
3. Divide the cream into two equal parts. In one part, add the dark chocolate and 100g of butter. In the other part, add the zest and juice of the orange and 100g of butter. Mix until the creams become homogeneous and shiny.

Step 3: Assembling the cake

1. On a cardboard, place a plastic wrap. Place the first sheet of dough, followed by the chocolate cream. This will create a delicious contrast between the rich chocolate and the delicate sheets.
2. Add the second sheet of dough, followed by the orange cream, to add a note of freshness and acidity to the cake.
3. Cover with the last sheet of dough and wrap the cake in plastic wrap. Place a piece of cardboard on top and put some weights to help the sheets soften well.
4. Leave the cake in the fridge until the next day. This step is essential to allow the flavors to develop and the sheets to become fluffier.

Step 4: Serving

1. When you are ready to serve, take the cake out of the fridge. Sprinkle powdered sugar on top for an elegant appearance and an extra touch of sweetness.
2. Cut the cake into servings and enjoy it with a cup of tea or coffee. A warm drink will perfectly complement the cake's flavors.

Useful tips:

- You can add ground nuts or almonds to one of the creams for added texture.
- Try to use high-quality chocolate for the chocolate cream; this detail will make a big difference in taste.
- If you like vanilla, add a few drops of vanilla essence to the creams for an extra flavor.

Frequently asked questions:

1. Can the cake be prepared a few days before serving?
- Yes, it is even recommended! The longer it stays in the fridge, the more intense the flavors become, and the sheets become more delicate.

2. Can I use other types of fruit for the creams?
- Absolutely! You can experiment with seasonal fruits like strawberries or kiwi to create interesting combinations.

3. What is the shelf life of the cake?
- The cake can be kept in the fridge for up to 5 days if well wrapped.

This cake is not just a delicious dessert but also an opportunity to explore cooking techniques and experiment with ingredients. Each step in the preparation is an opportunity to learn and enjoy the creative process. Don’t forget to share this recipe with your loved ones and enjoy every delicious slice!

 Ingredients: 10 tablespoons of oil, 2 tablespoons of diluted broth with 10 tablespoons of water, 6 tablespoons of brown sugar, 1 teaspoon of baking soda, juice from half a lemon, flour as needed (approximately 500g). For the cream: 800 ml of milk, 8 tablespoons of cornstarch, 8 tablespoons of brown sugar, juice from half a lemon, 50g of dark chocolate, zest and juice from 1 orange, 200g of butter/margarine, powdered sugar.