Lenten cake with broth sheets and semolina cream
Post Cake with Broth Sheets and Semolina Cream – A Delicacy Easy to Prepare
When you think of Lenten desserts, unusual combinations may not immediately come to mind, but I assure you that this post cake with broth sheets and semolina cream is a pleasant surprise. It is a homemade cake with an appealing appearance and a delicious aroma that will surely impress everyone who tastes it. This simple and accessible recipe is perfect for any occasion, whether it’s a celebration or just a sweet pleasure on ordinary days.
Preparation time: 30 minutes
Baking time: 30 minutes
Rest time: 24 hours
Total: 30 minutes + 30 minutes + 24 hours
Number of servings: 12 servings
A Brief Introduction to the History of This Cake
The cake with broth sheets and semolina cream is not just a tasty dessert, but also an ingenious combination of ingredients that offers a unique shade. The use of broth in the dough gives an attractive orange color to the sheets, while the semolina cream brings a fine texture and balanced sweetness. This recipe has deep roots in culinary traditions, being a popular option during Lent when delicious alternatives to traditional desserts are sought.
Necessary Ingredients
For Sheets:
- 10 tablespoons oil
- 10 tablespoons water
- 5 tablespoons sugar
- 1 tablespoon ammonia (or baking powder, but ammonia is recommended for better texture)
- 2 tablespoons broth (for color and flavor)
- Flour – as needed (approximately 500-700 g, depending on humidity)
For Cream:
- 4 tablespoons semolina
- 250 ml water
- 250 g margarine (or butter)
- 150 g powdered sugar (adjust to taste)
For Glaze (optional):
- A glaze of your choice (chocolate, powdered sugar with water or milk) or crushed nuts
Step by Step for Preparing the Cake
Step 1: Preparing the Sheets
1. In a large bowl, add the oil, water, sugar, and broth. Mix the ingredients well until combined.
2. In another bowl, combine the ammonia with the flour. Gradually add the oil and water mixture, stirring continuously until you obtain an elastic and soft dough. You may need more flour, so add it gradually.
3. Divide the dough into three equal parts. Roll out each portion on a baking sheet to a thickness of about 3 mm.
4. Bake the sheets in a preheated oven at 180°C for 10-15 minutes or until they turn slightly golden. Allow them to cool completely.
Step 2: Preparing the Semolina Cream
1. In a saucepan, add 250 ml of water and bring to a boil. When the water starts to boil, add the semolina in a rain, stirring continuously to prevent lumps from forming.
2. Boil the semolina for 2-3 minutes, then remove from heat and let it cool.
3. In another bowl, beat the margarine with the powdered sugar until it becomes a fluffy cream.
4. Incorporate the cooled semolina cream into the margarine mixture, stirring gently to obtain a uniform composition.
Step 3: Assembling the Cake
1. On a tray, place the first sheet of dough and spread one-third of the semolina cream evenly.
2. Continue with the second sheet, followed by the second portion of cream, and repeat the process with the third sheet.
3. Cover the cake with plastic wrap and refrigerate for 24 hours to allow the sheets to soften and the flavors to blend.
Step 4: Glazing the Cake
1. After the cake has been in the refrigerator, you can choose to glaze it with melted chocolate or sprinkle crushed nuts on top.
2. Cut the cake into portions and serve it with a cup of tea or coffee.
Practical Tips
- Flour Humidity: The flour can vary depending on the humidity on the day you use it. Add flour gradually until you obtain a dough that does not stick to your hands.
- Ammonia Alternative: If you don’t have ammonia, you can use baking powder, but the texture of the sheets will be different, less crispy.
- Perfecting the Cream: You can add vanilla or lemon zest to the semolina cream for extra flavor.
- Fruit Variation: You can add a fruit filling to the cream, such as peaches or apricots, for a fresher taste.
Nutritional Benefits
This cake provides a good source of carbohydrates from flour and sugar, but also an energy boost from the healthy fats in margarine. Semolina, as the main ingredient in the cream, is rich in fiber and can aid digestion. It is an excellent choice for Lenten days or for those looking to avoid animal products.
Frequently Asked Questions
Can I use oil instead of margarine?
Yes, you can use oil instead of margarine, but the texture of the cream will be different.
How long can the cake be stored?
The cake keeps well in the refrigerator for up to 5 days.
Can I freeze the cake?
It is recommended not to freeze the cake, as the texture of the sheets may change. It is better to consume it fresh.
What pairs well with this cake?
The Lenten cake with broth sheets and semolina cream pairs excellently with herbal tea or fresh lemonade.
I recommend you try this Lenten cake with broth sheets and semolina cream, enjoy its unmistakable taste, and impress your friends and family with an original and delicious dessert. Don’t hesitate to share this recipe with your loved ones – they will surely appreciate it!
Ingredients: DOUGH: 10 tablespoons of oil, 10 tablespoons of water, 5 tablespoons of sugar, 1 tablespoon of ammonia, 2 tablespoons of broth, flour - as much as needed to roll out the sheets. CREAM: Boil 4 tablespoons of semolina in 250ml of water; let it cool; cream together margarine with powdered sugar (it doesn't specify how much, but I think 150g of powdered sugar would work with 250g of margarine) then mix it with the semolina cream. GLAZE: to taste (the cake was spread with a thin layer of cream and then finely crushed nuts on top).
