Broth cake

Bouillon Cake: a unique, delicious, and surprising recipe

Preparation time: 30 minutes
Baking time: 7-8 minutes per sheet
Total time: 1 hour (including cooling)
Number of servings: 12-16 servings

Who would have thought that a bouillon cake could become such a cherished dessert? This ingenious recipe combines simple and accessible ingredients to create a delight that will impress both family and friends. With a slightly salty taste and a soft texture, this cake will surely become the star of holiday meals or gatherings with loved ones. Let's get ready for a culinary adventure!

Necessary ingredients:

For the sheets:
- 100 ml sunflower oil
- 80 g raw sugar (about 4 tablespoons)
- 200 ml thick tomato juice (passata)
- 1 teaspoon baking soda
- Juice of half a lemon
- 400-420 g flour

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

Additionally:
- 1 jar of apricot jam or a thicker preserve (300-400 g)

Step by step: Preparing the cake

1. Preparing the sheets:
Start by using a food processor to achieve a uniform dough. Place the oil, sugar, tomato juice, and baking soda dissolved in lemon juice in the processor bowl. Mix for a few seconds until homogeneous.
Helpful tips: Make sure the tomato juice is thick, as this will influence the final texture of the sheets.

2. Adding the flour:
Begin to gradually add the flour. Continue mixing until the dough comes together. You may need to add an additional 20-30 g of flour, depending on the type of flour used.
Trick: Test the dough - it should be slightly sticky but not stick to your hands.

3. The refrigerator, your friend:
Wrap the dough in plastic wrap and let it chill in the refrigerator for 30 minutes. This will help firm up the dough and achieve crispier sheets.

4. Preparing the cream:
In a large pot, bring the milk to a boil along with the sugar. When the milk starts to boil, gradually add the semolina while constantly stirring with a whisk.
Tips: Constant stirring is essential to avoid lumps in the cream.

5. Thickening the cream:
When the cream has thickened, add the cubed butter and stir until completely melted. Turn off the heat and add the flavors - lemon zest and rose syrup. Cover with plastic wrap and let the cream cool to room temperature.

6. Baking the sheets:
Remove the dough from the refrigerator and divide it into four portions, rolling each piece on a floured surface into a thin sheet. Bake the sheets for 7-8 minutes on the back of the tray, without greasing the tray. Before baking, prick the dough here and there with a fork.
Note: Every oven is different, so keep an eye on the sheets while baking to avoid burning.

7. Assembling the cake:
Place a baking sheet in the tray where you baked the sheets. Lay the first sheet, add half of the cream and spread evenly. Place another sheet, then add the jam or apricot preserve, followed by another sheet. Add the remaining cream and finally, place the last and prettiest sheet on top.
Trick: You can use strawberry jam or any other favorite preserve to give a personal touch to your cake.

8. Final cooling:
Wrap the cake with the edges of the baking sheet and place a plastic wrap or bag on top. Add a weight (like books) to keep it pressed down. Leave the cake in the refrigerator overnight. This step is essential to allow the sheets to soften and the flavors to meld.

9. Serving:
Before serving, you can dust the cake with powdered sugar (optional) for an elegant look. Cut into servings and enjoy a truly special dessert.

Nutritional information:
This cake contains simple and accessible ingredients, being rich in protein due to the milk and semolina, while also providing a good dose of carbohydrates. It is important to note that although it has a sweet taste, the sugar content can be adjusted according to your preferences.

Delicious variations:
If you want to experiment, you can add different flavors to the cream, such as vanilla or rum essence. You can also try different types of jam to customize the cake. Don't hesitate to put your personal touch on this recipe!

This bouillon cake recipe will not only delight your taste buds but will also become a conversation topic at gatherings with friends. You may have never thought of a bouillon cake, but we promise that once you try it, you won't want anything else!

Enjoy every step of cooking, and the final result will surely please everyone!

 Ingredients: For the dough: 100 ml sunflower oil, 80 g raw 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 of sweet milk, 80 g raw sugar or 4 tablespoons, 200 g semolina, 50 ml natural rose syrup (I used Bunatati din natura), 1 packet of lemon zest from Dr. Oetker, 200 g butter (80% fat). Additionally: 1 jar of apricot jam or a thicker jam (300-400 g).