Cake with cream and Turkish delight
Rahat Cream Cake – A Sweet Taste of Childhood
On a sunny morning or a quiet evening, when the desire to experience the flavors of childhood beckons you to cook, the rahat cream cake is the perfect choice. This special dessert brings back memories of moments spent with grandparents, is easy to make, and is full of flavor, containing all the ingredients needed to create a memorable culinary experience. Let's discover together how to prepare this delicacy!
Preparation time: 1 hour
Baking time: 40 minutes
Total time: 1 hour and 40 minutes
Servings: 12 servings
Necessary ingredients:
For the dough:
- 10 tablespoons oil
- 10 tablespoons sugar
- 10 tablespoons tomato juice
- 400-500 g flour (or as needed)
- 1 packet of ammonium bicarbonate
For the cream:
- 600-700 g rahat
- 1 package of butter (approx. 250 g)
- 2 lemons (or 1 lemon and 1 orange for a unique flavor)
Preparing the dough
1. Mixing the ingredients: In a large bowl, combine the oil, sugar, and tomato juice. Use a whisk or spatula to mix the ingredients well until the sugar is completely dissolved.
2. Adding the flour: Begin to gradually add the flour, mixing continuously. Add the packet of ammonium bicarbonate, which will help the dough rise during baking. Continue adding flour until you achieve a smooth, slightly elastic dough that doesn’t stick to your hands.
3. Dividing the dough: Once the dough is ready, divide it into 4-5 equal parts. These will become the layers of the cake.
4. Baking the layers: Preheat the oven to 180 degrees Celsius. Grease the baking tray with oil and dust it with flour. Place the first layer in the tray (the layers should be thin, about the thickness of pasta) and bake for 10 minutes, or until the edges turn golden. Be careful not to leave them too long, as they may dry out. Continue this process for the remaining layers.
5. Cooling the layers: After baking, allow the layers to cool slightly on a rack, taking care not to break them, as they have a crunchy, biscuit-like texture.
Preparing the cream
6. Processing the rahat: Cut the rahat into small cubes and pass it through a meat grinder or use an immersion blender to turn it into a smooth paste. Add the lemons (peeled and seeded) and blend everything well.
7. Adding the butter: Once the rahat and lemon mixture is smooth, add the butter cut into small cubes. Blend again until the cream becomes uniform and creamy.
Assembling the cake
8. Layering: Place the first layer of dough on a serving platter. Spread a generous layer of rahat cream over it. Continue alternating layers with the cream, ensuring that the last layer is a dough layer.
9. Resting the cake: Cover the cake with a kitchen towel and let it rest in the pantry for a few hours, or even overnight if you made it in the evening. This step is crucial as it allows the layers to soften and makes the cake easier to cut.
Serving and suggestions
Once the cake has rested, it’s time to cut it into squares and serve. You can present it on an elegant platter, alongside a cup of tea or aromatic coffee. This combination will bring a touch of comfort and nostalgia, reminding you of pleasant moments spent with loved ones.
Nutritional benefits
Rahat cream cake is not only delicious but also energy-packed due to the sugar and fat from the butter. Rahat is rich in carbohydrates, providing an instant energy boost. However, moderate consumption is essential, especially for those monitoring their caloric intake. In a serving of cake (approximately 100 g), it is estimated to contain between 300-400 calories.
Possible variations
If you wish to add a personal touch to this recipe, you can experiment with different flavors. For example, you can replace the lemons with oranges or even add a splash of almond extract for a more intense flavor. You can also add ground nuts or hazelnuts to the rahat cream for extra texture and flavor.
Frequently asked questions
1. Can I use flavored rahat?
Yes, you can use rahat with various flavors to give your cake a more interesting twist.
2. What can I use instead of tomato juice?
Tomato juice is essential for this recipe but can be replaced with tomato paste or even tomato puree.
3. What type of butter is best for the rahat cream?
It is recommended to use high-fat butter to achieve a richer and smoother cream.
4. How long does the cake last?
Rahat cream cake keeps well in the refrigerator for 3-4 days but tastes better after sitting at room temperature for a few hours.
In conclusion, rahat cream cake is a dessert that will not only delight your taste buds but also bring back fond childhood memories. With every bite, you will feel closer to the beautiful moments spent with loved ones. So don’t hesitate and treat yourself to this delicious recipe!
Ingredients: For the dough: 10 tablespoons of oil, 10 tablespoons of sugar, 10 tablespoons of tomato juice, flour as needed, about 400-500 grams, 1 packet of ammonia. Cream: 600-700 g of Turkish delight, 1 package of butter, 2 lemons, or 1 lemon and 1 orange (that's what I used, due to the lack of the second lemon, and it turned out to be a great idea, the orange added a wonderful aroma!)
