Broth Cake
The broth sheet cake with fine semolina cream is an unusual dessert that combines the delicacy of the dough with the tangy taste of apricot jam. This unusual yet incredibly tasty dessert is perfect for serving at a festive meal or as a sweet delight on ordinary days. I will show you step by step how to prepare this delicacy, and at the end, I will also provide some useful tips about ingredients and serving methods.
Total preparation time: 10 hours (including cooling time)
Preparation time: 30 minutes
Baking time: 30 minutes
Number of servings: 12
Ingredients for the sheets:
- 80 g brown sugar
- 100 ml oil
- 180 ml tomato passata
- 0.5 teaspoon baking soda
- 1 tablespoon lemon juice
- 400 g flour
Ingredients for the cream:
- 1.5 liters milk
- 80 g brown sugar
- 200 g semolina
- 200 g butter
- Grated zest of 1 orange
- Grated zest of 1 lemon
- 1 teaspoon vanilla extract
- 1 jar of apricot jam (400 g)
Step 1: Preparing the dough for the sheets
Start by preparing the dough for the sheets. In a large bowl, mix the brown sugar with the oil for 5 minutes until you obtain a homogeneous and fluffy mixture. Add the tomato passata, the baking soda quenched with lemon juice, then gradually incorporate the flour, mixing with a spatula or with your hands.
Tip: If the dough becomes too sticky, feel free to add a little more flour, but be careful not to overdo it, so you don't end up with a tough dough. Keep kneading until the dough becomes firm and non-sticky.
Once you have obtained a homogeneous dough, wrap it in plastic wrap and let it chill in the refrigerator for 30 minutes. This step is essential to allow the gluten to relax, which will make the sheets easier to roll out.
Step 2: Preparing the semolina cream
While the dough is cooling, it's time to take care of the semolina cream. In a large pot, bring the milk to a boil along with the brown sugar. When the milk starts to boil, gradually add the semolina, constantly stirring with a whisk to avoid lumps.
Caution: It is very important to stir continuously, especially at the beginning, to ensure a smooth texture of the cream. Once you have incorporated all the semolina, turn off the heat and add the butter cut into cubes. Stir until completely melted.
Then add the grated lemon zest, grated orange zest, and vanilla extract. These flavors will give the cream a note of freshness and a delicious taste. Let the cream cool to room temperature, covering it with plastic wrap to prevent a crust from forming.
Step 3: Baking the sheets
Remove the dough from the refrigerator and divide it into four equal portions. Take the first portion and roll it out on a floured surface until you obtain a thin sheet, about 25x30 cm. Place the sheet in a greased pan and prick it here and there with a fork to allow steam to escape during baking.
Repeat the process with the other portions of dough, baking each sheet at 180°C for about 10-12 minutes or until they become slightly golden.
Chef's tip: Use a spatula to detach the sheets from the pan, letting them cool on a clean towel. This will help absorb moisture and keep the sheets crispy.
Step 4: Assembling the cake
Once the sheets have cooled, line the pan with parchment paper. Start assembling the cake: place one sheet of dough, then spread half of the semolina cream. Add the second sheet, followed by the apricot jam, then the third sheet with the remaining semolina cream, and finally, the last sheet of cake.
Personal detail: For an even more intense flavor, you can add some fresh apricot pieces between layers, if available.
Cover the cake with plastic wrap and place a wooden cutting board on top to press it down slightly. Leave the cake in the refrigerator for at least 8 hours, but ideally overnight. This will allow the sheets to soften and make the cake easy to cut.
Step 5: Serving
After the cake has been in the refrigerator, remove it and cut it into cubes. Before serving, dust it with sugar for an elegant appearance and a touch of sweetness.
Variations: If you want to experiment, try replacing the apricot jam with cherry or raspberry jam for a flavor contrast. You can also add a splash of almond essence to the semolina cream for a surprising flavor.
Nutritional benefits
This cake is not only delicious but also packed with nutrients. Semolina is a good source of carbohydrates and fiber, and apricot jam adds vitamins and antioxidants. However, as with any dessert, it is best to consume in moderation.
Frequently asked questions
1. Can I use another type of flour?
Yes, you can use whole wheat or gluten-free flour, but the texture of the sheets will change.
2. How long does the cake last?
The cake can be stored in the refrigerator for up to 5 days, but it will be best after 2 days.
3. Can it be frozen?
Yes, the cake can be frozen. Make sure to wrap it well in plastic wrap to prevent freezer burn.
Conclusion
The broth sheet cake with semolina cream is a dessert that will surely impress anyone. With a bit of patience and attention to detail, you will achieve a fantastic result that will bring smiles to the faces of your loved ones. Experiment with flavors and variations, and don't hesitate to share this recipe with friends and family. Enjoy!
Ingredients: Ingredients: 80g brown sugar, 100ml oil, 180ml tomato passata, half a teaspoon of baking soda, 1 tablespoon of lemon juice, 400g flour. Cream: 1.5 liters of milk, 80g brown sugar, 200g semolina, 200g butter, zest of one orange, zest of one lemon, 1 teaspoon of vanilla extract, 1 jar of apricot jam (400g).
