Layered cake with broth

The dessert I propose to you today is a delicious cake, full of nostalgia and flavor, that will bring joy and smiles to your loved ones. Inspired by a tasty recipe discovered during my travels, this layered cake with tomato paste and semolina cream is perfect for any occasion, whether it's a celebration, a family meal, or simply a lazy afternoon.

Total preparation time: 1 hour and 30 minutes
Baking time: 30 minutes
Number of servings: 12

The story behind the cake

The layered cake with tomato paste has a rich history, being a traditional dessert enjoyed by generations. It is known for its unique combination of ingredients, blending the sweetness of strawberry jam with the fine texture of semolina cream and the slightly salty taste of the layers. This recipe quickly became a favorite among children, and my son couldn't resist the temptation to savor it eagerly.

Necessary ingredients

For the layers:
- 500 g flour
- 1/2 teaspoon salt
- 4 tablespoons sugar
- 1 teaspoon baking soda
- 12 tablespoons oil
- 12 tablespoons tomato paste
- 1 egg

For the cream:
- 1 liter milk
- 4 tablespoons sugar
- Seeds from half a vanilla pod
- 200 g semolina
- 1 teaspoon grated lemon zest
- 1 package of butter (about 200 g)
- Strawberry jam (or other preferred jam)

Step-by-step instructions

Step 1: Preparing the layers

1. In a large bowl, combine the flour, salt, sugar, and baking soda. These ingredients will form the base for the cake layers.
2. Add the oil, tomato paste, and egg to the dry mixture. Knead the dough until it becomes smooth and non-sticky. If the dough seems too tough, feel free to add a little more tomato paste to make it softer.
3. Divide the dough into 4 equal parts. This will be the base of our layers.
4. Roll each piece of dough into a sheet the size of a 22 x 32 cm tray. Place the sheets on the back of the tray, which has been previously greased with a little oil to prevent sticking.
5. Preheat the oven to 180 degrees Celsius. Bake the sheets for 8-10 minutes or until the edges turn golden. Repeat this process for all four sheets. Once baked, let them cool.

Step 2: Preparing the semolina cream

1. In a pot, bring the milk to a boil, adding the sugar and vanilla seeds. The aroma of vanilla will add a special note to the cream.
2. When the milk begins to boil, add the semolina in a rain, constantly stirring with a whisk to prevent lumps from forming. This is an essential technique to achieve a smooth and velvety cream.
3. Continue stirring until the cream thickens. Once it reaches the desired consistency, take it off the heat and let it cool slightly.
4. After the cream has cooled, incorporate the butter and grated lemon zest, mixing well until everything is homogenized.

Step 3: Assembling the cake

1. Place the first sheet of dough on a platter. Spread a generous layer of strawberry jam and add a portion of the semolina cream.
2. Repeat the process with the other sheets: each sheet is spread with jam and then with cream.
3. The last sheet will remain plain, without jam or cream. Press gently on the sheets to secure them together.
4. Cover the cake with plastic wrap and let it sit in the refrigerator overnight. This step is crucial as it allows the flavors to blend and the layers to soften.

Step 4: Serving

1. Before serving, dust the cake with powdered vanilla sugar for an attractive appearance and an extra touch of sweetness.
2. Cut the cake into pieces and enjoy it alongside a cup of tea or coffee. It is an ideal dessert for a gathering with friends or for a quiet evening with family.

Tips and useful advice

- If you want to experiment, you can replace the strawberry jam with other fruit jams, such as apricot, raspberry, or even a mix of jams. This will add a personal touch to the cake.
- The layers can be baked in advance and stored in an airtight container at room temperature for later use.
- If you want an extra flavor, add a few drops of rum or almond essence to the semolina cream.

Nutritional benefits

This cake contains simple but nutritious ingredients. Semolina is a good source of complex carbohydrates, while strawberry jam provides vitamins and antioxidants. Additionally, butter and eggs add healthy fats and proteins, making this dessert a more balanced choice compared to others.

Frequently asked questions

- What can I do if I don't have tomato paste? You can use tomato juice or tomato paste, but tomato paste offers a more complex flavor.
- How long does the cake last? The cake keeps well in the refrigerator, covered, for up to 5 days. The flavors become even more intense as it sits.
- Is it possible to make the cake gluten-free? Yes, you can use gluten-free flour instead of wheat flour. Make sure to check the other ingredients to ensure they are gluten-free.

This layered cake with tomato paste and semolina cream is definitely a family recipe that will bring joy to your table. Whether you prepare it for a special occasion or simply want to treat someone dear, the result will always be delicious. So put on your apron, gather the ingredients, and let’s cook together! Enjoy!

 Ingredients: For the dough: 500 g flour, 1/2 tsp salt, 4 tbsp grated sugar, 1 tsp baking soda, 12 tbsp oil, 12 tbsp broth, 1 egg. For the cream: 1 l milk, 4 tbsp sugar, seeds from half a vanilla pod, 200 g semolina, 1 tsp grated lemon peel, 1 package of butter, strawberry jam.

 Tags:  layered pastry dessert with broth desert cake leaf broth flour sugar oil milk gray unt strawberry jam homemade cookies