Broken cakes
Every year, just before Christmas Eve, I make broken cakes for my family. The recipe has been passed down for a long time; it’s nothing spectacular, but I do it out of habit. On a winter evening, the oven runs almost continuously, and the tables are filled with dry sheets and plenty of ground walnuts. I work with my hands, without any machines, and there’s always flour everywhere on the table. Meanwhile, water with sugar simmers slowly on the stove, with thick pieces of citrus peel nearby.
Quick Info
Total Time: About 3 hours (including cooling and assembling)
Servings: 15-20, depending on the size of the cakes
Difficulty: Medium – requires some patience for the sheets and assembly
Ingredients
For the cakes:
- 1 kg all-purpose flour
- 450-500 ml warm water
- 1 tablespoon neutral oil (sunflower)
- 1/2 teaspoon salt
For the syrup:
- 1.5 l water
- 500 g granulated sugar
- Zest of 1 lemon
- Zest of 1 orange
- 1 vial of vanilla essence (or seeds from one pod)
- 1 vial of rum essence
For the filling:
- 300 g finely ground walnuts
- 100 g ground almonds (optional, but adds texture)
- 80-100 g granulated sugar
- Zest of 1 lemon (only the yellow part)
- Zest of 1 orange (only the orange part)
Preparation Method
1. Dough for the cakes
Mix the flour with the salt in a large bowl. Gradually pour in the warm water and incorporate it, then add the oil. Knead by hand until you have an elastic, non-sticky dough. If it feels too dry, add a splash more water. Let it rest for 20-30 minutes, covered with a towel.
2. Rolling and baking the sheets
Divide the dough into 12-14 equal balls. Roll each ball as thin as possible, ideally on a lightly oiled surface. Sometimes I use a rolling pin, but I gently stretch the edges by hand. Place the sheets on the bottom of a thick tray, lightly sprinkled with flour, and bake at 200°C for 3-4 minutes each, until they turn white and slightly crispy. It’s important not to burn them, just to dry them out.
3. Preparing the syrup
In a large pot, bring the water with the sugar, lemon zest, and orange zest to a simmer. Let it cook on low heat for 10-12 minutes, then turn off the heat and add the vanilla and rum essence. Remove the peels and let the syrup cool completely.
4. The walnuts and almonds
Process the walnuts and almonds in a blender or chop them as finely as possible, but not to a powder. Mix with the sugar and the lemon and orange zest. Set aside.
5. Soaking the sheets
Heat a wide pot of water (it doesn’t need to boil). I work with 2-3 sheets at a time. Quickly dip each sheet, one by one, for a few seconds, just enough to wash off the flour and make them flexible. Place them on a clean cloth to drain well. If they stay in the water too long, they will tear, so keep an eye on them.
6. Assembly
In a large bowl or tray, sprinkle a thin layer of walnuts and zest. Add a layer of broken sheets in large pieces, then pour syrup over them with a ladle. Sprinkle more walnuts and zest, and continue alternating layers until everything is used up. The last layer should be walnuts with sugar and zest.
7. Resting
Cover the bowl with a towel and let it rest for at least 5-6 hours, usually overnight. This way, the sheets absorb the flavor and soften evenly. Cut and serve the next day.
Why I make this recipe often
It’s one of those winter recipes that doesn’t involve complicated ingredients. It keeps well in the fridge for several days, and it actually tastes better after sitting. You can make it with what you have on hand, and you can adjust the amount of nuts or sugar as needed. It’s the recipe that brings everyone to the table without much planning.
Tips
- Don’t use too much flour when rolling; the sheets will turn out more brittle.
- The syrup should not be poured hot over the sheets, as it will soften them too much and make them sticky.
- The walnuts should be ground medium, not to powder, for better texture.
- When soaking, watch the sheets closely; they can tear quickly if left too long.
Substitutions
- Almonds can be replaced with cashews if you don’t have them.
- Rum essence is optional, only if you like the flavor.
- If you don’t have fresh orange, you can use a bit of candied peel.
- All-purpose flour can be mixed with a little whole wheat flour, but the sheets will turn out denser.
Variations
- Some families only use walnuts, without almonds.
- It works well with hazelnuts or even a mix of raw seeds.
- For those who want more flavor, a pinch of cinnamon can be added to the walnut mixture.
Serving Ideas
- Cut into squares or rectangles and serve cold, possibly with a little extra syrup on top.
- Great for breakfast or as a snack with coffee or tea.
- If it becomes dry, it can be rehydrated with a bit of syrup before serving.
Frequently Asked Questions
1. Can the sheets be made in advance?
Yes, the dry sheets can be kept covered for a day or two. They can be assembled when you have time, but they need to be kept in a dry place; otherwise, they will soften too quickly.
2. Can the cakes be made without almonds?
Yes, they turn out very well with just walnuts. The almonds are optional, mainly for variety.
3. Can I use brown sugar in the syrup?
Yes, but it will color the syrup and slightly change the taste – it will be a bit more caramelized.
4. How long do they last in the fridge?
Kept covered, they last up to 5-6 days, even a week.
5. Can I use a mixer for kneading?
It’s possible, but for this quantity, it’s not really worth it. Kneading by hand is simpler, plus you get a better feel for the texture.
Nutritional Values (per serving, estimated at 50 g)
- Calories: 170-190 kcal
- Protein: 3-4 g
- Carbohydrates: 30-32 g
- Fat: 6-8 g
Most of the calories come from carbohydrates (flour, sugar) and fats (nuts, almonds). Portions can be easily adjusted if you want to control calorie intake.
Storage and Reheating
Store in the fridge, well covered, in a container with a lid or a covered ceramic dish. Reheating is not recommended, as they can become too soft or sticky. They are better served cold, after having absorbed the flavors overnight. If they have dried out, sprinkle them with a bit of syrup before serving.
Ingredients: For the pastries we need: flour, water, a pinch of salt, a tablespoon of oil. For the syrup we need: 1.5 liters of water, 0.5 kg of sugar, lemon and orange zest, vanilla essence, rum essence. For the filling: walnuts, almonds, sugar, orange zest, lemon zest.
