Broth layer cake with 2 creams

Layer Cake with Broth Sheets and 2 Creams: A Holiday Flavored Delicacy

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 60 minutes
Number of servings: 12

This layer cake with broth sheets and two creams is a true delight that combines the flavors of chocolate and orange, making it perfect for any special occasion. It is a recipe that brings back holiday memories, enveloping each slice in the nostalgia of beautiful moments spent with loved ones. I invite you to discover step by step how to prepare this wonderful cake, with useful tips and tricks for a perfect result!

Ingredients

For the sheets:
- 10 tablespoons oil
- 2 tablespoons broth diluted with 10 tablespoons of water
- 6 tablespoons brown sugar (or white sugar, with 1-2 tablespoons less)
- 1 teaspoon baking soda
- Juice of half a lemon
- Flour as needed (approximately 500g)

For the chocolate cream:
- 400 ml milk
- 4 tablespoons cornstarch
- 4 tablespoons brown sugar
- Juice of half a lemon
- 50 g dark chocolate
- 100 g butter

For the orange cream:
- 400 ml milk
- 4 tablespoons cornstarch
- 4 tablespoons brown sugar
- Zest and juice of 1 orange
- 100 g butter

For decoration:
- Powdered sugar

Preparation

Step 1: Preparing the sheets

1. Dilute the broth: In a large bowl, dilute the 2 tablespoons of broth with 10 tablespoons of water.
2. Add oil and sugar: Pour 10 tablespoons of oil and 6 tablespoons of brown sugar into the bowl and mix well until the sugar is completely dissolved. This mixture will give the sheets a unique flavor and a soft texture.
3. Add dry ingredients: Start adding flour gradually, along with the baking soda mixed with lemon juice. Mix well until you obtain a homogeneous dough that no longer sticks to your hands.
4. Divide the dough: Divide the dough into 3 equal parts. This will ensure that the cake sheets will have uniform sizes.
5. Roll out the sheets: Use baking paper to roll out each part of the dough into a sheet approximately 28 cm high and 33 cm wide. This technique will prevent the sheets from breaking during transfer.

Step 2: Baking the sheets

1. Preheat the oven: Preheat the oven to 180°C (350°F).
2. Bake the sheets: Place the sheets on trays lined with baking paper and bake for 8-10 minutes or until they turn slightly golden. Check constantly to avoid burning, as ovens can vary.

Step 3: Preparing the creams

1. Chocolate cream:
- In a saucepan, add 400 ml of milk, 4 tablespoons of cornstarch, and 4 tablespoons of brown sugar. Mix gradually to avoid lumps.
- Place the saucepan over medium heat and stir continuously with a whisk until the cream thickens. Add the lemon juice and mix well.
- Once the cream is ready, divide it into two equal parts. In one part, add the dark chocolate and 100 g of butter, mixing until melted and homogeneous.

2. Orange cream:
- Repeat the process to make the orange cream, using the other 400 ml of milk, 4 tablespoons of cornstarch, 4 tablespoons of brown sugar, the zest and juice of the orange, and 100 g of butter. Mix well until homogeneous.

Step 4: Assembling the cake

1. Prepare a support: On a cardboard or platter, place a piece of plastic wrap.
2. Layer the sheets: Place the first sheet of dough on the wrap, followed by the chocolate cream. Add the second sheet and spread the orange cream. Cover with the last sheet.
3. Wrap the cake: Wrap the cake in plastic wrap and place a piece of cardboard on top. This will help the sheets soften and settle well.
4. Chill: Place the cake in the refrigerator for at least 12 hours, preferably overnight. It is recommended to place some weights on top to ensure an even composition.

Step 5: Serving

1. Decorate: When you are ready to serve the cake, take it out of the refrigerator and sprinkle powdered sugar on top for an elegant look.
2. Cutting: Use a sharp knife to cut the cake into equal portions.

Practical tips and variations

- Alternative mixtures: You can replace cornstarch with flour, but keep in mind that the texture will be different. Flour may make the cream slightly denser.
- Sugar: If you prefer a sweeter taste, you can use white sugar, but adjust the amount to avoid an overly sweet result.
- Additional flavorings: Add a few drops of vanilla extract to the creams to enhance the flavor.
- Serving: This dessert pairs wonderfully with a hot coffee or flavored tea to complement the chocolate and orange flavors.

Nutritional benefits

This cake is not only delicious but also brings a number of nutritional benefits. The cocoa in dark chocolate is rich in antioxidants, and the orange provides vitamin C, essential for the immune system. In addition, the oil and butter contribute to healthy fat intake.

Frequently asked questions

1. Can I use another type of oil?
Yes, you can use sunflower oil or any preferred vegetable oil, but avoid oils with strong flavors, such as olive oil.

2. How long can the cake be stored?
If stored in the refrigerator, the cake can last up to a week. Make sure it is well covered to prevent drying out.

3. Can I freeze the cake?
Yes, the cake can be frozen. It is recommended to portion it and wrap it well in plastic wrap before freezing to maintain its freshness.

This layer cake with broth sheets and two creams will not only delight your taste buds but will also bring a touch of joy to the hearts of those who savor it. I wish you success in preparing it and enjoy every bite!

 Ingredients: 10 tablespoons of oil, 2 tablespoons of broth diluted with 10 tablespoons of water, 6 tablespoons of brown sugar, 1 teaspoon of baking soda, juice from half a lemon, flour as needed (approximately 500g). For the cream: 800ml of milk, 8 tablespoons of cornstarch, 8 tablespoons of brown sugar, juice from half a lemon, 50g of dark chocolate, zest and juice from 1 orange, 200g of butter/margarine, powdered sugar.

 Tags:  broth cake cream cake