Crumbled Cake

Broken Leaf Dessert – a nostalgic delicacy

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

Welcome to the magical world of homemade sweets! Today, I invite you to discover a special recipe that brings back warm moments spent with loved ones. The broken leaf cake is a simple yet flavorful dessert that combines delicious textures and enticing aromas. Its origins are lost in the mists of time, but its taste remains ever-current and beloved.

Frequently asked questions:
1. Can I use other types of jam?
Absolutely! You can experiment with raspberry, peach, or even orange marmalade for a different flavor.

2. Is it possible to use butter instead of margarine?
Yes, using butter will add a richer flavor, but make sure to adjust the amount of fat accordingly.

3. How can I make the cake less sweet?
You can reduce the amount of sugar in the meringue or use sugar-free jams for the filling.

Now, let’s get to work!

Ingredients:
- 400 g sugar (200 g for the dough, 200 g for the meringue)
- 700 g flour
- 200 g lard
- 50 g margarine (Unirea is a good choice)
- 150 g butter
- 3 eggs
- 2 packets of vanilla sugar
- 1 teaspoon baking powder
- 1 lemon (zest and juice)
- 300 ml milk
- Sour cherry jam (or other preferred jam)
- Apricot jam (or other preferred jam)
- 70 g chocolate (for decoration)

Preparation:

1. Mixing the base ingredients:
In a large bowl, combine the lard and margarine, then add 200 g of sugar. Use a mixer or spatula to mix well until you achieve a fluffy composition, similar to a foam. This step is essential for ensuring a fine texture of the leaves.

2. Adding the dry ingredients:
Sift the flour and add the baking powder mixed with lemon juice, lemon zest, and the 3 egg yolks. Mix gently, then add 150 ml of milk. Knead the dough until it becomes homogeneous and has a suitable consistency, easy to shape. It is normal for the dough to be a bit firmer.

3. Resting the dough:
Cover the dough with cling film and let it rest for 15 minutes. This step helps relax the gluten in the flour, making it easier to roll out later.

4. Baking the leaves:
Preheat the oven to 180 °C. Divide the dough into three equal parts. Roll out each part on a floured surface until you get thin leaves. Place each leaf in a baking tray lined with parchment paper and bake them one by one until they are slightly golden. It is important not to leave them too long in the oven, as the leaves should not be too crispy.

5. Preparing the filling:
After removing the leaves from the oven, take one of them and crumble it into a bowl. Add 150 ml of cold milk over the crumbled leaf and set it aside for 15 minutes. In the meantime, prepare the sour cherry and apricot jams that you will use to spread on the other two leaves.

6. Creating the delicious filling:
In another bowl, cream the butter until it becomes creamy, then add 1-2 tablespoons of each jam. Mix well until you achieve a uniform composition. Then add the crumbled leaf mixture to this composition and mix well.

7. Assembling the cake:
Place the first leaf on a platter and spread it with sour cherry jam. Evenly spread the previously prepared filling and cover with the second leaf, which you will spread with apricot jam.

8. Preparing the meringue:
Beat the egg whites with a pinch of salt, then gradually add 200 g of sugar, continuing to beat until you achieve a firm meringue. This process may take a few minutes, but the meringue should be glossy and form stiff peaks. Add a packet of vanilla sugar for flavor.

9. Finalizing the cake:
Spread the meringue evenly over the last leaf. Grate chocolate on top for an elegant look and a special aroma.

10. Cooling and serving:
Let the cake cool for a few hours, preferably overnight, to set well. If possible, cut it the next day, as it will be much easier to portion.

Useful tips:
- If you want an even more aromatic cake, you can add a splash of rum essence to the filling.
- Serve the cake with a scoop of ice cream or a cup of coffee to complete the culinary experience.
- This cake can be stored in the fridge for a few days, but it will quickly disappear from the plate due to its irresistible taste.

Nutritional information:
This cake contains approximately 350 calories per serving, but it also provides carbohydrates, healthy fats from lard and chocolate, as well as proteins from eggs. Consumed in moderation, it can be a delightful treat that complements a balanced diet.

I encourage you to try this nostalgic recipe and adapt it to your tastes. Experiment with your favorite jams, replace chocolate with nuts or dried fruits, and enjoy every bite! Enjoy your meal!

 Ingredients: 400 g sugar, 700 g flour, 200 g lard, 50 g Unirea margarine, 150 g butter, 3 eggs, 2 vanilla sugars, 1 baking powder, 1 lemon, 300 ml milk, cherry jam, apricot jam, 70 g chocolate

 Tags:  cake