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Dessert cake with broth

Dessert cake with broth

For sheets: the easiest way to work with a food processor. Put in the bowl of the robot the oil, the sugar, the tomato juice, the baking soda quenched in the lemon juice. Mix for a few seconds for a uniform mixture. Add the flour, mix until the dough binds. If necessary, add another 20-30 gr of flour, this also depends on the flour you use… Put the dough in cling film and refrigerate for 30 minutes.

For the cream: put the milk on the fire in a larger saucepan with the sugar. When the milk boils, add the semolina in the rain, mixing with a pear. When it has thickened, add the diced cold butter, stirring until the butter melts. Turn off the heat and add the flavors, respectively lemon peel and rose syrup, in my case. Cover with fresh foil and allow to cool to room temperature.

Take the dough out of the fridge and cut it in four. Take a piece of dough, put some flour on the work table and spread the dough in a thin sheet. Bake the sheets for 7-8 minutes on the back of the tray without greasing any tray. Before baking, prick the dough from place to place with a fork. 7 minutes were enough for my oven… Let the sheets cool.

For assembly: place a baking sheet in the tray in which you baked the sheets. Add a sheet, half the cream, spread the cream evenly, add another sheet. Over the second sheet we put the jam / jam, then the sheet, the rest of the cream, and at the end the last and the most beautiful sheet. Wrap the cake with the edges of the baking sheet, put a foil / bag on top and to keep it slightly pressed put a weight (I put books). Refrigerate until the next day, powder with powdered sugar (optional), portion and serve. The longer it stays in the fridge, the more the sheets freeze.

In the pictures in the picture I used strawberry jam, and flavors: vanilla, lemon peel and orange.