Traditional recipes

Broth sheet cake

Broth sheet cake

In a bowl, mix the oil and sugar until the latter melts.

Add the broth and baking soda quenched in a little lemon juice.

Add the flour and mix, then start kneading a dough that you put in the fridge for half an hour.

We take it out, cut it into 4 and spread 4 sheets that we bake for about 7-8 minutes in the preheated oven. I spread the sheets on a baking sheet and place them much easier on the back of the tray. Let the sheets cool.

Bring the milk to a boil, when it has become hot, add the semolina and stir continuously so that no lumps form. After it has swelled, add the sugar and mix a little more. Set aside and add the butter and grated orange peel; mix until smooth and give the cream cold.

I used the tray on which I baked the sheets, I placed a baking paper and I placed the first sheet, half of the semolina cream, the second sheet, the apricot jam, another sheet and the rest of the cream and the last sheet. I placed another piece of paper on top and put a wooden bottom to hold the cake tight. I got cold.

The next day, I unwrapped the cake, portioned it and served it with pleasure.

It is a cake that actually melts in your mouth!




Cakes with Broth Sheets

In the days between Christmas and New Year, because my mother had some cream left from the Cabana cake, I thought of using it in a way. and so I quickly made some sheets on the back of the tray, the sheets of the so-called "broth cakes". which testify that they are very good and fluffy.

I baked 4 sheets and cut them in half and so I created two cakes.

The first half of the sheets I syruped with coffee and I filled it with chocolate cream and rum from Cabana, that's why it has a softer look, because it is syrupy. But the taste ... far exceeds the appearance. I decorated it with coconut - my madness!

And the second half of the sheets. they were greased when I took them out of the oven with a vanilla pudding + vanilla sugar, made with only 250 ml of milk, so a little harder.

Very good looking and tasty and cheap! You should try :) But only from Thursday on Easter because otherwise we make the big ass :)


For ordinary days, I recommend the natural networks that I have posted and that I will continue to post!

I kiss you and I wish you a lot of ambition in trying to combine a healthy diet and unstoppable cravings :)!


Broth sheet cake

Here is a delicious recipe for Broth Sheet Cake, sent by FarfuriaVesela.ro.

Watch the video recipe and get ready too!

ingredients
for 4 baked sheets on the back of the stove tray
15 tablespoons broth
15 tablespoons oil
9 tablespoons sugar
a teaspoon of baking soda
1 kg sifted flour
1 pinch of salt

Cream
800 ml water
200 ml of skim milk
200 gr butter
200 gr gray
4 tablespoons sugar, add more if you want sweeter
Salt powder
35 ml rum free

Method of preparation

We prepare the sheets like this
& # 8211 mix the sugar, oil, broth until you get a frothy sauce.
& # 8211 mix the baking soda with flour and a pinch of salt
& # 8211 incorporate the flour in the mixture with the broth, mixing and kneading until we obtain a dough that can be spread on a sheet
& # 8211 divide the dough into 4 equal parts
& # 8211 roll out 4 thin sheets, on baking paper, and bake them on the back of the stove tray, about 7-8 min

The size of the sheets is 30 & # 21540 cm.

We prepare the cream like this
& # 8211 mix water with milk, a pinch of salt, sugar and semolina, and over low heat stir continuously until the semolina boils and thickens.
& # 8211 after the semolina has boiled, take the pan off the heat and let it cool down a bit, then add the diced butter, rub until the butter is incorporated
& # 8211 we add the essence of rum

In the stove tray we place the first baked sheet, half of the cream obtained, the second sheet, level the whole jam, the third sheet, the rest of the cream, the last sheet.

Let it cool until the next day when it can be portioned.
It is powdered with powdered sugar and consumed with loved ones.


Broth sheet cake

Here is a delicious recipe for Broth Sheet Cake, sent by FarfuriaVesela.ro.

Watch the video recipe and get ready too!

ingredients
for 4 baked sheets on the back of the stove tray
15 tablespoons broth
15 tablespoons oil
9 tablespoons sugar
a teaspoon of baking soda
1 kg sifted flour
1 pinch of salt

Cream
800 ml water
200 ml of skim milk
200 gr butter
200 gr gray
4 tablespoons sugar, add more if you want sweeter
Salt powder
35 ml rum free

Method of preparation

We prepare the sheets like this
& # 8211 mix the sugar, oil, broth until you get a frothy sauce.
& # 8211 mix the baking soda with flour and a pinch of salt
& # 8211 incorporate the flour in the mixture with the broth, mixing and kneading until we obtain a dough that can be spread on a sheet
& # 8211 divide the dough into 4 equal parts
& # 8211 roll out 4 thin sheets, on baking paper, and bake them on the back of the stove tray, about 7-8 min

The size of the sheets is 30 & # 21540 cm.

We prepare the cream like this
& # 8211 mix water with milk, a pinch of salt, sugar and semolina, and over low heat stir continuously until the semolina boils and thickens.
& # 8211 after the semolina has boiled, take the pan off the heat and let it cool down a bit, then add the diced butter, rub until the butter is incorporated
& # 8211 we add the essence of rum

In the stove tray we place the first baked sheet, half of the cream obtained, the second sheet, level the whole jam, the third sheet, the rest of the cream, the last sheet.

Let it cool until the next day when it can be portioned.
It is powdered with powdered sugar and consumed with loved ones.


Recipe: Sheets with fasting broth

Ingredients for Fasting Broth Sheets
& # 8211 13 tablespoons sugar
& # 8211 13 tablespoons oil
& # 8211 13 tablespoons broth (preferably homemade broth)
& # 8211 1 tablespoon quenched ammonia with lemon juice
& # 8211 how much flour it contains to make a suitable dough

Cream Ingredients for Fasting Broth Sheets
& # 8211 1 cup and a half orange juice
& # 8211 3 tablespoons flour
& # 8211 5 tablespoons sugar
& # 8211 300 gr margarine

Glaze Ingredients for Fasting Broth Sheets
& # 8211 150 gr powdered sugar
& # 8211 3 tablespoons oil
& # 8211 3 tablespoons boiled water
& # 8211 1 vanilla powder

Preparation Sheets with fasting broth
In a bowl mix the sugar, oil, broth, quenched ammonia with lemon juice.

Ingredients Fasting broth

Add enough flour to make a suitable dough. Knead until smooth.

Preparation Sheets with fasting broth

The dough is then divided into four equal parts. Each part is stretched and 4 sheets are made that are baked on the back of the tray (tray size 25 x 35 cm)

Baking Sheets with fasting broth

Preparation of cream for sheets with fasting broth
The flour is mixed with a little orange juice, and the rest of the juice is boiled together with the sugar. Add the dissolved flour and let it boil until it thickens, stirring constantly. After it has thickened well, add the margarine and let it boil until it thickens again. The cream is allowed to cool then spread between the sheets.

Filling the sheets with cream broth

Preparation of icing for sheets with fasting broth
Powdered sugar is mixed with vanilla sugar and oil. Add boiled water one at a time and rub well. This icing sugar is spread evenly over the last sheet of broth.

cake Sheets with fasting broth

The cake is cut the day after it softens.

ADVICE: If you have a smaller tray, reduce the amount of ingredients needed to prepare the sheets.


Method of preparation

For the sheets: In a bowl dilute the broth with water, then add the oil, sugar and mix well until the sugar dissolves. Then add the flour with baking soda quenched with lemon juice and knead a dough that no longer sticks to the hands and easy to spread. Divide the dough into 3 equal parts and spread them in sheets of size 28 (vertical) and 33 horizontally using baking paper so that the sheets do not break. Bake the sheets in the oven for approx. 8-10 minutes each or depending on the oven of each.

For the cream: Put the cornstarch, sugar and milk in a kettle little by little so as not to form lumps. Put the kettle on the stove and mix with a whisk always until the cream thickens, add the lemon juice and mix until everything is well blended. Put the cream aside and divide it into 2 equal parts. On one side we put dark chocolate and 100g butter, and on the other side we put peel and juice from an orange and 100g butter. Mix the creams well until smooth.

For assembly: Place a plastic wrap on a piece of cardboard and put the first sheet, then the chocolate cream, the second sheet, the orange cream and at the end the last sheet we wrap the cake in plastic wrap, and on top we place another piece of cardboard and put the cake in the refrigerator until the next day, it is preferable to put a few weights on top to soften the sheets well.


Broth with cake - Recipes

Fasting cake with tender leaves with broth and semolina cream

Let me tell you from the beginning that I am not a religious person and I rarely fast, but I always appreciate fasting food and especially sweets.

  • 6 tablespoons oil
  • 6 tablespoons sugar
  • 6 tablespoons tomato juice
  • 400 g flour
  • & frac12 teaspoon of ammonia
  • & frac12 teaspoon baking soda
  • a pinch of salt
  • 500 ml of water
  • 125 g gray
  • 100 g sugar
  • 200 g vegetable margarine (if you do not want to fast, use butter)
  • lemon juice

Before serving, leave the leaves to simmer for about 4-5 hours (or preferably overnight). It is cut into diamonds or in the preferred shape and is served to the lustful or not.

I hope you enjoyed the recipe Cake with tender leaves with broth and semolina cream I hope you try it and tell me what you thought and until the next sweet recipe I wish you success in the kitchen and in everything you do and S-You have the appetite!


Leaf cake with broth

If it were up to me, I would eat this cake 3-4 times a day.
What's more, it's made today and eaten tomorrow, which is only good when you have guests at the table.
I make it in the big tray on the stove, so it comes out quite a lot.

For sheets you need:
300 gr powdered sugar
400 ml oil
100 gr tomato paste
7 gr of ammonium bicarbonate
3 eggs
2 tablespoons fat cream
1 kg of flour

Gray cream
liter of fatty milk
120 gr gray
250 gr powdered sugar
200 gr 80% butter
1 vanilla stick

Jam
500 g raspberry jam
100 g nuts

Sheet preparation
Here the thing is as simple as possible.
In a bowl put all the ingredients except flour.
Quench the ammonium bicarbonate with a little vinegar.
Mix everything well, then add the flour and knead until you get a dough that is not very hard and that you can spread easily.
Divide the dough obtained into 4 equal parts.
It is good to weigh each piece to have the same amount.
Bake the sheets on the bottom of a tray.
You need to choose a tray with a straight bottom.
Grease the pan with a little oil, and spread the sheet with the twister directly on the tray.
Bake at 180 degrees for 12 minutes.
Do the same with the other 3 sheets.

Cream
In a double-bottomed saucepan, boil the milk together with the vanilla stick split in two (remove the seeds from the stick with a knife and put them in the milk), and a pinch of salt.
When the milk starts to boil, remove the vanilla bean and pour the semolina in the rain, stirring constantly.
Boil until thickened, taking care to mix well.
Move the semolina in a bowl and cover with cling film.
The foil must be glued on the semolina, not to form a crust.
Let the semolina set aside to cool completely.
Rub powdered sugar well with butter at room temperature, and gradually add a tablespoon of cooled semolina.
The jam is mixed with ground or coarsely chopped walnuts, depending on how you like it.
You don't necessarily need to use raspberry jam, any jam works great, especially if you made it at home.
After we finish making the sheets and cream, we assemble the cake.
Before that, you have to divide the semolina cream into two equal parts, so it must be weighed.
This way we will have a uniform cake, with equal layers.
In a tray or on a large, clean wooden bottom (not something you often use in the kitchen and in which smells have already been impregnated), assemble the cake in the following order:

sheet & # 8211 semolina cream # 8211 sheet & # 8211 walnut jam & # 8211 sheet - semolina cream - sheet

Be sure to spread the semolina cream well and evenly.
So is the jam.
The cake is covered with cling film and stored in the refrigerator from evening until the next day.
Portion as squares into squares, rhombuses & # 8230 as you like.


Cake sheets with broth and vanilla pudding & # 8211 fasting recipe

Leaf cake with broth and vanilla pudding - fasting

The broth sheets have a name that makes you think from the start and makes you raise questions, but they are really special and excellent in taste.

I got this recipe from my mother-in-law, she kept encouraging me to make them and I'm not sorry, they are amazing.

Ingredients cake sheet with broth and vanilla pudding

  • 10 tablespoons broth
  • 10 tablespoons oil
  • 10 tablespoons sugar
  • solocare (ammonium bicarbonate, or baking powder)
  • 250 gr flour
  • peach jam
  • vanilla pudding
  • 300 ml water

Method of preparation

In a bowl put the broth, sugar, baking powder, turn the oil well until it becomes more frothy and then add enough flour to become a suitable dough.

Divide the dough into 4 pieces, spread them like a sheet and bake them on the back of the tray.

In the meantime, we also prepare the pudding, this time I chose to make with the fasting pudding that is prepared with water, the contents of the 2 packages are poured over boiling water and put to cool.

Grease the first sheet with jam, the second with pudding and the third also with jam and on top over the fourth sheet we put powdered sugar.

Let it soak for a few hours (it would be best from one day to the next) and then you can serve it.

Ingredient was Ingredients for filling the cake Necessary for pudding Broth mixed with sugar, baking powder and oil Sheet dough Dough divided into 4 pieces Broth sheet and baking tray greased with oil and covered with flour Broth sheet on the back of the tray Sheet in the oven Baked broth sheets The first sheet greased with jam The second sheet greased with pudding The third sheet greased with jam Broth cake Cake with broth sheets cut in 2 Cake with broth sheets and powdered sugar

First prepare the dough for the sheets. Mix brown sugar with oil for 5 minutes. Add the tomato juice, the baking soda quenched with lemon juice and then add the flour, little by little.

Knead the dough by hand until it becomes firm and non-sticky. You can sprinkle a little more flour if needed

Put it in plastic wrap and leave it in the fridge for 30 minutes

Meanwhile, prepare the cream. Boil the milk together with the sugar, and when it starts to boil, add the semolina, little by little, stirring with a whisk, so that no lumps form.

Turn off the heat, add the diced butter and mix well until melted

At the end, put the grated lemon and orange peel and the vanilla extract. Allow the cream to cool to room temperature, covered with a plastic wrap, so that no crust forms.

Take the dough out of the fridge and divide it into four. Spread a thin, rectangular sheet of 25x30 cm and place it on the bottom of the tray greased with a little oil. Prick it with a fork from place to place, so that it grows evenly

Peel off the sheets lightly with a spatula and let them cool on a clean towel

Wallpaper the tray on which you baked the sheets with baking paper and assemble the cake: put a sheet, spread half of the semolina cream, the second sheet, followed by the apricot jam, the third sheet, the rest of the semolina cream and the last sheet of cake

Wrap the cake in plastic wrap and place a wooden chopper on top to press a little. Be careful not to put too much weight, not to crush the cake! Refrigerate the tray for at least 8 hours or better overnight. Thus, the sheets will soften well and the cake will be easy to cut. Slice it into cubes and powder it with sugar before serving


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