Dessert
Broth Cake
I tried various versions of the cake with tomato paste after seeing it again on TV. This time, I set aside the semolina cream because I don’t prefer it. The dough is classic; four layers are baked and assembled with a layer of cream and one of jam. The cake needs to be chilled to soften the layers; otherwise, it cannot be cut. I’ve made it plenty of times, and it has proven to be reliable.