Romanian Harlequin cake – these are tiny layered cake squares with tangy jam, a perfect recipe for the Holiday season.
The Harlequin cake – Prajitura Arlechin – is a very old Romanian recipe, which you will probably find in every Romanian grandmother's recipe notebook.
It is the first cake I ever remember eating, actually, the only cake I have ever eaten as a small child. I love the fact that although the cake is sweet, that sweetness is somewhat attenuated by the tanginess of the jam. Just make sure to use a tangy jam.
Try more Romanian cakes like Caramelized Walnut Buttercream Cake, Lemon Cake - Lamaita or Alba ca Zapada, and Greta Garbo Cake.
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Recipe ingredients
The jam: I always make Harlequin cake with plum butter and apricot jam - two layers of plum and one of apricot (or vice versa). Both are aromatic and tangy. Red currant jam is even tangier, but I’ve never seen it in a Harlequin cake in Romania, so I stick to the traditional jams.
- Use any jam you like; just make sure it’s tangy.
The glaze: I make it with raw egg yolks. To be perfectly safe, make sure you use pasteurized eggs.
The topping: I’m not sure if the name Harlequin comes from the colorful jam layers or the sprinkle topping. Some people use chopped nuts or chocolate sprinkles instead, so the name might not be about the colors at all. However, I’ve only ever had it with colorful sprinkles, and that’s how I always make it. If sprinkles aren’t your thing, you have options!
See the recipe card for full information on ingredients and quantities.
Tips for making Harlequin
This cake is not particularly difficult to make, but unlike other easier cakes, it does require a bit of time and dedication on your side. You do have to roll the four layers of dough, but after that, everything couldn't be easier.
The best tip: Use a digital kitchen scale (the Amazon affiliate link opens in a new tab) to measure the ingredients, especially the flour and the butter.
Make in advance
The Romanian Harlequin cake has to be made 2-3 days in advance, better 3 than 2. You will wrap it well in cling film and let it rest in a cool place before unwrapping and cutting.
The layers of dough will be very dry at first, but after being covered with jam and spending a few days nicely wrapped in foil, they will become deliciously soft and tender. So, this is really not a step you can skip.
Rolling the dough
The first layer might make you question this recipe, but the second will be easier. By the third, you’ll be smiling, and by the last, you’ll feel like an expert. 🙂
A small rolling pin helps - hold it in one hand and the baking paper in the other. If using a regular rolling pin, ask someone to hold the paper or tape it down.
Gently press the edges with a butter knife or your fingers to keep them neat and prevent them from drying out. No need for perfection - you can trim them nicely after the cake has rested for two or three days.
Harlequin Cake Recipe – Romanian Layered Cake
Equipment
- Stand mixer or electric mixer
- Baking sheet
- Rolling Pin
Ingredients
Dough layers (Note 1):
- 1 cup unsalted butter at room temperature
- 2 large eggs
- ⅓ cup smetana/sour cream
- ¾ cup granulated sugar
- 2 tablespoons vanilla sugar or 1 teaspoon vanilla extract
- 4⅓ cup all-purpose flour
- 3 teaspoons baking powder
Filling:
- 14 oz plum jam
- 7 oz apricot jam
Glaze:
- 4 egg yolks pasteurized eggs, Note 2
- 1 cup powdered sugar a bit more if necessary
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- 5.5-7 oz colorful sprinkles for the top layer
Instructions
- The cake has to be made at least two days, preferably three days in advance.
Cake layers:
- Cream ingredients: Place the soft butter, eggs, smetana or sour cream, sugar, and vanilla sugar or extract in the bowl of the stand mixer. Mix until creamy.1 cup unsalted butter + 2 large eggs + ⅓ cup smetana/sour cream + ¾ cup granulated sugar + 2 tablespoons vanilla sugar
- Mix dry ingredients: In another bowl, mix the flour and the baking powder. Add them to the rest of the ingredients and mix well.4⅓ cup all-purpose flour + 3 teaspoons baking powder
- Refrigerate dough: Turn the mixture on the lightly floured working surface and knead shortly to obtain a smooth dough. Wrap the dough in cling foil and refrigerate for one hour.
- Preheat the oven to 400°F/200°C.
- Divide the dough into four equal parts. Cut four large pieces of baking paper. Flour the rolling pin.
- Roll: Flatten the first piece of dough on one piece of parchment paper to get a rough rectangle, and then roll it to a rectangle of about 9x12 inches/ 23x30 cm. It works better if you have a small rolling pin, which you can hold in one hand while holding the baking paper with the other hand. If you only have a regular-sized rolling pin, maybe someone can hold the baking paper for you, or you can fix it down with tape.
- Trim edges: Gently press the dough's edges with a butter knife or your fingers to even them out and keep them from thinning, preventing them from drying out during baking. The edges don’t need to be perfect - you can trim them neatly after the cake has rested for two or three days.
- Bake first dough layer: Carefully place the dough on the baking sheet and bake in the preheated oven for about 10 minutes or until the edges of the dough rectangle start to get brownish. Remove from the oven and let cool completely.
- Bake remaining layers: While the first cake layer is in the oven, roll the second one and so on until all four cake layers are baked.
Filling:
- Layer cake: When the cake layers are cool, layer them with jam. Stir the jam well before spreading it on the cake layers.
- Assemble the cake: Choose the nicest cake layer and set it aside to use it as the top layer. The first layer should be smeared with plum jam, the second with apricot jam, and the third one with plum jam again. Place the last cake layer on top and press gently.14 oz plum jam + 7 oz apricot jam
Glaze:
- Mix the egg yolks, icing sugar, lemon juice, and vanilla extract in a small bowl.4 egg yolks + 1 cup powdered sugar + 1 tablespoon lemon juice + ½ teaspoon vanilla extract
- Prepare for glazing the cake: Place the layered cake on a large baking tray or a wooden board. If using a wooden board, set it inside a baking tray to catch any glaze that drips down the sides.
- Start spreading the glaze on top. If it's too runny, add more powdered sugar until it reaches the right consistency. The amount needed depends on the egg yolk size.
- Top the cake with colorful sprinkles. The cake can also be topped with roasted and chopped nuts of any kind or with chocolate sprinkles. Leave the cake to rest on the counter until the glaze is dry.5.5-7 oz colorful sprinkles
Store:
- Wrap the entire cake tightly in plastic wrap, including the wooden board, baking tray, or casserole dish. I use a double layer to ensure there are no gaps or openings.
- Leave the cake to rest for 2 or 3 days in a cool place. It doesn't have to be the fridge, but make sure is cool. I always keep it in the cellar.
- Cut the edges of the cake straight. Cut the cake into small squares.
- Keep in airtight cookie tins with parchment paper between the layers of cake.
Notes
- Measurements: I strongly recommend using a digital kitchen scale to make this cake. I don't recommend using cup measuring to make the dough; there is too much room for mistakes (the Amazon affiliate link opens in a new tab).
- Eggs: I make the glaze with raw egg yolks. To be safe, make sure you use pasteurized eggs.
Loretta Porter says
where do you get a tangy jam or do you use the thick plum and apricot used to fill cookies. Love all your recipes. Have you ever heard of Hanglich, my grandmother always made at Easter. Sweet yeast dough, covered with white raisins and egg-butter topping. Thanks.
Adina says
Hi Loretta. I usually make my own jam. I can't really say where you can buy a tangy jam because I live in Germany, I can get it in any regular store here, it is usually the one which contains more fruit and less sugar. I know Hanglich, it is delicious, the German minorities living in Romania used to make that when I was a kid.
Anita Braunschmidt says
I am making this cake tomorrow. I am so excited as it was a cake my mother made for special occasions. She was from Transylvania.
Adina says
I hope you will like it, Anita. 🙂
Kim says
Adina, I love all of the recipes you share on your blog, but i especially love your desserts. I love a good cake and this look and sounds wonderful with its tart jam filling. Thank you for sharing.
Adina says
Thank you, Kim. This is one of my old time favorites. 🙂
grace says
this is a masterpiece of a cake!! love those layers. 🙂
Adina says
Thank you, Grace, it is one of my favorite cakes. 🙂
Adina says
Thank you, Grace. Merry Christmas!
Valentina | The Baking Fairy says
What a fun and beautiful cake! This is perfect for the holidays but to be honest, I wouldn't mind it on my birthday too 😉
Marvellina|What To Cook Today says
This cake is sooo pretty! I love all the layers, though I'm sure it takes a bit of dedication like you said! Wish I could have a bite
Adina says
You would like it, I am sure. 🙂
Anca says
Looks so festive and colourful. I think it would be great for Christmas.
Brie says
Adina, this cake is amazing, it looks like something you'd see on The Great British Baking Show! I love all of the thin layers, tangy jam, and colorful sprinkles. Your pep talk for rolling out the layers was so fun it makes me want to roll up my sleeves and give it a try 🙂
Alina says
I looove this cake! Never tried to make it before, I hope I'll have time to make it for New Year's Eve. It looks really pretty. 🙂