Tomato juice cake
Tomato Juice Layer Cake – a Surprising and Delicious Recipe
If you've ever thought that tomato juice could be the secret ingredient for a savory cake, it's time to change your perspective! Tomato Juice Layer Cake is an innovative recipe with deep roots in culinary tradition, bringing together simple ingredients in a sophisticated dessert. This cake is perfect for moments when you want to impress guests or simply indulge in something sweet yet healthy.
Total preparation time: 2 hours
Preparation time: 30 minutes
Baking time: 20 minutes
Servings: 12
Ingredients for the layers:
- 12 tablespoons of tomato juice
- 10 g of food-grade ammonia
- 12 tablespoons of oil
- A pinch of salt
- 6 tablespoons of fructose (or sugar, if you prefer)
- 1 egg
- Flour as needed
Ingredients for the cream:
- 1 package of butter (about 200 g)
- 250 ml of milk
- 2 tablespoons of flour
- 10 tablespoons of fructose (or sugar)
- Vanilla essence (half a bottle)
- 300 g of no-sugar peach jam
Step-by-step preparation:
1. Preparing the layers: Start by combining all the ingredients for the layers in a large bowl. Add tomato juice, oil, egg, ammonia, salt, and fructose. Mix with a spatula or your hands until you achieve an elastic dough. If it's too sticky, add a little more flour, but be careful not to make it too tough. Cover the bowl with a clean towel and let the dough rest for 15 minutes.
2. Dividing the dough: After the dough has rested, divide it into 4 equal parts. This step is crucial for obtaining uniform layers.
3. Rolling out the layers: Use a rolling pin to roll each piece of dough into a thin layer. I recommend using flour on your work surface to prevent sticking. Preheat the oven to 180°C.
4. Baking the layers: Place each layer on a baking sheet lined with parchment paper and bake them one at a time until the edges turn slightly golden. This step takes about 5-7 minutes, so don’t leave them in the oven too long, or they will become too fragile.
5. Cooling the layers: After baking all the layers, place an empty tray on top of them to prevent the edges from curling up. Let them cool completely.
6. Preparing the cream: In a saucepan, mix the flour with the milk and cook over low heat, stirring continuously until the mixture starts to boil and thickens. Once it has cooled, beat the butter with the fructose and gradually incorporate the milk cream. Add vanilla essence for a special flavor.
7. Assembling the cake: On the first layer, spread half of the prepared cream. Then, add a layer of dough and a generous layer of peach jam. Continue with another layer, then the remaining cream, and finally place the last layer on top.
8. Final cooling: Sprinkle a little powdered sugar on top and place a heavy tray over the cake to give it an even shape. Let the cake chill for about 3 hours, so the layers soften and absorb the jam's flavor.
9. Serving: Cut the cake into portions after it has been in the fridge and is well-soaked. I recommend serving it alongside a cup of tea or coffee, or perhaps even a glass of freshly squeezed juice for a contrast of flavors.
Helpful tips:
- If you don't have tomato juice, you can dilute tomato paste with water, just like I did. The taste will be just as delicious!
- Use different jams to add a personal touch to your cake. Apricot or raspberry jam could be a wonderful choice.
- Make sure all ingredients are at room temperature to facilitate mixing.
Nutritional benefits:
This cake offers a healthier alternative due to the use of fructose instead of sugar and no-sugar jam. Additionally, tomato juice provides a boost of lycopene, a powerful antioxidant, while butter and milk contribute to healthy fat intake.
Frequently asked questions:
1. Can I replace fructose with regular sugar?
Yes, you can use sugar, but you'll need to adjust the amount according to your taste.
2. What type of jam can I use?
Besides peach jam, you can try blackberry, strawberry, or even plum jams to vary the flavors.
3. How can I keep the cake fresh for longer?
You can store it in the fridge, covered with plastic wrap. It will stay fresh for a few days.
Tomato Juice Layer Cake is not only a surprising dessert but also an unforgettable culinary experience. So gather your ingredients and enjoy this unique recipe! Don’t forget to share the results with friends and family – they will surely be impressed!
Ingredients: for the dough/ 12 tablespoons of tomato juice, 10g of food-grade ammonia, 12 tablespoons of oil, a pinch of salt, 6 tablespoons of fructose, one egg, flour as needed. for the cream a pack of butter, 250ml of milk, 2 tablespoons of flour, 10 tablespoons of fructose, vanilla essence. 300g of sugar-free peach jam.
