Tomato Juice Cake
Tomato Juice and Semolina Cream Cake – a surprising and delicious combination that will delight all dessert lovers! With a fluffy texture and a unique flavor, this cake stands out thanks to its secret ingredient: tomato juice. Let’s explore this captivating recipe together, step by step, to achieve a perfect result.
Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Servings: 12
Ingredients
For the layers:
- 15 tablespoons of oil
- 15 tablespoons of tomato juice
- 5 tablespoons of sugar
- 1/2 teaspoon baking soda
- 500 grams of flour
- 1 teaspoon of rum essence
- A pinch of salt
For the filling:
- 1 liter of milk
- 4 tablespoons of sugar
- 200 grams of semolina
- 200 grams of margarine (at room temperature)
- 75 grams of shredded coconut
- Zest of 1 lemon
- 1 jar of quince jam
For decoration:
- 100 grams of dark chocolate
- 3 tablespoons of milk
- Colorful sprinkles for decoration
Instructions
Step 1: Preparing the layers
1. In a large bowl, combine the oil, tomato juice, sugar, baking soda, and a pinch of salt. Mix well until the sugar is completely dissolved.
2. Gradually add the flour and mix until you obtain a smooth dough. It’s normal for the dough to be slightly sticky, but don’t worry!
3. Wrap the dough in plastic wrap and refrigerate for 30 minutes. This step will help the layers become crispier and bake evenly.
Step 2: Baking the layers
1. Preheat the oven to 180°C (moderate temperature).
2. Once the dough has cooled, divide it into four equal parts.
3. On a floured surface, roll out each portion of dough into a thin layer using a rolling pin.
4. Grease the bottom of a baking tray with a little oil and place the first layer. Bake each layer for 7-10 minutes, or until the edges turn slightly golden. It’s essential to keep an eye on the layers while baking to avoid burning.
5. After baking all four layers, let them cool completely on a wire rack.
Step 3: Preparing the semolina cream
1. In a saucepan, pour in the milk and add the sugar, shredded coconut, and lemon zest. Place the saucepan over medium heat and bring the mixture close to a boil.
2. When the milk starts to boil, remove the saucepan from heat and gradually add the semolina, stirring continuously to prevent lumps from forming.
3. Return the saucepan to low heat and cook the mixture for 2-3 minutes, stirring constantly. Allow the cream to cool completely.
4. Once the cream has cooled, add the margarine at room temperature and mix with a hand mixer until you achieve a smooth and homogeneous cream.
Step 4: Assembling the cake
1. Place the first layer on a serving platter and spread a layer of semolina cream over it.
2. Place the second layer and spread it with quince jam for a delicious contrast of flavors and textures.
3. Continue with the third layer, spreading it again with semolina cream.
4. Place the final layer on top and spread the remaining semolina cream over it. Use a fork to decorate the surface, creating an interesting pattern.
5. Cover the cake with plastic wrap and let it rest until the next day, allowing the layers to soften and the flavors to intensify.
Step 5: Decorating the cake
1. The next day, prepare the glaze: in a small saucepan, pour in the milk and add the dark chocolate. Stir constantly over low heat until the chocolate is completely melted and the mixture is smooth.
2. Spread the chocolate glaze over the cooled cake and let it set slightly.
3. Sprinkle colorful sprinkles for a festive and attractive appearance.
Serving and variations
The Tomato Juice and Semolina Cream Cake is perfect for any occasion, from birthdays to family gatherings. You can serve it alongside a cup of tea or coffee, and a glass of freshly squeezed orange juice would add a refreshing touch.
Variations:
- You can experiment with different types of jam, such as sour cherry or raspberry, to change the flavor profile of the cake.
- Instead of shredded coconut, you could add ground nuts or almonds for a different texture.
Calories and nutritional benefits
This cake is not only delicious but also packed with nutrients. The milk and semolina provide protein and carbohydrates, while the coconut adds healthy fats. However, it’s important to be mindful of the sugar and fat content from the margarine, so it’s best to enjoy it in moderation.
Frequently asked questions
1. Is this cake suitable for vegans?
No, the recipe contains margarine and milk, but you can experiment with plant-based alternatives.
2. How long does the cake last?
The cake can be stored in the refrigerator for up to 5 days, but the flavor is best after it has rested for a day.
3. Can I use whole wheat flour?
Yes, you can substitute part of the white flour with whole wheat flour for a healthier dessert.
Personal note
This cake was recommended to me by a good friend, and I was skeptical about using tomato juice in desserts. However, after trying it, I realized how well the flavors can combine. It’s a recipe that sparks curiosity and admiration, and each slice is a delightful surprise!
Enjoy and happy cooking! This cake will surely become a family favorite!
Ingredients: Sheets: 15 tablespoons of oil 15 tablespoons of tomato juice 5 tablespoons of sugar 1/2 teaspoon of baking soda 500 g flour 1 essence of rum a pinch of salt Filling: 1 l milk 4 tablespoons of sugar 200 g semolina 200 g margarine 75 g coconut lemon zest from 1 lemon 1 jar of quince jam Decoration: 100 g dark cooking chocolate 3 tablespoons of milk colored candies for decoration
