Cake with broth
The famous tomato juice cake is a surprising and delicious delicacy that combines unique flavors and a fine texture, making it perfect for any occasion. To begin, we will take care of the necessary ingredients for the layers. These are: 200 g of flour, 100 ml of tomato juice, 100 g of sugar, 100 ml of oil, one teaspoon of baking soda, and a pinch of salt. All the ingredients are mixed with the help of a spatula or a wooden spoon until we obtain a homogeneous dough. It is important to ensure that the tomato juice is well incorporated so that the layers have an even color and a pleasant aroma.
After obtaining the dough, it will be left to cool in a covered container for about an hour. This step is essential for the layers to become tender and easy to handle. Once the resting time has passed, the dough is divided into four equal parts, each portion to be rolled out on the back of a tray, well greased with oil or lined with baking paper. The layers are baked in a preheated oven at 180 degrees Celsius for 10-12 minutes or until they become slightly golden.
In the meantime, we will prepare the delicious cream. For this, we need 1 liter of milk, 150 g of semolina, 250 g of butter, 200 g of sugar, the juice and grated zest of one lemon. In a pot, the milk is brought to a boil, and when it starts to boil, the semolina is added in a thin stream, stirring continuously to avoid lumps. It is allowed to boil for about 5 minutes, then set aside to cool. In another bowl, the butter is creamed with the sugar until it becomes a fluffy mixture. Gradually, the semolina is added, one tablespoon at a time, mixing vigorously after each addition. Finally, the lemon juice and grated zest are incorporated, which will give a fresh and aromatic taste.
The assembly of the cake is done as follows: the first layer is placed, half of the semolina cream is added, followed by the second layer. On top of this, a generous layer of plum jam is spread, adding a note of sweetness and an intense aroma. It continues with the third layer, then the remaining semolina cream is added, and it is finished with the last layer. The cake will be left to cool for a few hours to let the flavors blend and set well. After it has been in the fridge, it is cut into portions and served with gusto. This cake is not only a delicious dessert but also a real surprise for those who do not know its unusual ingredients! Enjoy and have fun!
Ingredients: For the dough: 10 tablespoons of tomato juice, 10 tablespoons of oil, 10 tablespoons of sugar, 400-500g of flour, 1 teaspoon of ammonia dissolved in the tomato juice. For the cream: 1/2 liter of milk, 4 tablespoons of semolina, 200g of butter, 200g of powdered sugar, one lemon, 400g of plum jam.
