Lenten cake with tomato juice

Lenten Cake with Tomato Juice: An Unusual Delicacy for Special Moments

The Lenten cake with tomato juice is a surprising recipe that combines sweet and savory flavors in an innovative way. This cake is not only a delicious choice for those following a vegan or fasting diet but also a perfect opportunity to impress friends and family with something completely unconventional. Let's discover together how to prepare it step by step!

Preparation Time
- Preparation time: 40 minutes
- Baking time: 36-40 minutes
- Total time: approximately 1 hour and 20 minutes
- Number of servings: 12

Ingredients

For the layers:
- 15 tablespoons oil (preferably sunflower oil)
- 5 tablespoons sugar
- 15 tablespoons tomato juice (make sure it is natural, without preservatives)
- 1 teaspoon baking soda
- Juice from half a lemon (to extinguish the baking soda)
- 500-550 grams flour (type 000 is ideal)
- 2 teaspoons vanilla essence
- 1 packet vanilla sugar

For the cream:
- 1 liter soy milk (or water, according to preference)
- 10 tablespoons sugar
- 200 grams semolina
- 200 grams margarine (at room temperature)
- Grated zest of one lemon
- Juice from half a lemon
- 2 teaspoons vanilla essence
- 1 jar of 400 grams plum jam (or other preferred jam)
- Powdered sugar for dusting

Necessary Utensils
- Large mixing bowl
- Wooden spoon or spatula
- 24x27 cm baking tray
- Baking paper
- Pot for the cream
- Whisk for mixing the cream
- Grater for lemon zest
- Plastic wrap to cover the cake

Step by Step

1. Preparing the Layers
1. In a large bowl, mix the oil with the sugar until it becomes a homogeneous and fluffy mixture. Use a wooden spoon for better integration.
2. Add the tomato juice to the oil and sugar mixture, continuing to mix.
3. Extinguish the baking soda with a little lemon juice and add it to the mixture. This step will allow the dough to rise and become fluffy.
4. Incorporate the vanilla essence and vanilla sugar.
5. Gradually sift in the flour, mixing with the spoon. When it becomes hard to mix, use your hands to knead the dough. It should be non-sticky and easy to handle.
6. Divide the dough into 4 balls and wrap them in plastic wrap. Leave them in the refrigerator for 20 minutes.

2. Baking the Layers
1. Preheat the oven to 180°C.
2. Grease the bottom of the tray with oil to prevent sticking.
3. On a floured surface, roll out the first ball of dough on baking paper. Place the sheet on the bottom of the tray, then remove the baking paper.
4. Bake the sheet for 8-9 minutes or until the edges start to brown. Repeat this step for the other 3 balls of dough.

3. Preparing the Cream
1. In a pot, add the soy milk and sugar and place them over medium heat. When the mixture starts to boil, reduce the heat to low.
2. Gradually add the semolina, continuously whisking to avoid lumps. When the cream thickens like pudding, remove it from the heat.
3. Add the grated lemon zest and mix. Cover the cream with plastic wrap to prevent a crust from forming and let it cool slightly.
4. Once the cream is warm, incorporate the cubed margarine and mix well. Finally, add the lemon juice and vanilla essence.

4. Assembling the Cake
1. On a cutting board, place the first layer of dough. Spread half of the cream evenly over its surface.
2. Place the second layer and spread the plum jam, ensuring it is thick enough not to run.
3. Continue with the third layer, adding the remaining cream, and finish with the last layer.
4. Cover the cake with plastic wrap and leave it in the refrigerator overnight to set and blend the flavors.

5. Serving
1. The next day, take the cake out of the refrigerator and cut it with a sharp knife.
2. Dust powdered sugar on top for an attractive appearance and a sweet taste.

Helpful Tip
For a personal touch, you can add some ground nuts or almonds to the cream for extra texture. You can also use apricot or raspberry jam to vary the flavor.

Nutritional Benefits
This Lenten cake is a healthier alternative to traditional sweets, being rich in fiber and free from animal ingredients. Soy milk provides calcium and protein, while semolina is a good source of complex carbohydrates.

Frequently Asked Questions
Can I use another type of milk?
Yes, you can opt for almond or oat milk, but make sure they are unsweetened to avoid affecting the cake's taste.

How can I store the cake?
The cake keeps very well in the refrigerator, covered, for up to 5 days.

Is this cake suitable for vegans?
Yes, it is a perfect recipe for vegans, as it contains no animal products.

Serving Recommendations
This cake pairs perfectly with a cup of green tea or a fruit tea. Additionally, vanilla ice cream can create a delicious contrast with the cake's flavors.

Conclusion
The Lenten cake with tomato juice is a unique, delicious, and easy-to-make recipe that will bring a touch of innovation to any meal. Try this recipe and enjoy a dessert that celebrates creativity in the kitchen! Enjoy your meal!

 Ingredients: For the dough: 15 tablespoons oil, 5 tablespoons sugar, 15 tablespoons tomato juice, 1 teaspoon baking soda, a little lemon juice to extinguish the baking soda, 500-550 g flour, 2 teaspoons vanilla essence, 1 packet vanilla sugar. For the cream: 1 liter soy milk (you can also use water), 10 tablespoons sugar, 200 g semolina, 200 g margarine, grated peel of one lemon, juice from half a lemon, 2 teaspoons vanilla essence, 1 jar of 400 g plum jam (or you can use another jam), powdered sugar for dusting.