Romanian Tomato Juice Cake

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Romanian Tomato Juice Cake

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Ingredients

For the Layers:
12 tablespoons Oil
6 tablespoons powdered sugar
12 tablespoons tomato juice
1 teaspoon ammonium ammonia for cakes
450 gr flour content
Salt
Cream with Turkish Delight:
700 gr Turkish Delight
2 lemons
1 pack Butter 82%
Pumpkin Cream:
1.2 kg pumpkin
to fit the taste sugar, cinnamon, vanilla
White Pastrycream:
1 l Milk
5 tablespoons Sugar
250 gr Butter 82%
100 gr coconut
200 gr semolina
400 gr apricot jam
  • Medium

Ingredients

  • For the Layers:

  • Cream with Turkish Delight:

  • Pumpkin Cream:

  • White Pastrycream:

Directions

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This is a traditional Romanian dessert from my childhood. The sponge contains a special ingredient: tomato purée! 🍅 Between the layers is a rich cream of coconut and lemon, and natural apricot/plum jam.

About the Fillings: After the layers have cooled completely, you can add the filling of your choice. We have selected 3 delicious options for you. My favorite is the white pastry cream.

How to Make the Romanian Tomato Juice Cake:

  1. For the layers, mix the sugar, the oil and the tomato juice until you get a frothy cream, then add the flour mixed with the salt.
  2. When you have an elastic dough, cut it into four equal pieces and roll each piece out. Put it on the back of a baking tray powdered with flour. Bake for about 7 minutes in an oven preheated to 180 °C.

How to Make Cream with Turkish Delight::

  1. Mash together the Turkish delight and the 2 lemons.
  2. Mix the foamed butter with the Turkish delight and the lemon.
  3. Cover the four layers with the prepared cream and sprinkle with powdered sugar.

How to Make Pumpkin Filling:

  1. Peel the pumpkin, grate it and cook it well, adding sugar, vanilla and cinnamon to taste.
  2. Leave to cool, then spread the pumpkin filling over the layers, powder the cake and leave to cool.

How to Make White Pastry Cream:

  1. Mix the milk and sugar, bring to the boil, and add the lemon peel.
  2. When it reaches boiling point, add the semolina, stirring constantly.
  3. After boiling, while the cream is warm, add the butter and the lemon juice and mix.
  4. When it cools down completely, add the coconut and mix well.

How to Do the Assembling and Filling:

  1. Put the first layer in a tray and cover with 1/2 of the cream.
  2. Next, add the second layer and spread with the jam.
  3. Continue with the next layer, the rest of the cream, and the final sheet.
  4. Put the cake in the fridge. Next day, slice and serve.

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previous
Pork in Tamarind Soup (Sinigang na Baboy)
next
Albinita/Honey Cake With Plum Jam & Cream Filling