Romanian Tomato Paste Cake
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 2 delicious options for you. My favorite is the white pastry cream.
Romanian Tomato Paste Cake
Ingredients
Ingredients
FOR THE LAYERS:
- 12 tbsp Oil
- 6 tbsp Powdered sugar
- 12 tbsp Tomato juice
- 1 tsp Ammonium
- 450 gr Flour content
- Salt
CREAM WITH TURKISH DELIGHT:
- 700 gr Turkish Delight
- 2 Lemons
- 1 pack Butter 82% fat
WHITE PASTRYCREAM:
- 1 l Milk
- 5 tbsp Sugar
- 250 gr Butter 82% fat
- 100 gr Coconut
- 200 gr Semolina
- 400 gr Apricot jam
Instructions
How to Make the Romanian Tomato Juice Cake:
- 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.
- 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:
- Mash together the Turkish delight and the 2 lemons.
- Mix the foamed butter with the Turkish delight and the lemon.
- Cover the four layers with the prepared cream and sprinkle with powdered sugar.
How to Make Pumpkin Filling:
- Peel the pumpkin, grate it and cook it well, adding sugar, vanilla and cinnamon to taste.
- Leave to cool, then spread the pumpkin filling over the layers, powder the cake and leave to cool.
How to Make White Pastry Cream:
- Mix the milk and sugar, bring to the boil, and add the lemon peel.
- When it reaches boiling point, add the semolina, stirring constantly.
- After boiling, while the cream is warm, add the butter and the lemon juice and mix.
- When it cools down completely, add the coconut and mix well.
How to Do the Assembling and Filling:
- Put the first layer in a tray and cover with 1/2 of the cream.
- Next, add the second layer and spread with the jam.
- Continue with the next layer, the rest of the cream, and the final sheet.
- Put the cake in the fridge. Next day, slice and serve.
Notes
Tried this recipe?Let us know how it was!
