Romanian Tomato Paste Cake
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 Pastry Cream:
- 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 (356 ℉).
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 and leave overnight. Next day, slice it and serve.
Notes
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