Vegan cake with tomato juice
The fasting dessert with tomato juice is an unusual and surprising choice that combines sweet flavor with a savory ingredient, bringing a touch of originality to your kitchen. This cake is not only a delight but also easy to prepare, making it ideal for those who observe fasting or simply want to try something different. I will present to you, step by step, how to prepare this delicious cake, along with some details and tricks that will help you achieve a perfect result. Preparation time: - Preparation time: 30 minutes - Baking time: 36-40 minutes - Total time: 1 hour and 10 minutes - Number of servings: 12 Ingredients: For the layers: - 15 tablespoons oil (suggestion: sunflower or olive oil) - 5 tablespoons sugar - 15 tablespoons tomato juice (make sure it is natural) - 1 teaspoon baking soda - Juice of one lemon (to extinguish the baking soda) - 500-550 g flour (you can use whole wheat flour for a healthier option) - 2 teaspoons vanilla extract - 1 packet vanilla sugar For the cream: - 1 liter soy milk (or water, depending on preferences) - 10 tablespoons sugar - 200 g semolina - 200 g margarine (or butter, if you have no restrictions) - Grated zest of one lemon - Juice of half a lemon - 2 teaspoons vanilla extract - 1 jar of 400 g plum jam (or other preferred jam) - Powdered sugar for dusting (optional) Recipe history: Unconventional desserts, such as those made with tomato juice, have been skillfully used over time to add a touch of flavor and a unique texture. This cake was inspired by the desire to create a delicious dessert that fits into the fasting regimen without compromising taste. When you need an alternative to regular sweets, this recipe becomes an ideal choice. Step by step: Preparing the layers: 1. Mixing the ingredients: In a large bowl, combine the oil with the sugar, mixing well until you obtain a homogeneous composition. Then add the tomato juice and mix again. 2. Activating the baking soda: Extinguish the baking soda with a few drops of lemon juice and add it to the previous mixture. This will give a slightly fluffy texture to the layers. 3. Adding flavors: Incorporate the vanilla extract and vanilla sugar, then start gradually adding the sifted flour, mixing with a spoon. 4. Kneading the dough: Once the ingredients are well mixed, knead the dough by hand until it becomes non-sticky and easy to work with. If it is too soft, you can add a little more flour. 5. Cooling the dough: Divide the dough into four equal balls, wrap them in plastic wrap, and let them chill in the refrigerator for 20 minutes to firm up. Baking the layers: 6. Preparing the tray: Grease the bottom of a tray (24x27 cm) with oil and prepare a piece of baking paper sprinkled with flour. 7. Rolling out the dough: Take the first ball of dough and roll it out evenly on the baking paper. Place the layer in the tray, carefully removing the baking paper. 8. Baking: Preheat the oven to 180°C and bake the first layer for 8-9 minutes, or until the edges become slightly browned. Repeat the process with the other three balls of dough, letting them cool on a cutting board. Preparing the cream: 9. Boiling the milk: In a saucepan, bring the soy milk and sugar to a boil, stirring constantly. 10. Incorporating the semolina: Once the milk boils, reduce the heat to low and add the semolina in a rain, stirring continuously with a whisk to avoid lumps. 11. Thickening the cream: Continue to stir until the cream becomes thick, similar to a pudding. Remove from heat and add the lemon zest. 12. Adding the margarine: Once the cream has reached room temperature, add the margarine and mix well. Finally, incorporate the lemon juice and vanilla extract. Assembling the cake: 13. Cream layer: Place the first layer on a cutting board, spread half of the prepared cream, and level it evenly. 14. Adding the jam: Place the second layer and cover it with the plum jam, distributed evenly. Make sure the jam is a little firmer so that it doesn't run too much. 15. Finalizing the assembly: Place the third layer, then the remaining cream, followed by the last layer. Cover the cake with plastic wrap and let it chill in the refrigerator overnight to firm up. Serving: 16. Powdered sugar: The next day, take the cake out of the refrigerator, slice it, and dust it with sugar if desired. You can serve it plain or alongside a scoop of vanilla ice cream, which will contrast perfectly with the flavors of the cake. Useful tips: - For a richer texture: You can replace part of the flour with whole wheat flour or add some chopped nuts to the cream. - Jam variations: Instead of plum jam, you can use apricot, raspberry, or even citrus marmalade, depending on your preferences. - Frequently asked questions: - Can it be made without sugar? Yes, you can replace sugar with natural sweeteners like stevia or honey if you are not fasting. - How can I store the cake? It keeps very well in the refrigerator, covered with plastic wrap, for 3-4 days. Nutritional benefits: This fasting cake is a good source of carbohydrates, providing energy, and the use of soy milk brings plant-based proteins, being a healthy alternative to dairy products. Additionally, the tomato juice adds a supply of vitamins and minerals, such as lycopene, which is known for its antioxidant properties. Conclusion: The fasting cake with tomato juice is an unusual dessert that will pleasantly surprise everyone. Not only is it easy to prepare, but it is also versatile, able to be adapted to your tastes. I encourage you to try this recipe, share it with friends, and enjoy sweet moments with your loved ones. Enjoy your meal!
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