Lenten dessert cake with tomato juice, semolina cream, and jam
The dessert we are proposing today is a wonderful vegan cake with tomato juice, semolina cream, and jam, a recipe that combines surprising flavors and a delicious texture. This cake is not only a perfect choice for those who are fasting but also an innovative option for anyone looking to enjoy a light, moist, and flavorful dessert. I will provide you with all the necessary details to successfully prepare it, so get ready to enjoy a unique culinary experience! Preparation time - Preparation time: 30 minutes - Baking time: 30 minutes (6-7 minutes for each sheet) - Total time: 1 hour - Number of servings: 12 Ingredients For the base - 15 tablespoons of oil (you can use sunflower oil or olive oil for a more intense flavor) - 15 tablespoons of tomato juice (natural tomato juice is ideal; if it is more diluted, adjust the amount of flour) - 5 tablespoons of sugar (you can adjust the amount to your preference) - 500 g of flour (you can use whole flour for a healthier option) - ½ teaspoon of baking soda - 1 essence of rum (for a pleasant taste) - a pinch of salt For the filling - 1 l of water - 4 tablespoons of sugar - 200 g of semolina - 200 g of margarine (or butter for a richer flavor) - 75 g of coconut - juice and zest of one lemon (for an extra freshness) - 400 g of plum jam with walnut filling (or peach jam for a fruity option) - a pinch of salt Brief history This vegan cake is a modern reinterpretation of traditional desserts, bringing together simple yet unusual ingredients, such as tomato juice. Its origins are linked to the creativity of housewives who, in more challenging times, found ingenious solutions to prepare delicious desserts without using animal products. Step by step 1. Preparing the base - In a large bowl, add the oil, sugar, and a pinch of salt. Whisk the ingredients well with a whisk or spatula until the sugar starts to liquefy. This step is crucial for achieving a fine texture for the base. - Add the tomato juice and rum essence, stirring continuously. - Sift the flour and baking soda, then gradually add them to the mixture, kneading until you obtain an elastic and non-sticky dough. - Cover the dough with plastic wrap and refrigerate for 20 minutes. This step will help firm up the dough, making it easier to roll out. 2. Baking the sheets - Preheat the oven to 180 degrees Celsius. - Divide the dough into four equal pieces. Sprinkle a little flour on the work surface and roll out each piece on the back of a greased baking tray. - Bake each sheet in the oven for 6-7 minutes until they turn slightly golden. It is important not to leave them too long, as they can dry out. 3. Preparing the semolina cream - In a pot, add water, sugar, lemon zest, and a pinch of salt. Bring the mixture to a boil. - When the water reaches boiling point, sprinkle in the semolina, stirring continuously to avoid lumps. Continue stirring until the mixture thickens. - Turn off the heat and add the margarine and lemon juice, stirring until the margarine melts. Let the cream cool completely, then fold in the coconut. 4. Assembling the cake - Place the first sheet of base on a platter or in a baking tray. Spread half of the semolina cream evenly over it. - Place the second sheet and spread the plum jam over it. Here you can experiment with different types of jam, each offering a distinct flavor. - Place the third sheet, then the remaining semolina cream, and finally, close with the last sheet. - Cover the cake with plastic wrap and refrigerate for a few hours, preferably overnight. This step is essential for allowing the sheets to soften and achieve a perfect texture. 5. Serving - Once the cake has cooled and the flavors have melded, cut into portions and serve. It is delicious alongside fruit tea or aromatic coffee. Practical tips - Adjusting the consistency: If the tomato juice is more diluted, it is good to add a little more flour to achieve a denser base. - Vegan option: Use coconut oil instead of margarine and ensure that the jam does not contain animal-derived ingredients. - Enhancing the flavor: You can add vanilla or almond essence to the semolina cream for extra flavor. - Fresh fruits: When serving, you can add fresh fruits or a fruit compote for a delicious contrast of textures. Frequently asked questions 1. Can I use another type of jam? - Yes, you can use any type of jam you prefer, such as apricot, raspberry, or even rose petal jam for an exotic taste. 2. How long can the cake be stored? - The cake keeps well in the fridge for 3-4 days, but it is recommended to consume it fresh to maintain its soft texture. 3. Can I use gluten-free flour? - Yes, you can use gluten-free flour, but it is important to follow the instructions on the package to achieve a similar consistency. Conclusion This vegan cake with tomato juice, semolina cream, and jam is not only an unusual recipe but also an opportunity to explore new flavors and textures. It is a perfect choice for a festive meal or simply to treat yourself on an ordinary day. I hope you enjoy it and prepare it with love, just as I did for my mother. Enjoy your meal!
Preparation
Dough: I mixed the oil with sugar and a pinch of salt until the sugar was almost liquefied, then I added the tomato juice, essence, and flour with baking soda. I kneaded an elastic and non-sticky dough, which I left in the fridge covered with plastic wrap for 20 minutes. Then I divided it into 4 pieces, rolled them out on the back of a greased tray, and baked them one by one for 6-7 minutes at 180 degrees. Semolina cream: I first boiled water with sugar, lemon zest, and a pinch of salt, and when it reached boiling point, I added semolina in a rain while continuously stirring. I left it on the heat until it thickened, then set it aside and incorporated margarine and lemon juice. I chilled the cream, and when it was completely cooled, I added coconut and homogenized. Assembly: I placed the first layer in the tray, spread half of the semolina cream, placed the second layer, spread jam over it, then the third layer, the remaining semolina cream, and the last layer. I covered the cake with plastic wrap and put it in the fridge for a few hours, after which I portioned it. The layers softened quite quickly, and it turned out very good and tall. If the tomato juice is more diluted, the amount of flour will increase; mine was a bit thick, almost like tomato paste. The amount of sugar and salt in the dough also depends on the taste of the tomato juice. The original recipe called for 12 tablespoons of each (oil and tomato juice), but I used a tray of 26/36 cm and added 3 more tablespoons.
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