Tomato juice cake with orange cream

Name: Tomato juice cake with orange cream - Miruna G.
Ingredients: 1 jar of plum jam For the dough: 10 tablespoons of water 15 tablespoons of tomato juice 15 tablespoons of oil 1 teaspoon of ammonia 1 large egg flour to form a good dough for roll; 800g) salt For the cream: 250 g margarine or butter 2 cups of milk 6 tablespoons of semolina 8 tablespoons of granulated sugar 4 tablespoons of powdered sugar 1/2 orange

Dessert - Tomato juice cake with orange cream by Miruna G. - Recipia

Tomato Juice and Orange Cream Cake: A Delicious Surprise for the Holidays In a world filled with classic desserts, the Tomato Juice and Orange Cream Cake stands out as a culinary gem. This unique recipe offers an intriguing blend of sweet and tangy notes, perfect for celebrating the festive season. With flavors of fresh oranges and delicate layers, it's a dessert that will bring smiles to the faces of your loved ones. Let's discover together how to prepare this unconventional cake! Preparation time: 40 minutes Baking time: 25 minutes Total time: 1 hour and 5 minutes Servings: 12 Ingredients For the layers: - 10 tablespoons of water - 15 tablespoons of tomato juice (preferably freshly squeezed or from a trusted source) - 15 tablespoons of oil (sunflower oil is ideal) - 1 heaping teaspoon of ammonia (for added flakiness) - 1 large egg (make sure it’s at room temperature) - Flour (approximately 700-800 g, enough to form a good roll-out dough) - A pinch of salt (to balance the sweetness) For the orange cream: - 250 g margarine or butter (use butter for a richer taste) - 2 cups of milk (whole milk adds a special creaminess) - 6 tablespoons of semolina - 8 tablespoons of granulated sugar - 4 tablespoons of powdered sugar (for a delicate finish) - Zest of ½ orange (make sure it’s organic, pesticide-free) - Juice of ½ orange For the filling: - 1 jar of plum jam (or any jam you prefer) Preparation 1. Preparing the layers: In a large bowl, combine the 10 tablespoons of water, 15 tablespoons of tomato juice, 15 tablespoons of oil, and the egg. Mix the ingredients well with a whisk or spatula. Then, add the ammonia and a pinch of salt. 2. Incorporating the flour: Start adding flour gradually, mixing continuously, until the dough becomes smooth and easy to roll out. It’s important not to add too much flour at once to avoid a tough dough. 3. Dividing the dough: Divide the dough into four equal portions. On a floured surface, roll out each portion into a thin layer. 4. Baking the layers: Preheat the oven to 180°C. Grease the bottom of a baking tray with butter and place the rolled-out layers. Bake each layer for 10-12 minutes or until they turn lightly golden. It’s recommended to check them frequently, as they bake quickly. 5. Preparing the orange cream: In a saucepan, combine the milk, semolina, and granulated sugar over medium heat. Stir constantly with a whisk until the mixture thickens. Once it reaches the desired consistency, remove from heat and add the orange zest. Let it cool slightly. 6. Butter cream: In another bowl, cream the margarine or butter with the powdered sugar until it becomes a creamy paste. Gradually add the cooled semolina cream (make sure it’s not hot!) and the juice of ½ orange. Mix well to incorporate all the ingredients. 7. Assembling the cake: On a baked layer, spread a generous layer of plum jam. Then, add a generous layer of orange cream and cover with another layer. Repeat this step until you have the desired number of layers. The final layer will be placed on top. 8. Cooling: Wrap the cake in plastic wrap and refrigerate, preferably overnight. This step is essential, as the layers will soften, and the flavors will blend perfectly. 9. Serving: Before serving, dust the cake with vanilla powdered sugar for an elegant look and an extra touch of flavor. You can cut it into squares or triangles, depending on your preference. Useful tips and variations - If you want a more intense flavor, you can add a splash of vanilla extract to the orange cream. - Instead of plum jam, you can experiment with apricot or raspberry jam for a different flavor. - An interesting variation would be to add some crushed nuts to the orange cream for a crunchy texture. Nutritional benefits This cake is a source of energy, thanks to the carbohydrates from the flour and sugar. The semolina adds fiber, while oranges are rich in vitamin C, essential for immunity. Additionally, by using fruit jam, the cake contains beneficial antioxidants for health. Frequently asked questions - Can I replace the tomato juice with another ingredient? Yes, you can try carrot juice or even apple juice for a different flavor. - How can I make the cake less sweet? Reduce the amount of sugar in the cream and choose a less sweet jam. - What is the best way to store the cake? You can keep it in the refrigerator, well wrapped, for up to a week. This Tomato Juice and Orange Cream Cake is more than just a dessert; it's a culinary experience that will turn any occasion into a celebration. Give it a try and be surprised by its unique combination! Delight is guaranteed!

Tomato juice cake with orange cream

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