Dessert cake with layers, tomato juice, and cheese cream

Name: Dessert cake with layers, tomato juice, and cheese cream - Paula K.
Ingredients: Ingredients: 15 tablespoons tomato juice; 15 tablespoons oil; 13 tablespoons sugar; 1 packet baking powder; a pinch of salt; vanilla; lemon zest; 750 g flour. Filling: 700 g cottage cheese; 4 tablespoons sugar; 2 tablespoons sour cream; vanilla; lemon zest; 500 ml milk; 3 tablespoons semolina; powdered sugar for dusting.

Dessert - Dessert cake with layers, tomato juice, and cheese cream by Paula K. - Recipia

The dessert I invite you to discover today is a layered cake with tomato juice and cream cheese. A simple recipe full of surprises that will delight the palate of anyone who tastes it. Tomato juice, although unusual for a dessert, provides a subtle note of freshness and a vibrant color, while the cream cheese perfectly complements this combination. Let's embark together on this captivating culinary journey! Preparation time: 1 hour Baking time: 1 hour Total time: 2 hours Number of servings: 12 Ingredients For the layers: - 15 tablespoons tomato juice - 15 tablespoons oil - 13 tablespoons sugar (reducing sugar is optional, depending on preferences) - 1 packet baking powder - A pinch of salt - 1 teaspoon vanilla - Zest of 1 lemon (fresh is ideal) - 750 g flour (may vary depending on the type of flour used) For the filling: - 700 g cottage cheese (ideally well-drained) - 4 tablespoons sugar - 2 tablespoons sour cream - 1 teaspoon vanilla - Zest of 1 lemon - 500 ml milk - 3 tablespoons semolina - Powdered sugar (for decoration) Recipe history This layered cake with tomato juice and cream cheese is a modern reinterpretation of traditional desserts, incorporating unusual ingredients to provide a unique experience. The use of tomato juice in desserts may seem unusual, but it is an ingenious way to add moisture and a sweet-sour note. Over the years, chefs have experimented with various ingredients, and this surprising combination was born. Step-by-step instructions Preparing the layers 1. Mixing wet ingredients: In a large bowl, add the tomato juice, oil, and sugar. Whisk well until the sugar is completely dissolved. 2. Adding dry ingredients: Quench the baking powder with lemon juice (this process activates the baking powder) and add it to the wet mixture along with a pinch of salt, vanilla, and lemon zest. 3. Incorporating the flour: Gradually add the flour to the mixture, mixing with a spatula or your hands. You will obtain an elastic dough, but firm enough to be rolled out. It is important to be patient and adjust the flour quantity, as it may vary depending on the type of flour used. 4. Cooling the dough: Cover the dough with plastic wrap and let it rest in the refrigerator for 30 minutes. This step will make the dough easier to work with. 5. Dividing and rolling out: After it has been in the refrigerator, divide the dough into four equal pieces. On a floured surface, roll out each piece into thin layers. 6. Baking the layers: Preheat the oven to 180 degrees Celsius. Use the back of a tray to bake the layers, covering it with parchment paper. Bake each layer for about 15 minutes or until they become lightly golden. 7. Cooling the layers: After baking, let the layers cool on a tray, overlapping them with parchment paper to prevent sticking. Preparing the filling 1. Boiling the milk: In a saucepan, bring the milk to a boil along with 2 tablespoons of sugar. Stir occasionally to prevent sticking. 2. Adding the semolina: Once the milk starts to boil, add the semolina in a rain, continuously stirring with a whisk to avoid lumps. Let the mixture boil for a few minutes until it thickens slightly, then turn off the heat and let it cool. 3. Preparing the cheese: In a separate bowl, mix the cottage cheese with the remaining sugar, sour cream, vanilla, and lemon zest. Make sure the cheese is well crushed and homogenized to achieve a fine texture. 4. Final combination: Once the semolina has cooled, incorporate it into the cheese mixture, mixing well to achieve a uniform composition. Assembling the cake 1. Layering: On a serving platter, place the first layer of dough, then add a generous layer of cream cheese. Repeat the process, alternating layers and cream until all ingredients are used up. 2. Final cooling: Cover the cake with plastic wrap and let it chill in the refrigerator overnight. This step is essential as it allows the layers to soften and the flavors to meld. 3. Serving: Before serving, sprinkle powdered sugar on top for an elegant look. Useful tips - Choose quality ingredients: Use fresh cottage cheese and natural tomato juice for the best results. - Variations of the recipe: You can experiment with various flavors, adding cinnamon or cocoa to the cream cheese for a special touch. - Storing the cake: This cake keeps well in the refrigerator for a few days, but it tastes best after a few days of resting. Ideal combinations This cake pairs perfectly with a cup of aromatic tea or a strong espresso. You can also serve it with a red fruit sauce for a delicious contrast and an attractive presentation. Frequently asked questions 1. Can I use other types of cheese? - Yes, you can experiment with ricotta or mascarpone cheese, but make sure to adjust the sugar quantities based on the sweetness of the chosen cheese. 2. How can I tell if the layers are properly baked? - The layers are ready when they turn slightly golden on the edges and are firm to the touch. 3. Is it possible to freeze the cake? - Although the cake can be frozen, the texture of the layers may be affected. It is better to store it in the refrigerator. This layered cake with tomato juice and cream cheese is not only a delicious recipe but also an unforgettable culinary experience. I encourage you to try it and enjoy every bite! Enjoy your meal!

Dessert cake with layers, tomato juice, and cheese cream

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