Lemon cake with caramel cream (vegan)

Name: Lemon cake with caramel cream (vegan) - Profira L.
Ingredients: For the dough: 12 tablespoons water; 12 tablespoons oil; 12 tablespoons sugar; 2 tablespoons tomato juice; 1 teaspoon baking soda; flour as needed; a pinch of salt. For the lemon cream: 500 ml water; 200 g sugar; 130 g semolina; 200 g margarine; one lemon; 150 g Turkish delight; a pinch of salt. For the caramel cream: 500 ml water; 200 g sugar; 130 g semolina; 200 g margarine; one vial of vanilla essence; a pinch of salt.

Dessert - Lemon cake with caramel cream (vegan) by Profira L. - Recipia

The first time I made this cake was on a fasting day, and I needed something sweet that wasn't too complicated. I was surprised at how well the layers turned out with tomato juice – you can't taste it at all, but it helps with color and texture. Since then, I've made it many times, especially when I'm craving something classic with readily available ingredients. Quick Info Total time: about 2 hours, plus overnight cooling Preparation time: 40-50 minutes Baking time: 3 layers x 15 minutes (approximately 45 minutes total) Servings: 20-24 pieces, depending on the size of the cuts Difficulty: medium (there are several steps, but all are simple) Recipe type: fasting cake, suitable for fasting days or when you want a cake without eggs and dairy Ingredients For the layers: 12 tablespoons water 12 tablespoons oil 12 tablespoons sugar 2 tablespoons tomato juice 1 teaspoon baking soda A little vinegar to extinguish the baking soda Flour as needed (you should get a firm, non-sticky dough) A pinch of salt For the lemon cream: 500 ml water 200 g sugar 130 g semolina 200 g margarine One lemon (without the white part) 150 g Turkish delight A pinch of salt For the caramel cream: 500 ml water 200 g sugar 130 g semolina 200 g margarine One vial of vanilla essence A pinch of salt For decoration: Coconut (optional) Preparation Method 1. Layers 1. In a large bowl, mix the water, oil, sugar, and tomato juice. Stir until the sugar is almost completely dissolved. 2. Dissolve the baking soda with a little vinegar, then add it to the mixture. 3. Gradually incorporate flour until you have a firm dough that doesn’t stick to your hands. Don’t add all the flour at once; add it as needed. 4. Divide the dough into three equal parts. 5. Roll each piece into a thin layer, the size of the baking tray. I use the bottom of the tray lined with parchment paper for easy transfer of the layers. 6. Bake the layers on the bottom of the tray in a preheated oven at 160°C for 15 minutes each. They shouldn’t become crispy or brown, just slightly colored at the edges. 7. Let the layers cool completely before filling them with cream. 2. Lemon Cream 1. Boil 500 ml of water with sugar and a pinch of salt. 2. When it comes to a boil, add the semolina in a steady stream while continuously stirring to prevent lumps from forming. 3. Chop the lemon (peeled of the white part and seeds) in a food processor or blender. Add it to the cream and boil for another 1-2 minutes. 4. Once the semolina is cooked, remove it from the heat and add the margarine cut into cubes. 5. Blend the cream with a mixer until it is smooth and fluffy. 6. Cut the Turkish delight into small cubes and incorporate it into the cream, either with the mixer or a spatula. The Turkish delight will partially melt, which is normal. 7. Use the cream immediately while it’s warm to spread easily on the layers. 3. Caramel Cream 1. Place 200 g of sugar in a thick-bottomed pot over medium heat. Let it caramelize without stirring; just gently swirl the pot. 2. When the sugar is completely melted and golden, carefully pour in half of the water (250 ml). Be careful, it will bubble and the steam can be hot. 3. Stir gently until all the caramel is dissolved. 4. In a separate bowl, mix the remaining water (250 ml) with the semolina and a pinch of salt. 5. Pour the semolina mixture over the caramel on low heat, stirring continuously. 6. Cook until it thickens to a denser semolina consistency. 7. Remove the pot from the heat, add the margarine and vanilla essence. Blend the cream while it’s warm until it becomes smooth and shiny. 4. Assembly 1. Place the first layer on a serving platter. Immediately spread the caramel cream while it’s still warm. 2. Place the second layer on top, then pour the lemon cream while it’s still warm. 3. Cover with the last layer. Gently press down to adhere all the layers. 4. Sprinkle coconut on top if desired while the cream is still slightly moist. 5. Refrigerate the cake, ideally overnight, to soften the layers and make cutting easier. 6. Cut the next day into rectangular or square pieces, as preferred. Why I Make This Recipe Often This cake retains its texture and flavor even after a few days, making it practical for any larger gathering. The ingredients are simple, with no expensive or hard-to-find items. The layers don’t break and aren’t fragile, and the creams come together quickly. It’s perfect when I want a sweet treat without eggs or dairy but don’t want to complicate things. Tips and Variations Tips - Let the layers cool completely before filling them. - The creams should be spread while warm; otherwise, they will harden and won’t level easily. - If you don't have a food processor for the lemon, you can grate it and finely chop the pulp. Substitutions - Tomato juice can be replaced with diluted tomato paste if you don’t have the ready-made version. - Margarine can be any dairy-free brand. - If you don’t have Turkish delight, you can omit it, but the texture will be simpler. Variations - You can sprinkle ground nuts or powdered sugar on top if you don’t like coconut. - For a fresher flavor in the cream, you can also add a bit of lemon zest (without the white part). - If you want a more aromatic version, you can add a little rum or lemon essence to the semolina cream. Serving Ideas - Cut the cake when it’s completely cool, using a wide, sharp knife. - It’s great for festive platters since it looks good and travels well. - It pairs well with coffee or as a dessert for any family meal. Frequently Asked Questions 1. Can I use a different type of fat instead of margarine? For the fasting version, vegetable margarine is the simplest. Coconut butter doesn’t have the same effect when cooled, and oil won’t give the desired texture. 2. Why does the cream only spread while warm? As it cools, the semolina thickens and becomes elastic, making it impossible to level on the layers. 3. What should I do if the layers seem too hard after baking? Don’t worry; after the cake sits in the fridge overnight, the layers will soften from the creams, and the texture will be perfect. 4. Can this cake be frozen? I don’t recommend it, as the semolina in the creams changes texture when thawed and can become grainy. 5. What type of Turkish delight works best? I usually choose classic rose or lemon-flavored Turkish delight, but any type works as long as it has a mild flavor. Nutritional Values Approximately, one serving (out of 24 pieces): Calories: about 210-230 kcal Carbohydrates: 35-37 g Protein: 2 g Fat: 7-8 g The values are approximate, depending on the amount of flour used and the type of margarine. The cake doesn’t have many proteins, being vegan, but it is quite filling due to the semolina and margarine. Storage and Reheating It keeps well for 3-4 days in the fridge, wrapped in foil or in a sealed container. No reheating is needed; it can be served cold or at room temperature. If left for more days, the layers become softer. I do not recommend freezing due to the semolina-based creams.

Lemon cake with caramel cream (vegan)

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