Layer cake with caramel cream

Ingredients

For the layers

• 50 g fresh raspberries
• 100 ml tomato juice
• 180 g butter
• 100 g granulated sugar
• 1 egg
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 10 ml lemon juice
• 420 g white flour
• 15 ml oil

For the caramel cream

• 200 g granulated sugar
• 240 ml water
• 1 egg
• 38 g granulated sugar
• 24 g white flour
• 200 g butter
• 400 ml Hulala whipping cream
• 150 g ground walnuts

For decorating

• 20 g chocolate flakes
• 20 g colored sprinkles

Preparation

1. Mix the raspberries with the tomato juice, 180 g softened butter, the egg, granulated sugar and salt. Activate the baking soda with the lemon juice and stir it in. 2. Sift the flour over the mixture and knead until you have an elastic dough. Cover it and refrigerate for at least 1 hour. 3. Heat the oven to 170°C. Divide the dough into 4 pieces and roll each one into a thin sheet. Grease the back of the baking tray with oil, lay a sheet on it and prick it here and there with a fork. Bake each sheet for 8 minutes, until lightly browned, then leave it to cool. 4. Put the sugar for the caramel in a small saucepan and heat it for 5 minutes, until golden. Carefully add the water and boil for another 5 minutes, until the sugar dissolves, then leave the syrup to cool. 5. Mix the egg with the sugar, flour and 200 g softened butter. Put the mixture in a saucepan over low heat and pour in the syrup in a thin stream, stirring continuously. Cook for 8 minutes, until the cream has the consistency of pudding, then leave it to cool. 6. Beat the cold cream until firm. Gradually fold in the cooled caramel cream, one spoonful at a time, then add the ground walnuts. 7. Lay down one sheet and spread a layer of cream on top. Repeat with the next two sheets, then add the last sheet and spread the remaining cream over it. Sprinkle with the chocolate flakes and colored sprinkles. 8. Leave the cake until the next day so the sheets soften, then cut it into portions.