Romanian tomato juice sheet cake

Name: Romanian tomato juice sheet cake
Ingredients: 1 egg; 11 tablespoons sugar; 11 tablespoons tomato juice or diluted tomato paste; 11 tablespoons oil; 600 g flour; 1 teaspoon baking soda; 1/2 lemon for juice and zest; 1000 ml milk; 200 g sugar; 200 g semolina; 1/2 lemon for juice; finely grated zest of 1/2 lemon or orange; 200 g butter; 350 g plum jam; 10 g icing sugar

Dessert - Romanian tomato juice sheet cake by Albertina F. - Recipia

Romanian tomato juice sheet cake has thin, lightly golden layers with semolina cream and plum jam between them; once it has rested, it cuts into soft layers. I roll out the sheets right on the baking paper and don’t make them transparent, so they keep their shape under the cream; the tomato flavor is only subtle once they soften. Preparation: 45 minutes. Cooking: 23-31 minutes. Resting: 6 hours and 45 minutes. Total time: 7 hours and 53 minutes-8 hours and 1 minute. Servings: 16. Approximately 540 kcal and 8 g protein per serving.

Ingredients

For the sheets

1 egg
11 tablespoons sugar
11 tablespoons tomato juice or diluted tomato paste
11 tablespoons oil
600 g flour
1 teaspoon baking soda
1/2 lemon for juice and zest

For the cream

1000 ml milk
200 g sugar
200 g semolina
1/2 lemon for juice
finely grated zest of 1/2 lemon or orange
200 g butter

For assembling

350 g plum jam
10 g icing sugar

Preparation

1. Beat the egg with the 11 tablespoons of sugar and the 11 tablespoons of oil until the sugar dissolves. 2. Stir the baking soda into the juice of 1/2 lemon, then add the tomato juice and the finely grated zest of 1/2 lemon. Mix. 3. Pour the mixture over the flour and knead until you have an elastic dough that doesn’t stick. Divide it into 3 pieces and roll each one out into a thin sheet. 4. Heat the oven to 180°C. Place the sheets in the pan one at a time, on baking paper, and bake each for 5-7 minutes, until lightly golden on the surface. 5. Put the milk, sugar and semolina in a heavy-based saucepan. Cook over low heat for 8-10 minutes, stirring, until the semolina is cooked and the cream has thickened. 6. Leave the semolina cream to cool for 45 minutes. Beat the butter until fluffy, then gradually mix in the cold cream, the juice of 1/2 lemon and the finely grated zest of 1/2 lemon or orange. 7. Put the first sheet on a serving plate, spread on a thin layer of jam and half the cream. Add the second sheet, then the rest of the jam and cream. Cover with the last sheet and dust with icing sugar. 8. Leave the cake for 6 hours before cutting.

Notes

Cut into small squares and serve with black tea. I prefer to make it the night before serving; these quantities are right for a large baking pan. Covered and kept in the fridge, it will keep for up to 3 days. For the sheets, the tomato juice should be smooth; dilute concentrated tomato paste with water until it flows just as easily. The butter should be soft, not melted, and the semolina cream should no longer be warm when you mix it in.