Romanian tomato paste layer cake

Ingredients

For the layers

• 10 tablespoons oil
• 5 tablespoons tomato paste
• 5 tablespoons sugar
• 2 tablespoons semolina
• 1 tablespoon lemon juice
• 1/2 teaspoon baking soda
• 500 g flour

For the semolina cream

• 1500 ml milk
• 180 g semolina
• 200 g butter
• 1 orange for the zest
• 100 g sugar
• 400 g cherry jam

Preparation

1. Mix the oil with 5 tablespoons of tomato paste, 5 tablespoons of sugar, 2 tablespoons of semolina, the lemon juice and the baking soda. Gradually work in the flour and knead until you have a firm dough. 2. Divide the dough into four pieces and roll each one out to fit the baking pan. Prick the layers with a fork and bake them one at a time in an oven preheated to 180°C for 8 minutes each, until the edges are lightly golden. 3. Leave the layers to cool for 30 minutes. 4. Heat the milk for 5 minutes, until it starts to steam. Add 180 g semolina and 100 g sugar, then cook the cream over low heat for 5 minutes, stirring, until thickened. Take the pan off the heat and stir in the butter and grated orange zest. 5. Place the first layer in the pan and spread half the semolina cream over it. Add the second layer, spread on the cherry jam, then place the third layer on top and cover with the remaining cream. Finish with the last layer. 6. Cover the cake and refrigerate overnight, for at least 8 hours, until the layers soften.