Tomato juice layer cake

Tomato juice layered cake – an unusual delicacy, full of flavor and with a fascinating story! This recipe, which combines simple and accessible ingredients, offers a unique culinary experience. Using tomato juice, this dessert aims to surprise with its unusual taste and delicate texture. Over time, this cake has become a popular choice for celebrations, appreciated for its originality and the beautiful memories it brings.

Preparation time: 20 minutes
Baking time: 12 minutes
Total time: 32 minutes
Number of servings: 12

Ingredients:

*For the layers:*
- 11 tablespoons of sugar
- 11 tablespoons of oil
- 11 tablespoons of tomato juice (freshly squeezed or store-bought)
- 1 teaspoon of baking soda extinguished with lemon juice
- Flour, as needed (approximately 500 g, but adjust according to the dough's consistency)

*For the cream:*
- 1 package of Rama margarine (or another type of margarine of your choice)
- 1 cup of powdered sugar
- 4 tablespoons of semolina
- Water (approximately 250 ml)
- Vanilla essence (1-2 drops)
- Juice of one lemon (about 1-2 tablespoons, to taste)

Step by step:

1. Preparing the layers:
In a large bowl, combine the 11 tablespoons of sugar, oil, and tomato juice. Mix well until the sugar completely dissolves. Add the baking soda extinguished with lemon juice and mix again. This step is essential as the baking soda helps the layer rise during baking.

2. Adding the flour:
As you mix, start adding the flour gradually until you obtain a homogeneous dough that does not stick to your hands. It is important not to add too much flour, as the layers should be thin and delicate.

3. Dividing the dough:
Divide the dough into 4 equal pieces (or 3 if you want larger layers). Cover them with a damp towel to prevent drying.

4. Rolling out the layers:
On a floured surface, roll out each piece of dough into a thin layer. Make sure the layers are the right size for the tray you are using.

5. Baking the layers:
Preheat the oven to 180°C. Place the layers on the back of the tray (greased with a little oil or lined with baking paper) and bake for about 12 minutes or until they turn slightly golden. Be careful not to leave them in the oven too long, as they can burn. Remove them and let them cool.

6. Preparing the cream:
In a saucepan, add the 4 tablespoons of semolina and water. Boil the mixture over medium heat, stirring constantly to avoid lumps. Once the semolina thickens, let it cool.

7. Buttercream:
In a separate bowl, cream the margarine with the powdered sugar until you obtain a creamy and fluffy mixture. Add the cooled semolina, vanilla essence, and lemon juice, mixing well. This cream will give a delicious taste and fresh aroma to the cake.

8. Assembling the cake:
Place the first layer of dough on a platter and spread a generous portion of cream. Repeat the process with the other layers, ensuring that the last layer remains uncovered. If desired, you can glaze the cake with chocolate or a sugar glaze.

9. Pressing and cutting:
Place a wooden board or tray on top of the cake to press it slightly. Let the cake sit in the refrigerator for at least 6 hours (ideally overnight) to allow the layers to blend perfectly. The next day, cut the cake into squares or triangles, according to preference.

Serving suggestions and variations:
This cake pairs perfectly with a fragrant tea or a milk-based coffee. You can add pieces of dried fruit or ground nuts to the cream for extra texture and flavor. Also, experiment with flavors like cocoa or cinnamon to adapt the cake to personal taste.

Frequently asked questions:
- Can I use butter instead of margarine? Yes, butter will add a richer flavor, but make sure it is at room temperature to incorporate well into the cream.
- What other types of flour can I use? You can try whole wheat flour for a healthier option, but it will change the final texture of the layers.
- How can I store the cake? The cake can be stored in the refrigerator for 3-4 days, covered with plastic wrap to prevent drying.

Nutritional benefits:
This cake contains simple and natural ingredients, and the tomato juice adds a boost of vitamins and minerals, such as vitamin C and potassium. Additionally, semolina is a good source of carbohydrates, providing you with the energy needed for the whole day.

Try this unique tomato juice layered cake recipe and be surprised by its unusual taste! It is an excellent choice for any occasion, and those who taste it will surely be impressed. The culinary delight you create will bring joy and smiles around the table!