Romanian Tomato Paste Cake
User Reviews
4.9
Romanian Tomato Paste Cake
Description
This cake features multiple thin layers formed from a dough blended with tomato juice and ammonium bicarbonate, producing a tender crumb. Each layer is baked briefly until set and cooled. A cream incorporating mashed Turkish Delight and lemon-infused butter adds sweetness and a floral note. The cake is assembled by layering the cream between the tomato dough layers, finishing with a light dusting of powdered sugar.
A separate pumpkin filling is cooked with sugar, vanilla, and cinnamon to add moisture and complementary spice, spread between layers or as additional filling. The white pastry cream, enriched with butter and coconut, is thickened with semolina and combined with apricot jam for additional flavor and texture variation.
The interplay between the tangy tomato layers, floral Turkish Delight cream, spiced pumpkin, and fruity pastry cream creates a unique and layered dessert experience typical of Romanian cuisine.
Ingredients
For the layers:
- 12 tbsp neutral cooking oil generic cooking oil
- 6 tbsp powdered sugar
- 12 tbsp tomato juice
- 1 tsp ammonium bicarbonate
- 450 gr flour content
- salt
Cream with Turkish Delight:
- 700 gr turkish delight
- 2 lemon plural
- 1 pack butter 82% fat
White Pastry Cream:
- 1 l milk
- 5 tbsp sugar
- 250 gr butter 82% fat
- 100 gr coconut
- 200 gr semolina
- 400 gr apricot jam
Instructions
How to Make the Romanian Tomato Juice Cake:
- For the layers, mix the sugar, the oil and the tomato juice until you get a frothy cream, then add the flour mixed with the salt.
- When you have an elastic dough, cut it into four equal pieces and roll each piece out. Put it on the back of a baking tray powdered with flour. Bake for about 7 minutes in an oven preheated to 180 °C (356 ℉).
How to Make Cream with Turkish Delight:
- Mash together the Turkish Delight and the 2 lemons.
- Mix the foamed butter with the Turkish Delight and the lemon.
- Cover the four layers with the prepared cream and sprinkle with powdered sugar.
How to Make Pumpkin Filling:
- Peel the pumpkin, grate it and cook it well, adding sugar, vanilla and cinnamon to taste.
- Leave to cool, then spread the pumpkin filling over the layers, powder the cake and leave to cool.
How to Make White Pastry Cream:
- Mix the milk and sugar, bring to the boil, and add the lemon peel.
- When it reaches boiling point, add the semolina, stirring constantly.
- After boiling, while the cream is warm, add the butter and the lemon juice and mix.
- When it cools down completely, add the coconut and mix well.
How to Do the Assembling and Filling:
- Put the first layer in a tray and cover with 1/2 of the cream.
- Next, add the second layer and spread with the jam.
- Continue with the next layer, the rest of the cream, and the final sheet.
- Put the cake in the fridge and leave overnight. Next day, slice it and serve.
Notes
User Reviews
Overall Rating
4.9
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