How to Make the Romanian Tomato Juice Cake:

Cup of Yum
1. 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.
2. 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:

1. Mash together the Turkish Delight and the 2 lemons.
2. Mix the foamed butter with the Turkish Delight and the lemon.
3. Cover the four layers with the prepared cream and sprinkle with powdered sugar.

How to Make Pumpkin Filling:

1. Peel the pumpkin, grate it and cook it well, adding sugar, vanilla and cinnamon to taste.
2. Leave to cool, then spread the pumpkin filling over the layers, powder the cake and leave to cool.

How to Make White Pastry Cream:

1. Mix the milk and sugar, bring to the boil, and add the lemon peel.
2. When it reaches boiling point, add the semolina, stirring constantly.
3. After boiling, while the cream is warm, add the butter and the lemon juice and mix.
4. When it cools down completely, add the coconut and mix well.

How to Do the Assembling and Filling:

1. Put the first layer in a tray and cover with 1/2 of the cream.
2. Next, add the second layer and spread with the jam.
3. Continue with the next layer, the rest of the cream, and the final sheet.
4. Put the cake in the fridge and leave overnight. Next day, slice it and serve.