Cake with tomato juice

(Recipe suggested by Otilia)
For sheets:
200 g of sugar
14 teaspoons of tomato juice
3 tablespoons of oil
1 teaspoon of ammonia
flour (both covers)

For filling:
500 ml of milk
16 teaspoons of semolina
200 g of sugar
200 g of butter
apricot jam

Cake with tomato juice


Make a batter of the ingredients for sheets. Batter is divided into four parts that stretch with rolling pin and bake on the back of the tray in the preheated oven for 12-15 minutes.

In a saucepan, boil the milk with the sugar, then add the semolina, stirring well, until all lumps are dissolved. When the semolina is cooked allowed to cool a little, then add the butter and mix.

Place on a sheet half of the semolina with milk and spread evenly. Place a second sheet on top, then spread an even layer of jam, a third sheet, the other half of the semolina with milk, and finally cover with the last sheet.

It is kept overnight in a refrigerator, while the cake is softened and can be cut.

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