Vegetarian cake with tomato juice

Ingredients
Sheets:
14 tablespoons of tomato juice
14 tablespoons oil
14 tablespoons of sugar
1 teaspoon bicarbonate off with lemon
flour (as covers)

Filling:
1 packet of margarine for cakes (Rama)
1 cup powdered sugar
4 heaping tablespoons of semolina
water
vanilla
lemon juice
jam

Vegetarian cake with tomato juice

Preparation:

Mix tomato juice with oil and sugar. Add baking powder and flour, stirring well, do not lumps, until it becomes a dough.
The dough is divided into four. From each piece stretches one sheet.
Bake sheets on the back of the tray on medium heat for 10-15 minutes.

Boil 500 ml of water. Add semolina in the rain, stirring well, do not make lumps.
Mix powdered sugar and margarine, then gradually add the boiled semolina. Mix and add lemon juice and vanilla.

On serving platter put the first sheet and cover with half of the semolina. Place a second sheet and covered with a layer of jam. Place a third sheet and cover with the rest of the semolina. Put over the fourth sheet.

It keeps in the refrigerator at least 12 hours before serving. Meanwhile sheets will soften and cake can be cut easily.

You may also like:

Truffles coated with chocolate
White chocolate with pistachio and dried fruits
Banana Muffins
Lemon Cream