• ½ liter water
• ½ liter non-dairy soy cream
• 150 grams brown sugar
• 30 grams vanilla sugar
• 120 grams semolina
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• 1 grated lemon rind
• Freshly squeezed lemon juice
• 200 grams vegetable margarine

• 1.5 deciliters tomato juice
• 1.5 deciliters sunflower oil
• ½ teaspoon salt
• 180 grams brown sugar
• 2 teaspoons baking soda
• 1 tablespoon freshly squeezed lemon juice
• 500 grams wheat flour

• 400 grams raspberry or cranberry jam

• 50 grams dark chocolate
• 30 grams vegan margarine
  

PREPARATION:
Cream:

1. Turn stove on to the highest heat.
2. Pour in the water, and then stir in the vegan cream.
3. Then, comes the sugar, and vanilla sugar and stir until it boils.
4. Pour in the semolina. Mix real well.
5. Cook it for about 4-5 minutes, so that it becomes really thick.
6. Add the grated lemon rind, the freshly squeezed lemon juice, the salt, and the cinnamon. Then set aside.
7. When the cream has cooled down, whip it well with vegan margarine for several minutes until it becomes frothy.

Dough:

1. Pour oil into a bowl then the tomato juice, then add sugar, and salt. Mix it well.
2. Then pour the baking soda into the lemon juice, and let it bubble up a bit, then add into the tomato juice mixture.
3. Then add the flour in. Knead it by hand until it comes together to form a nice dough.
4. Roll a dough out of it. Divide it into 3 portions.
5. Roll out each portion into flat sheets, making sheets measuring approximately 30 centimeters x 30 centimeters.
6. Sprinkle on some more flour to roll out the dough better.
7. Place it onto the baking tray, pierce it few times.
8. Roll out the remaining 2 portions of dough to get 3 layers of dough.
9. Bake it at 170-180 degrees Celsius for 8-10 minutes.

Baking:

1. Place the first layer here.
2. Spread forest fruit jam on it. Forest fruit jam is made of berries from the forest, cranberry, raspberry, and blackberry. Spread it out nicely.
3. Place the next layer on top of it and press it a bit.
4. Add all of the cream. Spread it out evenly.
5. Place the last layer of cake on it, press and adjust it a bit.
6. Put the cake in the fridge for about 5 hours to soften the cake layers.
7. Put some dark chocolate and the vegan margarine in the bowl, mix well.Chocolate will melt.
8. Make a cone out of the baking paper.Pour the chocolate in.
9. Cut off the bottom of the cone so that the chocolate can flow out.
10. Take the cake out of the fridge and decorate it with chocolate.