INGREDIENTS
Cream:
- 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
Dough:
- 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
Filling:
- 400 grams raspberry or cranberry jam
For decorating:
- 50 grams dark chocolate
- 30 grams vegan margarine
