Orange Mood Cake

Pour the orange juice into a saucepan, add the sugar, and heat. When the mixture is almost boiling, slowly pour in the low-protein fine semolina, stirring constantly. Bring to a boil and cook the orange semolina porridge for 1-2 minutes. Then turn off the heat and let the cream base cool.

Preheat the oven to 250 °C (482 °F).

Add sugar, salt, baking soda, and vegetable oil to the tomato juice, and mix thoroughly. Gradually add the low-protein baking mix and vanillin, kneading a dough that has a playdough-like consistency.

Divide the dough into seven equal parts and roll them into balls.

Flatten a ball with your hand and roll it out with a rolling pin to a thickness of 2-3 mm.

Transfer the dough to a baking sheet and prick it in several places with a fork.

Bake the layer in the preheated oven for 3-4 minutes.

Remove the baked layer from the oven and immediately cut out a circular piece of the desired size.

Collect the leftover scraps in a separate bowl and, once cooled, grind them in a blender to make crumbs.

In a separate bowl, beat the softened butter, add the orange semolina porridge and dry vegetable cream, and beat thoroughly.

Assemble the cake by layering the crusts with the cream and coating the sides.

Coat the cake all over with the crumbs and refrigerate for at least three to four hours.