Instructions

• Preheat the oven to 180 °C (356 °F). Lightly dust a baking tray (or the back of a baking tray) with flour and set aside.
• Make the tomato-based dough: in a large bowl combine 12 tbsp oil, 12 tbsp tomato juice, 1 tsp ammonium (dissolved in a tablespoon of the tomato juice if it is powdered), and a pinch of salt. Gradually add 450 g flour and mix until you obtain an elastic dough. Do not add extra ingredients.
• Divide the dough into four equal pieces. Roll each piece thinly to the size of your baking tray. Place each rolled sheet onto the prepared floured tray (one at a time) and bake for about 7 minutes at 180 °C, until the sheet is set and just lightly colored. Cool the baked sheets on a rack.
• Zest and juice the 2 lemons. Reserve the lemon peel (zest) to add to the milk in step 6. Split the lemon juice roughly in half: one half for the Turkish Delight butter mixture (step 5) and the other half for the semolina cream (step 6).
• Prepare the Turkish Delight butter mixture (for the top): beat 1 pack butter (82% fat) with 6 tbsp powdered sugar until light and foamy. Finely mash or chop 700 g Turkish Delight and mix it into the foamed butter along with half of the lemon juice reserved in step 4. Stir until homogenous and set aside at room temperature.
• Make the semolina-coconut cream: in a saucepan combine 1 L milk, 5 tbsp sugar, and the lemon peel (zest) reserved in step 4. Bring to a boil over medium heat. When the milk is boiling, gradually add 200 g semolina while stirring constantly to avoid lumps. Continue to stir and cook until the mixture thickens and comes back to a boil.
• After removing the pan from the heat, while the semolina cream is still warm stir in 250 g butter (82% fat) and the remaining half of the lemon juice reserved in step 4. Mix until the butter is fully incorporated. Let the semolina cream cool completely, then stir in 100 g coconut.
• Assembly: place the first baked sheet on a serving tray. Spread half of the cooled semolina-coconut cream evenly over it. Place the second sheet on top and spread 400 g apricot jam evenly over that layer. Place the third sheet on top and spread the remaining half of the semolina-coconut cream evenly. Finish with the fourth baked sheet.
• Spread the Turkish Delight butter mixture (from step 5) evenly over the top sheet. If you wish, dust lightly with any remaining powdered sugar you have available (note: powdered sugar has already been used in step 5).
• Cover the assembled cake, refrigerate, and leave overnight to set. Slice and serve the next day.