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