Beautiful and tasty, easy to prepare cake.
Ingredients:
- three glasses of wheat flour;
- a glass of sugar;
- one teaspoon of baking powder;
- one teaspoon vanilla sugar;
- one hundred grams of vegetable oil;
- half a glass of cocoa;
- two glasses of cold boiling water;
- one jar of any jam.
Cooking:
Sift flour, add baking powder, sugar and cocoa to it. Mix everything and gradually add water. Add oil and vanilla. Mix until smooth and pour into a baking dish.
Send to a preheated oven and bake for 45 minutes at 180 degrees. Check readiness with a toothpick. Ready baked goods cut horizontally and spread with jam. The cake is ready!
Lean Cake "Sweet Cherry"
Ideal for sweet lovers.
Ingredients:
- three glasses of premium flour;
- one glass of hot water;
- five dessert spoons of olive oil;
- two glasses of brown sugar;
- a glass of cherries (canned or fresh);
- two thirds of a glass of cherry juice;
- three tablespoons of vanilla sugar or vanillin;
- two thirds of a teaspoon of baking soda.
Cooking:
In a large bowl, mix sugar, water, vanilla, juice and olive oil. Stir the ingredients until the sugar is completely dissolved. Sift the flour there and start kneading the dough, which resembles thick sour cream in its consistency (a little more flour may be required). Add cherries and soda to dough. You don’t have to extinguish the soda, because. the cherry itself will do it. Pour batter into prepared pan and place in preheated oven. Bake the "cherry" for 40-50 minutes, checking the readiness with a wooden toothpick. After baking, put the cake on a plate and let cool. Cut the cooled cake lengthwise and brush with honey. Put the two pieces together and brush the top with melted chocolate. Decorate with cherries.
Cake "Lenten Napoleon"
To the surprise of many, the Napoleon cake is also lean. The number of calories in this is much less than in the classic.
Ingredients:
- three large mugs of flour (250 gr);
- one glass of vegetable oil;
- one glass of highly carbonated water;
- 1 glass of semolina;
- 120 gr almonds
- one third of a tablespoon of salt;
- liter of purified water;
- large lemon;
- two teaspoons of vanilla
Cooking:
Pour sparkling water and vegetable oil into a bowl, sift flour into them, add salt and mix well. Cover the bowl with the resulting dough tightly with cling film and refrigerate for 30 minutes. After half an hour, take out a bowl and divide the dough into ten equal parts. Roll out all received parts. After that, bake at 200 degrees for 2-3 minutes. Leave the finished cakes to cool.
In the meantime, it is worth doing the preparation of the cream. Pour boiling water over the almonds for a couple of minutes and peel them. After that, grind the nuts in a coffee grinder or with a food processor. Boil a liter of water, add sugar and chopped nuts to it, then gradually add semolina and cook until thickened over low heat. Cool the resulting cream, add lemon peel and vanillin. Beat the cream with a mixer. Spread 8 cakes well with cream and carefully place on top of each other. Grind the remaining cakes into crumbs and sprinkle the cake with it on all sides. Let the "Napoleon" soak, putting it in the refrigerator overnight.
Lean Honey Cake
Since the recipe for the lean "Napoleon" was described above, it is impossible not to mention such a miracle as the lean "Honey cake"!
Ingredients:
- Approximately four and a half cups of flour;
- one glass of sugar;
- three dessert spoons of honey;
- one hundred milliliters of sunflower oil;
- a teaspoon of soda;
- three hundred grams of fruit jam;
- two hundred grams of walnuts;
- one hundred and fifty milliliters of vegetable oil (for cream).
Cooking:
The dough for the lean Medovik is prepared, as for the classic one, in a water bath. To do this, put some water in a saucepan and bring it to a boil. Then put a bowl on top and pour sugar, honey and about 50 grams of water into it. Heat everything until sugar and honey are completely dissolved. Add soda (not slaked) and heat for another 2-3 minutes. After pour in vegetable oil, mix and remove from the stove.
Now add flour little by little to the warm syrup. Knead a thick dough with your hands. The dough will be soft and tender. Then wrap it in cling film and refrigerate overnight. If it is not possible to leave the dough for the whole night, then let it stay in the cold for at least 3 hours. To prepare the cream, pour the oil into a deep bowl and start whisking with a blender. After the oil turns white, you can begin to add cream on a spoon and continue to beat. When half of the jam is added, pour in the other half all at once. Send the resulting cream to the refrigerator.
Divide the dough into six parts. Leave one part, and put the rest back in the refrigerator for now. Roll out the dough to the desired size and send to bake for 5-6 minutes at 180 degrees. Do the same with the rest of the parts. Trim the finished cakes to give them the desired shape. Grind the scraps into crumbs. Coat all cakes with cream and sprinkle with nuts. Connect the cakes and sprinkle with crushed crumbs on top.
Lenten cake "Paradise Glaze"
Another recipe for a lean cake is chocolates that fasting people and not only will like.
Ingredients:
To prepare the dough, take:
- one and a half glasses of flour, sugar to taste (about a little more than a glass),
- soda half a teaspoon,
- two teaspoons of baking powder
- five to six tablespoons of cocoa,
- fifty ml of sunflower oil,
- a glass of cooled boiled water,
- a couple of tablespoons of wine or apple cider vinegar
Glaze:
- The main ingredient of the glaze is cocoa (three tablespoons).
- You will also need a couple of tablespoons of sugar or powdered sugar,
- a few tablespoons of water and vegetable oil (in equal proportions).
Cream:
In this case, lemon cream.
- Take 300 grams of margarine,
- one glass of granulated sugar,
- three full tablespoons of semolina,
- one and a half glasses of water and a lemon.
Cooking:
Start cooking by kneading the dough. Pour cocoa, a glass of sugar, salt and baking powder into the sifted flour, mix gently. Then add oil and vinegar while continuing to stir. Add water gradually at the very end. The dough in this case is of medium density. Pour the dough into a greased mold and send it to the oven prepared to 190 degrees for 30 minutes.
To prepare the cream, you need to cook porridge from semolina in water and cool it. Then grind the soft margarine with sugar, grate the lemon zest on a fine grater. Mix all the ingredients and beat with a mixer. Send the cream to harden in the refrigerator for 20 minutes.
Mix all ingredients for glaze. Put it on the fire, and, stirring, let it boil. After that, remove the resulting glaze from the stove. Cool the finished cake, carefully cut into two parts lengthwise and coat the lower part with cream. Then, do the same with the upper part and connect both. Pour the resulting cake with icing.
For two impressive layers of cake with a diameter of 18 cm, I took 2 300-gram packs of frozen berry mix and 1 same pack of frozen cherries. I completely thawed the berries. I placed 600 g of "berry mix" in a blender bowl.
Shredded.
Rubbed through a sieve.
It is necessary to grind thoroughly so that as little oilcake remains as possible and as much pure puree as possible learns. It's pretty tedious, but when you do it often, you get used to it :) And somehow things go unnoticed!
I put it on the fire, boiled for several minutes, so that the sugar was completely dissolved.
I put 12 g of agar-agar in a separate bucket.
I poured 200 g of water, let it stand for a while so that it swelled, and warmed it over low heat for 2-3 minutes. I poured a mixture of agar and water into the berry puree and mixed thoroughly. At first, the puree will be liquid, do not be alarmed. It is not necessary to pour it on biscuits in this form, let it stand, after cooling it will gain strength and thicken a little. It will take a long time to cool, please be patient. You can take it out to the balcony if it is cool there, but then make sure that it does not become too dense, mix occasionally. You can put the saucepan in a container with cold water and stir occasionally.
In general, the puree should thicken a little. Approximately like this.
For the cake, I baked two biscuits, cut each one in half lengthwise and took three cakes. Soak them in syrup (200 g of water, 150 g of sugar and 10 g of vanilla sugar, you can take less syrup, you can not soak at all if you don’t like too much wet cakes, these cakes themselves are not dry).
Next, we take our ring (or detachable form) for assembling the cake, lay the walls with a film (any dense, acetate, new cut clerical file, ordinary food as a last resort). Carefully, so as not to break, put the cake.
We spread one part of the berry puree on it. We level.
Cover with the second cake, press lightly.
We spread the second part of the filling, level it.
Above - the third, most beautiful cake. I always put the last cake upside down, so it turns out smoother and easier to apply the cream in the future.
We put the cake in the refrigerator, although the puree will “grab” very quickly due to the agar: it already works at 40 degrees. Then we remove the ring and the film. Whip the cream until firm and level the sides and top of the cake. I showed the alignment principle in my previous posts (!!). We decorate as we like.
I decorated it with a self-made sugar figurine of Rapunzel, which, at the request of the client, had to be made with a brown-eyed brown-haired woman, a bit like a birthday girl, with fresh strawberries, nuts and vegetable cream roses planted with roses.
I “seated” all this on a lean ganache: I poured a 100-gram chocolate bar with 72% cocoa (without dairy products in the composition!) With cream, I won’t say the exact amount, I added it “by eye”, but about 80 g, melted it in the microwave in a pulsed mode , mixed thoroughly. The mass turned out to be fluid, but not too liquid, like a regular ganache for. Ganache cooled to about 35 or a little more degrees (it becomes thicker when it cools). I cooled the cake covered with cream for 15 minutes in the freezer, and then I took it out and carefully applied ganache with a spatula - first along the edge, forming smudges, and then in the middle. Ready!
I bring to your attention a recipe for a delicious lean cake with chocolate biscuit base and cream impregnation. Such sweetness can be prepared not only for fasting, but also for any holiday - or when the family gathers in the evening for tea. Lenten cake"Madagascar" prepared at home is a very tasty, sweet, original and mouth-watering delicacy.
Don't believe? Prepare - and you will see for yourself!
Ingredients:
For test:
- warm water - 1 glass;
- sugar - 1 glass;
- a pinch of salt;
- vegetable oil - 0.5 cups;
- wine vinegar 6% - 1 tablespoon;
- vanillin to taste;
- cocoa - 0.25 cups;
- soda - 1 teaspoon;
- flour - 1.5 cups.
For cream:
- orange juice - 2 glasses;
- semolina - 2 tablespoons;
- sugar to taste;
- dye as desired;
- fragrance as desired.
For glaze:
- dark chocolate - 100 grams.
Delicious lean cake. Step by step recipe
- We combine warm water with salt, sugar and stir, with a spoon, until the sugar is completely dissolved.
- Then, in a container sweet water, pour in vegetable oil, wine vinegar (you can apple) and mix well.
- And now we add flour, soda, cocoa, vanillin to the liquid to taste and stir with a spoon until smooth.
- Pour the liquid into the baking dish lean dough and spread evenly throughout.
- We bake the cake cake at a temperature of 180 degrees for 35-45 minutes (we check the readiness of the cake with a wooden toothpick or a match).
While the delicate, lean Madagascar cake crust is baking, we will prepare the orange cream.
- Pour orange juice into a small saucepan, add sugar to taste, send the saucepan to the stove and bring the contents to a boil.
- Add to boiling juice in a thin stream semolina, mix and cook with constant stirring over low heat until the cream thickens completely. Then remove the saucepan from the heat and leave the cream: let it stand and cool.
- Beat the cooled cream with a mixer: until a thick white foam is obtained (flavoring and dye are added to the semolina cream if desired).
- Cut the chocolate lean cake into two parts (it can be three).
- Lubricate each cake with a cream prepared on the basis of orange juice.
- To prepare the glaze: add water to the chocolate and heat everything together in the microwave for 30-40 seconds.
- We decorate the top of the lean cake with liquid dark chocolate.
A very tasty and easy-to-prepare lean cake will pleasantly surprise you with its palatability and - hearty feed. The cream gently soaks chocolate cake, and dark chocolate gives the cake originality.
Everyone who adheres to Orthodox traditions during the fasting period has more than once thought about what dishes can be consumed during this period of time and how to cook them correctly.
"Crazy Cake"
Ingredients: two hundred and fifty grams of flour, one tablespoon of soda, three-quarters of a glass of sugar, two tablespoons of cocoa powder, half a spoon of salt, vanilla to taste, half a spoon of apple cider vinegar, one glass of diluted to taste instant coffee, half a glass of vegetable oil. The flour is sifted and mixed with the rest of the dry ingredients. Dissolved coffee, oil and vinegar are added to this mixture and everything is mixed well. In this case, the dough should turn out to be viscous, slowly flow into the form, which, by the way, needs to be lubricated vegetable oil. baked chocolate cake lean fifty minutes. You can check its readiness with a match or a toothpick: they pierce the cake with it (while it should remain dry). You can use soy milk instead of coffee water.
Creams for lean baking
Creams for lean cakes can be very different. Most often, jam or jam is used. Very often, ordinary fruits are used, from which jelly is cooked with the addition of starch. You can also cook semolina from soy milk or fruit juice and semolina. Cocoa and vanilla can be added to it if desired. Let's take a closer look at how to quickly prepare semolina cream for a lean cake.
Semolina filling
Ingredients: one glass of water, two tablespoons of semolina, two tablespoons of sugar, a pinch of vanilla, two tablespoons of cocoa powder. From water and cereals with the addition of sugar, cocoa and vanilla, liquid semolina. On fire, it should boil for about ten minutes, do not forget to stir it constantly. The porridge is then cooled and whipped with a blender so that the cream turns out to be tender and homogeneous. For a dessert such as lean cakes, cream based on soy tofu is also well suited. It is beaten well with sugar and some fruits, you can use condensed soy milk instead of sugar. Let us consider in more detail some recipes for making cakes that can be consumed during fasting.
Delicious pastries for fasting
Ingredients: one glass of orange juice, two glasses of flour, four tablespoons of baking powder, one hundred grams of sugar, six tablespoons of odorless vegetable oil. For cream: two glasses of orange juice, two tablespoons of semolina, currant berries, agar-agar. For the frosting: 1 dark chocolate bar.
Cooking:
In fact, lean cakes, the recipes of which we will consider today, are prepared quite simply and quickly. According to this recipe, you need to prepare the dough from the listed components and knead it well, it should turn out to be a thick consistency. The dough is poured into a pre-oiled mold and baked in the oven for thirty minutes. The finished cake is cooled and cut lengthwise into two parts.
Cream preparation and product formation
While the cake is baking, you need to prepare the lean cream for the cake. For this on orange juice boil semolina, cool it, add agar-agar, which is prepared in advance according to the instructions. The first cake is laid out on the dish, on top - half of the semolina cream over the entire surface, currant berries are placed and put in a cold place to harden for half an hour. Then lay out the rest of the cream and cover with a second cake, put again in the refrigerator for several hours. Meanwhile, melt bitter chocolate in a bowl in a water bath, cool it a little and pour over the finished cake. The sides of the product are decorated with almonds, berries or confectionery dressing.
Cake "Tea"
Ingredients: two glasses of flour, half a glass of honey, half a glass of strong brewed tea, half a glass of sugar, one glass of ground nuts, one hundred grams of raisins, four tablespoons of vegetable oil, one and a half tablespoons of baking powder, two tablespoons of cocoa powder. For the filling: two glasses of jam. For glaze: two tablespoons of cocoa powder, one tablespoon of honey, two tablespoons of sugar, three tablespoons of water.
Cooking:
Lean cakes like this one are easy to make. To do this, the flour is preliminarily sifted, mixed with tea, all other components are added, except for cocoa, the dough is kneaded and put in a cold place for half an hour. Then the dough is divided into two equal parts, cocoa is added to one of which. Then the cakes are rolled out, put on a baking sheet and baked in the oven for three minutes each, after which they are cooled. Meanwhile, prepare the glaze. To do this, mix all the ingredients and heat them to a boil, stirring constantly. Then they are removed from the stove and cooled to a temperature of fifty degrees Celsius. Cakes, alternating white with black, are smeared with jam, stacked on top of each other. The top layer is smeared with glaze and decorated with walnuts.
Lenten cake from Palych:
"Napoleon" Ingredients: three and a half cups of flour, one cup of cold mineral water, three spoons of lemon juice, one spoon of vodka, one glass of vegetable oil, half a spoon of salt. For cream: one hundred and thirty grams of almonds, one and a half liters of water, one glass of semolina, one and a half glasses of sugar, lemon. Preparation To prepare a lean cake "Napoleon", you need to pour flour, little vegetable, salt, mineral water, lemon juice into a bowl and beat everything well with a mixer for about five minutes. Ready dough put on a board and cover with a towel, leave it for thirty minutes. After a while, the dough is divided into twelve parts and each is rolled into a thin cake, spread on a baking sheet sprinkled with flour and baked in the oven.
Filling preparation:
Lenten cake "Napoleon" according to the recipe from Palych involves the use of semolina cream. Almonds are placed in a bowl, poured with boiling water, covered with a lid and steamed for fifteen minutes. Then the water is drained, and the nut is ground in a meat grinder. Almonds, sugar, boiling water are put into the dishes and put on fire. When the mass boils, add semolina and lemon juice to it, stir constantly, cook until tender. Then the cream is cooled and whipped with a mixer until a homogeneous consistency. Product formation Lean cake from Palych is very easy to prepare. When the cream has cooled, they smear all the cakes with it, laying them on top of each other. The finished product is sprinkled with baking crumbs. As it, you can use one cake, after crumbling it. The cake is placed in a cold place overnight so that it is well soaked.
Lemon carrot cake
Ingredients: four hundred and fifty grams of carrots, four hundred grams of flour, two hundred grams of sugar, one lemon, one hundred and fifty grams of odorless vegetable oil, eighty grams of water, one tablespoon of soda, vanilla. For cream: one hundred and fifty grams of almonds, seven hundred milliliters of water, one lemon, seven glasses of sugar, fifty grams of flour, half a glass of walnuts, vanilla.
Cooking:
First, grate the carrots, cut the lemon into circles, remove the seeds and grind with a blender. Flour is mixed with soda and spices. Separately combine carrots, water, lemon and oil. Then all the components are mixed and the dough is kneaded well, which is left for thirty minutes in a cold place. Such lean cakes are baked with one cake for about ninety minutes, then it is cooled and cut into several parts.
Making the stuffing:
Almonds are ground with a blender and poured with boiling water, boiled for five minutes, after which they insist ten minutes under closed lid. After that, the resulting milk is drained, and the cake is discarded on a sieve. A small amount of almond milk is poured into the flour, constantly stirring with a whisk, sugar, vanilla are added and heated to a boil. Cook the cream with constant stirring for five minutes. Grinded lemon is introduced into the cooled mixture and mixed well. To prepare such lean cakes, for example, like this one, you need to grease the cooled cakes with cream and lay them on top of each other. The finished product is sprinkled with chopped walnuts and put it in a cold place for one day. The bread is very soft and light.
Nut dessert baked in a slow cooker
Ingredients: one glass of sugar, half a glass of vegetable oil, half a glass of raisins, one glass of walnuts, three hundred grams of apple compote, two hundred and fifty grams of flour, four tablespoons of water, two tablespoons of sugar, one tablespoon of cocoa powder.
Cooking:
This lean cake in a slow cooker can be prepared quite easily and quickly. For this, nuts with raisins are ground in a meat grinder. In a bowl, mix butter and sugar, add raisins and nuts, apple compote, mix and carefully introduce flour and baking powder. Lubricate the multicooker bowl with oil, pour the dough into it. Bake the cake in the "Baking" mode for sixty minutes. Meanwhile, prepare the glaze. To do this, water is mixed with sugar and cocoa, simmered over low heat for about five minutes, during which time the glaze should thicken. Lean cake is poured with this icing and sprinkled with nuts. As you can see, cooking recipes home baking, which can be used during fasts, there are a large variety. Which one to choose depends on the personal preferences of the cook and his imagination.
Lent lasts forty days. During this time, those who decide to fast have to give up eating many foods. But this does not mean that their diet will be scarce and varied. From permitted products you can cook great amount different dishes, even cakes! How to bake a lean cake, read the recipes below.
Cake dough can be prepared without butter, milk and eggs. True, it will include vegetable oil, so it will be possible to eat a lean cake only on Saturday and Sunday, when it is allowed to eat vegetable oil. Since fruits, dried fruits, honey, nuts are allowed in the post, there will be no problems with the filling for the cake.
Lenten fruit cake - recipe
We suggest you try a lean cake with canned fruit and semolina cream mousse. To prepare it, we will take the following products.
For the test
- water (plain or mineral) - 250 ml
- flour - 225 g
- sugar - 175 g
- refined vegetable oil - 6 tbsp. l.
- baking powder - 4 tsp
For cream
- fruit juice (any) - 2 tbsp.
- semolina - 2 tbsp. l.
- sugar as desired
For filling
- any canned fruits in syrup
Sift flour with baking powder into a deep bowl, add sugar. Add vegetable oil and water and mix well. The dough should be slightly thicker than sour cream. If it gets too thick, you can add more water.
Lubricate two baking dishes with vegetable oil, spread the dough evenly in them and bake the cakes for about half an hour at a temperature of 180 degrees. Take out of the oven and let cool.
In the meantime, prepare the lean cream for the cake. Pour the juice into a saucepan, add sugar if desired (the amount depends on the sweetness of the juice and your personal preferences). I put semolina. We put the saucepan on the fire, bring to a boil and cook for 15-20 minutes, stirring constantly. Remove the saucepan from the heat, let cool and beat the mousse in the cold.
We impregnate the first cake with syrup from under canned fruits. Evenly distribute half of the mousse over it and spread the fruit. We soak the second cake with syrup, put it on the first, grease with mousse and decorate with fruit. Lenten cake is ready!
Lean cake with custard
Do you think that a lean cake with cream is unrealistic? In vain! For the preparation of custard, for example, you can not use eggs, and replace ordinary milk with dry coconut milk. To prepare a lean custard cake, use the following recipe and take the following products:
for cake
- 250 ml water
- 200 g apples
- 200 g wheat flour
- 80 g rye flour
- 70 g sugar
- 50 ml vegetable oil
- 50 g nuts
- 4 tbsp. l. cocoa
- 2 tbsp. l. honey
- 2 tbsp. l. jam
- 1 tsp soda
- a pinch of salt
For cream
- 400 ml water
- 100 g sugar
- 3 art. l. flour
- 3 art. l. dried coconut milk
We sift the flour. Mix all dry ingredients in a bowl: wheat and rye flour, cocoa, sugar, salt, soda. Stirring constantly, gradually add water, honey, vegetable oil and jam. Knead the dough until smooth.
Peel and cut apples small cubes. Finely chop the nuts. Add apples and nuts to the dough and mix thoroughly. Lubricate the form with a diameter of 21 cm with vegetable oil and bake for 45 minutes in the oven, heated to 180 degrees. We give finished cake cool and cut it into 2 parts horizontally.
Cooking custard. Pour sugar into 200 ml of water and bring to a boil. The remaining 200 ml of water are thoroughly mixed with dry coconut milk and water and pour in a thin stream into boiling water with sugar. Bring cream to a boil over medium heat, stirring constantly. Cool down. Lubricate the cakes with the finished cream and collect our lean cake.
Bon appetit!
