Lenten cake

Lenten cake

Preparation time: 5 min.

Production time: 2 hours

Number of servings: 8 pcs.

Ingredients

Regular Lenten Chocolate Cake Without Eggs

Homemade cake is a delicious end to any feast. It is prepared both for a festive table and just for home gatherings. But what can you do if a home holiday, for example, a birthday, falls on fasting days, and the family is fasting? Don’t leave the birthday boy without a special cake.

Let's prepare a catchy, tender and delicious Lenten cake. It consists of very tasty chocolate cakes and airy berry cream. This cake is quite simple to prepare, so even a less experienced cook can handle it.

To make the cream, you can use other berries (cherries, strawberries) or even ready-made compote or juice. But with colorful reddish berries, the cream looks especially festive.

How to prepare “Lenten cake” step by step with photos at home

To make a shortbread we need cocoa, flour, sugar, baking powder, water, sunflower oil, salt.

Combine all dry ingredients: 225 g sifted flour, 50 g cocoa, 200 g sugar, 8 g baking powder, 1 g salt. Stir until the consistency is uniform.

Add 250 ml of room temperature water to the mixture. Add water evenly, while stirring the mixture and making sure that there are no unmixed lumps left.

Stir in 65 ml sunflower oil.

The dough mixture is similar to thick sour cream.

Line a mold (18 cm across) with parchment. Pour the dough into the mold.

Bake at 180°C until cooked (until dry) for about 1 hour. Cool 100%, wrap in cling film and place in the refrigerator for several hours to allow the biscuit to ripen.

Using a sharp knife, cut off the “cap” of the biscuit, and cut the rest of the biscuit into 3 layers.

To make the cream, we will need frozen raspberries, semolina, water, and sugar.

Place 150 grams of raspberries in a saucepan along with 500 ml of water. Bring to a boil, boil for 3 minutes and strain through a fine sieve to remove the seeds.

Return the broth to the pan, add 170 grams of sugar and stir until the sugar is completely dissolved. Stir in 3 tablespoons of semolina. Bring, stirring, to a boil and simmer for 3 minutes until the consistency thickens. Remove from heat and cool one hundred percent.

Beat the cooled mixture with a mixer for 5 minutes until a light, fluffy mass forms. Divide the cream into 4 parts.

Layer 3 shortcakes with cream, also grease the top of the third shortcake with cream, using 3 parts of cream for all this. Grease the sides of the cake with a quarter of the cream.

Dry the cut “cap” in the oven or in a frying pan and chop until crumbly.

Sprinkle crumbs over the top and sides of the cake. Place the cake in the refrigerator for at least 3 hours, and preferably overnight (that is, in the dark) . Lenten cake is ready!

Lenten chocolate cake

The cake comes out moist, soft, with a rich chocolate taste. Easy to manufacture. A good candidate for any traditional cake.

Ingredients for Lenten Chocolate Cake:

For the test

• Wheat flour / Flour – 250 g
• Baking powder - 2 tsp.
• Cocoa powder - 2 tbsp. l.
• Sugar - 170 g
• Salt - 2 g
• Instant coffee (or ground) - 1 tsp.
• Water – 260 ml
• Vegetable oil – 110 ml

For cream

• Banana (ripe, medium size) - 3 pcs.
• Orange juice (or other) - 50 ml
• Black chocolate – 80 g
• Sugar - to taste

For decoration

Production time: 70 minutes

Number of servings: 6

Nutritional and energy value:

Recipe for Lenten Chocolate Cake:

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Photo “Lenten chocolate cake” from those who made it (5)

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April 24 Svetlana20189 # (recipe creator)

April 24 Svetlana20189 # (recipe creator)

Hello, thanks for the recipe

Everything was quick and clear, it took no more than an hour. A real diet cake, not a lot of sugar, nothing cloying, and the cakes are beautiful. For some reason I didn’t get a lot of cream, and it was the thickest, although everything was strictly according to the recipe.

For those who play sports and from time to time want to amuse themselves with something other than fillet what I need for soaking, and once we taste it, I’ll add to the review.

They don't allow the first photo, I wanted to add a cross-sectional photo. Everything is as in the photo, the girls are very tasty!

January 26 Svetlana20189 # (recipe creator)

November 27, 2019 adg1231 #

October 17, 2019 venera2504 #

October 16, 2019 xozauka #

October 16, 2019 Svetlana20189 # (recipe creator)

October 13, 2019 Innochka07 #

October 11, 2019 NATALECKA #

October 11, 2019 inulia68 #

October 16, 2019 Svetlana20189 # (recipe creator)

October 9, 2019 Svetlana20189 # (recipe creator)

October 9, 2019 Kuss #

October 9, 2019 wise1288 #

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Lenten chocolate cake

Friends, will you bake a cake for the New Year? I have a good recipe for vegan chocolate cake made with whole wheat flour. It is very fragrant, soft, rich, you would never say that it is without eggs and butter, but at the same time it is so tasty and special! The base contains flour, cocoa, coffee, butter and sugar, the basic recipe is indescribably ordinary, but it can be embellished and supplemented with details so that you get a unique cake with a whole bouquet of flavor colors! That's exactly what I did, adding homemade ginger and candied orange peel and a mixture of gingerbread spices instead of just cinnamon. What came out was simply a super cake: LENTEN, with homemade whole grain freshly ground flour, organic, for a second, with homemade candied fruits, flavored with a complex mixture of spices and natural fragrant coffee. It’s coolly twisted, but in fact, the cake is ordinary, like two or two, and it can be prepared almost the morning before breakfast, I’ve often done this before.

For the pie:

200 gr. whole grain wheat flour;

50 gr. good cocoa;

300 gr. freshly brewed and cooled coffee;

100 gr. sugar, coffee standard, and regular sugar will do.

100 gr. vegetable oil without any powerful aroma;

1.5 tsp. baking powder (I use Sekowa natural baking powder);

1.5 tsp. consistency of spices for gingerbread or just cinnamon;

50 gr. candied fruits or raisins (I had spicy candied ginger and frisky orange ones);

Any syrup for impregnation - optional (I took ginger syrup, which was left over from candied fruits);

Any jam or marmalade with sourness; (I used dark currants, but plums, cherries, etc. will also work great.)

Sweet powder for decoration.

Before handling the dough, I ground it with fresh flour.

I kneaded the dough in an Ankarsrum Origial dough mixer in a plastic bowl, but it is so easy to make that you can mix it with an ordinary spoon, the dough mixer was just already standing and waiting for me.

Process:

Preheat the oven to 180 degrees;

Grease a mold with a diameter of 22-24 cm with butter and sprinkle with flour or line with parchment;

Mix flour, cocoa, sugar, salt, spices and baking powder.

Add candied fruits, stir so that they all fall into a floury consistency.

Add coffee and oil, stir until smooth.

Pour the dough into the mold and place in a preheated oven, baking for 30-35 minutes. Check for doneness with a scraper: pierce the middle of the pie with it; if it comes out dry, the pie is ready.

Let the finished cake cool, and then remove it from the mold.

Cut in the center, I used a sharp serrated bread knife for this. Carefully remove the top part, use a narrow board or shovel for this; the pie, due to the lack of eggs in the composition and the presence of whole grain flour, is quite fragile, you should not crush or bend it.

Pour syrup over the bottom part, lay out jam or jam and cover with a second cake, sprinkle with sweet powder. You can decorate with candied fruits.

We didn’t wait for it to soak in; we actually cut it right away. Savory, rich, spicy! Adult lovers of delicious chocolate combinations will literally love it!

Lenten chocolate cake with banana cream

Well, let's treat ourselves to the most delicious Lenten pastries? And what kind of one - with chocolate and bananas! I foresee a question: is it possible to have chocolate during Lent? It is possible, but only dark - there is no milk in it, and cocoa butter is a plant product. A Lenten chocolate cake is prepared using any kind of compote; I made the cream from bananas, orange juice and dark chocolate. The cake soaks quickly and will be ready in two to three hours. Very tasty, especially and easy to prepare. For decoration I used frozen berries, kiwi pieces and cocktail cherries. This cake can be prepared for a festive table instead of a classic gingerbread.

The recipe for a lean chocolate cake includes bitter chocolate with a cocoa content of at least 70%. When choosing, pay attention to the composition: it should not contain traces of milk, eggs, or butter.

Ingredients

To prepare a lean biscuit for a cake you will need:

• wheat flour – 300 g;
• cherry compote – 300 ml;
• sugar – 200 g;
• sunflower oil – 6 tbsp. l;
• cocoa – 1 tbsp. l. with a slide;
• cinnamon – 1 tsp;
• ginger – 1/3 tsp;
• nutmeg – 2-3 pinches;
• salt - a pinch;
• baking powder - 2 tsp.

• ripe sweet bananas – 3 pcs;
• dark chocolate – 1 bar (100 g);
• sugar – 120 g;
• orange juice – 50 ml.

How to make Lenten chocolate cake. Recipe

Mix cherry compote and sugar. My cherry compote is very rich, practically without sugar. If you have a sweet one, add 120-150 g of sugar.

Advice. As a base, you can also take juice from canned cherries, diluted with water.

I stir and let it sit for a couple of minutes. I add sunflower oil (refined). I don’t recommend reducing the amount of butter; the texture of the baked goods will be dry.

I sift the flour. You can throw in a little and add after adding all the ingredients, if necessary. I added it in one go because the recipe has been tested and the same amount of flour is always used.

The cocoa powder was sifted through a sieve into the bowl with the future dough.

Added a pinch of salt and spices - ground cinnamon and ginger. I grated a little nutmeg on a spice grater.

Mix with a whisk until all the flour is moistened. At this step, pay attention to the thickness of the dough - if it is completely liquid, add more. If the mixture is like thick cream or sour cream, there is enough flour.

I add baking powder. Instead, you can add slaked soda (1 heaped tsp + 1 tbsp vinegar).

I shake everything well and shake it up. The dough does not have to be stiff, but keep in mind that after adding baking powder it will become fluffy and airy.

I line a baking pan with a diameter of 18 cm with parchment (only the bottom). I don't lubricate the walls with anything. I pour out the dough and spread it in an even layer from the center to the walls.

I send it to the oven, heated to 180 degrees. At medium level, the lean chocolate sponge cake is baked for 45-50 minutes. Taking it out of the oven, I check the readiness with a wooden skewer. I pierce it where the crown is higher - if it just seeps to the bottom and is just as easily removed, the biscuit is ready. There should be no traces of watery batter or wet crumbs on the skewer, but it may be slightly moist due to the special texture of the cake.

The biscuit initially sits in the mold and releases from the heat for a couple of minutes. Then I carefully run a knife along the walls and remove the headband. I peel off the paper and transfer the cake to the grid. When it cools to room temperature, cut it into three shortcakes with a sharp knife. I set aside the top one for chopping; it will be used to decorate the cake. And two even ones - the bottom and the middle - will be coated with cream.

The bananas in the lean cream for the cake need to be ripe, soft, and very sweet. Unripe ones do not have the appropriate banana flavor; it is better to throw them into smoothies or other desserts. I break the peeled bananas into pieces.

Using an immersion blender, I grind it into a thick paste without any lumps of pulp.

I add sugar. The amount may vary depending on the sweetness of the bananas and your taste. Add about half, whisk and taste. And then adjust it to suit your taste.

I add orange juice. It will give the cream and cake as a whole a pleasant citrus note and will slightly thin the cream.

After whipping, pour the banana pulp into the cauldron. I put it on low heat. Stirring constantly, bring to a boil. I boil the cream for the Lenten cake for about 5 minutes.

I break the dark chocolate into pieces and add it to the banana cream. Stir vigorously until the chocolate is completely dissolved.

The cream should not be very thick, approximately like sour cream. As it cools, it will thicken a little, keep its shape perfectly in the layer and at the same time saturate the shortcakes. Cover the container with the cream and let it cool. I stir a couple of times so that a compacted film does not form on top.

I put one shortbread on a plate. I coat the shortbread with cream, using about two-thirds. The rest will be useful for the top and coating the sides.

Advice. The sponge cake is very fluffy, porous, the cake soaks up wonderfully without any additional syrups. But if you find it a little dry, make an impregnation from jam syrup or cook lemon syrup.

I cover with the second crust. I apply the cream in an even layer, leveling it with a flat spatula. I coat the sides with the rest.

I break the cut top of the shortbread into small pieces. I dry it in the oven without browning. I grind it with a blender (you can grind it through a meat grinder) into small crumbs.

I sprinkle chocolate sponge crumbs on the sides of the cake and make a narrow rim on top. You can decorate it somehow differently, I just already had an idea to create it exactly like that.

In this form, I leave the cake at room temperature for two to three hours or put it in the refrigerator overnight (that is, in the dark) .

So the Lenten chocolate cake with banana cream is ready, it’s soaked to perfection! If you also decide to decorate with fruits and berries, do it just before serving so that everything looks fresh and appetizing. If the decor is different, decorate immediately and leave to soak. Happy baking and delicious tea, friends! Your Plyushkin .

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