Lenten coconut cake "Napoleon" recipe

Lenten coconut cake "Napoleon" recipe

Ingredients

Step-by-step recipe for making Lenten coconut cake “Napoleon” with photo

The delicacy is prepared like this:

Let's get to the cream right away. Pour coconut milk into a container, add a little water, add sugar, vanilla sugar, coconut flakes, mix everything.

Place the container with the contents on the fire, boil, and then set aside, cover with a lid, and let it sit for 10 minutes.

Next, pour a small amount of coconut milk into a separate bowl.

Pour heated milk into the sifted flour, carefully stir the products so that lumps do not form. Now pour the resulting mass back into the container and mix with the rest of the milk.

Cook the cream, always stir, you should get a thick mass. Later, pour it into a clean container, cover with a piece of cling film, set aside, and let it cool.

For now, let's get to the shortbread. Sift the flour into a container, mix it with salt and soda. Pour in water, oil, a little vinegar, rub the food with your fingers, you should get small crumbs.

Next, carefully pour in the water and begin kneading an elastic dough that does not stick to your hands. Divide it into eight parts, cover with a piece of film, and put in the refrigerator for half an hour.

Now take a piece of dough, roll it out, prick it with a fork, bake at 200 degrees for 7 minutes, then bake other bases.

Bon appetit!

Video recipe Lenten coconut cake “Napoleon”

Coconut Cake Napoleon Gluten Free

• Coconut milk 650 ml
• Corn starch 15 g
• Water 1/2 cup
• Jerusalem artichoke syrup 150 g
• Vanilla 1/2 tsp
• Gluten-free mixture “Vsepodgodnaya” from “Garnets” 70 g

The Coconut Napoleon recipe is based on the traditional Napoleon cake recipe and is the healthiest version of the dessert. To make this cake very healthy, instead of ordinary white flour, a gluten-free all-purpose mixture from the Garnets office is used. If the consistency given to us is not there, you can change it by combining two parts of rice flour with one part of tapioca starch. This cake also contains vegan custard made with high-fat coconut milk. Jerusalem artichoke syrup is used as a sweetener.

In general, this cake differs from its usual counterpart in mixture and structure, but is in no way inferior in taste. On the contrary, coconut cream is even tastier and more aromatic than ordinary custard and gives the cake a unique taste and smell.

Vegan recipe for Napoleon cake with coconut milk

1 Mix all the dry ingredients for the cakes: salt, flour, bran.

2 Add coconut (melted) oil and stir. After this, add water and knead into a smooth, homogeneous dough.

3 Divide the dough into 6 parts.

4 Prepare two baking mats. Two mats are needed in order to continuously bake the shortcakes one after another. In other words, when one shortbread is in the oven, the second one can be rolled out. Place the ball of dough on the mat and roll it out as thin as possible.

5 Using a plate or pastry ring, cut out a circle with a diameter of 20-22 cm from the rolled out dough.

6 Place excess dough aside.

7 Bake the crust in the oven preheated to 180-190 degrees for approximately 7 minutes. The finished shortbread should be slightly browned. While the first cake is baking, you need to roll out another piece of dough on a second mat, cut out a circle, and remove the remaining dough. And so on until all 6 cakes are ready. From the remaining dough you will make 2 more shortcakes. When baking the last shortbread, excess dough must be thrown on the mat and the shortbread should be baked together with it. These pieces will be used to decorate the cake in the future.

8 In the end, there were 8 cakes and the rest of the cake for decoration.

9 To make the cream, place coconut milk in a saucepan with a thick bottom, add Jerusalem artichoke syrup, vanilla and put the pan on the fire. While the milk is heating, in a separate container you need to mix the flour mixture, cornstarch and cool water, stir this mixture until smooth. You can also beat the mixture with a blender so that there are no lumps. When the milk and syrup boil, add the mixture of flour and water to the pan in a narrow stream, stirring constantly so that no lumps form. Cook the cream over low heat until thickened, about 5 minutes. After this, beat the cream again with a blender and cool. First at room temperature, then in the refrigerator. After this, it will thicken further and become a suitable mixture. If the cream is very thick, you can add a little water and stir it again with a blender.

10 Visually divide the cream into 8 parts and begin assembling the cake, generously coating any cake with cream, not counting the top one. When the cake is assembled, it is necessary to achieve a tight fit of the cakes to each other and to the cream. To do this, place a cutting board on top and lightly press on it. The shortbreads will crack and become smooth. You can throw the board on the cake for 5-10 minutes, placing a small load on top (for example, a bunch of bananas).

11 Remove the weight and place the remaining cream on the top crust.

12 Break the remaining outer shortbread into small pieces.

13 Decorate the cake with pieces. Place the cake in the refrigerator for at least a day.

Vegan coconut cake Napoleon without gluten, sugar and milk is ready!

Lenten cake Napoleon: TOP-4 recipes for making

• Cooking tips and secrets
• Citrus cake on mineral water with semolina cream
• Napoleon with coconut milk and lime
• Napoleon with almond milk and starch
• Napoleon with lemon cream
• Video recipes

Napoleon is one of the best and almost everyone’s favorite cake. But on fasting days it is forbidden to consume almost all goods contained in ordinary baked goods. But this is not a reason not to eat this delicacy, because it can be made lean. We offer the TOP 4 recipes for making a lean version of Napoleon cake. They are suitable not only for adherents of religions who observe fasting, but also for vegetarians. Preparing Lenten Napoleon is very easy, and even easier than a traditional cake. With all this, it comes out unusually tasty!

Cooking tips and secrets

• To bake a Napoleon cake, unleavened or puff pastry is usually prepared. For fresh cakes, use clean water, and for puff pastries, use carbonated water. With all this, keep in mind that any unleavened dough needs to be kneaded quickly. Kneading for a long time will clog the dough, and the shortcakes will turn out hard. Well-kneaded unleavened dough should be allowed to rest for half an hour before baking in the oven. Then the baked goods will be soft and airy.
• Instead of butter, use vegetable oil or margarine, which contains only vegetable fats.
• For lean cream, take semolina and almonds. This cream will be rich and very tasty. Milk can be replaced with untainted water, mineral water or strong tea.
• You can add orange juice to the cream to taste, and zest to the shortcakes. Orange zest gives the cake a solemn, subtle and gentle citrus taste.
• To soak unleavened cakes and for cream, you can use soy or coconut milk.
• The eggs will change the starch added to the flour.
• Baked goods can be made more tender and juicy by layering the shortcakes with jam, honey or fruit jam.
• Decorate the dessert with melted chocolate, sweet syrup, nuts, glaze, and fresh berries.

Citrus cake on mineral water with semolina cream

The extravagant and wonderful lean Napoleon according to this recipe comes out moist, soft, uniformly sweet and with a pleasant citrus aftertaste.

• Calorie content per 100 g - 489 kcal.
• Number of servings - 1 cake
• Production time - 1 hour 45 minutes

Ingredients:

• Mineral water – 200 ml
• Semolina - 1 tbsp.
• Flour - 3.5 tbsp.
• Almond crumbs - 50 g
• Orange juice – 1 l
• Vegetable oil - 200 ml
• Sugar - 1 tbsp.
• Salt - 1/3 tsp.

Making a citrus cake using mineral water with semolina cream:

1. Pour vegetable oil with mineral water into the bowl of a food processor, add salt and flour and knead the dough.
2. Divide the finished dough into 10 parts, roll them into balls, wrap them in a bag and put them in the refrigerator for half an hour.
3. After a while, sprinkle the table with flour and roll out very thin cakes.
4. Transfer them to a baking sheet and bake any shortbread in a preheated oven to a temperature of 180-200°C for 5 minutes.
5. For the cream, place crushed almonds and sugar in a saucepan, pour in orange juice and bring to a boil. Then add semolina in a thin stream and stir so that there are no lumps.
6. Remove the pan from the heat, leave it until it cools completely and beat the cream with a blender until it becomes a light mass.
7. Grease the shortbreads with cream and stack them. Grease the sides of the cake with the remaining cream.
8. Finely crumble one shortbread and sprinkle with citrus Lenten cake Napoleon in mineral water with semolina cream. Leave it to soak for a day in the refrigerator.

Napoleon cake with coconut milk and lime

Diversify and sweeten your fast by preparing the famous Lenten Napoleon cake with coconut milk. If desired, to improve the layering of the cakes, you can add 1 tbsp to the dough. vodka.

Ingredients:

• Wheat flour - 3 tbsp.
• Unsullied water – 200 ml
• Vegetable oil - 200 ml
• Salt - 0.5 tsp.
• Almonds - 120 g for cream, 100 g for topping
• Coconut milk - 1 l
• Semolina - 1 tbsp.
• Lime zest - 2 tsp.
• Vanilla sugar - 2 tsp.
• Brown sugar - 1 tbsp.

Making Napoleon cake with coconut milk and lime:

1. Mix clean water with vegetable oil, add salt and flour and knead into an elastic dough.
2. Place it in a bowl, cover with a lid and place in the refrigerator for 30 minutes.
3. Divide the chilled dough into 10 equal parts, and roll each into a narrow crust.
4. Bake the shortcakes in the oven at 200°C for 3 minutes.
5. To make the cream, pour boiling water over the almonds for 10-15 minutes, then peel the skins and chop them using a food processor.
6. Boil coconut milk, add chopped almonds, sugar and stir well.
7. Then add semolina in a stream, stirring constantly, and heat until thickened.
8. Cool the finished cream, add vanilla sugar and lime zest and beat the cream with a mixer.
9. Coat any shortbread and sides of the cake with cream. Sprinkle the remaining almond crumbs on all sides of the cake and soak for 10 hours.

Lenten Napoleon with almond milk and starch

A large and very tasty Napoleon layer cake. However, it does not contain butter, milk or eggs. But this does not stop you from surprising your guests with a unique dessert that will not leave anyone indifferent.

Ingredients:

• Flour - 3.5 tbsp.
• Starch - 1 tbsp.
• Vegetable oil - 1 tbsp.
• Sparkling water - 1 tbsp.
• Salt - 1/2 tsp.
• Citric acid - 1/4 tsp.
• Vodka - 1 tbsp.
• Almond milk - 1.5 l
• Almonds – 170 g
• Sugar - 400 g
• Semolina – 250 g
• Lemon - 1.5 pcs.
• Almond essence – 3 drops
• Vanilla sugar - 2-3 sachets

Making lean Napoleon with almond milk and starch:

1. Pour flour and starch into a bowl, pour in vegetable oil, vodka, cool sparkling water with citric acid, add salt and knead into a stiff dough.
2. Roll it into a ball, cover the bowl with the dough and put it in the refrigerator for half an hour. Then divide the dough into 10 parts and roll out thin cakes.
3. Bake the cakes on a dry baking sheet in a preheated oven at 180C until golden brown.
4. For the cream, pour boiling water over the almonds for half an hour. After this, peel it and chop it in a food processor to small crumbs.
5. Add sugar to almond flour and pour hot almond milk over everything. Stir the mixture, boil and add semolina in a thin stream. Boil the ingredients, stirring constantly, until the mixture thickens. Cool the finished cream.
6. Cut a thin layer of zest from the lemon without the snow-white layer (it tastes bitter) and pass through a meat grinder.
7. Mix the lemon pulp with the brewed cream, add almond essence, add vanilla sugar and beat everything with a mixer.
8. Assemble the cake, sandwiching the shortcakes with cream, crumble the outermost shortcake and sprinkle over the cake.
9. Leave the lean Napoleon in almond milk with starch to soak for 12 hours in the refrigerator.

Lenten Napoleon with lemon cream

Lemon cream will give the Lenten Napoleon cake a special sourness and a light citrus smell. If desired, you can replace the lemon with lime or oranges.

Ingredients:

• Flour - 4.5 tbsp.
• Vegetable oil - 1 tbsp.
• Sparkling water - 1 tbsp.
• Salt - 1/2 tsp.
• Citric acid - 1/4 tsp.
• Almonds – 170 g
• Sugar - 2 tbsp.
• Semolina – 250 g
• Water - 1.5 l
• Lemon - 2 pcs.
• Vanilla sugar - 2 sachets

Making Lenten Napoleon with lemon cream:

1. Combine the sifted flour with vegetable oil, pour in water mixed with citric acid and add salt.
2. Knead the elastic dough and put it in the refrigerator for half an hour.
3. Divide the finished dough into 12 parts and roll each thinly.
4. Using a rolling pin, transfer the shortcakes onto a baking sheet and bake in the oven for 3-4 minutes until golden brown at 180°C.
5. To make the cream, pour boiling water over the almonds for 30 minutes, remove the skin and grind in a blender. Add sugar and stir.
6. Boil water and add almonds. Bring to a boil, slowly add semolina and cook, stirring, until thickened.
7. Rinse the lemon, cut it, remove the seeds and grind completely with a blender or meat grinder.
8. Mix the lemon pulp with the custard and beat everything with a mixer.
9. Assemble the cake by layering the layers, pressing them together. Sprinkle it with crumbled cakes or almond petals and let it soak overnight (that is, in the dark) in the refrigerator.

Video recipes for making Lenten Napoleon cake.

LiveInternetLiveInternet

• Registration
• Entrance

–Tags

–Categories

• Gallery of paintings (933)
• Music collection (838)
• Cuisines of the world (726)
• Plants (474)
• Floriculture (176)
• decoration (87)
• Vegetable garden (58)
• My plants (20)
• Garden (16)
• politics, Ukraine (468)
• Fashion (449)
• Landscape design (313)
• Fascinating information (306)
• Home healer (290)
• Everything for the diary (254)
• My schemes (3)
• Handicrafts (239)
• kanzashi (5)
• Photos (204)
• Hairstyles (179)
• TRAVEL (167)
• Houses, cottages, cottages (162)
• Homemade cosmetics (160)
• New Year's (132)
• Easter (129)
• Fitness diet (Diet is a set of rules for human consumption of food) (84)
• Orthodoxy (80)
• DIY furniture (69)
• Knitting (64)
• Embroidery (62)
• Makeup (53)
• Humor (52)
• Drawings for creativity (47)
• Poems, quotes, books (47)
• Construction (47)
• For kids (45)
• May be needed (43)
• Sea (42)
• Clipart (41)
• Tilda and Teddy (30)
• Manicure (30)
• Music, videos (29)
• Houseplants (26)
• British language (24)
• Soap making (24)
• vintage (22)
• Repair (22)
• Magazines (21)
• Celebrities (20)
• Patchwork (19)
• Wedding (19)
• Curtains (18)
• Films (14)
• Lamps (14)
• Christmas (11)
• Photoshop (8)
• Massage (7)
• Origami (6)
• Decoupage (6)
• personal (3)
• Dancing (3)
• Sawing with a jigsaw (2)
• Perfume (1)
• Relaxing sounds of nature (1)
• Military TV (Television (Greek - far and Lat. video - see; from the New Latin televisio - far vision) - a set of devices for transmitting moving images and sound over a distance) (0)
• My photos (0)
• Interior (524)
• Cooking (5409)
• Muffins, cupcakes, pies (1543)
• Cakes (966)
• Meat dishes (810)
• Salads and snacks (610)
• Formal table (463)
• Unsweetened pastries (398)
• Desserts (365)
• Lenten table (203)
• chocolate cakes (195)
• Fish dishes (182)
• Apple baked goods (157)
• Plyacki (151)
• Conservation (143)
• Dough (141)
• Vegetables (139)
• Pancakes, pancakes (122)
• From cottage cheese (105)
• Culinary selection (99)
• soups (86)
• Drinks (84)
• food decoration (66)
• Bread (60)
• Zucchini (60)
• Egg dishes (59)
• Vegetables and mushrooms (58)
• Sauces (45)
• Seafood (36)
• Dumplings (35)
• Homemade cottage cheese (33)
• My recipes (25)
• Cooking books (25)
• multicooker (18)
• Clafoutis (18)
• Japanese, Thai cuisine (17)
• Coffee (16)
• Steamer (9)
• Toasts, sandwiches (6)
• bread maker (3)
• Sewing (737)

–Quotation book

• All (6626)

The most delicate ZUCCHIN CASSERLE. Superbly delicious and simple! Many thanks to the creator: Oksana tast.

Stuffed mackerel - the best recipes If you decide to cook stuffed mackerel.

Mackerel is almost hot smoked. Gut the fish, you can throw in the head, or you can remove it.

Let's listen to the silence. Painter Daniel Pollera. A Path to a Cure Summer Mem.

FOOD FOR ROSES: revealing the secrets of lush flowering It is not in vain that the rose is called the queen of flowers.

–Music

• All (840)

–Applications

• All (8)

• Wall : a mini-guest book that allows guests of your diary to leave messages for you. In order for messages to appear in your profile, you need to go to your wall and press the “Update” button
• I am a photographer Plugin for publishing photos in the user's diary. Low system requirements: Internet Explorer 6, Fire Fox 1.5, Opera 9.5, Safari 3.1.1 with JavaScript enabled. Maybe it will work
• Postcards Reborn catalog of postcards for all occasions
• Download music from LiveInternet.ru Regular download of songs using these URLs
• at hand at all times ^_^ Allows you to insert a panel with an arbitrary Html code into your profile. You can place banners, counters, etc. there

–Search by diary

–Subscription by email

–Statistics

Lenten coconut cake "Napoleon"

Saturday, May 23, 2015 14:57 + to quote book

Lovers of an unusual cake during Lent can not deny themselves the pleasure of tasting a piece of this sweetness. Puff pastries made with vegetable oil mix perfectly with tender coconut custard.

Making this cake will not take much time, but will bring a lot of pleasure.

Total cooking time – 2 hours 0 minutes
Active cooking time – 1 hour 0 minutes
Cost – average cost
Calories per 100 g – 243 kcal
Number of servings – 8 servings

How to make lean coconut Napoleon cake

Flour - 400 g (350 g for dough, 50 g for cream)
Vegetable oil - 100 g
Water - 440 ml (140 ml for dough, 300 ml for cream)
Vinegar - 1 tbsp.
Salt - 1 pinch(s)
Soda - 0.5 tsp.
Coconut milk - 400 g
Sugar - 6 tbsp.
Vanilla sugar - 1 pack
Coconut flakes - 4 tbsp.

First you need to prepare the cream - this will save time on making the cake.
While the cakes are baking, the cream will cool. Combine coconut milk and water in a saucepan.
Add sugar, vanilla sugar and coconut flakes to the milk.

Bring to a boil, set aside, cover with a lid.
Let it sit for 10 minutes. Pour a little coconut milk into a separate cup.
Pour hot milk evenly into the flour, stirring vigorously. Stir so that there are no lumps. Now pour this mixture back into the pan with the rest of the milk.

Cook the cream, stirring constantly, until the mixture becomes thick sour cream. Pour the cream into another container, cover with cling film. Set aside until completely cool.

Now you can start making the shortcakes.
Sift flour into a bowl, add a pinch of salt and soda. Measure out the required amount of oil and water. Add a tablespoon of vinegar to the water.

Pour the oil into the flour and rub with your fingers until it forms small crumbs.

Now add water evenly.
Knead an elastic dough that should not stick to your hands. Maybe less water will be needed. Divide the dough into 8-12 pieces (it all depends on the size of the cake you decide to create), cover with cling film, and place in the refrigerator to rest for at least 30 minutes.

Preheat the oven to 200 degrees.
Roll out a piece of dough into a narrow layer slightly larger than the appropriate diameter of the cake. Just prick it with a fork and send it out to bake. Baking the crust takes 5-7 minutes, so the whole process will not take much time.

The main thing is not to dry out the shortbread.
Cut the finished shortcake to a suitable diameter. It is convenient to do this with an iron lid. Place the trimmings in a separate bowl; they will be useful for decorating the cake. You can bake the shortcakes differently: roll out the dough and immediately cut out a circle of suitable diameter using the lid. There is a danger here that the shortcakes will not be completely even, because during baking the dough may shrink slightly. Well, the trimmings need to be baked separately.

Layer the shortcakes with cooled cream.

Decorate the cake with crushed scraps.
Enjoy your tea!