Iuliana cake with cream, vegan

Name: Iuliana cake with cream, vegan - Elena N.
Ingredients: For the pastry sheets: 10 tablespoons of sugar; 10 tablespoons of oil; 10 tablespoons of borscht; 1 teaspoon of broth dissolved in a little borscht or water; 1 tablespoon of ammonia; flour as needed to obtain a softer dough (but still able to roll out the sheets; 3 sheets). For the cream: 4 cups of water; 8 heaping tablespoons of flour; 12 heaping tablespoons of sugar (you can add more; to taste); grated zest of one lemon.

Season - Iuliana cake with cream, vegan by Elena N. - Recipia

The Iuliana cake with fine lemon cream is a true culinary gem, so delicious that it will surprise even the most fervent sweet lovers. This simple and quick recipe is perfect for fasting periods but can be enjoyed at any time of the year. Its fresh and aromatic taste will transform any meal into a feast! Total preparation time: 1 hour Baking time: 30 minutes Cooling time: 3 hours Number of servings: 12 Ingredients For the cake layers: - 10 tablespoons of sugar - 10 tablespoons of oil - 10 tablespoons of borscht - 1 teaspoon of dissolved tomato paste (in a little borscht or water) - 1 tablespoon of ammonia (without extinguishing it) - Flour as needed (enough to obtain a soft dough that can be rolled out into layers - about 500 g) For the lemon cream: - 4 cups of water - 8 heaping tablespoons of flour - 12 heaping tablespoons of sugar (adjust to taste) - Grated zest of one lemon - 250 g of margarine (whipped until fluffy) Preparation 1. Preparing the layers: In a large bowl, cream the sugar with the oil until the mixture becomes creamy. Gradually add the borscht and dissolved tomato paste, mixing continuously. This step is essential for achieving a uniform texture for the layers. 2. In another bowl, mix the ammonia with the flour. Gradually add the sugar and oil mixture, incorporating the flour until you obtain a soft dough that can be rolled out. Remember to add flour until the dough becomes pliable. Divide the dough into 3 equal parts. 3. Sprinkle a little flour on the work surface and roll out each portion into thin layers. Place the layers in a greased and floured baking tray. Bake at a moderate heat (about 180°C) for 10-12 minutes each, until the layers become slightly golden. If you want the layers a bit crispier, leave them in the oven longer. 4. Preparing the cream: In a pot, bring the water to a boil. Gradually add the flour, stirring continuously to avoid lumps. Cook on low heat until the mixture thickens. Finally, add the sugar and grated lemon zest, mixing well. When the cream is almost ready, add the juice of a fresh lemon to enhance the flavor. 5. Once the cream has cooled slightly, incorporate the whipped margarine. Mix well until the cream becomes smooth and homogeneous. 6. Assembling the cake: Place the first layer on a platter, add a portion of cream, then continue to add layers and cream, alternating until all layers are used. Finally, place a weight on top of the cake (a tray or another platter) to help even out the layers and allow the cream to penetrate the layers. 7. Let the cake sit in the refrigerator for about 3 hours (or even overnight) to blend the flavors. Serving Serve the Iuliana cake cold, cut into cubes or triangles, and enjoy it alongside a cup of herbal tea or a fragrant espresso. The fine texture of the lemon cream will contrast perfectly with the delicate layers, offering an unforgettable tasting experience. Useful tips - Calories and nutritional benefits: A serving of Iuliana cake has about 200-250 calories, depending on the amount of sugar used. It is a healthier choice compared to other desserts due to the absence of dairy and eggs. - Variations: You can experiment with different flavors in the cream by adding a little almond or orange extract for a different taste. - Frequently asked questions: - Can I use coconut oil instead of regular oil? Yes, coconut oil can add a pleasant flavor, but make sure it is melted and cooled before use. - How can I keep the cake longer? Store the cake covered in the refrigerator, and the flavor will intensify with each passing day. In conclusion, the Iuliana cake with fine lemon cream is a dessert that not only delights the taste buds but also brings a touch of freshness to hot summer days or during fasting moments. It is a perfect example of a simple yet flavorful recipe that deserves to be tried and shared with loved ones. So don’t hesitate, let’s get cooking!

Iuliana cake with cream, vegan

Tags

Categories