Cake with layers and caramel cream (vegan)

Name: Cake with layers and caramel cream (vegan) - Lioara C.
Ingredients: Sheets: 200 ml oil; 200 ml mineral water; a pinch of salt; half a teaspoon of baking soda dissolved in lemon juice. Cream: 350 g sugar; 3 and a half tablespoons of starch; 500 ml water; 175 g margarine; orange juice (one tablespoon).

Dessert - Cake with layers and caramel cream (vegan) by Lioara C. - Recipia

The first time I made this vegan layered cake with caramel cream, I forgot to deactivate the baking soda. Don’t ask me how, everything was nicely arranged on the table, but in the rush and chaos, I lost track of what I had added. The first layer puffed up like bread, cracked, and of course, I got annoyed. I laughed it off, said I would never make layers again, and thought about using the dough for something savory. But eventually, I tried again, measured everything more carefully, and gained some confidence. Now, almost every major fasting period, or whenever I crave something sweet without eggs or milk, I make it. I have experimented with all kinds of margarine, used brown sugar, and even added orange zest to the cream. It doesn’t always turn out identical, but I don’t think I’ve ever received complaints. To summarize: you need about an hour and a half, maybe two, including cooling time (or more if you get confused like I do with the layers). It yields about 10-12 servings, depending on how you cut it. It’s at a level of “don’t be afraid of the dough, but don’t start when you’re hungry.” It’s not exactly for someone making a cake for the first time, but it’s not something that will take you the whole day either. I often make this recipe for a simple reason: when you want something good, sweet, and substantial without the stress of “oh no, I don’t have eggs, I don’t have milk, I don’t have butter,” it works perfectly. You can make the layers and leave them for a day or two, filling them whenever you feel like it. Plus, it’s a recipe that doesn’t cost much, doesn’t require “movie ingredients,” and works for any occasion. I’ve often packed pieces of it for long trips or to the office, and it keeps perfectly. And the truth is, it tastes better the next day; the layers soften, and the cream settles nicely. 1. The first step is the layers. I always start carefully, putting oil and sparkling water in a large bowl. I’ve tried making them with still water, but they seem airier with sparkling. I add a generous pinch of salt, not because I have to, but otherwise, it seems too bland. I deactivate the baking soda separately with lemon juice, not on top of the ingredients, because that’s how I messed up before: if I add it directly, it doesn’t mix well, and you end up with bitter chunks in the middle. I make sure all the liquids are at room temperature, not from the fridge, not hot, otherwise, the dough doesn’t come together well. 2. Add the flour (about 500-550g, but I always start with less and adjust based on texture). Mix it with your hands or a wooden spoon; at first, it’s sticky, but don’t stress, it will come together. When it becomes elastic and doesn’t stick too much to your hands, divide it. From this recipe, I get 5 thin layers. Sometimes I make 3 for the cake and freeze the rest to use for another pastry. Don’t make them too thick, as they won’t turn out well. I roll each piece, one by one, on baking paper or directly on a floured surface. I try to make them all the same size, usually the size of the baking tray (about 30x40cm works perfectly). 3. I preheat the oven well to 180-190°C. The layers shouldn’t be baked too long, 5-7 minutes each, on the back of the tray. I set a timer, or else I forget them and they burn on the edges. Be careful not to leave them too long, as they become hard. Once they cool down, they soften with the cream, so it’s not a problem if they’re a bit brittle. When I take them out of the oven, I stack them on top of each other with a piece of baking paper in between to prevent sticking. 4. Next comes the cream. Here you need a bit of attention, as the sugar doesn’t forgive if you burn it too much. I put the sugar in a thicker pot over low heat and have patience. I don’t stir too much at first, as it clumps, but I keep an eye on it to make sure it doesn’t heat up only on the edges. When it’s fully melted and has a nice caramel color, I toss 500ml of water over it. At first, it bubbles, so be careful not to splash it on your hand. If you want to reduce the burnt smell, you can add a bit of water in advance, but I prefer a more intense caramel. 5. After the caramel has melted in the water (I let it simmer a bit longer to dissolve all the lumps), I let it cool slightly. Then, in a separate bowl, I mix the starch with about 100ml of cold water. When the caramel is no longer boiling, I add the starch gradually, whisking well to avoid lumps. Once it’s all in, I place the pot on low heat and stir continuously and patiently until it thickens like a serious pudding. If you leave it on high heat, you risk it sticking and burning, so don’t rush. 6. When the cream is as thick as you want it (I keep it thick but still pourable), I take it off the heat and start adding the margarine, spoon by spoon. Not all at once, as it won’t mix well. If you want it to be smoother, use a good quality margarine without artificial taste, not just any from the store. In the end, I add the orange juice (or zest if you don’t have juice) – it gives a fresh taste, don’t skip this step, it makes a difference. 7. Now comes the assembly. The layers are placed one by one, with cream in between, as evenly distributed as possible. I always make three layers of cream and two layers of dough, but if you have more layers, alternate as you wish. I try to leave a thin layer for the top so it doesn’t dry out. I place everything in the fridge with a tray or something heavy on top to press it down slightly. I leave it for at least 6-8 hours, usually overnight. 8. The next day, before cutting, I sometimes dust with powdered sugar, but not always – it depends on how sweet you want it. It also works with a thin layer of simple glaze made from sugar and water. I cut it with a large knife, with the blade greased with oil, to avoid breaking the cream. Tips: if you want softer layers, you can cover them with a damp towel after baking, but I don’t find it necessary since the cream softens them. If you have patience, make the cream a day ahead; it’s even more flavorful. If you don’t like the taste of margarine, you can use 100g of coconut butter (if you don’t mind it not being vegan), but then it will turn out differently, richer and more flavorful. Advice and substitutions: some people add chopped nuts between the layers, which is nice. It also goes well with some hydrated raisins mixed into the cream (not too many, as they feel odd when cutting). If you don’t have sparkling water, use still water, but the layers will be a bit denser. You can replace white sugar with brown sugar, but it will have a more pronounced, slightly bitter taste. If you don’t have starch, flour will work too, but the cream will be heavier, stickier, and not as fine. What drink pairs best? Honestly, don’t complicate it: it goes well with Turkish coffee, black tea, or a small glass of bitter liqueur. If you want to create a complete menu, serve it after a light cream soup or after some baked potatoes with salad – to avoid feeling too “heavy.” It also pairs wonderfully with a compote of apples or sour cherries if you jarred some in the fall. Alongside the cake, you can also serve some fresh fruits, especially oranges, as they complement the cream’s flavor. Variations? Once I added lemon zest to the layers, which gives a nice subtle flavor. Another time, I made the cream with caramelized sugar and plant-based milk instead of water, but it doesn’t hold together as well and cuts more easily. If you want a lighter cream, replace half of the margarine with coconut yogurt or another plant-based type (if you’re not strictly vegan). If you have chopped almonds, sprinkle some between the layers for a pleasant crunch. Another idea: mix a pinch of cinnamon or a bit of rum essence into the cream for a different flavor. What does it pair best with? Honestly, with peace and good coffee, but also with a cold lemonade, especially in summer. It seems perfect at a table with vegetable soup and a potato dish as a final dessert. I also see it at a birthday party or simply when unexpected guests arrive, as it cuts nicely and you can portion it as you like. Frequently asked questions: 1. Can I use a different type of fat instead of margarine? Yes, you can use coconut butter or any vegetable fat that solidifies when cold. I’ve tried it with sunflower oil, but it doesn’t come out as creamy; it separates in the fridge. If you don’t want it to be vegan, butter works too, but it changes the taste completely. 2. Why did my layers harden and become uncuttable? You may have baked them too long or added too much flour. In any case, after a day in the fridge with cream, they should soften. If not, next time roll them thinner and don’t leave them in the oven longer than necessary. 3. What should I do if my cream curdled? It usually curdles if you add the margarine too quickly or if the cream is too hot. Set it aside, let it cool a bit, then whisk it vigorously. Sometimes it comes back together, sometimes it doesn’t, but it still tastes good. 4. Can I freeze this cake? Yes, but I don’t recommend it. The layers absorb too much moisture and become very soft, losing their structure. It’s better to keep it in the fridge, covered, for up to 4-5 days. If you really want to freeze it, it’s better to freeze only the baked layers without cream. 5. Am I allowed to put less sugar in the cream? You can, but keep in mind that the caramel flavor won’t be as pronounced. If you want it less sweet, use 300g instead of 350g. If you want it really “sweet,” not intensely caramelized, go even lower, but the flavor won’t be as strong. Nutritional values? Well, it’s not exactly a “light” dessert, but it’s not overly heavy either. For a decent-sized portion, I’d say it’s about 320-350 calories, 16-18g of fat (mostly from margarine and oil), around 45-50g of carbohydrates (sugar and flour), and very little protein, about 2-3g, depending on how thick the layers are. It’s not a dessert for strict diets, but it’s not a bomb if you have a slice or two. It has no cholesterol if you use good margarine; the fats are almost all plant-based. Sugar is the main ingredient that “pulls it down,” but if you cut back and use sparkling water, it results in a decent sweet treat for fasting, without weird additives or chemicals. If you want more fiber, you can use semi-whole flour for the layers, but it changes the texture, making it more “rustic.” How to store it? In the fridge, covered with foil or in a plastic container, to avoid absorbing odors. It keeps well for 4-5 days, sometimes even longer, if it’s not too hot in the kitchen. It tastes better after a day; the layers soften, and the cream settles. I don’t recommend reheating it; eat it cold or at room temperature. If you know you’ll be without power or have guests, cut it into portions and keep them separated to avoid sticking together. Ingredients and their roles (this time for real): Oil – gives elasticity to the layer, allowing it to stretch without breaking and not be dry. Sparkling water – helps aerate the dough, making the layers fluffy, not hard as a rock. Salt – enhances the flavor; otherwise, everything is bland. Baking soda deactivated with lemon juice – makes the layers more tender, preventing them from being gummy. Flour – the base of the dough; this is where the structure comes from. Sugar – for the cream, caramelizes and provides that characteristic sweet-bitter flavor. Starch – thickens the cream, allowing it to stay between the layers without running. Water – dissolves the caramel, connects with the starch, and keeps the cream soft. Margarine – gives creaminess and structure to the cream, helping it hold up when cold. Orange juice – adds flavor, a bit of freshness, cutting through the heaviness of the cream. Lemon or orange zest (optional) – for an even livelier taste, if desired.

Cake with layers and caramel cream (vegan)

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