Lenten cake

Name: Lenten cake - Loredana A.
Ingredients: Sheets 10 tablespoons water 10 tablespoons tomato juice 10 tablespoons oil 10 tablespoons sugar 1 pinch of salt flour as needed Cream 1 500 ml water 4 tablespoons flour 10 tablespoons sugar 250 g marg; 4 tablespoons cocoa rum essence

Dessert - Lenten cake by Loredana A. - Recipia

I made this cake for my mom for Palm Sunday. I started with a recipe I found online. The layers didn’t turn out spectacular the first time, but the taste was really good, so I’ve made it a few more times since then. It’s a vegan cake with layers baked on the back of the tray, featuring two types of cream – one made with flour and margarine, and the other with jam and cocoa. It’s not complicated, but it does require a bit of patience for assembly and cooling. Quick Info Total time: about 2 hours (includes baking the layers, cooling the creams, and assembly; does not include overnight waiting time) Preparation time: 40 minutes Baking time: 32-40 minutes (for 4 layers, 8-10 minutes each) Servings: 16-20 pieces (one large tray, the cake is cut into squares) Difficulty: medium Recipe type: vegan dessert, for special occasions or fasting days Ingredients Layers - 10 tablespoons water - 10 tablespoons tomato juice (or tomato paste, not too salty) - 10 tablespoons oil - 10 tablespoons sugar - 1 pinch of salt - flour as needed (enough to make a dough suitable for rolling out layers) - 1 teaspoon baking ammonia Cream 1 (flour cream) - 500 ml water - 4 tablespoons flour - 10 tablespoons sugar - 250 g margarine - 250 g powdered sugar - vanilla extract Cream 2 (jam cream) - 500 g plum jam (other thicker jams can work, but plum jam holds better) - 3-4 tablespoons cocoa - rum extract Others - for soaking: caramel syrup (optional, helps a lot if the layers turn out hard) - powdered sugar for decoration (optional) Preparation Method 1. Preparing the layers 1.1. In a large bowl, mix together: water, tomato juice, oil, sugar, baking ammonia, and salt. Gradually add flour until you get a suitable dough – it should not stick to your hands but also not be too tough. 1.2. Divide the dough into four equal parts. 1.3. Roll out each part on the back of the tray (a tray lightly greased with oil and dusted with flour helps prevent sticking). The layers should be as thin as possible. 1.4. Bake each layer, one at a time, at 180°C for 8-10 minutes, until they become slightly golden around the edges. 1.5. Remove the layers onto a cooling rack or parchment paper and let them cool completely. They will harden quite a bit after baking – this is normal. 2. Cream 1 (flour cream) 2.1. In a small pot, combine 500 ml of water, 4 tablespoons of flour, 10 tablespoons of sugar, and a pinch of salt over low heat. Whisk constantly to prevent lumps from forming. 2.2. Cook the mixture until it thickens to a consistency similar to thick sour cream. This should take about 8-10 minutes. Remove from heat and let it cool well. 2.3. In a separate bowl, beat the margarine with the powdered sugar and vanilla extract until the sugar dissolves and a fluffy cream forms. 2.4. Once the cooked cream is completely cool (important that it’s not warm!), gradually incorporate the beaten margarine mixture using a mixer. 2.5. Chill the cream for at least 30 minutes; it will set better. If it’s too soft, you can add a tablespoon of cornstarch to the cooked cream next time. 3. Cream 2 (jam cream) 3.1. Mix the jam with 3-4 tablespoons of cocoa and the rum extract. If the jam isn’t thick enough, refrigerate it for a bit before using. 4. Syrup (optional) 4.1. If the layers turn out hard, you can lightly soak them with caramel syrup: caramelize 2-3 tablespoons of sugar, then carefully add water to extinguish, let it dissolve and cool. 5. Assembly 5.1. Place the first layer on a serving platter. Lightly soak it with a brush if desired. 5.2. Spread half of the jam cream on top. 5.3. Place the second layer, soak it, then spread all of the flour cream with margarine. 5.4. Add the third layer, then the remaining jam cream. 5.5. The last layer goes on top; optionally, soak it lightly. 5.6. Cover the cake with a clean towel and refrigerate overnight. The next day, it will be much easier to cut, and the layers will soften. 5.7. Sprinkle powdered sugar before serving if desired. Why I make this recipe often It uses simple, inexpensive ingredients and is vegan. It keeps well for several days, and the flavor improves as it sits. You can prepare it a day ahead of the meal, which is very convenient. Tips and Variations Tips - Don’t skip the cooling of the layers and the flour cream before mixing with margarine. Otherwise, the cream may curdle or remain too soft. - Use the thickest jam possible so it doesn’t run out of the cake. - If the layers seem too hard during assembly, don’t worry: they will soften the next day if you soak them a bit. - If you have time, roll out the layers as evenly as possible for a uniform result. Substitutions - Margarine can be replaced with another type of vegetable butter for vegan purposes, but the final texture may vary. - Plum jam can be substituted with another thick jam (apple, apricot, quince), as long as it’s not watery. - If you don’t have rum or vanilla extract, you can omit it, but the specific flavor will be missing. Variations - For a more pronounced flavor, you can add grated lemon zest to the flour cream. - Instead of cocoa, you can use carob powder for the jam cream if you want a cocoa-free version. - Chopped walnuts can be added between layers if it doesn’t need to be completely vegan or for added texture. Serving Ideas - Serve cold, cut into cubes or rectangles. - Pairs well with coffee or tea, especially after sitting in the fridge overnight. - You can sprinkle powdered sugar on top, but also ground walnuts if desired. Frequently Asked Questions 1. Why did my layers turn out hard? The cake layers with tomato juice tend to be hard immediately after baking; this is normal. They become tender after sitting with the creams and possibly some syrup overnight. 2. Can I use jam other than plum? Yes, but choose a thick jam, not a liquid one. Plum jam is the most suitable for consistency. 3. What if the flour cream doesn’t set? You can try adding a tablespoon of cornstarch while cooking the flour cream; it thickens better. Or cook it longer while stirring constantly. 4. How long should the cake sit before serving? Ideally, it should sit overnight in the fridge. During this time, the layers will soften, and the creams will set. 5. Do we need to soak the layers? If you find them too hard, yes, soak them a bit with caramel syrup. If not, you can leave them as is; the creams will soften them anyway. Nutritional Values Approximately, for a 60 g serving (about 1 piece): - 210-240 kcal - 36-40 g carbohydrates (from flour, sugar, jam) - 6-8 g fats (from margarine and oil) - 1-2 g proteins These are approximate values, depending on how much flour is used for the layers, how sweet the jam is, and how much cream you put in each layer. Storage and Reheating The cake keeps best in the refrigerator, covered with foil or in a container. It stays fresh for 3-4 days. Reheating is not recommended; it is consumed cold, directly from the fridge. If you want to serve it at room temperature, take it out an hour in advance.

Lenten cake

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