Lica Leaves (fasting recipe)

Name: Lica Leaves (fasting recipe) - Consuela D.
Ingredients: 1 package of lica sheets (commercial) 400 g margarine 400 g sugar 200 g ground walnuts 25; 30 g almond flakes 50 g raisins 100 ml water 150 g fine oat flakes 3 tablespoons carob powder 1 tablespoon lemon juice 1/2 bottle of rum essence

Dessert - Lica Leaves (fasting recipe) by Consuela D. - Recipia

Every time I need a quick dessert that’s dairy-free and egg-free, Lica wafer cake proves to be very practical. I first tried it out of curiosity after spotting the package of wafers in a grocery store. It has since become a go-to solution, especially during fasting periods or when I have guests with dietary restrictions. There's no baking required, just a bit of patience for assembly and pressing. Quick Info Total time: approximately 5 hours and 30 minutes (including pressing time) Preparation time: 20 minutes Cooking time: 15 minutes Servings: about 20-25, depending on how it's cut Difficulty: easy to medium (requires some attention during assembly) Recipe type: fasting dessert, walnut cake Ingredients 1 package Lica wafers (store-bought, usually contains 5 sheets) 400 grams margarine 400 grams sugar 200 grams ground walnuts 25-30 grams almond flakes 50 grams raisins 100 ml water 150 grams fine oatmeal 3 tablespoons carob powder 1 tablespoon lemon juice 1/2 bottle rum essence Instructions 1. Place 100 ml of water and the sugar in a small saucepan over low heat. Let it boil for about 10 minutes, until the sugar is completely dissolved and it starts to look syrupy. There's no need to stir continuously, but keep an eye on it to prevent burning. 2. After 10 minutes, add the margarine cut into cubes. Stir until completely melted, then add the ground walnuts, almond flakes, raisins, and carob powder. Let the mixture simmer on low heat for another 5 minutes, stirring occasionally to prevent sticking. 3. Remove the saucepan from the heat and add the fine oatmeal. Mix well with a wooden spoon until the cream is homogeneous. Now is the time to add the lemon juice and rum essence. The mixture will gradually thicken as the oatmeal absorbs the liquid and the cream starts to cool. 4. While the cream is still warm, take one Lica wafer and place it on a tray or flat surface. Spread about 2 heaping tablespoons of the mixture over the wafer, smoothing it out as evenly as possible with a spatula or the back of a spoon. Continue layering: wafer, cream, wafer, cream, until you reach the fifth wafer, which you leave unspread. 5. After placing the last layer of wafer, put a flat board (or a larger tray) on top. To press the cake well, place a weight on it—such as a pack of water bottles or something heavy you have on hand. Let the cake sit under the weight for at least 4-5 hours at room temperature. 6. After pressing, remove the weight and the tray. Cut the cake with a sharp knife into squares or rectangles, as preferred. It can be served plain, as a snack or dessert. Why I Make This Recipe Often I prepare it frequently because it doesn’t involve the oven and doesn’t have sensitive ingredients. I like that it lasts for several days and can be adapted with whatever I have on hand. Lica wafers are practical, and the cake is filling but not heavy. Tips and Variations Tips Fine oatmeal helps bind the cream and absorb excess liquid. If you find the mixture too soft, add another tablespoon of oatmeal. For pressing, use a flat and heavy surface; otherwise, the wafers won’t soften evenly. If you want the cake to be easier to cut, let it press overnight or refrigerate it after removing the weight. Substitutions You can use margarine with any flavor you prefer, but avoid very salty types. Almond flakes can be replaced with coconut or omitted if you don’t have any. If you don’t have rum essence, vanilla essence works too, but the final taste will be different. Raisins can be substituted with dried cranberries or omitted altogether. Variations Instead of walnuts, you can use hazelnuts or ground almonds for a different taste and texture. If you don’t want raisins, you can use finely chopped dried apricots. You can add a pinch of cinnamon or grated orange for another flavor, but keep the flavors balanced at the end. Serving Ideas It is served plain, cut into cubes. It’s suitable for festive fasting platters or as a coffee snack. It can be taken to go or for a picnic, as it doesn’t soften too quickly. Frequently Asked Questions 1. How do I know if I’ve spread enough cream between the wafers? It doesn’t have to be perfectly even, but make sure all edges are covered so the wafers soften. If there’s too much cream on one wafer, it will spill out when pressed, so keep the layers approximately equal. 2. Can I use a different type of wafer instead of Lica? The recipe is based on Lica wafers, which are thicker than pie crusts. If you use a different type of wafer, the texture and pressing time may vary. I do not recommend using wafer sheets for this mixture. 3. Can the cake be made without pressing? Pressing helps the wafers soften and bind well with the cream. Without weight on top, the cake will be drier and may not cut as nicely. It’s an important step. 4. How long does the cake last after it’s made? Stored in the fridge and covered, it lasts 4-5 days without issues. After this period, the wafers may become slightly chewy, but the taste remains. 5. Is it mandatory to use carob powder? Carob powder gives color and a cocoa-like flavor, but it’s not mandatory. You can use cocoa if you’re not strictly fasting, or omit it altogether—the cream will be lighter in color. Nutritional Values Estimation for one serving (cake cut into 24 pieces): Calories: approximately 240 kcal Fat: 15 g Carbohydrates: 23 g Protein: 3 g These values are estimates, as they depend on the type of margarine, wafers, and exact proportions of cream per slice. The cake has a fair amount of sugar and fat, making it quite filling. The oatmeal and walnuts provide fiber and protein. Storage and Reheating It’s best stored in the fridge in a covered container or wrapped in foil. It doesn’t need reheating and can be served directly at room temperature or cold. If left uncovered for too long, the wafers may harden. It can be portioned after 4-5 hours, but the texture is optimal the next day.

Lica Leaves (fasting recipe)

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