Lenten cake

Name: Lenten cake - Ada E.
Ingredients: 1 cup sugar 1 cup mineral water 1 1/2 cups flour 1.2 cups oil 1 tablespoon jam 1 tablespoon ground walnuts 1 tablespoon cocoa 1 tablespoon breadcrumbs 1 essence of rum 1 bak

Dessert - Lenten cake by Ada E. - Recipia

Lenten cake with semolina cream and strawberry syrup Who doesn't love a delicious dessert that is also suitable for fasting? This Lenten cake is not only a fantastic choice for those who adhere to certain dietary restrictions, but it is also a true delight for all sweet lovers. With a fluffy base and a fine semolina cream, plus a splash of strawberry syrup for an appealing look and taste, this cake will quickly become a favorite for any occasion. Let's begin the culinary journey! Preparation time: 30 minutes Baking time: 40 minutes Total time: 1 hour and 10 minutes Servings: 10-12 slices Ingredients for the base: - 1 cup sugar (approximately 200 g) - 1 cup sparkling water (approximately 250 ml) - 1 ½ cups flour (approximately 190 g) - ½ cup oil (approximately 125 ml) - 1 tablespoon jam (preferably apricot or sour cherry) - 1 tablespoon ground nuts - 1 tablespoon cocoa (for a hint of flavor) - 1 tablespoon breadcrumbs (to help with texture) - 1 essence of rum (preferably natural) - 1 baking powder (approximately 7 g) Ingredients for the cream: - 100 g semolina - 450 ml water - 250 g vegetable margarine - Zest of one lemon (for a refreshing taste) - 1 packet vanilla sugar (approximately 8 g) - 200 g powdered sugar Ingredients for the syrup: - 200 ml strawberry syrup (can be store-bought or homemade) Step-by-step preparation: 1. Preparing the base: - Start by preheating the oven to 180°C (350°F). It is important that the temperature is consistent to achieve an even base. - In a large bowl, mix well the sugar, sparkling water, and oil. These ingredients will provide moisture and texture to our fluffy base. - Add the jam, rum essence, and ground nuts, mixing gently to integrate the flavors. - In another bowl, combine the flour, cocoa, and baking powder. Gradually add the wet ingredient mixture over the dry ingredients, stirring constantly to avoid lumps. - Line a baking tray with parchment paper and pour half of the mixture. Bake in the preheated oven for 20 minutes or until the base passes the toothpick test (when pierced with a toothpick, it should come out clean). - Repeat the steps with the remaining mixture. 2. Preparing the cream: - In a saucepan, add the water and semolina. Boil over medium heat, stirring constantly to avoid lumps. The semolina will begin to thicken after a few minutes. - Once the semolina has boiled, remove it from the heat and let it cool completely. - In a separate bowl, mix the vegetable margarine with the powdered sugar and vanilla sugar until it becomes a fluffy mixture. This step is essential for achieving an airy cream. - Add the lemon zest and cooled semolina, mixing gently to integrate the ingredients. 3. Assembling the cake: - Place the first base on a platter. Soak it with half of the strawberry syrup to give it moisture and a delicious taste. - Spread half of the semolina cream over the base and smooth it out evenly. - Place the second base, soak it with the remaining syrup, and top with the remaining cream. - For an attractive appearance, you can add a few slices of strawberries on top or decorate with ground nuts. 4. Serving and storing: - Let the cake rest for at least one hour before cutting; this will allow the flavors to combine perfectly. - It can be served as is or alongside a scoop of vanilla ice cream for a pleasant contrast of textures and temperatures. Nutritional benefits: This Lenten cake is an excellent choice due to its ingredients. Semolina is a good source of complex carbohydrates, providing long-lasting energy. Additionally, the addition of ground nuts brings healthy fats and proteins. The natural sweetness of strawberries contributes to a supply of vitamins and antioxidants. What other recipes can it be combined with: This cake can be served with a cup of green tea for a refreshing contrast or with a strong espresso, which will enhance the sweet flavors of the cake. It also pairs wonderfully with a fresh fruit salad. Frequently asked questions: - Can I use another type of fat instead of margarine? Yes, you can replace margarine with coconut oil for a healthier option. - How can I sweeten the cake less? You can reduce the amount of sugar in the base and cream, while also adjusting the amount of syrup, so as not to compromise moisture. - Can the cake be made gluten-free? By using gluten-free flour, you can adapt the recipe to be suitable for those with intolerances. This Lenten cake is not just a simple recipe, but a culinary experience that can bring joy and satisfaction. With each slice, you will discover a delicious combination of textures and flavors, perfect for any occasion. Try it and let yourself be carried away by its flavor!

Lenten cake

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