Aromatic cake (vegan)

Post Aromatic Cake - A Delicacy for the Soul

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 12-16

In a world where desserts are often associated with dairy and eggs, the Post Aromatic Cake shows us that a delicious sweet can be enjoyed without these ingredients. This recipe, which has its origins in culinary magazines from the '90s, offers a perfect combination of flavors, textures, and nostalgia. It is an easy-to-make dessert, ideal for fasting days as well as for any special occasion.

Magical Ingredients

*For the base:*
- 1 cup of water (approx. 250 ml)
- 1 cup of sugar
- ½ cup of oil (preferably sunflower or canola)
- 1-2 cups of flour (type 000 or 550, depending on preferences)
- 1 teaspoon of baking powder
- Flavors (vanilla, lemon, or orange essence)

*For the cream:*
- 500 g simple biscuits (without eggs)
- 1 cup of water
- 4 tablespoons of sour jam (apricot, plum, or raspberry)
- 100-150 g powdered sugar (you can make it at home from granulated sugar using a food processor)
- 2 packs of margarine
- Grated zest of 1 lemon and 1 orange
- 2-3 tablespoons of rum or rum essence
- 2 cooking chocolates (optional)
- A handful of raisins

*For the glaze:*
- 1 cooking chocolate
- 2-3 teaspoons of water
- 50 g margarine

Step by Step - Your Guide in the Cooking World

1. Preparing the Base
Start by preheating the oven to 180 degrees Celsius. In a large bowl, combine water, sugar, and oil. Mix well until the sugar dissolves completely. Add flour, baking powder, and flavors to taste. It is important to mix the ingredients until homogeneous, but avoid overmixing to prevent a dense base.

2. Baking
Line a baking tray with parchment paper and pour in the base mixture. Place the tray in the preheated oven and bake for about 30 minutes. To check if the base is done, use a toothpick – if it comes out clean, the base is perfect.

3. Cooling the Base
Once the base is baked, remove it from the oven and let it cool in the tray. It is important not to overturn it immediately, as this will keep it moist and easier to handle later.

4. Preparing the Cream
While the base cools, you can prepare the cream. The initial step is to grind the simple biscuits in a food processor or using a meat grinder. These will form the base of the delicious fondant. In another bowl, mix the soft margarine with the powdered sugar, jam, lemon and orange zest, rum, and melted chocolate with 2-3 teaspoons of water over low heat (or in a bain-marie). Gradually add the ground biscuits, mixing well. You can add water or a sugar syrup gradually until you achieve a creamy but firm consistency.

5. Assembling
Once the base has completely cooled, carefully remove the parchment paper. Spread the cream evenly over the cooled base, making sure it reaches the corners.

6. Preparing the Glaze
For the glaze, melt the cooking chocolate with 2-3 teaspoons of water and 50 g of margarine over low heat or in a bain-marie. Mix until smooth and shiny. Pour the glaze over the cream on the cake, smoothing it out with a spatula.

7. Final Cooling
Once the glaze is applied, let the cake cool for a few hours or even overnight in the refrigerator. This will allow the flavors to meld and make the cake easier to cut.

8. Serving
Cut the cake into squares and serve with a cup of tea or coffee. A combination of rum and chocolate flavor will bring a touch of nostalgia in every bite. It is an ideal dessert not only for fasting days but also for family gatherings or parties.

Practical Tips for a Perfect Result

- Choosing Biscuits: Choose simple, egg-free biscuits, but pay attention to their quality. Biscuits with a higher fat content will add a richer texture to your cream.
- Rum: Use a quality rum to add a deep flavor. If you prefer, you can use rum essence, but the natural flavor is always preferred.
- Variations: You can add ground nuts or candied fruits to the cream for extra texture. You can also experiment with different types of jam to create a cake with varied flavors.
- Caring for the Base: If you want a moister base, you can sprinkle it with a simple syrup made of water and sugar, flavored with vanilla or rum essence.

Frequently Asked Questions

1. Can the cake be frozen?
Yes, the cake can be frozen. We recommend wrapping it well in cling film to prevent ice crystals from forming.

2. Can I use olive oil instead of sunflower oil?
Yes, but keep in mind that olive oil has a stronger flavor. Use a light olive oil so it doesn't alter the final taste.

3. What are the nutritional benefits of this cake?
This cake is a gluten-free and dairy-free option, ideal for those with intolerances to these ingredients. The biscuits contain carbohydrates, and the jam provides a source of fiber and vitamins.

Now that you have all the necessary information, all that’s left is to start cooking! The Post Aromatic Cake is not just a dessert, but an experience full of flavor and memories. Enjoy every bite and take pleasure in your creation!