Lenten Cake with Lemon Cream and Cranberry Jam
In a world full of tempting sweets, this lenten cake shines as a true delight. A refined combination of lemon flavor, the sweetness of cranberry jam, and the fluffy texture of the sponge cake, all brought together by a unique touch of cocoa butter. Whether you're vegan, vegetarian, or simply want to experiment with recipes free of animal products, this cake will win your heart and tantalize your taste buds.
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Servings: 12
Ingredients for the sponge:
- 400 ml plant-based whipped cream (recommended brand: Hulala)
- 300 ml still water (spring water)
- 200 ml cocoa butter (melted)
- 12 tablespoons sugar
- 1 cup all-purpose flour (heaping)
- 1 packet of vanilla
- 2 tablespoons jam (peach or apricot)
- zest of one lemon
- 1 teaspoon baking soda (quenched with a few drops of lemon juice)
Ingredients for the lemon cream:
- 400 ml liquid cream
- juice of one lemon
- 100 ml cocoa butter (melted)
- 12 tablespoons sugar
- 5 tablespoons flour
- 1 packet of vanilla
- zest of one lemon
- 1 cup ground walnuts + 1 packet of vanilla sugar
- 1 jar of cranberry jam (or your favorite jam)
For decoration:
- dark chocolate for grating
- whipped cream (300 ml plant-based whipped cream with 2 tablespoons of sugar and a pinch of vanilla)
Step by step for a perfect result:
1. Preparing the sponge:
Start by preheating the oven to 180 degrees Celsius. In a mixer, add the plant-based whipped cream and sugar. Mix on medium speed until well combined. Add the melted cocoa butter, flavorings (vanilla and lemon zest), and mix again.
2. Incorporating the dry ingredients:
In a separate bowl, combine the flour with the baking soda quenched in lemon juice. Gradually add the flour mixture to the mixer, alternating with the still water. Finally, fold in the peach or apricot jam. You will end up with a soft batter, but don’t worry, it will firm up while baking.
3. Baking the sponge:
Pour the batter into a baking pan lined with parchment paper and bake for 30 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean. After baking, let it cool on a rack. The sponge will become fluffy and well-set as it cools.
4. Preparing the lemon cream:
In another bowl, mix the cream ingredients (liquid cream, lemon juice, melted cocoa butter, sugar, flour, vanilla, and lemon zest). Transfer the mixture to a saucepan and cook over low heat, stirring constantly. After about 7-8 minutes, when the cream thickens, remove it from the heat and let it cool. You can use a mixer to smooth it out, achieving a fine and velvety texture.
5. Assembling the cake:
Once the sponge has completely cooled, turn it onto a serving platter, being careful to remove the parchment paper. Spread the lemon cream evenly over the surface of the sponge. Then, add the cranberry jam, distributing it evenly. Sprinkle the ground walnuts mixed with vanilla sugar, and top with a generous layer of whipped cream, leveling it with a spatula.
6. Decorating:
Grate dark chocolate over the cake for an elegant look and an extra burst of flavor. Let the cake chill in the refrigerator for at least an hour before serving. This cooling time will allow the flavors to meld harmoniously.
7. Serving:
You can serve the cake plain or accompany it with a berry sauce for a delightful contrast of textures and flavors. It pairs wonderfully with a cup of tea or coffee!
Helpful tips:
- Cocoa butter adds a rich flavor and a special texture to the cake. You can find it at natural food stores or online.
- Feel free to experiment with different jams, such as strawberry or raspberry, to customize the cake to your liking.
- If you can't find plant-based whipped cream, you can use plant-based sour cream to achieve a similar taste.
Nutritional benefits:
This lenten cake is a healthier choice as it uses plant-based ingredients, offering a lighter alternative to traditional desserts. Cocoa butter, for instance, contains healthy fats and antioxidants, while nuts provide a good source of protein and fiber.
Frequently asked questions:
1. Can this cake be made gluten-free?
Yes, you can use gluten-free flour to adapt the recipe. Check ingredient labels to ensure they are compliant.
2. How long does the cake last?
The cake can be stored in the refrigerator for up to 5 days, but it's best enjoyed fresh.
3. How can I improve the texture of the lemon cream?
Make sure to cook the cream over low heat and stir constantly to avoid lumps. Using a mixer after cooling will help achieve a smoother texture.
4. Can I substitute the cranberry jam with something else?
Absolutely! Any jam you prefer will work, but cranberry jam provides a tartness that balances the sweetness of the cake.
This lenten cake is more than just a dessert; it’s a culinary experience that combines flavors and textures in perfect harmony. Dare to make it and share it with your loved ones, and their reactions will be priceless!
In a world full of tempting sweets, this lenten cake shines as a true delight. A refined combination of lemon flavor, the sweetness of cranberry jam, and the fluffy texture of the sponge cake, all brought together by a unique touch of cocoa butter. Whether you're vegan, vegetarian, or simply want to experiment with recipes free of animal products, this cake will win your heart and tantalize your taste buds.
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Servings: 12
Ingredients for the sponge:
- 400 ml plant-based whipped cream (recommended brand: Hulala)
- 300 ml still water (spring water)
- 200 ml cocoa butter (melted)
- 12 tablespoons sugar
- 1 cup all-purpose flour (heaping)
- 1 packet of vanilla
- 2 tablespoons jam (peach or apricot)
- zest of one lemon
- 1 teaspoon baking soda (quenched with a few drops of lemon juice)
Ingredients for the lemon cream:
- 400 ml liquid cream
- juice of one lemon
- 100 ml cocoa butter (melted)
- 12 tablespoons sugar
- 5 tablespoons flour
- 1 packet of vanilla
- zest of one lemon
- 1 cup ground walnuts + 1 packet of vanilla sugar
- 1 jar of cranberry jam (or your favorite jam)
For decoration:
- dark chocolate for grating
- whipped cream (300 ml plant-based whipped cream with 2 tablespoons of sugar and a pinch of vanilla)
Step by step for a perfect result:
1. Preparing the sponge:
Start by preheating the oven to 180 degrees Celsius. In a mixer, add the plant-based whipped cream and sugar. Mix on medium speed until well combined. Add the melted cocoa butter, flavorings (vanilla and lemon zest), and mix again.
2. Incorporating the dry ingredients:
In a separate bowl, combine the flour with the baking soda quenched in lemon juice. Gradually add the flour mixture to the mixer, alternating with the still water. Finally, fold in the peach or apricot jam. You will end up with a soft batter, but don’t worry, it will firm up while baking.
3. Baking the sponge:
Pour the batter into a baking pan lined with parchment paper and bake for 30 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean. After baking, let it cool on a rack. The sponge will become fluffy and well-set as it cools.
4. Preparing the lemon cream:
In another bowl, mix the cream ingredients (liquid cream, lemon juice, melted cocoa butter, sugar, flour, vanilla, and lemon zest). Transfer the mixture to a saucepan and cook over low heat, stirring constantly. After about 7-8 minutes, when the cream thickens, remove it from the heat and let it cool. You can use a mixer to smooth it out, achieving a fine and velvety texture.
5. Assembling the cake:
Once the sponge has completely cooled, turn it onto a serving platter, being careful to remove the parchment paper. Spread the lemon cream evenly over the surface of the sponge. Then, add the cranberry jam, distributing it evenly. Sprinkle the ground walnuts mixed with vanilla sugar, and top with a generous layer of whipped cream, leveling it with a spatula.
6. Decorating:
Grate dark chocolate over the cake for an elegant look and an extra burst of flavor. Let the cake chill in the refrigerator for at least an hour before serving. This cooling time will allow the flavors to meld harmoniously.
7. Serving:
You can serve the cake plain or accompany it with a berry sauce for a delightful contrast of textures and flavors. It pairs wonderfully with a cup of tea or coffee!
Helpful tips:
- Cocoa butter adds a rich flavor and a special texture to the cake. You can find it at natural food stores or online.
- Feel free to experiment with different jams, such as strawberry or raspberry, to customize the cake to your liking.
- If you can't find plant-based whipped cream, you can use plant-based sour cream to achieve a similar taste.
Nutritional benefits:
This lenten cake is a healthier choice as it uses plant-based ingredients, offering a lighter alternative to traditional desserts. Cocoa butter, for instance, contains healthy fats and antioxidants, while nuts provide a good source of protein and fiber.
Frequently asked questions:
1. Can this cake be made gluten-free?
Yes, you can use gluten-free flour to adapt the recipe. Check ingredient labels to ensure they are compliant.
2. How long does the cake last?
The cake can be stored in the refrigerator for up to 5 days, but it's best enjoyed fresh.
3. How can I improve the texture of the lemon cream?
Make sure to cook the cream over low heat and stir constantly to avoid lumps. Using a mixer after cooling will help achieve a smoother texture.
4. Can I substitute the cranberry jam with something else?
Absolutely! Any jam you prefer will work, but cranberry jam provides a tartness that balances the sweetness of the cake.
This lenten cake is more than just a dessert; it’s a culinary experience that combines flavors and textures in perfect harmony. Dare to make it and share it with your loved ones, and their reactions will be priceless!