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Post cake

Post cake

First we crush 300 gr biscuits and put aside in a bowl 2 coats of crushed biscuits.

Mix the remaining 300 gr biscuits with 180 gr melted margarine and put the composition in a tray with removable walls, pressing well with a spoon the biscuits on the bottom of the tray. (this is the first countertop)

The second countertop, the one of the remaining 200 gr biscuits, will be composed of 2 layers of uncooked biscuits (as in the pictures) that will be syruped in the syrup below.

Syrup:

In a bowl put water, sugar and vanilla essence and mix well until the sugar melts.

Cream:

We put 750 ml of boiled milk together with 6 tablespoons of sugar, and we will mix the rest of the cold milk with the remaining 2 tablespoons of sugar.

In a bowl put the starch, flour and cocoa and mix well, over which gradually add the rest of the cold milk, mixing well.

When the milk starts to boil, add the composition obtained above little by little, stirring continuously until it thickens, then add the 80 grams of chocolate and rum essence and mix well.

Glaze:

Melt 20 g of chocolate over which we add margarine and the rest of the ingredients, mixing well.

Assembly:

The first countertop is already placed (the one from the crushed biscuits) .. over it we put a layer of cream, over the cream we put 2 layers of normal biscuits (unpolished) which we will quickly soak in the prepared syrup, over this layer of biscuits we put more a layer of cream, over the cream we put the icing, and over the icing I put 2 hands of crushed biscuits and then the chocolate roses.





Fasting cake "Willow buds" - recipe

Dough ingredient

& # 8211 300 g of flour
& # 8211 150 g of sugar
& # 8211 250 ml of apple, peach and / or orange juice
& # 8211 100 ml of oil
& # 8211 1 teaspoon baking powder
& # 8211 1 teaspoon baking soda
& # 8211 1/3 teaspoon salt
& # 8211 1 sachet of vanilla sugar
& # 8211 lemon essence

Cream ingredients

& # 8211 500 ml of apple, peach and / or orange juice
& # 8211 3 tablespoons semolina

Method of preparation

The cake prepared according to this recipe requires a tray or a round shape with a diameter of 24 cm.

You will make the counter first. Put the flour in a sieve and sift it into a large bowl, in which you will make the top composition.

Now add the other dry ingredients: baking powder, baking soda, plain sugar and vanilla sugar. Stir to mix.

Add the fruit juice and oil and mix well with a fork. You need to get a thick composition, like blackberry.

If the dough is too thin, add more flour. If it is too hot, add more fruit juice.

Grease the tray / mold with a little oil and spread baking paper in it. Pour the composition into the pan and level with a spatula to obtain a uniform surface.

Beat the table tray for a few hours to sit well and remove air gaps.

Put the tray in the preheated oven at 180 degrees Celsius. Leave the countertop for 35-40 minutes. Before removing the top completely from the oven, check that it is well baked in the middle using a toothpick.

After the top is baked, let it sit in the pan for half an hour. To make it easier to remove, peel off the surrounding walls with a thin knife.

Allow the countertop to cool completely.

In the meantime, you can proceed with the preparation of the cream. Put the fruit juice in a pot. Place it on the stove and let the heat simmer.

Pour the semolina in the rain and mix with a fork. From the moment it starts to boil, stir continuously until it thickens.

It takes a few minutes for the semolina to boil. After it has softened, pour it into a bowl and place a plastic wrap on the surface of the semolina.

This will prevent the crust from forming on top.

When the porridge has cooled, mix it with the mixer on high speed until it lightens in color and increases in volume.

If the cream is ready, you can start assembling the cake.

Place the first countertop on a flat plate or tray. Put half the amount of cream on the counter and level.

Place the other half on the counter and cover with the rest of the cream. Grease the edges well.

Halva given on a grater is used for decoration. You will see that the cake is really starting to look like willow buds.

If you don't have halva, you can decorate the cake with grated chocolate, almonds or chopped walnuts or coconut.

It is not advisable to cut the cake immediately. It must be put in the fridge for a few hours for the cream to harden and the flavors to blend.

Article source: Light Recipes, Fast and low-calorie cake "Willow Matis" (fasting): https://retete-usoare.eu/tortul-rapid-si-hipocaloric-matisorii-de-salcie-de-post/

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Unusual fasting cake with interesting cream - affordable, fast, tasty!

Lent cake with chocolate. This cake is unusual because it is prepared without eggs, cream, milk and butter. But the result is particularly good, the cream is fluffy and tastes like meringue.

INGREDIENT:

For the countertop:

-300 ml of cherry compote (from preserved cherries)

For the cream:

-350 ml of cherry compote (juice)

-1 tablespoon of lemon juice

-2 tablespoons semolina.

METHOD OF PREPARATION:

1.Prepare the cream. Pour the compote into a saucepan, add sugar and semolina, then mix.

2. Put the pan on the fire and boil the mixture until it becomes dense, for 5-6 minutes.

3.Add the lemon juice and mix. Allow the cream to cool to room temperature.

4.Prepare the worktop. Combine flour, baking powder and cocoa, then sift the mixture into a bowl.

5.Add sugar and mix.

6. In a separate bowl, mix the compote with oil. Pour the liquid into the bowl with dry ingredients and mix the dough.

7. Line the base of the form (20 cm) with baking paper, then grease the form with oil.

8. Transfer the dough to the mold, shake it a little and put it in the preheated oven at 180 ° С for 40-45 minutes. Take the toothpick test.

9. Allow the countertop to cool completely.

10. Beat the cream with the mixer, at maximum speed, for 3-4 minutes. The cream will increase in volume, will become lighter in color and will resemble in consistency with whipped cream, and in taste - with cherry meringue.

11.Cut the top of the sponge cake (you will use it for decoration), then cut it in half, enough to get 2 countertops, using a thread.

12.Assemble the cake. Place the top in the pastry ring, add more than half the cream and, optionally, cherries from the compote.

13. Follow the second cream-covered countertop. Do not forget to keep 2-3 tablespoons of cream for the sides of the cake.

14. Refrigerate the cake for about 2 hours, then remove the ring and grease the sides with the remaining cream.

15.Crush the cut piece of the countertop and sprinkle the cake with crumbs.

16. Decorate the cake as desired and inspired.

We are sure that anyone who tastes this dessert will be amazed to find out from which ingredients this wonderful cream is prepared. The cake is a real breakthrough for the fasting period.


You can go directly to the video recipe or read the written recipe.

The black top is made for the first time. The exact quantities in the recipe are observed, the countertop can be rectangular or round, as desired. Click the picture for the recipe.

The blackberry top is left to cool, to be perfectly cold. Place on a plate and grease very well, with a thick layer of jam, on top and on the sides. You can use any kind of jam, I have now used apricots.

Extra tips from Ms. Bradea:

-can be cut into 2 slices, but be very careful, the top is extremely fragile and can break. It doesn't need syrup, it's a damp countertop.

-in the middle you can spread it with jam and sprinkle walnuts, so you will use about 300 g of jam and 250 g of walnuts.

-if you have fresh cherries or compote, you can put them in the middle, and the taste will be & hellipwow!

-don't forget the secret ingredient: sprinkle abundantly with love and with 2-3 smiles.

Sprinkle with ground walnuts, lightly fried before. Place a generous layer on top and on the sides and press lightly with your palm to press.

The decoration is made according to imagination and desire: I put a few halves of walnut, I wanted something simple & # 128578

Let it cool for a few hours, then cut it and enjoy it with a lot of appetite! Does it still make sense to tell you how good it is? If you have cherry jam, let the cake be sour, do you realize what a madness of goodness it can be?

That's what it looks like in the section. Say you won't let your mouth water and don't try the recipe today! I tell you honestly I wouldn't wait, I guarantee you won't sleep at night, you'll just be thinking of such a wonder & # 128578

Fasting cake, with blackberry top and walnut

Come on, good appetite and increase cooking tasty and simple, only with Gina Bradea, yes?

This fasting cake recipe has also been tried by our readers:


Unusual fasting cake with interesting cream - affordable, fast, tasty!

Lent cake with chocolate. This cake is unusual because it is prepared without eggs, cream, milk and butter. But the result is particularly good, the cream is fluffy and tastes like meringue.

INGREDIENT:

For the countertop:

-300 ml of cherry compote (from preserved cherries)

For the cream:

-350 ml of cherry compote (juice)

-1 tablespoon of lemon juice

-2 tablespoons semolina.

METHOD OF PREPARATION:

1.Prepare the cream. Pour the compote into a saucepan, add sugar and semolina, then mix.

2. Put the pan on the fire and boil the mixture until it becomes dense, for 5-6 minutes.

3.Add the lemon juice and mix. Allow the cream to cool to room temperature.

4.Prepare the worktop. Combine flour, baking powder and cocoa, then sift the mixture into a bowl.

5.Add sugar and mix.

6. In a separate bowl, mix the compote with oil. Pour the liquid into the bowl with dry ingredients and mix the dough.

7. Line the base of the form (20 cm) with baking paper, then grease the form with oil.

8. Transfer the dough to the mold, shake it a little and put it in the preheated oven at 180 ° С for 40-45 minutes. Take the toothpick test.

9. Allow the countertop to cool completely.

10. Beat the cream with the mixer, at maximum speed, for 3-4 minutes. The cream will increase in volume, will become lighter in color and will resemble in consistency with whipped cream, and in taste - with cherry meringue.

11.Cut the top of the sponge cake (you will use it for decoration), then cut it in half, enough to get 2 countertops, using a thread.

12.Assemble the cake. Place the top in the pastry ring, add more than half the cream and, optionally, cherry compote.

13. Follow the second cream-covered countertop. Do not forget to keep 2-3 tablespoons of cream for the sides of the cake.

14. Refrigerate the cake for about 2 hours, then remove the ring and grease the sides with the remaining cream.

15.Crush the cut piece of the countertop and sprinkle the cake with crumbs.

16. Decorate the cake as desired and inspired.

We are sure that anyone who tastes this dessert will be amazed to find out from which ingredients this wonderful cream is prepared. The cake is a real breakthrough for the fasting period.


Video: Παρασκευή Νηστίσιμης Τούρτας (January 2022).