Not everyone seems to be able to bake such a culinary masterpiece as a lean cake! Can this be? It turns out that it is quite possible if you approach such a matter with due imagination and some culinary skills. Your guests will not even notice that they are actually drinking tea with a lean (vegetarian) cake!

Preparing dough for cake

Let's prepare the crust first. For it, you need to mix one ingredient after another: flour (400 grams), four tablespoons of cocoa powder, two pinches of salt, a glass of sugar, preferably brown. To the dry mixture, add eight tablespoons of vegetable oil, one and a half glasses of water, a teaspoon of baking soda, slaked in three teaspoons of lemon juice.

Gently mix these ingredients together. Pour into a thick oiled (vegetable!) Form. Bake in the oven until done. Must get chocolate cake. When it cools down, it needs to be cut into two halves.

Lenten cake cream

Now we make lean cream for the cake. To do this, melt a bar of vegetarian or bitter chocolate (the ingredients should not contain milk and egg lecithin or egg powder) in a container in the microwave. We take out, stir in hot melted chocolate coconut milk (50 ml) and 50 grams of brown sugar.

We soak one half of the cake with syrup from apricot jam. Lubricate half of the cake with cream. Cover with the second half of the cake. If there is cream left, grease the cake with it on top. If all the cream is gone on the first cake, grease the top of the cake with apricot syrup. Decorate the cake with almond petals and fresh berries on top.

Custard Lenten Cake Cream

For a change of the same type of cake, we offer you this type of another lenten cream.

A very simple custard that will be the most delicate addition to almost any mousse or cake. To prepare such a cream in a dry frying pan, fry wheat flour until golden brown (two tablespoons with top). Combine a glass of water, a glass of sugar and vanilla on the tip of a knife. Mix with flour so that there are no lumps in the mixture. Put the mixture to cook in a water bath. You need to cook the cream until it thickens.

Keep in mind. Such a cream will thicken even more when you remove it from the water bath. Therefore, do not bring it to the state of thick porridge.

Nuts, poppy seeds, berry or fruit puree can be added to such a custard if desired.

Lenten cake will decorate the festive table if the celebration fell on the time of Lent. You can cook with fruits and even vegetables!

Surely a delicious cake for a festive day will come in handy. Lenten baking is simple and delicious.

• Refined vegetable oil - 0.5 cups
• Honey - 2 tbsp. spoons
• Sugar - 1 cup
• Flour - 1.5-2 cups
• Baking powder - 1 sachet
• Cocoa - 2 tbsp. spoons
• Water - 1 glass
• Raisins - 0.5 cups
• Walnuts (peeled) - 0.5 cup
• Cinnamon - 0.5 tsp
• Carnation - 4-5 pcs.
• Jam (confiture, jam) - 6-8 tbsp. spoons
• Sesame seeds (for decoration) - to taste

In a saucepan, mix water, sugar, vegetable oil.

Heat the mixture over low heat, stirring, until the sugar is completely dissolved. Add honey. Mix well (honey should dissolve).

Mix cocoa with cinnamon and cloves.

Add mixture to saucepan. Mix well so that there are no lumps.

Crush the walnuts with a rolling pin.

Then add raisins, walnuts.

Add baking powder. Mix well.

Sift flour. By adding flour in small portions, knead the dough. The dough will be the consistency of thick sour cream.

Cover the springform with baking paper or grease with vegetable oil and sprinkle with flour. Pour the dough into the mold.

Put the form with the dough in the oven on the middle shelf. Bake a lean cake at 200 degrees for about 30-35 minutes.

Remove the finished cake from the oven, cool.

Cut the cake with a sharp knife or thread into two parts.

Place the bottom half on a platter. Lubricate to taste with jam, confiture or marmalade.

Cover with second layer. You can grease lightly with jam and decorate the lean cake with sesame seeds, or pour over melted dark chocolate.
The holiday cake is ready. Happy tea!

Recipe 2: lean cake at home

Zucchini cake with tomatoes - a recipe for lean cake for cooking at home.

• zucchini - 500 gr
• onion - 3 pcs
• tomato - 1 pc.
• dill - a few sprigs
• flour - 3 tbsp.
• sunflower oil - 0.25 cups
• salt, pepper - to taste

Cut the zucchini into 1 cm thick slices.

Onions - thinly half rings.

Tomatoes - thin slices.

Salt and pepper the zucchini.

Roll each piece in flour.

Fry zucchini on both sides until tender.

Fry the onion until golden brown.

Put a layer of tomatoes on a dish.

Top - zucchini.

Repeat layers if desired. Sprinkle with herbs.

Recipe 3: Lean Chocolate Cake (Step by Step)

The recipe for lean chocolate cake is a godsend for those who want to cook a delicious dessert without animal fats in the composition. In this case, the biscuit is prepared without eggs, butter, kefir and other dairy products, which allows fasting sweet tooth to enjoy fragrant and “seductive” pastries with a clear conscience.

Our lean chocolate cake combines slightly moist porous cocoa crumb, sweet and sour jam layer and rich icing. It turns out a completely full-fledged dessert, and the “modest” lean biscuit is not inferior in taste to the classic one cooked with beaten eggs.

• flour - 250 g;
• cocoa powder - 25 g;
• sugar - 200 g;
• vegetable oil (refined) - 90 ml;
• baking powder dough - 2.5 teaspoons;
• vanilla sugar - 2 teaspoons;
• drinking water - 300 ml.

For filling:

• peach or other sweet and sour jam - 150 g.

For glaze:

• vegetable oil (refined) - 1 tbsp. a spoon;
• sugar - 2 tbsp. spoons;
• cocoa powder - 3 tbsp. spoons without a slide;
• drinking water - 40 ml.

Cooking dough. First of all, we combine the dry ingredients: sift the flour with cocoa powder and baking powder, add vanilla and regular sugar. We mix.

Next, gradually pour in plain drinking water, stirring thoroughly. We achieve complete dissolution of all flour lumps. The dough should be smooth, viscous and homogeneous, evenly colored in chocolate color.

Add vegetable oil. Suitable only refined - no smell!

Again, diligently stir the chocolate dough until smooth, and then pour it into a mold with a diameter of 22 cm (we lay the bottom with parchment for convenience). We bake a lean biscuit at a temperature of 180 degrees. It will take approximately 30-40 minutes. Readiness is determined with a wooden skewer / toothpick, lowering it deep into the crumb. There should be no wet crumbs and traces of raw dough on the stick.

Let the chocolate cake cool completely and then remove it from the mould.

Biscuit cut into two cakes. On the bottom we apply the entire portion of the jam. In addition to peach, apricot, cranberry, currant and any other sweet and sour jam is perfect. You can also use berries grated with sugar. The main thing is that the chosen additive should be “with sourness”, not cloying.

Preparing the frosting. We combine cocoa, refined butter, sugar. Add water and, stirring, bring to a boil. Cook on low heat for 2-3 minutes. Let the glaze cool slightly.

Cover the bottom layer with the top one. Fill the cake with icing.

If desired, the surface of the dessert can be supplemented with nuts, berries or any other lean additives.

Before tasting, let the cake brew in the refrigerator for at least a couple of hours. We cut the finished dessert into pieces and proceed to tea drinking!

Our lean chocolate cake with a layer of jam is ready! Enjoy your meal!

Recipe 4: Lean Peanut Orange Cake

Recipe for a lean cake with a delicate taste of orange, spices and lingonberry sourness, which emphasizes the beauty of fruits.

• 200 grams flour
• 200 ml vegetable oil
• 200 grams sugar
• 2 tsp baking powder
• 2 pieces orange
• 100 grams raisins
• 60 grams walnuts
• 0.5 tsp ground cloves
• 1 tsp cinnamon

Products for cream and cake decoration:

• 500 grams cranberries
• 4 tbsp lingonberry jam (can be replaced with sugar or sugar syrup)
• 1 piece orange
• 1 kiwi
• 1 tbsp semolina
• 2 tbsp apricot jam

First you need to pour boiling water over the raisins and let them stand for a few minutes, then drain the water and dry.

Crush the nuts, but not too much.

Remove the zest from one orange and put in a bowl where the dough will be kneaded, and squeeze the juice out of it. Next, squeeze the juice of another orange.

Pour the baking powder into the bowl with the juice and pour in the mineral water. The liquid will foam a little.

Separately, beat the vegetable oil and add sugar to it.

After mixing, add nuts and raisins.

Constantly stir the mass, adding flour in small portions.

The finished dough can be laid out in a mold with a diameter of about 20 cm, while you can not lubricate it.

You need to bake in a preheated oven, at a temperature of 180 degrees for about one hour, ten minutes before the end of baking, you can raise the temperature.

Cool the finished cake on a wire rack, in the context it will be light in color.

It's time for cranberries. We put it in a small saucepan or saucepan and add a few tablespoons of jam or sugar.

Lightly mash the berries to release their juice. Put on fire and cook for 5 minutes.

Add semolina and cook for another 3-5 minutes, then cool.

Cut the cake in half, it is not necessary to wait for it to cool completely.

Put the bottom cake on a dish and grease with lingonberry cream. Leave some cream for the edges of the cake.

Gently cover with the top cake, grease the sides of the cake with the remaining lingonberries.

Lightly poke a toothpick all over the top of the cake. Cut the third orange in half and soak the cake with the juice from one half, the second will serve as a decoration for the cake later.

Brush the top of the cake with a thin layer of apricot jam.

Now it's time to decorate. Cut the remaining half of the orange and kiwi into wedges.

Kiwis are stacked in the form of a side along the edge, in the center you need to lay out a few slices of orange.

Recipe 5: Delicious Lenten Cake (Step by Step Photos)

Try to cook a cake according to our recipe and make sure that such a dessert is superior in taste to many familiar sweets.

To bake a lean cake, you will need cherry compote. You can pre-cook it or buy canned. This treat will appeal to even the most thrifty hostesses. Try it, you will be delighted!

• Wheat flour 210 g
• Orange 2 pcs.
• Sugar 250 g
• Sunflower oil 70 ml
• Apple cider vinegar 30 g
• Soda 1 tsp
• Water 2 tbsp. l.
• Manka 2 tbsp. l.

Take a deep bowl and squeeze the juice from two oranges into it, add 150 g of sugar, vegetable oil and beat with a mixer.

Add apple cider vinegar and beat everything again, sift flour, soda slaked with vinegar into the resulting mixture and again mix everything well with a mixer.

Pour the batter into a parchment-lined mold. Place the mold in an oven preheated to 180 degrees for 40-45 minutes. To make the sponge cake rise evenly, place a mold with water on the bottom tier of the oven.

Check the readiness of the biscuit with a toothpick or wooden skewer. Remove the biscuit from the oven and leave for 15 minutes. Take it out and let it cool completely.

Pour 300 ml of cherry compote into the pan, add 4 tbsp. l. sugar and semolina, mix everything well and put the pan on a slow fire. Stirring constantly, cook mixture until thickened. Let the cream cool completely.

Place the cream in a deep bowl and beat with a mixer until fluffy.

Cut off the top of the biscuit. Cut the main part into two identical cakes. Cover the cakes with cream. Place the cut top in a blender and grind into crumbs. Sprinkle the assembled cake with the resulting crumb.

Congratulations, a great lean cake without milk, butter and eggs is ready. You can make a layer of berries or bananas. You can decorate the top of the cake with your favorite treats. Now you can safely call your friends for tea or coffee with a cake.

Recipe 6, step by step: lean cake with jam

• Wheat flour 390 grams (about 2.3 cups)
• Cocoa powder (bitter) - 45 grams (about 9 tablespoons without a slide)
• Salt 2/3 teaspoon
• Brown sugar 1.5 cups
• Vegetable oil 8 tablespoons for the dough and 1 tablespoon for the mold
• Purified water (room temperature) 420 milliliters
• Baking soda 1 teaspoon
• Lemon juice (freshly squeezed) 3 teaspoons

For impregnation and decoration:

• Jam (any flavor) 5-6 tablespoons or to taste
• Black chocolate (bitter, without dairy products and egg lecithin) 300 grams
• Coconut milk (fat content 60%) 260 milliliters
• Brown sugar 50-100 grams

The dough for this cake is cooked very quickly, so first of all turn on the oven to warm up in 250 degrees Celsius and using a baking brush, grease a non-stick baking dish with a tablespoon of vegetable oil. Then, through a sieve with a fine mesh, sift the right amount of flour and cocoa powder into a deep bowl. Add sugar and salt to them and mix with a whisk until a homogeneous consistency.

Then we take a clean deep dish, pour water with vegetable oil into it, extinguish the baking soda there with freshly squeezed lemon juice, shake everything gently and without delay proceed to the next step.

Very quickly, so that the slaked soda does not have time to settle, we begin to pour dry flour, cocoa, sugar and salt into a bowl with a liquid mixture. We add it in small portions, at the same time kneading with a whisk a rather thick, viscous dough without lumps. As soon as it is ready, immediately pour the flour semi-finished product into the prepared form and move on.

We put the form with the dough in the oven preheated to the desired temperature on the middle rack and bake the base for the cake for 1 hour, without the blowing function, that is, ventilation. First 20 minutes at a temperature of 250 degrees Celsius, then another 20 minutes at 220 and the last 20 minutes at 180. If your oven dries out the dough products, then along with the still raw biscuit, you should put a small pan or an unnecessary canning pan on the lowest rack a jar filled with plain running water. Evaporating moisture will help baked goods not to dry out and burn. During this process, it is not necessary to open the oven door, otherwise the cake will settle, only after 60 minutes we check its readiness with a wooden kitchen skewer or a match. We insert the end of the stick into the pulp of the pastry and take it out. If sticky lumps of dough remain on the tree, keep the biscuit in the oven until it is completely baked.

Is the cake base ready? If yes, then everything is simple, we put kitchen gloves on our hands, move the form with a fragrant flour product to a cutting board, previously placed on the countertop, and let it cool completely to room temperature.

While the baking is cooling, we open the package with chocolate, break it into very small pieces or chop it with a knife on the board and pour the chopped sweetness into a deep bowl. After that, we shake up a jar of coke milk, open it with a special key for canned food, pour the snow-white mass into a deep saucepan, add granulated sugar there and put everything on moderate heat.

We heat the liquid to 80-90 degrees Celsius, not letting it boil and constantly shaking with a whisk so that the sugar grains dissolve faster! As soon as the milk reaches the desired temperature, and it can be measured with a kitchen thermometer, pour it into a bowl with chocolate and, without stirring, leave it alone for 2-3 minutes. Then we begin to very gently and gently loosen everything to a homogeneous consistency, it’s not worth whisking, air bubbles in ganache do not look very nice, especially when you apply it to flour products.

We act slowly, but as the chocolate mass thickens, increasing speed. As soon as the mixture becomes homogeneous, thick and stretches in a thin stream behind the raised whisk, we stop the process - the ganache is ready!

Now put the cooled chocolate base on a cutting board and cut it across into two equal layers. This can be done with a special corrugated knife, confectionery fishing line or ordinary thread, it will divide the biscuit evenly, as it should. Then we place one half of the cake cut up on a tray or a large flat dish and, using a tablespoon, put your favorite jam on it, such as apricot, raspberry, banana, plum, or whatever you like best.

We cover the sweet fruit or berry layer with the remaining half of the biscuit, lightly press down and grease the surface of the almost finished cake with a slightly cooled ganache. If desired, we decorate the dessert with various delicacies, for example, crushed nuts, coconut flakes, finely chopped dried fruits, ground cookies, corn flakes or other goodies, tighten it with plastic wrap and send it to the refrigerator for 12 hours, after which you can start tasting!

After insisting, the lean cake is taken out of the refrigerator, allowed to warm up a little to room temperature and served to the sweet table as a dessert on a large flat dish or immediately in portions on plates. This yummy can be supplemented with fresh fruits, berries, as well as hot or cold drinks: tea, coffee, cappuccino, jelly, compote, juice or something else to taste. Cook with love and Fasting will be a joy!

Recipe 7: Lean Almond Banana Cake

• Wheat flour / Flour (in the dough) - 230 g
• Sugar (70 g for dough, 70 g for cream) - 140 g
• Vegetable oil (in the dough) - 100 g
• Banana (1 piece in the dough, 1 piece for the layer) - 2 pieces
• Almonds (for the layer) - 150 g
• Rice (in cream) - 240 g
• Coconut shavings (in cream and for sprinkling) - 100 g
• Potato starch (in cream) - 40 g
• Vanilla sugar - 2 tsp
• Salt (a pinch)

Pour coconut flakes into a glass with a volume of 300 ml.

Pour boiling water up to the top. Leave for a couple of hours to swell.

Make dough. Mash the banana with a fork.

Mix sifted flour, sugar and salt.

Add chopped banana and vegetable oil to the mixture. Knead the dough.

Divide the dough into 2 parts, roll out.

Bake at 200 degrees for about 10 minutes.

Make lean cream for the cake. To do this, boil rice in 600 ml of water with 70 g of sugar and 2 teaspoons of vanilla sugar according to the instructions on the package.

Grind the boiled rice with an immersion blender.

Drain the swollen coconut flakes into a sieve to drain the water.

Add enough cold water to the coconut water to make 400 ml.

Pour 50 ml of water and dissolve starch in it.

Pour the rest of the water (350 ml) into the rice, add the coconut flakes and mix. Put the coconut-rice mass on the fire and boil for 1-2 minutes. Remove from heat and, stirring vigorously, pour in starch in a thin stream. Put on a small fire, bring to a boil and boil for 1 minute. Let the cream cool down.

Chop almonds and banana. Mix everything thoroughly.

Put the resulting mass on the first cake and level it. Cover with second layer. Spread coconut rice cream on top.

Decorate with coconut flakes. Put in the refrigerator for 8-10 hours. It is recommended to cut the cake with a hot knife.

Preparation of lean cake layers:
Puff pastry The easiest way to get at your disposal the basis for the future lean cake is to buy ready-made puff pastry. It is important to carefully read the composition, since a conscientious manufacturer can prepare an exclusive sample in butter, or add eggs, which, in theory, should not be. As a rule, in the composition of industrial puff pastry you can see only flour, margarine (and it is of vegetable origin), salt, sugar, water, some kind of flour improver, emulsifier and yeast (if it is puff-yeast dough). You can also make puff pastry at home. However, the "quality" composition and proven ingredients for cooking on the one hand, and the time spent on rolling and freezing on the other, result in only a few culinary feats.

Preparation of lean cake layers:
Lenten biscuits The next option for cakes is a lean biscuit. For a chocolate cake, for example, you can bake a cake “based on” the American Crazy Cake, which is also known on the Russian-speaking Internet as “Crazy Cake”.

For the biscuit you will need:
flour (250 grams);

sugar (a glass or 3/4);



vanilla (to taste);
instant coffee and already diluted to taste (a little more than one glass);

It makes sense to sift the flour and mix thoroughly with all loose dry ingredients (sugar, salt, soda, vanillin, cocoa). In the resulting dry mixture, you need to add coffee (it can be dissolved not only in water, but also in soy milk), oil, vinegar and mix thoroughly. The dough is viscous, not very liquid. It should slowly and “lazily” flow into the form. This chocolate dough is baked for 40-50 minutes until a dry match at 175C. By the way, instead of a chocolate biscuit, you can make a biscuit on tea leaves without cocoa powder.

Another option for a lean biscuit is a fruit biscuit. To prepare it, we need:

Flour (250 grams);
salt (half a teaspoon);
large orange (1 piece);
sugar (3/4 cup);
vegetable oil (a third of a glass);
apple cider vinegar (tablespoon);
water (3 tablespoons);
soda (1 teaspoon).
Preheat the oven to 175C, prepare the form (silicone can not be lubricated, the usual one needs to be slightly lubricated with vegetable oil). We rub a little orange zest (a teaspoon or 2), squeeze out the juice (you need 3/4 cup). Sift flour and salt. Beat orange juice, sugar, vegetable oil, zest, apple cider vinegar with a mixer. The sugar should dissolve. We add flour. Dilute soda with 3 tablespoons of water, also add to the bowl and mix well with a mixer (minimum speed). Pour the dough into a mold, put in the oven and bake for 40-50 minutes until a dry match.

You can bake a very good soy milk biscuit with fruit syrup or jam. If you are using jam, then grind it thoroughly in a blender to the consistency of baby puree so that there are no pieces of fruit.

We will also need:

Flour (250 grams);
soda (a little more than a teaspoon);
sugar (4 full tablespoons);
salt (a little more than half a teaspoon);
apple cider vinegar (just over half a teaspoon);
vanilla (to taste);
vegetable oil (half a glass);
syrup or jam (4-5 tablespoons);
soy milk (full glass).
The dough will turn out to be more liquid than on a lean Crazy cake chocolate biscuit. All ingredients are mixed thoroughly. It is very convenient to do this manually with a whisk. Such a biscuit is also baked at 175-180C for 40-50 minutes.
You can divide the dough into parts and bake in separate cakes, but it is much faster and more convenient to bake one gingerbread and then cut it into 3-4 cakes.

Preparation of lean cream for the cake

As a cream, or rather, as a layer, you can use jam. If desired, the jam can be made thicker with the help of gelling agents based on pectin and citric acid. You can also cook thick jelly from syrups and compotes with the addition of starch.
Another option for a layer for a lean cake is fruit. Cakes with layers of banana, strawberry and kiwi are very tasty.
The next version of the cream is semolina cream, which can be cooked on the basis of soy milk, water or fruit juice. You can also add cocoa and vanilla to it. In fact, liquid semolina porridge is boiled for the cream (1 glass of water 2 tablespoons of semolina), which then needs to be thoroughly beaten in a blender, then there will be no grains left, the cream will be very tender and uniform. Sugar should be added to taste, for example, 1.5-2 tablespoons per glass of water. Semolina cream is cooked for about 10 minutes after boiling. Before boiling, it must be constantly stirred.
You can also make a cream based on soft soy tofu. Rather, it will not be the usual soy cheese, but a very tender bean curd, which is thoroughly whipped with fruit and sugar to taste. Instead of soy tofu, you can use store-bought soy milk condensed milk.

Recipe for lean chocolate cake with a layer of apricot jam

We need to make chocolate cake.
For the crust:
flour (250 grams);
soda (a little more than a teaspoon);
sugar (a glass or 3/4);
cocoa powder (2 tablespoons);
salt (a little more than half a teaspoon);
apple cider vinegar (just over half a teaspoon);
vanilla (to taste);
coffee (a little more than one glass);
vegetable oil (half a glass).

For the cream: water (2 cups); sugar (4 tablespoons); semolina (4 tablespoons); vanilla (to taste); apricot jam (8-10 tablespoons).

For the glaze: half a bar of dark chocolate; soy milk or water (3-4 tablespoons or a quarter cup); sugar (1 tablespoon). First, prepare the chocolate cake according to the recipe above (Crazy cake). Mix dry ingredients.

Add liquid ingredients and bake in a mold.

While the cake is baking, you can prepare the semolina cream. We put a saucepan on the stove, pour out water, add sugar (cane sugar can give a slightly beige tint to the cream), semolina, stir constantly until boiling, reduce heat and cook for 10 minutes, then add a little vanilla and cool the cream.

We take out the cake, let it cool, cut into three cakes.

We heat the soy milk (you can put it in the microwave for 30 seconds), add a tablespoon of sugar and chocolate to it (break it into small pieces), mix thoroughly.

Beat semolina in a blender. It can be slightly thinned with water if it is too thick. In addition to water, you can add odorless vegetable oil.

Wait for the cake to cool before you start assembling the cake.
Spread semolina cream on the bottom layer.

We close the semolina cream with the second cake and grease it with apricot jam. The more jam, the better.

You can add a little more semolina cream on top of the jam.
We close the cake with jam with the next cake. We also grease this last third cake with semolina cream (ideally, the cream should be a little watery, but not too much, so it will be better distributed over the surface). Top the semolina cream with chocolate icing.

Now the cake should be infused in the refrigerator for 6-8 hours. It is better to do it at night so that in the morning you can already eat. The cake must be insisted and soaked, then it will turn out tastier.

LENTAN CAKE "NAPOLEON" STEP-BY-STEP RECIPE FOR PREPARING LENTAN CAKE "NAPOLEON"


Description:
It turns out that the lean cake "Napoleon" turns out no worse than a cake according to a traditional recipe with the addition of eggs and butter. They are safely replaced by Sprite and vegetable oil, and instead of vinegar or lemon juice, we suggest trying to experiment with vodka. No less original is the cream for such a lean cake - manno-almond, just as satisfying and rich in taste as the usual milk and egg.
Ingredients:
For test:
"Sprite" - 1 glass; (I have mineral water with gas)
Vegetable oil - 1 cup; Vodka - 1 tablespoon; Salt - 0.5 teaspoon; Flour - 4 cups. For cream:
Almonds - 100 grams; Sugar - 1.5 cups; Water - 1 liter; Semolina - 1 cup; Lemon - 1 piece; Cognac - 2 tablespoons. Cooking method:
1. First, knead the dough: to do this, simply mix all the ingredients, add flour if necessary, since the dough should be steep.
2. Then cover the dough and leave to "ripen" for 30 minutes.
3. After 30 minutes, divide the dough into pieces (I had 17 of them).
4. Separately, roll out each piece and cut out the desired shape.
5. Bake for 5-7 minutes at a temperature of 200 degrees.
6. Prepare the cream: pour boiling water over the almonds, let it stand for about 30 minutes, after which we will easily remove the skin from it.
7. Pass through a meat grinder, for lack of another, I used a blender.
8. Pour the almond crumbs into a saucepan and add sugar.
9. Pour in a liter of boiling water.
10. We put it on the stove, when it boils, pour the semolina in a thin stream and constantly stirring.
11. Cook for a few minutes until thickened.
12. Remove the zest from the lemon.
13. Clean up the white layer, as it can be bitter.
14. Cut into pieces and pick out the bones.
15. Grind the lemon and zest.
16. Add lemon gruel and cognac to the cooled cream. We beat.
17. Let's smear the cakes with cream, carefully, since the cakes are very fragile (I broke 2 cakes into crumbs and sprinkled the cake on it).
Enjoy your meal!

3 cups plain flour

2 cups white sugar

1 tsp salt

2 tsp baking soda

1/2 cup cocoa powder (unsweetened)

3/4 cup vegetable oil

2 tbsp light vinegar

2 tsp vanilla extract

2 cups cold water

Sift flour, sugar, salt, soda and cocoa into a bowl and mix. make 3 indentations, add vanilla to one, oil to the second and vinegar to the third. Add water and stir with a fork until smooth. bake in a preheated 180g oven for 30-40 minutes, or until a "dry match". cover with your favorite cream, icing.

Ingredients for Shortbread Lenten Cake:

Flour - 3 stack.

Vegetable oil (refined) - 1 stack.

Cocoa powder (6 tablespoons + 4 tablespoons) - 10 tablespoons l.

Baking powder (20g) - 1 pack.

Salt (a pinch)

Berry syrup (raspberry, for impregnation)

Cognac - 70 g

Fruit (for decoration)

Water (2 stacks + 4 tablespoons)

Sugar (2 stacks + 6 tablespoons)

Method for making shortbread cake:

Add butter, cocoa, salt, sugar to water, mix well.

Add flour with baking powder, mix well and put in a baking dish lined with parchment paper. Bake at moderate temperature until done.

Let cool

Cut horizontally and soak with raspberry syrup with cognac, cover with the 2nd cake layer.

Prepare chocolate fondant: mix 4 tbsp. l. cocoa, 6 tbsp. l. sugar, 4 tbsp. l. water, mix well and pour on top of the cake and let it harden.

If you see that it is too thick, do not be afraid to add some water, the fondant should be liquidy and easy to lie on the cake

Decorate with fruits.

Ingredients for Lenten Honey Cake:

Sugar - a little less than 0.5 cup

Vegetable oil - a little less than 0.5 cups

3 art. spoons of honey

1 glass of warm water

2 teaspoons baking powder

1.5-2 cups flour

0.5 cup raisins

0.5-1 cup chopped walnuts

1 sachet of vanilla sugar

A pinch of salt

Method for making lean honey cake:

Scald raisins with boiling water, dry, add chopped nuts, mix everything with a pinch of flour.

Pour sugar into a pan, fry over medium heat until caramel forms.

Then slowly pour in warm water, let it boil until the caramel is completely dissolved in water.

Pour the caramel water into a bowl and let it cool slightly.

Preheat the oven to 180 degrees, grease the form with rast. butter, sprinkle with flour, for reliability, cover the bottom of the mold with oiled paper.

In a bowl, mix vegetable oil, honey, vanilla sugar and salt, pour in warm caramel water, stir, add a glass of sifted flour and baking powder, stir, add more flour, the dough should be like thick sour cream in consistency, add a mixture of raisins and nuts.

Stir, transfer the dough into a mold, smooth the top.

Bake honey cake for 40-45 minutes, until tender.

Cool the finished cake on a wire rack.

Lenten Cake Ingredients:

1 cup strong brewed tea

A glass of honey

glass of sugar

Half a glass of vegetable oil

Soda on the tip of a knife

Tablespoon of vinegar

Method for making lean cake:

In strongly brewed tea, dilute honey, sugar, add vegetable oil, quenched soda, raisins. When the mixture is well mixed, carefully add the flour and beat the dough until sour cream is thick.

Divide the dough into 3 parts, add cocoa powder to one part. Roll out the cakes.

Bake at 50°C.

Put the cake on the dish, grease it with jam or jam, put the cake with cocoa on top, brush again with jam or jam, put the third cake.

Lubricate the top of the cake with jam, decorate with nuts, canned or fresh fruit.

Ingredients for Lenten Biscuit Cake:

For test:

225g flour

4 tsp baking powder

175g sugar

6 tbsp odorless vegetable oil

250ml water (or mineral water)

For cream:

2 cups of any juice

2 tbsp semolina

Sugar as desired

For filling:

Any fruit

Method for making lean biscuit cake:

Grease two molds with vegetable oil. Sift flour with baking powder into a deep bowl, add sugar.

Add vegetable oil and water. Mix well. You should get a thin dough (a little thicker than sour cream). If the dough is thick, add more water.

Divide the dough into 2 parts, bake two cakes at a temperature of 180 * for about 25-30 minutes. Cool down.

Cream: Pour 2 cups of any juice into a saucepan. Add sugar if you like it sweeter and add 2 tbsp. spoons of semolina Put on fire, bring to a boil while stirring and cook again, stirring constantly for 15-20 minutes.

Remove from heat, let cool and beat into a mousse in the cold.

Soak one cake in syrup. Lay out a layer of mousse, put any of your favorite fruits on top. Cover with the second cake, soak it again with syrup.

Ingredients for Lenten Cake with Bananas, Dried Apricots and Oranges:

For test:

Banana - half

Sugar - 2/3 cup (or less)

Honey - 2 tbsp. l.

Strong black tea - 1 cup 250 ml.

Vegetable oil - 2 tbsp. l.

Flour - 2 cups without a slide (a glass of 250 ml.)

Salt - a pinch

Soda - 1 tsp without a slide

For filling:

Dried apricots - 300 gr.

Orange - 1 pc.

How to make a lean cake with bananas, dried apricots and oranges:

Turn on the oven in advance, as the dough is done almost instantly. Brew a glass of very strong tea.

Put banana, sugar, honey, vegetable oil, warm tea and a glass of flour into a food processor with a nozzle. Mix until a homogeneous mass is obtained.

Mix the second glass of flour with soda and salt, pour into the combine bowl and turn on for half a minute - as soon as the dough becomes homogeneous, it's ready.

Bake in an oven preheated to 180 degrees for 40 minutes. The baking time depends on the size of the mold, in a wide shape the dough is distributed in a thin layer and baked faster. Check readiness.

While the cake is baking, make the filling. Wash the dried apricots, pour boiling water to the top and cook over medium heat until softened. Remove the zest from half an orange with a fine grater, peel the orange and divide into slices. It is convenient to peel with a knife, like an apple, cutting the peel to the pulp; after that, you need to separate the slices from the films, running a knife along the films / partitions, the pulp will separate easily. Grind dried apricots with zest and orange with a blender until puree. Do not add sugar, because the biscuit is sweet - but, of course, this is a matter of taste.

Cut the biscuit horizontally into 2-3 layers, and coat with the filling. The top can be decorated with nuts.

Ingredients for Lenten Soy Cake:

Chocolate

Soy milk

soy cheese tofu

Rust oil

Method for making lean soy cake:

3 stack flour + 2 stack sugar + 1 tsp salt + 2 tsp soda + 0.5 stack cocoa + vanilla --- mix, add 2 stacks of soy milk + 3/4 stack oil + 2 tbsp vinegar, mix, bake 180 degrees for about an hour.

1.5 cups of soy milk + 2 tbsp semolina + 5 tbsp sugar + a little salt - boil thick porridge, cool slightly, add 100 g of dark chocolate, dissolve. Take 400 g of tofu soy cheese, beat with a blender + parts of the cooled porridge + 1 tbsp of rum (replace with extract), beat + 1 stack of ground roasted nuts (peanuts and walnuts equally, or more, in a meat grinder).

Impregnation:

100 g semi-sweet white muscat wine + 2 tbsp sugar - boil down a little.

Cut the layer into 2 cakes, soak each, in the middle 2/3 of the cream, 1/3 on top, sprinkle with crumbs, nuts, orange zest. Cool down.

Fruit Cake Ingredients:

For cakes:

Boiled or mineral water - 250 ml

Flour - 225 g

Sugar - 175 g

Baking powder - 4 tsp

Vegetable oil - 6 tbsp.

For cream:

Semolina - 2 tbsp.

Fruit juice (your choice) - 2 cups

Sugar - optional and to taste

Syrup or juice from canned fruits - 3/4 cup

For the filling, use any fruit - kiwi, bananas, strawberries, peaches, etc.

How to make lean fruit cake:

To prepare the dough, sift the flour together with the baking powder, and then pour this mixture with water and butter and add sugar. Mix everything thoroughly, preferably until the sugar dissolves. You should have a dough that is similar in texture to sour cream, but a little thicker.

From the finished dough, you should get 2 cakes, each of which must be poured into a greased baking dish. Cakes are baked for half an hour in an oven preheated to 180 degrees.

While the cakes are baking, prepare the cream. To do this, combine juice and semolina in a small saucepan. You can add sugar, or you can not add - it's up to you. Bring the contents of the saucepan to a boil, and then, reducing the power of the fire, cook the cream for another 20 minutes. After that, put the saucepan with the cream in a bowl of cold water so that the cream cools down quickly and beat it.

After the cakes and cream are ready, you need to assemble the cake into one. But first, soak both cakes with syrup. Then, coat the bottom cake with cream, put thinly sliced ​​\u200b\u200bfruit slices on it, put the second cake on top and repeat all the steps. Grease the sides of the cake with cream and decorate with fruit.

Lenten cake is a dish whose recipe is useful to keep in your everyday life not only for fasting people, but also for those who want to diversify their diet with non-standard desserts. We will tell you about the most delicious recipes for lean cakes and pies so that you can delight yourself with baking, regardless of the time of year and the products recommended for consumption.

Classical sweets are always associated with chocolate. Therefore, the first recipe in this collection will be a lean chocolate cake.

Components for the test:

• 3 cups wheat flour;
• 1.5 st. water;
• 2 tbsp. Sahara;
• 0.5 st. cocoa powder;
• 0.5 st. vegetable oil;
• 0.5 teaspoon of salt;
• 10 g baking powder.

For cream, take:

• 0.6 liters of fruit juice;
• 3 art. spoons of semolina;
• 2 tbsp. spoons of granulated sugar.

Step-by-step instruction:

1. Pour cocoa, sugar, flour, baking powder, salt into a deep bowl and mix.
2. Pour water, vegetable oil into the mixture and mix again.
3. Pour the dough into a silicone or metal mold and bake in the oven until tender. Check readiness with a wooden stick.
4. We proceed to the preparation of the cream. Pour fruit juice (preferably citrus) into a saucepan, add sugar and semolina.
5. Bring the custard to a boil, stirring constantly.
6. Beat the finished mixture with a blender or mixer. The cream is ready.
7. We collect the cake. We cut the biscuit into sheets 1 cm thick and soak each with fruit cream. We leave the finished cake in the refrigerator for 3-6 hours for impregnation.

Cooking with oatmeal

A sweet oatmeal dessert is a great solution not only for those who are fasting, but also for watching their diet and figure. This lean cake contains a relatively small amount of vegetable oil, which reduces the overall calorie content of the dish, and the presence of oatmeal makes it more useful and healthy.

You will need:

• 420 ml of boiling water;
• 200 g of granulated sugar;
• 90 g of oatmeal;
• 240 g wheat flour;
• 80 ml of odorless oil;
• salt;
• 1 teaspoon orange peel;
• 115 ml applesauce.

Step-by-step instruction:

1. Pour boiling water into a deep bowl and pour the oatmeal. We wait a few minutes until the flakes swell and increase in volume.
2. Add sugar to the mixture and mix thoroughly.
3. We do the same with vegetable oil.
4. Add orange zest, applesauce to oatmeal.
5. Slowly add flour and salt to the batter. Mix thoroughly.
6. Pour the batter into a mold, decorate it with berries, chopped fruits and nuts on top.
7. We bake for an hour at a temperature of 175 degrees.

Who does not like large particles in the texture of the cake (this happens due to hard oatmeal), oatmeal can be ground to smaller grains. But in this case, you need to add a little more liquid to the dough.

squash pie

Salted pies are an essential part of the Lenten table, especially if they are prepared according to the right recipe and contain a juicy and satisfying filling. Zucchini has become an ideal ingredient for such a dish, since their dense structure strongly resembles “heavy”, meat fillings, and almost everyone likes their neutral taste.

Components for the test:

• 300 g wheat flour;
• 2 tbsp. tablespoons of vegetable oil:
• 300 ml of warm water;
• a bag of fast-acting yeast;
• salt to taste.

For filling:

• 300-400 g zucchini;
• 3 cloves of garlic;
• 2 tbsp. spoons of tomato paste;
• 1 medium pickled cucumber;
• greens - parsley, dill, green onion.

Step-by-step instruction:

1. First we prepare the filling. We rub the zucchini on a coarse grater and fry for 10 minutes in a small amount of oil.
2. Add the rest of the ingredients for the filling to the pan and simmer the mixture for another 5 minutes over low heat. The filling is ready.
3. For the dough, mix dry ingredients in a bowl: salt, flour and yeast.
4. Pour vegetable oil into warm water and begin to slowly introduce a mixture of bulk ingredients. Knead the dough until smooth.
5. Leave the dough for half an hour to interact with the yeast.
6. Collecting the pie. We divide the dough into two parts and roll it into circles, 5 mm thick. We spread the first circle in the mold, put the filling on it and close the pie with the second part of the dough.
7. We bake the cake for 20 minutes at a temperature of 180-200 degrees. The filling in the pie is already ready without baking, so the cooking time can be reduced to 5 minutes.

Dessert "Napoleon" for those who fast

Every hostess has a signature dessert that she prepares for every holiday. As a rule, this is a classic puff "Napoleon", which many have become accustomed to since childhood. For this reason, we will tell you how to make a lean Napoleon cake to please vegetarians and supporters of the lenten table.

For test:

• 1 st. carbonated unsweetened water;
• 1 st. oils;
• 3 art. wheat flour;
• 0.7 teaspoons of salt.

For cream:

• 1 st. granulated sugar;
• 1 st. decoys;
• 0.8 l of freshly squeezed citrus juice;
• 70 g chopped almonds.

Step-by-step instruction:

1. Pour water and vegetable oil into a blender, add flour and salt. Mix thoroughly. If you don’t have a blender in your arsenal, you can mix the ingredients by hand.
2. We divide the resulting dough into 8-10 cakes and roll each one on baking paper to the size of a thin pancake.
3. We bake each layer in the oven for about 5 minutes at a temperature of 180 degrees. Korzh are ready.
4. Now we are preparing the cream. Pour sugar into a saucepan and pour in citrus juice.
5. Bring the mixture to a boil, then pour semolina into it. We bring the cream to a thickening, cool and beat with a blender or by hand.
6. We collect the cake. We coat each cake generously with custard.
7. We decorate the cake with crumbs made from cake and nuts. We put the cake in the refrigerator for 3-5 hours to soak.

Delicate recipe with raspberries

Berry desserts are a real salvation for those who prefer to use lean recipes at home. Due to the spicy and sweet taste of berries, pastries are very tender, bright and light.

Housewives should be reminded that when cooking, any berries lose their juice abundantly, which can adversely affect the final result. Therefore, it is more convenient to cook berry cakes when the main ingredient is used not in the dough, but in the cream.

Components for the test:

• 1 st. water;
• 1 st. granulated sugar;
• 1.5 st. wheat flour;
• 0.5 st. spoons of salt;
• 0.25 st. cocoa powder;
• 0.5 st. vegetable oil;
• 1 st. a spoonful of vinegar (6%);
• 1 teaspoon of baking soda;
• vanilla sachet.

For cream:

• 1.5 st. coconut milk;
• 0.7 st. granulated sugar;

For raspberry mousse:

• 200 g raspberries;
• 0.5 st. water;
• 1 st. granulated sugar;
• 2 tbsp. spoons of corn or potato starch.

Step-by-step instruction:

1. First, prepare the chocolate biscuit. To do this, pour warm water into a deep bowl, add sugar, salt and mix. Pour vegetable oil, vinegar into the solution.
2. Pour dry ingredients into the resulting liquid - cocoa, flour, vanilla, soda and beat until smooth. The consistency of the dough should resemble viscous thick sour cream.
3. Pour the dough onto a square baking sheet (30 * 30 cm) and bake at a temperature of 180 degrees until cooked. We check the readiness with a stick.
4. We proceed to the preparation of the cream. Pour coconut milk into a saucepan, add sugar and slowly heat the mixture.
5. In parallel, dilute starch in 50 ml of coconut milk and slowly pour the resulting solution into boiling coconut milk.
6. Stir the mixture until thickened. The cream is ready.
7. Let's move on to the preparation of raspberry mousse. Pour frozen or fresh raspberries into a saucepan and cover with water.
8. We warm the berries over low heat for 5-10 minutes and add sugar at the moment of boiling.
9. Boil the mixture for another 5 minutes over low heat.
10. We filter the resulting syrup and add the starch mixture to it (2 tablespoons of starch per 50 ml of water). Heat the mixture over low heat until it thickens. Mousse is ready.
11. Now let's assemble the cake. We cut the biscuit into four parts, put the first part on a plate, soak it with coconut cream. Put the second part on top and soak it with raspberry mousse. We repeat the steps with the following cakes.
12. We put the finished cake in the refrigerator for 4-7 hours. When serving, you can decorate it with coconut flakes.

carrot cake

A non-standard addition to the Lenten table will be a carrot cake, which, despite its main ingredient, is in no way inferior in taste to traditional sweet dishes.

You will need for the test:

• 120 ml coconut milk;
• 100 g coconut flakes;
• 200 g of granulated sugar;
• 400 g grated carrots;
• 100 g raisins;
• 2 teaspoons baking powder;
• 150 g wheat flour;
• 1 teaspoon apple cider vinegar;
• 0.5 teaspoon of ginger powder;
• 0.5 teaspoon of ground cloves;
• 0.5 teaspoon of nutmeg;
• 0.5 teaspoon of cinnamon powder;
• 1 st. ground oatmeal;
• a little salt.

For cream:

• 350 ml coconut milk;
• 60 ml of water;
• 20 g of granulated sugar;
• 2 tbsp. spoons of wheat flour;
• 2 teaspoons of agar-agar;
• 1 st. a spoonful of corn or potato starch.

Step-by-step instruction:

1. Mix dry ingredients: flour, spices, ground oatmeal, coconut flakes, sugar, salt and baking powder. Add raisins to the dry mixture.
2. Mix in another bowl "wet ingredients": carrots, oil, coconut milk.
3. We combine the resulting mixtures with each other and bring to a homogeneous texture.
4. Add apple cider vinegar to the mixture.
5. We shift the dough into a silicone or metal mold and send it to the oven at 175-180 degrees for 40-45 minutes.
6. We take out the finished cake from the oven and leave it for 15-20 minutes to cool.
7. To prepare the lean custard, pour 100 ml of coconut milk into a separate bowl and mix it with flour and starch.
8. Pour the rest of the milk into a saucepan, add sugar and bring it to a boil.
9. Pour the starchy mixture into the milk in a thin stream and mix the cream in a saucepan with whisking movements until the mixture thickens.
10. Dissolve agar-agar in water, bring the solution to a boil. It should thicken as it heats up.
11. Pour the custard into a blender and beat it until smooth, slowly pouring the agar-agar solution into it.
12. We cut the cooled cake into two parts and impregnate each with the prepared cream.
13. We leave the cake for 3-7 hours in the refrigerator for impregnation.
14. Decorate the resulting dessert with fruit (optional).

Applying recipes in practice, you can delight yourself and loved ones with delicious and simple desserts based on lean ingredients.