A very tasty eggless cake. Chocolate soufflé cake (lenten, vegetarian)

Vegetarian recipes are very diverse, and what an abundance of desserts - muffins, rolls, cookies, cakes; with baking, without baking, with eggs or without eggs and milk... I can go on and on.
But our choice has already been made - today we will prepare a vegetarian cake with fruit, which is based on chocolate cake.

• Meanwhile, pour agar-agar into 100 ml of juice and leave for 30 minutes.
• When the cake is ready, remove it from the pan and let it cool.
• Let's start preparing the soufflé. To do this, pour the remaining juice into a small saucepan, add semolina and half the sugar. Bring to a boil and cook some more 5-7 minutes. We leave for 5 minutes.

• Beat the resulting mass with a mixer (it is better to use a mixer, because whipping with a whisk will take much more time and effort) until thick and lightened.
• Add the remaining sugar to the agar-agar. Place on the fire and bring to a boil, stirring constantly.
• Slowly pour the agar-agar into the soufflé, whisking constantly.

Advice: Please note that the smaller the diameter of the mold, the higher the cake and vice versa. If you have a large mold and want to make the cake tall, you can prepare a double portion of soufflé.

• Now pour half of the soufflé onto the crust. You need to work quickly as it thickens quickly. Place the existing chopped fruits or berries on top, leaving about 1 cm from the edge, and pour in the remaining soufflé. To ensure the mass is evenly distributed, you can shake the mold a little.

• Place the cake in the refrigerator for at least 2 hours.
• Afterwards, remove the mold ring, remove the pastry tape and decorate our cake at your discretion.

You can make chocolate ganache or cream for the cake.

Chocolate ganache recipe

Necessary:

• Water - 7 tbsp. l;
• Cocoa - 3 tbsp. l;
• Sugar - 2 tbsp. l;
• Vegetable oil - 2 tbsp. l.

Mix everything in a saucepan and cook over low heat with constant stirring for about 5-7 minutes. The thickness of the ganache can be adjusted by the cooking time: the longer we cook, the thicker it becomes and vice versa.

After cooking, we immediately cover our cake, you can make beautiful smudges.

Look what a wonderful and beautiful cake we made without using dairy products.

When the cake is ready and decorated, you can serve it to the table.

Bon appetit!

An interesting question: how can you make a cake WITHOUT EGGS?..

In fact, flour already contains gluten, which contributes to good, strong, but at the same time light and very tasty baked goods. sponge cakes A small request: it is better to bake the cakes in advance, for example, in the morning, and in the evening, when they have dried and cooled, coat them with cream and put the finished cake in the refrigerator to soak overnight. It is better to decorate with fruits for the trail. day so that they are fresh yeaaah.. cake is no joke. But a very pleasant and creative activity. So...

Ingredients:

dough (for three layers)

• 2 cups of flour
• 1 cup of sugar
• 1.5 glasses of water
• 0.5 cups sunflower oil(without smell)
• 1 teaspoon with baking soda
• 1 tbsp. spoon of lemon juice
• half a packet of vanilla sugar
• 1 teaspoon with the top of baking powder
• 2 teaspoons carob or barley drink (optional, but this will make the cakes brown)

cream 1(creamy)

• 1 can of boiled condensed milk (cook for 1.5-2 hours, the longer, the thicker the cream will be)
• 200 g butter
• half a packet of vanilla sugar

cream 2(with cream)

• Valio whipping cream or any other 35%
• 100 g powdered sugar
• half a packet of vanilla sugar

cream 3(sour cream)

• 1 cup thick sour cream
• 100 g powdered sugar
• 1 tbsp. spoon of potato starch
• half a packet of vanilla sugar

cream 4(curd)

• 400 g fat cottage cheese 9%
• 1 cup powdered sugar
• 200 g butter
• half a packet of vanilla sugar
• you can add chopped dates, dried apricots and raisins

Interlayer

prunes, dried apricots - soak in advance hot water for 30-50 min. and dry with a towel

Impregnation for cakes

• 1 glass of milk
• 2 tbsp. spoons of powdered sugar
• half a packet of vanilla sugar

• 1 glass of water
• 2 tbsp. spoons of honey

Preparation:

Turn on the oven to low heat to warm up. Mix the dough. First, dissolve sugar in water, gradually add flour, sift it through a sieve, and mix with a mixer. Then slaked soda lemon juice, vanillin, baking powder. Next is oil, carob (if there is no carob, you can add poppy seeds or crushed walnuts). The dough will not be thick. I used 2 molds of the same diameter, which I greased and sprinkled with flour - so the cakes seemed to fly off the mold after baking :-) Bake at 180° for 20 minutes. Let it cool a little and remove from the mold. Pour the third part of the dough into the mold and bake. Set the finished cakes aside until they cool completely.

We make the cream according to any option you like. I made it creamy. Beat the softened (but without heat!) butter with a mixer for 1 minute. Add boiled condensed milk, vanilla sugar and beat. The task is to mix all the components. The cream should be thick, without lumps.

We take the first cake layer, soak it with impregnation, grease it with cream, and put prunes on top. Place the second cake layer, soak it, grease it with cream, lay out the dried apricots, cut into pieces. Place the last layer of cake and soak it. And grease the entire cake with the remaining cream. Place in the refrigerator for several hours, covering the top with a lid (so that the cake does not absorb excess odors).

Last step! Decorate with fruits and nuts: bananas, kiwi, tangerines, almond halves, walnuts, hazelnuts, coconut flakes. Let your imagination fly!

Cooking method

• Chocolate cake:
• Mix all dry ingredients (sugar is a wet ingredient) and sift.
• Mix water with butter, add sugar and salt.
• Add dry ingredients. Mix.
• Line the bottom of the mold with baking paper.
• Pour in the dough, smooth it out and put it in the oven.
• Bake at 180 degrees for about 15 minutes.
• We check with a wooden stick. If the center comes out dry, the cake is ready.
• We take it out and let it sit in the mold for a few minutes. We release from the form and paper.
• Place on a wire rack and let cool.
• Souffle:
• I used agar-agar. The source contains gelatin.
• Pour 100 grams of juice over the agar and leave for 30 minutes.
• Let it stand for 10 minutes.
• Place in a bowl of cold water and start whisking.
• The mass increases in volume and brightens.
• We take out the dishes from cold water and leave (the mass should still be warm)
• Add the remaining sugar to the agar.
• Place on the fire and bring to a boil with constant stirring.
• Boil for 1-1.5 minutes.
• Pour the agar into the whipped mixture in a thin stream, whisking constantly.
• It is very important that the mass be at a temperature above 40 degrees, because agar begins to thicken at 40.
• Assembly:
• Place the cake in a ring.
• The sides can be lined with pastry tape or a file.
• Pour some of the soufflé onto the crust.
• We work quickly because the mass thickens quickly.
• Cover and put in the refrigerator for a couple of hours; if you use gelatin, you need to at least double the time.
• We take it out, remove the ring and film.
• We decorate at our discretion.
• Slice and serve.
• 
  
  
• 
  
  

Hooray! We have found a recipe for an excellent vegetarian “Honey Cake” - soft, soaked, delicious! The kitten in the photo doesn't mean anything, it just happened to be in the frame

Everything is done very simply and quite quickly. If anyone is against heating honey, you can replace it with maple syrup. But 2 tbsp. for a whole cake this is not so much; in the city on the streets in 5 minutes we inhale much more harmful substances than is in this cake. The choice is yours.

Ingredients.

Dough:

Cream:

• sour cream 0.6 l.
• sugar 0.5 cups
• vanilla sugar 1 tsp.
• Place the sour cream for the cream on a sieve (with gauze) for a couple of hours or overnight to drain the liquid. I stood like this for a couple of hours maximum, that’s enough.

Let's make the dough. Melt the butter in a water bath, add sugar and honey, stir.
Without removing the pan from the heat, add sour cream and 1 tbsp flour, mix well. Add soda, quenched with lemon juice and remove from the bath.

Let the mixture cool slightly, about 5 minutes at room temperature. Add flour and knead the dough. It turns out soft, warm, buttery. Divide into 5 equal parts. Place the balls in a bag, carefully, individually, and put them in the refrigerator for 20 minutes.

Turn on the oven to 180-200 degrees, prepare 6 pieces of baking paper and figure out how to cut out the circles. I had a lid, the size of the circles was 23 cm. It turned out to be 6 cakes + a little for sprinkling.

Now we roll out our circles, you can immediately on baking paper, put them on a baking sheet, pierce the dough with a fork so that there are no bubbles, and bake for 5-6 minutes.

The cakes bake very quickly! And they turn out very soft; you don’t need to remove them from the paper right away. When it has cooled a little, remove from the paper.

From the scraps we either make another cake layer or simply bake the remaining dough for topping.

As soon as all the cakes are ready and slightly cooled, even if a little warm, you can grease them with cream. The cream is made simply, mix all the ingredients and that’s it.

Each cake uses 3-4 tbsp. cream.

We also carefully grease the top layer, and do the same with the sides of the cake.

Sprinkle with crumbs (I made them by hand, you can grind them in a blender), if the amount of crumbs allows, you can sprinkle the sides of the cake.

The cake soaks quickly - a couple of hours in the refrigerator and can be served.

Subscribe to weekly updates in my new VKontakte group -