Lenten cake with raspberries
Quick and easy cake with raspberries, easy to prepare, with a crispy crust on top and juicy middle. I'm sure you'll enjoy it. It can also be made with any other fruit such as cherries, apples, pears, mixed fruits, currants, blueberries, etc.
Ingredients - the measure is a 200 ml glass:
2 cups flour
2 cups semolina
2 cups of sugar
1 cup of water
150 ml of oil (or a little less than a full glass)
1 baking powder of 10 gr
2 vanilla sugar - 20 gr
900 g of raspberries or fruit of your choice
Preparation:
Add half a measure of sugar (1 cup) to the raspberries, then stir and lightly mash the raspberries, then leave them to stand and release the juice.
You can work with both frozen and fresh fruit, just leave the frozen one to loosen (or pour hot water over it) and then add sugar.
In another bowl, mix the flour, semolina, and the rest of the sugar. Add baking powder and vanilla sugar and stir to combine the ingredients.
Turn on the oven to preheat to 180 degrees.
Divide the number of dry ingredients into 3 equal parts. I weighed and got 800gr so I divided it into 300-250-250gr. I will use this 300 g for the bottom layer.
If you do not have a scale, weigh it deductively and put a spoonful of dry ingredients from the other two parts in one part.
Coat a deeper baking tray, refractory or ceramic pan with oil.
Shake one part of the dry ingredients on the bottom, the largest one, and shake the pan so that it is evenly distributed everywhere. Apply half of the raspberry filling and spread with a spoon.
Then again, shake the other part of the dry ingredients a little, and spread it with a spoon.
Over the raspberries again and over them a third of the dry ingredients.
Mix oil and water, then pour everything over them and tilt the pan a little to the left and a little to the right so that it passes everywhere.
It will float a little on the surface, but don't worry about it during baking.
Bake for 40 minutes, then increase the temperature to 200 degrees and bake for another 20 minutes.
You will see when the cover on top is a little light brown everywhere. Then the cake is done.
Cover the pan with a cloth and leave to cool.
Cut, sprinkle with powdered sugar, and serve.
Fasting snickers bajadera
Another in a series of tiny lean cookies that is delicious! I fried the peanuts a little harder so the taste was just as strong, and my fans are peanut butter and this lean bajadera disappeared while I was blinking, I didn't even try it, and in the morning my son asked where…
Components:
200 g of sugar
150 ml of water
125 g of margarine fasting
100 g cocoa cream board
150 g peanuts
200 g of lean biscuits
Glaze:
150 g cocoa cream board
3 tablespoons oil
Preparation:
Fry the peanuts.
Put the peanuts in a Teflon pan and fry it over medium heat for about 15 minutes, stirring.
Leave to cool and grind in a blender, to have small pieces or finely chop it.
Mix water and sugar and bring to a boil.
When it boils, leave it to boil a little more, not longer than a minute, then add chopped margarine and broken chocolate and stir until it melts.
Remove from the heat and add chopped peanuts and biscuits, which we ground half and finely chopped.
Combine everything, it should be as dense as when cooking pudding or polenta.
Arrange in a lined tray of smaller dimensions, mine is 23 x 20 cm. It can be bigger or smaller, the mass will not leak, so you can shape it in half.
Place the best baking paper and then the mass, on top as it cannot be flattened with a rolling pin, flatten with a cup that you will use as a rolling pin.
Leave it to stand for a while and then make the glaze. Melt the chocolate with the oil and pour-over. Sprinkle with a fork if desired, just smooth or sprinkle with peanuts.
Cut into bars or cubes.
Pleasant.
Coconut bajadera
Coconut bajadera is quick and easy to make, so you will have another very tasty cookie in the pile of cakes you prepare for a celebration or holiday. This bajada can also be lean if you use lean margarine and biscuits.
Components:
200 ml of water
300 g of sugar
250 g margarine (fasting if fasting)
300 g ground biscuits (fasting if fasting)
100 g of coconut
Preparation:
Put water and sugar on the fire to boil.
Then add chopped margarine and stir on the fire until melted.
When the margarine is completely melted, remove it from the heat, then add the ground biscuits and coconut and stir to combine.
Put baking paper in a mold or tray measuring 20 x 15 cm or so, then shake out the whole bajadera mixture and flatten it.
It will remain slightly humped or then wet the spoon and slowly level it.
Leave the cake in the pan overnight or in the fridge to set.
Then take it out with a paper on a small tray and put a white or black glaze over it or sprinkle with coconut.
Coconut is ideal for sprinkling if the glaze has not turned out very flat.
When the glaze hardens, cut into bars.
Pleasant.
Lean bars with coconut and prunes
Components :
1 wafer.
For the black part:
600 g prunes,
1 dl of water,
125 g of lean margarine,
200 g of lean chocolate,
100 g of lean ground biscuits.
For the white part:
200 g sugar,
2 dl water,
125 g of lean margarine,
250 g coconut.
Chocolate topping:
100 g of lean chocolate,
4 tablespoons oil.
Prepared by:
Grind prunes or finely chop.
Put minced plums, 1 dl of water, 125 g of margarine in a bowl and boil over low heat to combine everything, then add 200 g of lean chocolate to melt.
Remove from the heat and add 100 g of ground lean biscuits (biscuits can be smaller, depending on how dry the plums are).
While this mixture is still warm, put it on 1/2 sheet of the wafer. Flatten and allow to cool.
Put 200 g of sugar, 2 dl of water in a bowl and cook on the fire to melt the sugar, then add 125 g of margarine to melt, then add 250 g of coconut (coconut should be finely ground, when the bars are cut it is easier to cut and cut If it is not finely ground, grind it a little more in an electric grinder).
Pour the white mass over the dark mass while it is still warm.
Then melt 100 g of lean chocolate with 4 tablespoons of oil and pour over the cake.
Lean balls with raspberries
Components :
200ml of water
200g of sugar
125g margarine
100g of chocolate
250g ground biscuits
150g ground walnuts
Preparation:
Bring the sugar and water to a boil, then remove from the heat and add the margarine and chocolate. Stir until dissolved, then add ground biscuits and walnuts. Combine everything nicely, when the mixture cools down, make balls and roll them in ground walnuts. Make a thickening in the middle of each ball with your finger. On each ball, first put melted chocolate and one raspberry in the hollow. Decorate the cakes to taste with melted chocolate and leave them in the cold to harden.
Lean fruit cake with chocolate and biscuits
Components :
320 g of lean biscuits
Chocolate filling:
3 bags of chocolate-flavored pudding
100 g of lean dark chocolate
800 ml of water
160 g of sugar
Fruit dressing:
250 g of frozen fruit of your choice
100 g of sugar
2 bags of vanilla pudding
300 ml of water
Preparation:
1.)Divide the biscuit into three parts. I used a tin size. 30x20cm.
2.)Chocolate filling: Separate 300 ml from the water and dissolve the pudding in a small bowl. Put the rest of the water, sugar, and broken chocolate in a suitable bowl and put it on the fire to boil the water. Stir with a whisk, to combine the chocolate with the water. When the liquid boils, pour in the whipped pudding and cook until it thickens.
3.)Put a row of biscuits in a baking tray, then pour half of the hot chocolate filling over it. distribute it evenly, then put another row of biscuits over the filling and pour over the rest of the filling. Finally, arrange the third row of biscuits. Set aside until the fruit topping is ready.
4.)Fruit dressing: Put frozen fruit in a suitable bowl, pour 50 ml of water (300 ml) over it, add sugar, and place on the stove. Dissolve vanilla pudding with the rest of the water (250 ml). Cook the fruit until soft (I used cherries). Squeeze the fruit a little with a mashed potato masher, so that small pieces of fruit remain. Then pour the prepared pudding and cook until the filling thickens. Pour the hot filling over the third row of biscuits immediately. Flatten with a spoon and leave to cool to room temperature, then leave it in the fridge.
5)After two hours, take the cake out of the fridge, cut it into cubes, and serve.
The author
@Andjela99
