Lenten cake - Happy birthday, flowers!

Post Cake - Happy Birthday, Flowers!

Do you want to celebrate special moments with a dessert that is not only delicious but also friendly to your diet? The post cake "Happy Birthday, Flowers!" is the perfect choice! This recipe, inspired by old traditions, combines a vegan brownie with a fine cream made from soy milk, resulting in a savory and slightly sophisticated cake that will delight any palate.

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Servings: 12

Ingredients for the base:
- 3 cups of flour
- 1 cup of sugar
- 3 tablespoons of cocoa
- 1 teaspoon of baking powder
- 4 tablespoons of oil
- 1 cup of water
- 1 teaspoon of rum essence

Ingredients for the cream:
- 1 cup of sugar
- 2 heaping tablespoons of cornstarch
- 500 ml of soy milk
- 500 ml of plant-based whipped cream
- 2 packets of gelatin
- 1 teaspoon of vanilla essence
- Grated zest of one lemon
- 1 jar of apricot compote

Preparation:

1. Preparing the base: Start by preheating the oven to 180 degrees Celsius. In a large bowl, combine the flour, sugar, cocoa, and baking powder. Mix the dry ingredients well to avoid lumps. Add the rum essence and oil, mixing vigorously to incorporate all ingredients. Begin to gradually add the water, stirring continuously until you obtain a smooth and pourable batter.

2. Baking the base: Pour the batter into a baking pan lined with parchment paper. Place the pan in the preheated oven and let it bake for 30 minutes. Check if it’s done using the toothpick test: insert a toothpick in the center of the base; if it comes out clean, the base is ready. Remove it from the oven and let it cool.

3. Preparing the cream: In a small saucepan, mix the sugar with the cornstarch. Gradually add the soy milk, whisking to avoid lumps. Place the saucepan over low heat and continue to stir until the cream thickens, about 10-15 minutes. Once it reaches the desired consistency, remove it from the heat and add the vanilla essence and lemon zest. Let the cream cool, stirring occasionally to prevent a crust from forming.

4. Preparing the gelatin: In a small bowl, soak the gelatin in cold water for a few minutes. Once it has bloomed, gently heat it over low heat until it completely dissolves. Add the gelatin to the soy milk cream, mixing well to integrate it.

5. Whipping the cream: In another bowl, whip the plant-based cream until it becomes firm. Gently fold the whipped cream into the soy milk cream, mixing carefully to maintain the airiness.

6. Assembling the cake: Cut the base into two layers. Place the first layer in the pan where you baked the base. Soak it with half of the apricot compote, then add a layer of fruit from the compote and half of the prepared cream. Place the second layer of base, soak it with the remaining compote, and cover everything with the remaining cream.

7. Cooling the cake: Cover the cake with plastic wrap and refrigerate it for a few hours, preferably overnight, to allow the cream to set well.

8. Serving: Once cooled, remove the cake from the mold. You can decorate it as you wish: with grated chocolate, fresh fruits, or coconut flakes for an exotic touch.

Nutritional benefits: The post cake "Happy Birthday, Flowers!" is an excellent choice for those who want to enjoy a dessert without animal-derived ingredients. Soy milk is a good source of plant protein, and cocoa contains antioxidants that contribute to heart health. Additionally, this cake has a moderate calorie content, considering it does not use butter or eggs.

Possible variations: You can experiment with different types of fruits to add extra flavor. Peaches, pineapple, or cherries are excellent options. Also, if you prefer a more intense flavor, you can add a teaspoon of almond essence to the soy milk cream.

Useful tips:
- Make sure all ingredients are at room temperature before starting preparation.
- You can use brown sugar instead of white sugar for a more caramelized taste and a deeper hue of the cake.
- If you prefer a more intense cocoa flavor, you can add an extra tablespoon of cocoa to the batter.

Frequently asked questions:
1. Can I use another type of plant milk? Yes, you can use almond milk, rice milk, or any other type you prefer.
2. How can I make the cake less sweet? You can reduce the amount of sugar in the base and cream, or you can use a natural sweetener, such as stevia.
3. How long can the cake be stored? The cake can be kept in the refrigerator for 3-4 days, but it is best when fresh.

The cake "Happy Birthday, Flowers!" is not just a dessert, but also a way to celebrate life and beautiful moments with loved ones. Whether you prepare it for a birthday, a holiday, or simply to indulge yourself, this cake is an ideal choice. I wish you much success in making it and delicious moments with your loved ones!

 Ingredients: Ingredients for the dough: 3 cups of flour, 1 cup of sugar, 1 cup of water, 3 tablespoons of cocoa, 4 tablespoons of oil, 1 teaspoon of rum, 1 pinch of baking powder. Ingredients for the cream: 1 cup of sugar, 2 tablespoons of cornstarch, 500ml of soy milk, 500ml of vegetable cream, 2 packets of gelatin, vanilla, orange peel, 1 jar of apricot compote.

 Tags:  cocoa soy milk whipped cream cake