Lenten cake
Raspberry sponge cake with margarine cream - a delicious fasting recipe
Welcome to your kitchen! Today I present to you a recipe for raspberry sponge cake with a special cream, perfect for those days when you want to indulge without compromising your diet. This recipe is not only simple but also full of flavor, bringing a touch of sweetness to every slice. I will provide you with the necessary steps to achieve a perfect result, along with some useful tips and nutritional information. Let's get started!
Preparation time:
- Total time: 1 hour and 10 minutes
- Preparation time: 30 minutes
- Baking time: 40 minutes
- Number of servings: 10
Ingredients for the sponge cake:
- 1 cup (250 g) sugar
- 1 cup (250 ml) sunflower oil
- 1 cup (250 ml) sparkling water
- 3 cups (375 g) flour
- 1 packet baking powder
- 2 tablespoons carob powder
- 1 rum essence
- A pinch of ammonia
- Juice of 1 lemon (to extinguish the ammonia)
Ingredients for the cream:
- ½ pack of Unirea margarine (approximately 100 g)
- 1 cup (250 g) sugar
- 2 tablespoons orange zest
- 100 ml water
- 3 tablespoons flour
Topping:
- 1 cup (approximately 200 g) raspberries
- 1 packet gelatin
- 3 tablespoons sugar
Step by step:
1. Preparing the sponge cake
The first step is to prepare the sponge cake base. In a large bowl, add the sugar, oil, and sparkling water. Using a whisk, mix well until the sugar completely dissolves. It is important to be patient and mix carefully to obtain a smooth base.
2. Combining dry ingredients
In another bowl, sift the flour, carob powder, baking powder, and ammonia. Extinguish the ammonia with a few drops of lemon juice, then add it to the liquid mixture. Also add the rum essence, mixing again. Make sure there are no lumps, and the batter becomes smooth and slightly thicker than sour cream.
3. Baking the sponge cake
Cut a piece of parchment paper and place it in the baking tray. Pour the batter into the tray and place it in a preheated oven at medium temperature (about 180°C) for about 40 minutes. Check if it is done using the classic toothpick method: if the toothpick comes out clean, the sponge cake is perfectly baked. Let it cool completely on a rack.
4. Preparing the cream
In a saucepan, melt the margarine with the sugar and water over low heat. Gradually add the flour, constantly whisking to avoid lumps. Once the mixture thickens, let it cool. After it has cooled, you can add the orange zest, which will provide a fresh and aromatic flavor.
5. Preparing the topping
For the topping, mix the raspberries with sugar and gelatin according to the instructions on the packet. Allowing the mixture to cool, the raspberries will release juice, creating a delicious and aromatic topping.
6. Assembling the cake
Once the sponge cake has completely cooled, cut it in half horizontally. Spread the cream on the first half, then place the other half on top. Add the raspberry topping and refrigerate to set, ideally overnight.
Serving and combinations
Serve this fasting cake alongside a cup of fruit tea or fresh lemonade. It is a perfect dessert for indulgent moments, birthdays, or simply to enjoy a moment of peace.
Useful tips:
- Gluten-free version: You can replace the flour with almond flour or a combination of gluten-free flour for a version suitable for those with intolerances.
- Alternative sweetener: If you prefer to reduce calories, you can use a natural sweetener, such as stevia or erythritol, instead of sugar.
- Seasonal fruits: Instead of raspberries, you can use strawberries, blueberries, or even peaches, depending on your preferences.
Nutritional information
One serving (approximately 100 g) of this cake contains about 200-250 calories, depending on the ingredients used. It is a fasting dessert option that is both tasty and nutritious, full of antioxidants due to the raspberries.
Frequently asked questions
1. Can I replace margarine with butter? This recipe is specially designed to be for fasting, but you can replace margarine with butter if you are not following a vegan diet.
2. How long can it be stored? The cake keeps well in the fridge for 3-4 days, but it is best enjoyed fresh.
3. Is this recipe suitable for vegans? If you use margarine without animal-derived ingredients and plant-based gelatin, yes, it is a vegan recipe.
Now that you have all the necessary information, all that's left is to get cooking! This raspberry sponge cake recipe will surely become your favorite, and every slice will bring a smile to the faces of your loved ones. Enjoy!
Ingredients: 1 cup sugar 250ml 1 cup sunflower oil 1 cup mineral water 1 packet baking powder 1 essence rum 2 tablespoons carob powder 3 cups flour (the dough should be thick like sour cream) 1 pinch ammonia 1/2 pack Unirea margarine 1 cup sugar 2 tablespoons orange peel 100 ml water 3 tablespoons flour 1 cup raspberries 1 packet gelatin 3 tablespoons sugar
