Layered cake - vegan

Post Layer Cake - The Elegant and Delicate Delight Perfect for Fasting Days

When it comes to fasting desserts, the layer cake proves to be a refined and delicious choice. This cake stands out with its thin, delicate layers filled with a rich cream that combines the fine flavors of cocoa and rum. It is a symbol of good taste and creativity in the kitchen, perfect for being enjoyed on special occasions or simply to indulge the taste buds. Let's get started!

Preparation time: 40 minutes
Baking time: 40 minutes (10 minutes per layer)
Total time: 1 hour and 20 minutes
Number of servings: 12

Ingredients

For the layers:
- 9 tablespoons oil
- 9 tablespoons sugar
- 13 tablespoons water
- 2 packets of ammonia
- a pinch of salt
- essences (vanilla, lemon zest)
- flour (approximately 500 g, as needed)

For the cream:
- 250 g sugar
- 300 ml water
- 4 tablespoons flour
- 2 tablespoons cocoa
- 250 g margarine (or vegan butter)
- 1 tablespoon rum essence
- a pinch of salt

For the glaze:
- 100 g powdered sugar
- 100 g margarine
- 50 ml beet juice (obtained from boiled beets)

Step by step

Step 1: Preparing the layers

1. Mixing the ingredients
In a large bowl, combine the oil, sugar, and water. Use a whisk to mix well until the sugar completely dissolves. It is important for the ingredients to be at room temperature to achieve a uniform texture.

2. Activating the ammonia
Add the ammonia dissolved in vinegar. This will help achieve the delicate layers. Add a pinch of salt and your preferred essences, such as vanilla or lemon zest, to flavor the dough.

3. Incorporating the flour
Start adding the flour gradually, continuously mixing until you obtain an elastic dough. Do not add all the flour at once; adjust the amount based on the desired consistency.

4. Dividing the dough
Divide the dough into 4 equal parts. Shape each part into a ball and let them rest for 10 minutes. This step helps relax the gluten, making it easier to roll out the layers.

5. Rolling out and baking the layers
On a floured surface, roll each ball of dough into a thin layer. Place the layers on the back of the baking tray and bake at 180°C for about 10 minutes each, or until they turn slightly golden. Remember to check constantly, as baking time may vary!

Step 2: Preparing the cream

6. Caramelizing the sugar
In a saucepan, caramelize the sugar. Be careful not to burn it; it should turn golden and have a sweet, pleasant smell. Then, add half of the boiled water, quickly stirring to form a syrup.

7. Thickening the cream
In a separate bowl, mix the flour with the remaining cold water. Pour the flour mixture into the sugar syrup, keeping the heat low. Continuously whisk to avoid lumps. Keep mixing until the mixture thickens.

8. Adding the flavoring ingredients
Once the cream has thickened, remove the saucepan from the heat. Add the cocoa, rum essence, and cubed margarine. Mix well until all ingredients are fully incorporated and the cream is smooth.

Step 3: Assembling the cake

9. Filling the layers
Place the first layer on a platter and generously spread it with cream. Continue with the other layers, spreading cream on each one. Finally, cover the cake with the last layer. This layer of cream will help improve the texture and flavor.

10. Resting the cake
Let the cake sit in the refrigerator overnight or at least 6-8 hours. This step is essential for the layers to absorb moisture from the cream, becoming delicate and delicious.

Step 4: Preparing the glaze

11. Making the glaze
In a small saucepan, mix the powdered sugar with the beet juice and place over low heat. Stir well until the sugar completely dissolves. Then, add the margarine and mix until smooth. Let the glaze cool slightly.

12. Glazing the cake
Pour the glaze over the assembled cake, ensuring it is evenly covered. You can decorate the cake with ground nuts or grated chocolate for an even more appealing look.

Serving suggestions

The post layer cake pairs perfectly with a cup of herbal tea or coffee, providing a pleasant contrast to the sweetness of the cake. Additionally, a scoop of vegan vanilla ice cream could add an extra touch of flavor.

Variations and tips

- Coconut cream: You can replace the cocoa in the cream with coconut for a tropical, equally tasty version.
- Cocoa glaze: If you prefer a more intense flavor, you can use cocoa or melted chocolate instead of beet juice for the glaze. This will add a note of richness.
- Storing the cake: The cake keeps well in the refrigerator, covered, for up to a week.

Nutritional benefits

This post layer cake is a healthier choice due to the absence of animal-derived ingredients. The margarine used is often less saturated than butter, and whole flour can add fiber. Moreover, the cocoa filling brings antioxidants, while the rum flavor adds an extra touch of taste.

Frequently asked questions

- Can I use olive oil instead of sunflower oil?
Yes, you can use olive oil, but make sure it has a neutral taste so it doesn't influence the flavor of the cake.

- How do I know when the layers are baked?
The layers are ready when they turn slightly golden at the edges but remain soft to the touch. Check them frequently, as baking can vary.

- Is this recipe suitable for vegans?
Yes, all ingredients are plant-based, and if you use vegan margarine, the cake is completely vegan.

Now that you have all the necessary information, I invite you to start cooking! The post layer cake is more than just a dessert; it is a culinary experience that brings joy and flavor to fasting days. Enjoy every bite and savor the elegance and delicacy of this wonderful cake!

 Ingredients: Sheets: 9 tablespoons oil, 9 tablespoons sugar, 13 tablespoons water, 2 packets of ammonia, salt, essences (vanilla, lemon zest), flour as needed - about 500 g. Cream: 250 g sugar, 300 ml water, 4 tablespoons flour, 2 tablespoons cocoa, 250 g margarine, 1 tablespoon rum essence, a pinch of salt. Glaze: 100 g powdered sugar, 100 g margarine, 50 ml beet juice (obtained when boiling beets for salad).

 Tags:  layered cake