Vegan cake with broth and pineapple cream

Post cake with broth and pineapple cream

Searching for a delicious recipe that combines culinary tradition with innovation, I stumbled upon a surprising variant of the famous post cake. This is a cake that not only proves to be an excellent choice during fasting, but also a gastronomic experience that blends the intense flavors of broth with the sweetness of pineapple. Let's begin our culinary journey!

Total time: 1 hour 30 minutes
Preparation time: 30 minutes
Baking time: 15 minutes
Number of servings: 12

Ingredients:

For the dough:
- 5 tablespoons broth (ideally homemade, without preservatives)
- 10 tablespoons water
- 15 tablespoons oil (sunflower oil is an excellent option)
- 100 g sugar
- 700 g flour
- 1 packet baking powder
- ½ teaspoon baking soda
- 1 tablespoon apple cider vinegar
- 1 pinch of salt

For the cream:
- 1200 ml water
- 1 tablespoon olive oil (this will add a subtle flavor)
- 250 g semolina
- 2 tablespoons flour
- 450 g pineapple compote (just the fruit, drained)
- 125 g sugar
- 1 pinch of salt
- 400 g plum jam with walnut kernel (or any preferred jam)

The stories behind the recipe:

The post cake with broth and pineapple cream is a modern reinterpretation of traditional desserts. In the past, in many households, available ingredients were used to create sweets that satisfied the sweet tooth without breaking the fasting rules. This recipe embodies those traditions but brings them a fresh breath by using broth, a rarely found ingredient in cakes. The broth not only provides a moist texture to the dough but also gives it a unique taste, and the combination with pineapple cream transforms each slice into a true delight.

Step by step: Preparing the cake

1. Preparing the dough:
In a large bowl, dilute the broth with water. Then, add the sugar, oil, and salt. Use a spatula or whisk to mix until the sugar starts to dissolve and the mixture becomes homogeneous.

2. Adding dry ingredients:
In another bowl, mix the flour with the baking powder and baking soda. Then, extinguish the baking soda with a tablespoon of vinegar and add it to the wet mixture. Start incorporating the dry ingredient mixture gradually, mixing continuously. You will get a dough that is not very hard and slightly sticky.

3. Resting the dough:
Don't be afraid of the sticky texture! Cover the dough with plastic wrap and let it rest for 20-30 minutes. This is a crucial step as the dough will relax and become much easier to work with.

4. Dividing and rolling out the dough:
After the dough has rested, divide it into four equal parts. Sprinkle some flour on the work surface and on the rolling pin, then roll out each part to the size of the tray. Roll the dough onto the rolling pin and gently transfer it to the greased tray.

5. Baking the sheets:
Preheat the oven to 180 degrees Celsius. Bake each sheet for 3-5 minutes until they turn slightly golden. Be careful not to leave them too long, as they can become dry!

6. Preparing the cream:
In a saucepan, mix the semolina with flour and sugar, then dilute them with a little cold water. Add the salt, oil, and the rest of the water. Cook the cream over medium heat, stirring continuously, until it thickens more than a pudding and starts to bubble. This is the key to a successful cream!

7. Cooling the cream:
Once the cream has thickened, transfer it to a bowl and cover it with plastic wrap to prevent a crust from forming. Let the cream cool completely.

8. Incorporating the pineapple:
Drain the pineapple pieces and puree them in a blender until you get a smooth puree. Once the cream is cold, gradually incorporate the pineapple puree, mixing continuously until it becomes homogeneous.

9. Assembling the cake:
Place parchment paper in the tray where you baked the sheets. Put the first sheet of dough, spread half of the pineapple cream over it, then cover with the second sheet. Press gently to fix it. Spread the walnut kernel plum jam, then place the next sheet and repeat the process with the remaining cream. Finally, place the last sheet of dough.

10. Cooling the cake:
Cover the cake with plastic wrap and place a weight on top (it can be a tray or a jar) to compact it. Let the cake chill in the fridge overnight or at least 4-5 hours, so it can be easily portioned.

Useful tricks and tips:
- You can experiment with different types of jam, such as raspberry or apricot jam, depending on your preferences.
- If you want a fluffier cream, you can add a little margarine after the cream has completely cooled. Personally, I prefer to keep the recipe simple and avoid margarine for a cleaner taste.
- Adding flavors like vanilla or rum can further enrich the cream's taste, but for me, pineapple deserves to be the star.

Nutritional benefits:
This post cake is a healthier choice as it does not contain animal-derived ingredients. The broth provides antioxidants, while pineapple brings vitamin C, fiber, and beneficial enzymes for digestion. Additionally, using fruit jam adds natural sweetness, reducing the need to add too much sugar.

Frequently asked questions:
- Can I use other types of flour? Yes, you can experiment with whole wheat flour or oat flour for a healthier version.
- How can I store the cake? The cake keeps well in the fridge, in an airtight container, for 3-4 days.
- Is this recipe suitable for vegans? Yes, it is completely vegan, as it does not contain animal-derived ingredients.

So, don't hesitate to try this post cake with broth and pineapple cream! It is a unique dessert that will bring a smile to the faces of your loved ones and make any meal more special. Enjoy!

 Ingredients: 5 tablespoons of broth 10 tablespoons of water 15 tablespoons of oil 100 g sugar 700 g flour 1 packet of baking powder 1/2 teaspoon of baking soda 1 tablespoon of apple cider vinegar 1 pinch of salt For the cream: 1200 ml water 1 tablespoon of olive oil 250 g semolina 2 tablespoons of flour 450 g pineapple compote (only the fruit) 125 g sugar 1 pinch of salt 400 g plum jam with walnut

 Tags:  recipe post fasting recipes vegan cake homemade cake broth cake