Lenten Bohemian Cake

The cake I adored in childhood, now in a fasting version, is truly a delight that tempts you to lick your fingers. Preparing this cake requires a little time and patience, but the final result is worth every minute.

For the base, we start by putting flour, cocoa, sugar, ground walnuts (150 g), and crushed walnuts (50 g) into a bowl, along with a pinch of salt. These dry ingredients combine perfectly to provide an intense flavor and a pleasant texture to the cake. Then, we add water and oil, mixing with a whisk until smooth. It is important to ensure that there are no lumps left. Next, we introduce our favorite jam, which will add a touch of sweetness and an unmistakable aroma. Finally, the baking soda dissolved in vinegar will help the layers rise, so don’t forget to incorporate it well into the mixture.

The resulting mixture is poured into a 22x32 cm baking tray lined with parchment paper. Then, we place the tray in the preheated oven, where it will bake for about 30 minutes at a moderate heat. To check if the base is baked, we do the toothpick test; if it comes out clean, the base is ready. After baking, we let the base cool.

In the meantime, we prepare the syrup. We mix all the ingredients, except for the essence, and boil them for about 5 minutes until they thicken slightly. Once we have the syrup, we set it aside and add the essence, letting it cool.

For the glaze, we will prepare it according to the instructions on the package, ensuring we obtain a smooth and even consistency. We prepare the cream by putting the whipped cream in a pot over heat, making sure it doesn’t boil but just warms up. Once it is warm, we add the chocolate broken into small pieces and let it melt for 2-3 minutes, stirring well. After we have homogenized everything, we let the cream cool in the fridge for a few hours, preferably overnight. Before assembling, we mix it for a few minutes to achieve an airy texture.

For assembly, we remove the edges of the bases, cut them into suitable pieces, and generously soak them with the prepared syrup. We place the pieces of cake on a platter and glaze them individually. After the glaze has hardened, we let the cake chill in the fridge for 30 minutes. After the glaze has set, using a piping bag, we draw a generous circle of cream on each piece and decorate with whipped cream and a few drops of glaze.

This cake is not only delicious but also a true indulgence, perfect for any occasion or simply to bring joy to our days.

 Ingredients: Batter: 450 g flour 200 g sugar 50 g cocoa 200 g walnut kernels 500 ml water 100 ml oil 2 l baking soda 4 lg with a stick strawberry jam a pinch of salt Syrup: 200 g sugar 400 ml water 1 tablespoon cocoa 50 g margarine 1 bottle rum essence Glaze: 2 sachets Dr.Oetker chocolate glaze Cream: 100 g chocolate 200 ml vegetable whipped cream Decorating: 300 ml vegetable whipped cream

 Tags:  flour oil sugar fruits margarine chocolate cocoa nut strawberries cookies