Eggless Cake

Base: Start by rubbing the sugar and vanilla sugar with the oil using a mixer or spatula until the mixture becomes homogeneous and the sugar begins to melt. It is important to do this step patiently to achieve a fine texture. Then, gradually add the milk, continuing to mix at low speed. After integrating the milk, begin adding the dry ingredients: flour, cocoa, baking powder, salt, and finely grated lemon zest. Mix well until you obtain a uniform composition without lumps.

Prepare a round or rectangular mold, greasing it with margarine and dusting it with flour or using a baking paper greased with margarine to prevent sticking. Carefully pour the composition into the mold and make sure it is evenly distributed. Preheat the oven to a medium temperature and put the cake in to bake. Check from time to time, and when the base passes the toothpick test, it means it is ready. Remove the cake from the oven and let it cool completely in the pan to avoid breaking during transfer.

While the base cools, you can prepare the syrup for soaking. Cut the remaining lemon into cubes and boil it in a pot with about 600 ml of water, adding the sugar as well. Let it boil for 10-15 minutes, then take the pot off the heat and let the syrup cool to absorb the lemon flavor.

Now we move on to preparing the cream. Boil 700 ml of milk together with 8 tablespoons of sugar, stirring occasionally to prevent sticking. In another container, dissolve the raspberry pudding powder in 100 ml of cold milk. When the milk with sugar starts to boil, pour in the pudding mixture and stir vigorously to avoid lumps. Let it boil for a few minutes until it thickens, then add 100 g of butter and mix well until melted. Let the cream cool.

For the lemon pudding, repeat the process: boil 300 ml of milk with 4 tablespoons of sugar, and dissolve the lemon pudding powder in 100 ml of cold milk. When the milk with sugar reaches boiling point, add the pudding and let it boil for a few minutes. Finally, add 50 g of butter and stir until melted, then let this pudding cool as well.

When the base has completely cooled, carefully cut it in half horizontally. Soak the first half with the lemon syrup, making sure it is well absorbed. Add a generous layer of raspberry pudding, then cover with the other half of the base, which will be soaked again. Finally, spread the lemon pudding on top, leveling it nicely. Enjoy your meal!

 Ingredients: Base: 2 cups of oil, 6 cups of sugar, 4 cups of milk, 8 cups of flour, 4 tablespoons of cocoa, 1 packet of baking powder, 2 packets of vanilla sugar, zest of one lemon, a pinch of salt. Soaking syrup: 600ml water, remaining lemon without peel, 3 tablespoons of sugar. Cream: 2 packets of raspberry pudding powder, 1 packet of lemon pudding powder, 150g butter, 12 tablespoons of sugar, 1.2 liters of milk.

 Tags:  milk unt flour oil sugar lemon cocoa cookies vegetarian recipes