This fragrant cake of a cheerful orange color consists of soft biscuit and delicate mousse, does not contain animal products, and such baked goods can please an Orthodox believer during the fasting period, as well as a vegan and all those who do not like or cannot eat egg and dairy products for health reasons. products.
It is necessary
- For biscuit dough:
- - highly carbonated mineral water - 300 ml;
- - soda - 1 tsp;
- - vegetable oil - 1 tablespoon;
- - flour - 2 glasses;
- - sugar - 1 glass.
- For mousse:
- - water - 0.5 l;
- - semolina - 1 glass;
- - sea buckthorn berries - 150 g;
- - sugar - to taste.
- For glaze:
- - cocoa butter - 25 g;
- - cocoa powder - 1 tablespoon;
- - sugar - 5 tablespoons;
- - vegetable milk - 2 tbsp.
- For the cream:
- - vegetable curd - 25 g;
- - sugar - to taste;
- - vegetable milk - 1 tbsp.
Instructions
Step 1
First of all, you need to prepare the sea buckthorn mousse. To do this, take ripe berries and rub through a sieve, separating the juice from the cake. Set aside the juice and pulp obtained in this way.
Step 2
Transfer the cake to a saucepan and pour 500 milliliters of cold water here, mix well and strain. The cake can be thrown away.
Mix the remaining liquid with semolina. Place the saucepan on low heat and cook, stirring all the time, until the porridge thickens.
Remove the porridge from heat and beat with a mixer for 10 minutes.
Step 3
Grease tins for small muffins with vegetable oil, arrange the prepared mousse in the tins and place in the freezer.
Step 4
While the mousse is solidifying, you can make a lean biscuit and cake cream.
Make the dough first. To do this, be sure to put baking soda powder into highly carbonated mineral water, then add sugar and, gradually stirring with a whisk, wheat flour. Add oil and stir until smooth, not too vigorously to make the biscuit airy.
Step 5
Grease a baking sheet with oil and pour the dough evenly spreading it in a thin layer over the surface of the sheet. Bake the crust in the oven for 10 minutes at 220 degrees Celsius.
Step 6
Remove the finished cake from the baking sheet and cut the circles to fit the molds in which the mousse solidifies.
Step 7
Mash the vegetable curd with milk and sugar. This is a lean curd cream.
Step 8
Arrange the cake layers on a platter. Apply cream on top, lay out the frozen mousse. Decorate each cake with cream and cover with a chocolate icing made from a mixture of melted cocoa butter, milk, sugar and cocoa powder.
Step 9
Put the finished cakes in the refrigerator for 10 - 15 minutes and then immediately serve. Lenten cakes with sea buckthorn mousse are short-lived, they can easily fall apart in the refrigerator.
