It's not often that you meet someone who doesn't like chocolate or chocolate cakes. Unfortunately, cocoa is a highly allergenic product, what about allergy sufferers? There is a product very similar to cocoa, but hypoallergenic and sweet in nature. We are talking about carob - the fruit of the carob tree, dried and ground into powder.
It is necessary
- For the test:
- - flour - 2 cups
- - semolina - 0.5 cups
- - sugar - 1 glass
- - salt - 0.5 tsp
- - fried carob - 3 tablespoons
- - soda - 1.l.
- - vegetable oil - 2 tablespoons
- - low fat kefir or milk whey - 250 ml.
- For the cream:
- - sour cream 20% - 3 tbsp.
- - banana - 2 pieces
- - carob - 1 tbsp.
- For glaze:
- - butter - 2 tablespoons
- - milk - 0.3 glasses
- - carob - 2 tablespoons
Instructions
Step 1
Combine premium wheat flour and semolina, sugar, salt and carob. Semolina is necessary so that the dough is more airy, looser, and at the same time does not crumble. Choose roasted carob, as the powder has a richer color, which will make the crust darker, chocolate-colored.
Step 2
In a separate bowl, heat the whey that remains after cooking the curd. If there is no such product, it can be easily replaced with 1% fat kefir or more fatty kefir diluted with water. It is important not to overheat whey or kefir, you need to achieve a temperature slightly higher than room temperature. Remove the saucepan from heat. Place the baking soda in warm whey and stir well with a whisk to foam.
Step 3
Now carefully, in small portions with constant stirring, add the dry mixture. Rub thoroughly so that there are no lumps. Add vegetable oil to the dough and whisk until smooth.
Step 4
Preheat the oven to 180 degrees.
Step 5
Grease a baking dish with butter, pour the dough into the baking dish and place in the oven.
Step 6
Bake the crust for 35 to 40 minutes. Check the doneness with a wooden skewer, if you like. If the mold is silicone, it may take a little longer to cook. Usually this difference is no more than 10 minutes.
Step 7
Remove the finished cake from the mold and cool completely.
Step 8
While the cake is cooling, prepare the cream. Peel the bananas and rub through a sieve or blender, mix with carob, add sour cream and beat for 5 to 10 minutes. The result is a liquid cream.
Step 9
Divide the cooled crust into two cakes, carefully cutting with a thread or a bread knife.
Saturate the cakes with cream. Place the cakes soaked in cream one on top of the other.
Step 10
Prepare the icing. To do this, mix the melted butter with the carob and gently stir in the milk. Stir to form a thick mass.
Step 11
Grease the top of the cake with icing, you can decorate the cake as you wish.
Chocolate cake without cocoa products is ready for use from this moment. The cakes soaked in liquid cream do not need to be left to soak for several hours.
