The dream of any sweet tooth is an appetizing and tasty dessert. A vegetarian cake is an excellent dish for anyone who does not consume certain foods due to allergies or personal convictions, but wants to be pampered with sweets.
Features of cooking vegetarian cakes
Vegetarian cakes are prepared without the usual eggs, in vegan recipes also do not use dairy products. Instead of the usual gelatin, agar-agar, a vegetable substance from algae, is used as a thickener. Egg white in recipes perfectly replaces aquafab - a viscous liquid from a decoction of legumes.
Many cakes with the usual name is not forbidden to cook in a vegetarian way. You can adhere to restrictions in food and at the same time enjoy the goodies.
Napoleon Vegetarian
Products
In the dough
· 540 g of flour;
· 240 grams of butter;
· One third cup of water;
· A full tablespoon of lemon juice.
In cream
· 1.2 liters of milk;
· 125 g of flour;
· 290 g of oil;
· 280 g of powdered sugar;
· Package of vanillin.
Cooking
1. For dough, chop the flour with butter to make small crumbs.
2. Add water with lemon juice.
3. Knead until homogeneous and divide into 5-9 equal pieces, depending on the size of the baking tray.
4. Roll the balls and put them in the fridge for 2 hours, placing them in a covered pan.
5. For the cream, combine the flour and some milk, rub in a homogeneous mass.
6. Pour in the remaining milk, boil for a couple of minutes.
7. Cool the mixture, add sugar and butter, vanillin. Stir to make the cream smooth.
8. Remove from the refrigerator chilled dough, roll out as thin as possible.
9. Place the cakes on a greased baking sheet.
10. Bake at 180 degrees, they prepare very quickly. 11. Cool the cakes, peremazhte cream. Before serving, keep a vegetarian cake for several hours in the cold.
Vegan nutty cake with chocolate
Products
· A glass of hazelnuts;
· 8 dates;
· 2 bananas;
· 1 avocado;
· 70 g of cocoa;
· 4 tablespoons of honey;
· 1.5 tsp agar-agar;
· Half a glass of water;
· Half a glass of raspberries.
Cooking
1. Grind nuts and dates in a blender, combine.
2. At the bottom of the form lay parchment paper, lay the resulting mass.
3. Grind bananas and avocados with a blender.
4. Combine fruit with honey and cocoa, knead.
5. Boil agar, boil for 30 seconds.
6. Remove from heat, pour into cocoa fruit mixture.
7. Stir quickly and distribute on nuts and dates.
8. Top with raspberry berries, lightly pressing them into the mixture. The mass quickly hardens, so decorate immediately.
9. Before use, place the dish in the refrigerator for half an hour.
Orange Pie for Vegetarians
A good option for lovers of sour desserts. Orange, if desired, can be replaced by blueberries or other not very juicy berries or fruits.
Ingredients
· 3 oranges with a thin peel;
· 240 g of powdered sugar (for the filling);
· 240 g butter from cream;
· 390 g of flour;
· 90 g of powdered sugar (for the dough);
· A teaspoon of soda;
· 40 ml of water.
Work stages
1. For the filling, wash the oranges. Do not peel, cut each fruit into 8 pieces. Remove only the upper parts (buttocks), bones and dense white areas inside the fruit. Grind in a blender until smooth.
2. Pour sugar into puree and mix. Put the mixture in the fridge.
3. For the dough, combine the sugar with soft butter, salt and soda. Mix well, add flour and pour in water at room temperature.
4. Knead the resulting mass with your hands. Water sometimes needs a little more or less, it should not be a liquid, not hard, soft dough. 5. Separate the fifth part of the cake from the cake, pack it in a film for food products and put it in the freezer.
6. Place the rest of the dough on a non-greased baking sheet, evenly stretching it along the bottom. On the edge of the cake make dough sides a couple of centimeters high.
7. Pour the filling on the cake.
8. Remove the rest of the dough from the freezer, grate it on a medium grater and sprinkle on top of the cake.
9. Bake a cake at 180 degrees for about 40 minutes.
10. Remove the finished product. Cut better when cool.
Veggie Bird Milk
This recipe is suitable for a wonderful holiday feast. The cooking process takes a lot of time, but the amazing result will surely surprise the guests and will please the household.
Products
In the cake
· 2 incomplete tablespoons of flour;
· A small spoon of cocoa;
· A quarter of a teaspoon of soda;
· 100 g of condensed milk;
· 25 grams of homemade yogurt or sour cream;
· A couple of drops of food essences.
Strawberry layer
· 270 g strawberries (can be frozen);
· 125 g butter from cream;
· Two tablespoons of condensed milk;
· 150 g of aquafabs;
· A small spoon of lemon juice;
· 170 g of powdered sugar;
· 0.1 liters of water;
· 1.5 g agar-agar.
Chocolate layer
· 130 g of chocolate (bitter);
· 125 g of oil;
· Two tablespoons of condensed milk;
· 150 g of aquafabs;
· A small spoon of lemon juice;
· 170 g of powdered sugar;
· 0.1 liters of water;
· 1.5 g agar-agar.
Work stages
Dough
1. Combine flour with soda and cocoa.
2. In another saucepan to condensed milk, add sour cream (yogurt) and essence.
3. Drain both masses in one container, mix well.
4. Lay out the thick dough in the form of a circle on a baking sheet lined with parchment paper. To make the shape even, you can pre-draw a circle on the sheet using the usual large lid from the pan. Place the dough in a circle drawn with a pencil, not going beyond the circumference. 5. Bake at 180 degrees for about 10 minutes.
6. Place the finished cake in suitable dishes with high sides.
Strawberry Souffle
1. Cook the strawberry puree in a blender.
2. Beat the butter until it turns white, pour the condensed milk to it, stir it.
3. Gradually add to the resulting mass of strawberry puree, stir until smooth.
4. Make a syrup of water and powder (you can take sugar), add to it agar-agar.
5. Boil the mixture on low heat for about 15 minutes. First, the mixture foams, then the syrup will become golden brown and settle. Leave the gel mass.
6. Aquafabu flux in a blender with lemon juice.
7. Connect the hot gel mass with aquafab, continuing to beat.
8. When the mixture has cooled to 50 degrees, add strawberry cream to the mixer, mix using the minimum rotation speed of the device.
9. Pour into a container with a prepared cake, when it becomes homogeneous. Make everything vigorously, the souffle quickly hardens.
Chocolate souffle
1. Melt a chocolate bar in a water bath.
2. Mix butter with a mixer, add condensed milk, then pour lightly cooled chocolate in a thin stream, stir.
3. Prepare a syrup and combine with akvafaboy (as for strawberry soufflé).
4. At a low speed of rotation of the mixer, add chocolate cream to the aquafab. Beat rapidly until the mass of about 50-55 degrees (at a temperature of 45 degrees agar-agar will begin to solidify)
5. Pour chocolate mass on strawberry soufflé. Put the vegetarian cake in the fridge so that it will freeze well.
Vegetarian sour cream cake
According to this recipe, the dough is prepared in advance, one day before baking cakes.
Products
In the dough
· 4 tbsp. spoons of sour cream;
· 0.2 kg of granulated sugar;
· 2 tbsp. spoons of honey with a slide;
· Small spoon of soda;
· 310 g of flour.
For cream
· 200 g of granulated sugar; · 250 g sour cream;
· 310 g cream butter.
Work stages
1. Make a dough: combine sugar with honey and sour cream.
2. Separately extinguish with vinegar or lemon juice soda, add it to the resulting mass, mix everything.
3. Gradually add flour to the mixture, knead until smooth.
4. Leave the soft dough at room temperature for a day in a covered dish. The next day, continue to cook the cake.
5. Prepare the cream: beat butter in a blender, combine with sugar and sour cream.
6. Divide the dough into 4 pieces of the same size. Roll out the first cake, lightly sprinkling flour. Place the thin tortillas on a baking sheet. If necessary, stretch them with your hands so that they are of the same density.
7. Bake about 10 minutes at 180 degrees each cake until lightly brown.
8. When the cakes cool down, lay them on a slide, smoothing them with cream evenly.
9. Decorate with dried fruits or nuts as desired. Before use, put in the refrigerator for several hours.
Vegetarian Anthill
One of the “express” - recipes. Cakes will be baked in a short time, and it is very easy to reach the shape of the slide you need for a cake.
Ingredients
· Half a glass of sour cream;
· Half a glass of granulated sugar;
· A quarter teaspoon of soda and citric acid;
· 290 g butter;
· 4 cups flour;
· Package of vanilla;
· a pinch of salt;
400 g of condensed milk;
· A third of a cup of walnuts.
Work stages
1. Combine sugar with sour cream, add soda, salt and citric acid. Stir.
2. In a separate bowl, grind the flour with 200 g of butter from the cream (the rest is for the cream).
3. Pour sour cream into the resulting mass. Knead the dough until smooth.
4. Place small thin slices of dough on a baking sheet, pinching them from a common flat cake. You can distribute it in one big cake.
5. Bake “cookies” (temperature - about 180 degrees) for about 25 minutes, browning well. 6. For cream fry the walnuts and detail them into small pieces about half a centimeter long. The remaining piece of butter, grind with condensed milk, add nuts, mix well.
7. “Cookies” of dough in small portions, add to cream until it is finished. Stir.
8. In the prepared dish, move the resulting vegetarian cake. Lightly tamp and give it the shape of an anthill. Before use, refrigerate in the refrigerator for about four hours.
Vegetarian Cake: Tricks and Tips
· It is recommended to actively use a variety of nuts for vegetarian desserts. They have a lot of useful vitamins and minerals. However, it should be remembered that it is quite nutritious and heavy for the stomach product. The optimal daily intake of nuts is about 30 g. It is not recommended to eat more than 100 g of product per day, and for some species the permissible amount is even less.
· When whipping aquafabs, the mixer should be completely clean. Even a tiny bit of fat can cause the product to fluff badly.
· Dried fruits are a great addition to vegetarian cakes. Prunes, dried apricots, figs, dates, raisins are used for filling and for decorating sweets.
· When using agar-agar you need to work quickly. This product hardens at room temperature faster than gelatin.
