Cake without eggs - 10 most delicious recipes

Prepared by: Marina Shcherbakova

07/18/2015 Cooking time: 2 hours 0 minutes

Save

I cooked)

Estimate

I present to you a very simple eggless cake recipe. The dessert will appeal to both vegetarians and those who observe fasting. We watch and record.

Recipe 1. Eggless cake “Milk Girl”

Ingredients for cakes with a diameter of 22-24 cm:

400 grams of condensed milk;
100 grams of sour cream;
1 teaspoon of soda;
180 grams of flour.

Ingredients for sour cream:

sour cream 20 or 25% - 350 grams (you can first put it on gauze folded in several layers to drain the whey);
powdered sugar - 3 tablespoons.

Cream cheese for leveling (optional):

cream cheese - 300 grams;
butter - 100 grams;
powdered sugar - 60-80 grams.

For decoration:

fruit, whipped cream, melted chocolate, etc.

How to cook:

1. Heat the oven to 180 degrees.

2. Mix condensed milk and sour cream in a bowl.

3. Sift flour and soda into a bowl and knead the dough with a spoon.

4. Line a baking sheet with parchment paper. Using a mold or lid with a diameter of 22-24 cm, draw 2 identical circles on paper (if the baking sheet is small - 1 circle).

5. The paper can be turned over so that there are no traces of a pencil/pen left on the cakes. Spoon the dough into the center of the circle and spread it evenly across the diameter with the back of the spoon.

This amount of dough will make 4 cakes, try to distribute the dough so that it is enough for 4 circles.

6. Bake the cakes in an oven already preheated to 180 degrees for 5-10 minutes until light beige.

7. Cool the cakes slightly and carefully remove the paper. Do not cool completely or the paper will stick.

Do not stack warm cakes on top of each other - they may stick.

8. If the cakes turn out to be a little uneven, you can easily trim them using a lid of a suitable diameter.

9. When all the cakes are ready, prepare the sour cream. Mix it with powdered sugar and beat until fluffy.

10. Layer the cakes with cream. It is convenient to do this in a springform form. Place in the refrigerator for a couple of hours or overnight.

11. If using cream cheese: beat the butter with powdered sugar until fluffy and light. Reduce mixer speed and add cream cheese a little at a time while whisking.

12. Decorate the cake as desired.

The “Milk Girl” cake without eggs is ready. Bon appetit!

Detailed recipe with photos step by step.

How to properly make and bake cake layers in a frying pan: tips

Cake crusts in a frying pan
There are many options for how to bake a cake without extra effort, using only a frying pan. All cakes are made the same way: a row of layers soaked in cream. The process of making them has common features: kneading the dough, dividing it into parts, spreading it over the surface of the pan, baking. The dough is brought to readiness in a dry frying pan. In this case, baking one cake lasts no more than 5 minutes .

But not everyone can make such a simple dessert. Here are tips on how to properly make and bake cake layers in a frying pan:

It is better to do the form right away. To make the finished product look attractive, you should take care in advance to give the cakes the correct shape. Take a frying pan lid as a base and apply it to the rolled out dough. The excess is cut off with a knife.
Don't deviate from the recipe. If you need to chill the dough before baking, it is best to do so. Otherwise, the dough will stick to your hands and tear.
The cakes are baked in a heavy frying pan with a thick bottom. It is preferable to use similar kitchen utensils equipped with a non-stick layer.
To prevent bubbles from forming on the surface of the cake , the rolled out dough is pierced in several places with the tip of a knife. The baking cake is turned over several times until it browns. Although for some recipes, the presence of bubbles is normal.
Cover the batter with a lid and cook until ready without turning.
It’s easy to control the degree of readiness : the baked cake does not stick to your fingers.

Use fruit or cream as a filling for the cakes. You can decorate the cake as you please, depending on your own taste.

Recipe 2. “Napoleon”

Ingredients for the crust:

500 grams of flour;
340 grams of iced butter;
160 ml ice water;
10 ml lemon juice;
0.5 teaspoon of salt.

Ingredients for cream:

500 ml milk;
90 grams of butter at room temperature (½ standard pack);
180 grams of condensed milk (½ standard can);
2 tablespoons flour;
2 tablespoons starch.

Cooking:

1. Place flour in a large bowl. Add salt.

2. Grate the ice butter, periodically stirring the butter shavings with the flour. The result will be butter-flour crumbs.

3. Mix water with lemon juice. Gradually pour into the butter-flour mixture, kneading the dough. You need to work with the dough quickly so that the oil does not have time to get too hot from the heat of your hands.

4. Wrap the dough in cling film and refrigerate for several hours or overnight.

5. Prepare the cream.

Dissolve flour and starch in 100 ml of milk. Heat the rest of the milk almost to a boil and gradually pour the milk-flour mixture into it, stirring constantly. Cook for 2-3 minutes until thickened.
Cool the mixture, covering tightly with cling film to prevent the surface from hardening.
While the mixture is cooling, beat the butter with condensed milk. First, beat the butter at low speed for 10-15 seconds, then gradually pour in the condensed milk and beat until fluffy and homogeneous.
As a result, we ended up with 2 mixtures. They need to be combined by gradually adding the cooled milk-flour mass to the condensed milk with butter and beating with a mixer at low speed until a fluffy cream is obtained.
Place the cream in the refrigerator until it cools completely and begin baking the cakes.

6. Remove the dough from the refrigerator and divide it into 8-10 parts.

7. Heat the oven to 220 degrees.

8. Lightly sprinkle the table with flour and alternately roll out and bake the cakes on a baking sheet for 5-7 minutes until golden brown. Before baking, prick the cakes with a fork to prevent them from puffing up. The shape of the cake is slightly deformed when transferred to a baking sheet and baked, so it is better to trim the edges when assembling the cake.

9. Cool all the cakes and coat them with cream. Grind one cake layer and the scraps from the cake leveling into crumbs. When the cake is completely coated with cream, sprinkle it with this crumb on all sides.

Place the finished cake in the refrigerator for several hours and overnight so that it is well soaked.

Napoleon cake without eggs is ready. Bon appetit!

Detailed recipe with photos step by step here.

Lenten cake at home - general principles of preparation

There are a staggering number of recipes for cakes and other confectionery products with ingredients of animal origin, but for people on a diet, convinced vegetarians, and those who observe fasts associated with religious beliefs, not everything is so simple.

Conventional confectionery and baked goods, according to the recipe and preparation technology, in addition to other ingredients, include:

Milk;
Cottage cheese;
Butter;
Cream;
Eggs;
Gelatin.

These products are unacceptable for lean baking, but sweets, nevertheless, are not excluded from the diet. Among plant products, you can choose a replacement for animal fats and proteins, with the same physical and biochemical properties, so that there are as many recipes for making a lean cake at home as possible.

The food industry has developed and produced a number of special products that replace, for example, milk and dairy products:

almond,
coconut,
soybean,
peanut,
linen,
seaweed.

Butter, milk, cream, and cottage cheese are obtained from the listed plants, since their biochemical composition is close to the content of proteins, fats and essential amino acids in dairy products of animal origin. These products can be purchased or prepared yourself, but in this case, baking a Lenten cake at home will take more time.

any refined vegetable oil available in the kitchen to prepare the dough The main condition for using unrefined oil: its smell should harmoniously complement the aroma of the confectionery product. If the Lenten cake contains nuts, you can safely add the same butter to the dough.

For creams in a Lenten cake, it is still better to use industrially produced coconut oil. It has sufficient fat content, which will provide the cream with the desired structure, similar in appearance to a butter (natural) cream.

The next point: in any baking, gelatin is often used, which, as is known, is of animal origin. You can replace it with agar-agar , made from algae. In addition, two or three egg whites can be replaced with an aqueous solution of agar, in a ratio of one to two: agar - 1 part, water - 2 parts. This way you can get an analogue of protein-nut (air) dough or protein cream.

The porous and fluffy structure of the dough in lean baking can be completely ensured by baking powder, ammonium, baking powder or ordinary baking soda, slaked with vinegar or any sour juice - for baking it is better to use lemon juice that is neutral in taste and smell.

An important point: if you use soda as a baking powder, remember that its excess, in addition to volume, will give the dough a specific taste that is not very pleasant, and the dough will turn out dark and dry. To prevent this from happening, use soda in combination with ammonium (1:1). You should try to add all baking powder at the very last stage, before sending the dough into the oven: you need to make sure that the baking powder reaction ends at the moment when the product is already covered with a golden brown crust. This will give the baked goods maximum rise.

To achieve moisture in the finished dough, in addition to water or coconut (soy) milk, you can use fruit or vegetable purees (apples, bananas, pumpkin, carrots).

Any cake should have an aroma characteristic of a confectionery product, so you cannot do vanilla, cinnamon, cocoa, and citruses Especially these components will help neutralize unwanted odors of leavening agents, which in regular, non-lenten baking help to hide milk proteins and fats of animal origin. Therefore, to improve the taste, it is better to increase the volume of all plant flavors in lean products, at least one and a half times.

Recipe 3. Eggless orange cake

Ingredients for dough with a diameter of 20-21 cm:

200 grams of flour;
15 grams of baking powder;
100 grams of sugar;
100 grams of butter at room temperature;
180 grams of sour cream;
grated zest of two medium oranges.

Ingredients for cream:

150 grams of powdered sugar;
zest of 1 orange;
100 grams of soft butter.

For the layer we will use the pieces of oranges remaining after peeling.

Cooking:

1. Mix flour with baking powder, sugar and orange zest. Add butter and rub the mixture into crumbs.

2. Add sour cream here and knead the dough.

3. A mold (preferably detachable) should be lined with baking paper and lightly greased with butter (you can use either vegetable or butter). Divide the dough into 3 parts - 1 of them is small - this will be a small cake, which we will then crumble and use for decoration. Divide the remaining dough equally for two cake layers.

4. Place the dough in the mold and smooth it out.

5. Bake the cakes in an oven preheated to 180 degrees for 30-35 minutes until golden brown. Check readiness with a toothpick. If the size of the oven allows, you can use 2 forms at once.

6. Cool the cakes and prepare the cream. Combine powdered sugar with zest, add butter at room temperature and beat with a mixer until smooth.

7. Grease the cakes with cream and combine. Between them you can add a small layer of thinly sliced oranges.

8. Crumble the small cake that we left for decoration by hand or using a food processor with an s-shaped screw. And sprinkle the resulting crumbs over the cake.

Orange cake without eggs is ready. Bon appetit!

Detailed recipe with photos step by step here.

Dessert "Tiramisu" without eggs

This dessert, originally from Italy, has a very delicate texture, rich coffee taste and aroma.

Ingredients:

“Lady fingers” cookies – 17 pcs.;
mascarpone cheese – 350 g;
cream 35% – 350 g;
coffee – 150 ml;
cognac – 2 tbsp. l.;
granulated sugar – 5 tbsp. l.;
cocoa – 1 tbsp. l.

Cooking method:

For the cream, combine the cream, sugar and beat with a mixer until soft foam forms.
In a separate container, mash the cheese and gradually mix it into the previously obtained mass.
You can start preparing the dessert itself. To do this, you need to mix freshly brewed coffee with cognac.
Carefully dip each cookie into the drink and place it on a plate, close to each other.
Coat them evenly with cream.
Make the second tier in the same way as the first.

The remaining cake cream is used to pipe small mounds all over the top of the dessert. You can sprinkle them with cocoa powder.

Recipe 4. Delicate strawberry cheesecake cake without baking

Ingredients for the crust (24 cm):

200 grams of cookies;
60 grams of butter.

Ingredients for the creamy layer:

500 grams of mascarpone cheese (or 500 grams of cottage cheese, blended until smooth with 4 tablespoons of thick sour cream);
10 large strawberries;
100 grams of powdered sugar;
30 grams of butter.

Ingredients for strawberry jelly:

300 grams of strawberries;
1 teaspoon agar-agar;
70 grams of sugar;
Leave a few berries for decoration.

How to cook:

1. Grind the cookies into crumbs in a food processor or using a rolling pin. Melt the butter and mix with the crushed cookies.

2. Pour the resulting mixture into the mold and level it using a masher or a glass with a flat bottom.

3. For the creamy layer, blend all ingredients (strawberries, cheese, powdered sugar, butter) in a food processor until smooth.

4. Pour the resulting mixture onto the crust and smooth it out. Place in the refrigerator while preparing the jelly.

5. For jelly, grind strawberries in a food processor or blender, mix with sugar and agar-agar and bring to at least 95 degrees or a boil over low heat, stirring constantly.

6. Cool, but not lower than 40 degrees, otherwise the jelly will harden. And pour it on top of the creamy layer. Refrigerate for several hours or overnight.

7. Garnish with remaining strawberries or whatever you like.

Strawberry cake without eggs and baking is ready. Bon appetit!

Detailed recipe with photos step by step here.

How to prepare cream for a cake from fried cakes in a frying pan: recipes

Cream for a cake made from fried shortcakes in a frying pan
A cake quickly fried in a frying pan will allow you to turn an ordinary meal into a celebration. The advantage of such a product is not only its ease of manufacture. The components included in the recipe are available to any housewife. The cakes removed from the frying pan are layered with cream, the purpose of which is to give the product a delicate taste. Using various creams for the filling, you can enjoy new baked goods every time. Below you will find several recipes that will help you prepare cream for a cake from fried cake layers in a frying pan.

Cream custard:

Mix 200 g of milk with 1 tbsp. Sahara.
Add 2 tbsp. spoons of flour and rub until the lumps disappear.
Bring to a boil, stirring vigorously.
Refrigerate.
Add 200 g of softened butter and beat.
The finished cream is suitable not only for soaking cakes.
It can be inserted into a pastry syringe and the surface of the dessert can be decorated with decorative elements.

Sour cream:

Place 200 g of sour cream (20%) in a container.
Add 0.5 tbsp. Sahara.
Beat until a foamy peak appears.

Berry cream:

Grind 0.5 cups of any berries (fresh or frozen) into a puree.
Mix with 3/4 cup sugar.
Pour in 200 g of chilled cream (30%).
Whisk until thick.

Sherbet cream:

Mix 1/4 tbsp water with the same amount of sugar and 1 tbsp cocoa.
Add a can of condensed milk and boil.
Mix the hot mixture with 200 g of chocolates and a stick of butter.
Stir until smooth and boil.
While hot, apply to the cakes.

Cream cheese:

Curd cheese (cream) - 300 gr.
Powdered sugar - 80 gr.
Cream 33% - 150 gr.
Beat the powdered sugar with the cream for about 5 minutes.
Add the cream cheese and beat for a few more minutes until stiff peaks form. The cream should keep its shape.
To quickly whip the cream, you can first put it in the freezer for 30 minutes. They should be very cold.

Lubricate all the cakes with the resulting cream and treat the sides of the dessert. With any of the cream options, your pan-fried cake will turn out delicious and tender. Bon appetit!

Recipe 5. Pancake cake without eggs

Ingredients for pancakes:

160 grams of flour (this is 1 cup 250 ml);
1.5 tablespoons sugar;
½ teaspoon of soda;
a pinch of salt;
500 ml milk;
2 tablespoons of vegetable oil.

How to cook:

1. Mix flour with salt, sugar, soda and flour. Sift everything together into a bowl.

2. Slowly pour in the milk while stirring the dough with a whisk to avoid lumps.

3. Add vegetable oil and mix the dough again.

4. Heat the pan well over high heat.

5. Lightly grease the pan with vegetable oil.

6. Fry the pancakes on both sides until golden brown.

7. Cool the finished pancakes completely and prepare the cream according to one of the three recipes below.

1. Curd cream.

Ingredients:

200 grams of cottage cheese;
50 grams of sugar;
200 ml heavy cream (at least 22%)

Preparation:

1. Blend the cottage cheese and sugar with a blender until smooth.

2. Start beating the cottage cheese with a mixer at low speed, slowly pouring in the cream.

3. Beat the cream until smooth and airy.

2. Custard.

Ingredients:

250 ml milk;
50 grams of butter at room temperature;
90 grams of condensed milk (½ standard can);
1 tablespoon flour;
1 tablespoon cornstarch.

Preparation:

1. Dissolve flour and starch in 100 ml of milk. Heat the rest of the milk almost to a boil and slowly pour in the mixture of milk, starch and flour, stirring constantly.

2. Cook until boiling, and then another 30 seconds until thickened.

2. Cool the cream, covering it with cling film to prevent a crust from forming on the surface.

3. Beat the butter with condensed milk (first the butter until fluffy, then gradually pour in the condensed milk and beat until smooth).

4. Combine the 2 mixtures, gradually adding the milk-flour mixture to the condensed milk and butter and beating with a mixer at low(!) speed until smooth.

Option 3. Sour cream.

Ingredients:

200 grams of fat sour cream (25-30%);
100 ml heavy cream;
50 grams of powdered sugar.

Preparation:

Combine all ingredients in a bowl and beat with a mixer at low speed until fluffy.

Coat the pancakes with cream and decorate as desired.

Pancake cake without eggs is ready. Bon appetit!

Detailed step-by-step recipe with photos here.

Eastern sweetness

The second cream, which is especially popular, has not been tried by everyone. This great addition to any dessert is sure to become a regular staple in the kitchen after just one preparation.

The cream, ideal for use during fasting, can be prepared from the following ingredients:

350 grams of halva;
70 grams of cocoa;
50 grams of water;
a couple of tablespoons of almond liqueur;
50 grams of cashew nuts;
50 grams of almonds;
50 grams of walnuts.

Recipe 6. Lemon cake

Ingredients for the dough:

1.5 cups of flour with a volume of 250 ml (240 grams);
1 teaspoon baking powder;
½ teaspoon of soda;
¾ cup sugar 250 ml (150 grams);
½ cup vegetable oil (125 ml);
1 glass of kefir (250 ml);
zest of 1 lemon.

Ingredients for cream:

500 ml milk;
90 grams of butter at room temperature;
180 grams of condensed milk;
2 tablespoons flour;
2 tablespoons starch;
zest of 1 lemon.

Preparation:

Preheat the oven to 180 degrees. Prepare a baking dish - grease it with a thin layer of vegetable oil and sprinkle with flour.

1. For the dough, mix flour, sugar, soda, baking powder and lemon zest. Pour in vegetable oil and grind the mixture into crumbs.

2. Pour in kefir and knead the dough.

3. Pour the dough into the mold.

4. Bake the biscuit in an oven preheated to 180 degrees for 40-45 minutes.

5. As soon as you take the pan out of the oven, run a knife between the edge of the pan and the edge of the sponge cake. Cool completely before removing from pan to reduce crumbling.

6. Pry the cooled sponge cake around the perimeter with a spatula. After this, cover the pan with a flat dish or a suitable cutting board and turn the pan upside down.

7. Cut the biscuit in half lengthwise with a long, sharp knife.

8. For the cream, dissolve flour and starch in 100 ml of milk. Heat the rest of the milk almost to a boil and gradually pour the milk-flour mixture into it, stirring constantly. Add lemon zest and stir. Cook for 2-3 minutes until thickened. Cool the cream by covering with cling film.

9. While the mixture is cooling, beat the butter with condensed milk. Combine the 2 mixtures by gradually adding the milk-flour mixture to the condensed milk and butter and beating with a mixer at low speed.

10. Coat the cakes with cream and put the cake in the refrigerator for a couple of hours or overnight.

Eggless lemon cake is ready. Bon appetit!

Detailed recipe with photos step by step here.

Treats for allergy sufferers without milk or eggs

Unfortunately, refusing to eat certain foods is not always dictated by a person’s desire. But this is not a reason to deny yourself a sweet treat. A cake for allergy sufferers without milk and eggs will be no less delicious than a classic dessert.

Ingredients:

flour – 250 g;
sugar – 200 g;
cocoa – 50 g;
vegetable oil – 70 g;
vinegar – 10 ml;
vanillin – 1.5 g;
water – 250 ml;
soda - on the tip of a knife;
chocolate – 100 g.

Recipe:

Mix flour, sugar, cocoa, soda.
In a separate container, combine oil, vinegar and vanillin.
Grate the chocolate on a medium grater.
Combine the resulting mixtures and knead the dough, gradually adding chocolate chips to it.
Place the form with the dough in an oven preheated to 180 C for 30 minutes.

Decorations and cream for the cake are selected based on what foods the person for whom it is being prepared is not allergic to.

Recipe 7. Anthill cake without eggs

Ingredients for the dough:

250 grams of flour;
125 grams of cold butter;
2.5 tablespoons of sour cream;
a pinch of salt;
1 teaspoon baking powder.

Ingredients for cream:

200 grams of butter at room temperature;
1 can of boiled condensed milk.

Optional:

chocolate or poppy seeds for sprinkling;
crushed nuts.

How to cook:

1. Pour flour into a bowl and mix with baking powder.

2. Cut the cold butter into small pieces or grate it. Grind with flour into crumbs.

3. Add sour cream and knead the dough.

4. Wrap the dough in cling film and refrigerate for 20-30 minutes.

5. Heat the oven to 180 degrees and line a baking sheet with parchment paper.

6. You can prepare an anthill in several ways:

pass the dough through a meat grinder and cut into strips of 2-3 cm;
Divide the dough into 3-4 parts and grate them one by one;
Just pinch off small pieces of dough and form into small balls.

7. Bake in an oven preheated to 180 degrees for 20-25 minutes. Cool completely.

8. For the cream, beat the butter at room temperature until fluffy, then add the boiled condensed milk and beat everything together again.

9. Mix the dough balls with the cooled cream. If desired, you can add crushed walnuts.

10. Place the resulting mixture in a heap onto a cake plate. You can sprinkle grated chocolate or poppy seeds on top.

11. Place the cake in the refrigerator for several hours (at least two).

The Anthill cake without eggs is ready. Bon appetit!

Detailed recipe with photos step by step here.

How to cook “Honey cake”

If there are no eggs in the refrigerator, but you want to enjoy a delicious dessert, you should use an interesting variation of the recipe for the popular “Medovik”.

To create a treat, all you need is:

450 g flour;
10 g soda;
250 g sugar;
700 ml cream;
150 g butter;
50 ml honey.

In preparation:

In a bowl, mix 120 g of sugar, honey, 90 g of sour cream and softened butter using a mixer.
Next, pour flour and soda into the container.
An elastic dough is kneaded with a mixer, which is then rolled into a ball with your hands and sent to the refrigerator.
When the oven has preheated to 180°C, the dough is formed into 3mm thick circles, which are baked in the oven for 5 minutes each.
From the remaining sour cream and sugar, an airy cream for the cake is prepared, which is used to spread the cooled cakes.
The Honey cake is soaked for at least 2 hours, after which it is decorated with crumbs from excess dough trimmed from the cake.

Recipe 8. Chocolate cake.

Ingredients for the dough:

200 grams of flour;
200 grams of sugar;
75 grams of cocoa;
100 ml vegetable oil;
250 ml milk;
10 grams of baking powder.

Ingredients for custard:

500 ml milk;
90 grams of butter at room temperature;
200 grams of condensed milk;
3 tablespoons of natural cocoa;
2 tablespoons starch;
2 tablespoons flour.

For decoration: grated chocolate.

Preparation:

1. For the sponge cake, mix flour, cocoa and baking powder and sift through a sieve. Add sugar and stir.

2. Pour vegetable oil into the dry mixture and stir.

3. Gradually pour in milk and stir until the dough is as thick as 20% fat sour cream.

4. Grease a baking dish with vegetable oil and lightly sprinkle with flour.

5. Place the dough in the mold and bake the sponge cake in a preheated oven at 180 degrees for 45 minutes.

6. It is better to remove the biscuit from the mold while it is warm, but not hot. Carefully run the knife along the edge, and lightly pry from the bottom with a spatula. Cover the pan with a large dish or cutting board and invert.

7. When the sponge cake has cooled, cut it in half.

8. For the cream, dissolve flour and starch in 100-150 ml of milk. Mix the rest of the milk with cocoa and heat, stirring, until almost boiling. The cocoa should be completely dissolved.

9. Carefully pour the milk mixed with starch and flour into the hot milk, stirring constantly. Cook for a couple more minutes until thickened. Then cover with cling film or a plastic bag and cool in the refrigerator.

10. Beat butter at room temperature with a mixer until fluffy, then gradually add condensed milk, continuing to beat until creamy.

11. Place the cooled chocolate mass in a bowl with condensed milk and butter and stir with a spatula. You can additionally mix lightly with a mixer at low speed.

12. When you grease the cake, the cream and cake layers should be cold.

13 . Decorate the cake with grated chocolate. Place the cake in the refrigerator for several hours before serving.

Chocolate cake without eggs is ready. Bon appetit!

Detailed step-by-step recipe with photos here.

Simple baking with kefir

The kefir sponge cake comes out very tender and slightly moist. But in terms of taste characteristics it is not a bit inferior to the classic recipe.

Ingredients:

premium flour – 0.5 kg;
kefir – 250 ml;
sugar – 250 g;
soda – 1 tsp;
vegetable oil – 7 tbsp. l.

Step by step recipe:

Lightly heat the kefir and add soda, sugar and stir until the dry ingredients are completely dissolved.
In a separate container, combine the butter, flour, and the mixture obtained earlier and knead the dough thoroughly.
Place the mold with the future biscuit in an oven preheated to 180 C and bake for 35-40 minutes.
When ready, cool the cake and divide into 2 parts.

Due to the fact that the taste of the biscuit is neutral, jam or jam is ideal for impregnation. As a decoration, the finished cake can be sprinkled with powdered sugar.

Recipe 9. Delicate cheesecake cake without baking

For the base:

120 grams of chocolate cookies or chocolate biscuit;
50 grams of butter.

For a thin chocolate layer:

20 grams of butter;
80 grams of dark chocolate.

For the cheese mousse:

250 grams Mascarpone;
50 ml cream with a fat content of at least 20%;
100 grams of white chocolate;
15 grams of powdered sugar.

For decoration:

optional - melted chocolate (can be with cream), chocolate chips, berries, chocolate cookie crumbs, etc.

Preparation:

1. Grind the cookies (or biscuit) into crumbs. The easiest way to do this is to use a blender with an s-shaped screw.

2. Melt the butter over low heat.

3. Mix cookies with melted butter and place in pan. Level it out.

⇒ For cooking, if possible, use a springform pan or a pan with a removable bottom; it will be more convenient to pull out, cut and serve your dessert.

4. For a thin chocolate layer, melt the dark chocolate with butter in a water bath (you don’t need to bring it to a very hot temperature, it’s enough for the mass to become homogeneous and can be removed). Place on a layer of cookies, smooth and refrigerate for a few minutes.

5. For the cheese mousse, bring the cream almost to a boil, but do not let it boil (remove when the first small bubbles appear on the surface). Add the white chocolate chips and stir until the chocolate is completely melted and the mixture is smooth. Cool to room temperature.

6. Now carefully, at low speed, beat the mascarpone with the resulting mixture and powdered sugar until smooth.

7. Place the resulting mass on the chocolate base and put it in the freezer for 1 hour, or in the refrigerator for 6-8 hours.

8. Decorate as desired - berries, chocolate chips, cookie crumbs.

Bon appetit!

Detailed recipe with photos step by step here.

"Anthill"

A dessert from childhood, which is prepared very simply, but always turns out very tasty.

Compound:

120 ml sour cream;
100 g sugar;
a pack of butter weighing 200 g;
½ kg flour;
a pinch of soda;
1 can of boiled condensed milk.

Sequence of actions:

Sour cream is mixed with soda and sugar.
Flour crumbs are prepared from flour and 150 g of butter. After adding sour cream to it, a soft dough is kneaded.
The elastic layer goes into the freezer.
After 20 minutes, the dough is passed through a meat grinder.
The resulting “worms” are baked in portions and, after cooling, mixed with whipped cream made from the remaining butter and condensed milk.
A cake is formed in the form of an “anthill”, which is sprinkled with crumbs from a small amount of set aside baked goods.

There are many “delicious” recipes for making desserts without eggs. This is very pleasing not only during fasting, but also in case of individual intolerance to certain products of animal origin. Therefore, there is no reason to refuse this delicacy, because it is so easy to prepare!

Carrot cake without adding eggs

This dessert will appeal to all household members and will also be very healthy. Carrots will add an unusual aroma, and the dish will captivate home and guests with its taste.

carrots – 3 pcs.;
flour – 2.5 tbsp;
powdered sugar – 1 tbsp;
kefir – 1.5 tbsp;
salt – 0.5 tsp;
soda – 1 tsp;
unrefined vegetable oil – 2 tbsp. l.

The carrots are grated on a medium grater and ground with sugar.
In a separate container, kefir is mixed with soda, salted and mixed again.
The resulting mixture is poured over the carrots.
Flour is gradually poured in there and butter is added.
The resulting mass is thoroughly kneaded until a homogeneous consistency is obtained, after which it is set aside for 15 minutes.
The dough is laid out in a mold and sent to an oven preheated to 180 C for about 60 minutes.

During baking, do not open the oven under any circumstances, otherwise the dough will settle.

If desired, the cake can be decorated with seeds, sesame or poppy seeds.

Chocolate cake "Alexandra". Gluten free, dairy free, egg free

I have received several letters from mothers whose children are on a gluten-free and casein-free diet. Letters asking for help in finding delicious baking recipes for their kids. The issue of cooking for such children is further complicated by the fact that some of them cannot eat eggs. Just imagine - without dairy products (milk, sour cream, cottage cheese, butter) and without eggs. That is, none of the things that usually form the basis of gluten-free baking are allowed. The cake turned out tender, juicy and mega-chocolatey. My daughter had already taken a sample and from her gestures and cries of “nanny”, I realized that the cake was a success!

It's easy to prepare. It’s so simple that the cooking process can be entrusted to the child himself (of course, if he is at least 5-7 years old).

Well, shall we please our kids with a chocolate cake?