Lean nut cake at aquafaba

Category: Confectionery

Ingredients
Cakes (for two)
aquafaba	165 g
ground nuts	110 g
premium wheat flour	105 g
salt	chips.
sugar	150 g
baking powder	1 tsp
soda	1/4 tsp
vegetable oil b / s	2 tbsp. l.
lemon acid	1/2 tsp
Cream
coconut cream or milk	400 ml.
water	100 ml.
semolina	80 g
sugar	80 g
coconut oil	50 (100) g.
--------	--------
shape d 16	2 pcs.
almond flavor	taste

Cooking method

Pour aquafaba into the bowl. I have liquid from canned peas. Whisk. Start at a low speed, gradually increase. As soon as all the liquid becomes foam, add citric acid.

Whisk until firm peaks. Without stopping whipping, pour in a thin stream of oil. Beat with butter for 30-40 seconds. Add flavoring while whisking. I took an almond one.

Grind the nuts into small crumbs. You can pre-dry them in the oven. I didn’t dry it. I took a walnut. Mix the crumb with flour, salt, baking powder and sugar.

In three to four doses, add the whipped aquafaba to the dry ingredients. Stir gently by folding.

Here is such an airy dough. In appearance, you absolutely cannot say that it is not with proteins.

Divide the dough into two forms. Flatten. Cover the bottom of the forms with paper and grease well.

Bake in an oven preheated to 180 degrees for 20-25 minutes. Willingness to check with a wooden skewer.

Take out the forms, let stand for 10-15 minutes. Free the cakes from the form and from the paper. You need to remove the paper very carefully. Make another batch of dough and bake two more cakes.

Mix sugar with semolina. Add water to cream or milk. Stir. Put on fire. Boil. Pour semolina with sugar into the rain and cook the porridge. Finally add coconut oil. If you have cream, then add 50-60 grams, and if milk, then 100.

Pour the cream into a bowl and beat at high speed. The mass will become homogeneous and increase quite a bit. Let the cream cool.

Cover the sides of the ring with pastry tape. Divide the cream into 4 parts. Three parts should be the same, and the fourth is slightly larger. Put one cake and grease it with cream. Repeat with two more layers. Cover with fourth crust. Tighten the form with foil and send it to the refrigerator for a couple of hours. Get it. Remove the ring and tape. Slightly trim the sides with the remaining cream and grease the top of the cake. Decorate or leave like that.

Cooking is not difficult. Fasting is delicious. The main thing is to do it with love and not eat each other!

Note

The cake recipe was spied on a foreign blog.
It is no secret that some family celebrations still take place during Lent. And although this time is not for entertainment, but I want to pamper myself and loved ones.
A very decent lean cake. Suitable not only for fasting, but also for vegans. The cakes are very soft, nutty, moist. The cake is sweet. If you don't like sweet cakes, then the amount of sugar should be reduced. There is no taste of peas in the cake at all. The cake is very nutty and the almond flavor makes it "almond". This cake tastes like marzipan to me. If you don't like the almond smell and taste, then replace the almond flavor with vanilla.
I used cream and water in the cream because I didn't want to open the second can. And the amount of ready-made cream from one jar would not be enough. The cream, thanks to the coconut oil, is not fluid. An uncomplicated side can be planted from it. Roses, of course, will not work.
My family loved the cake. Recommend!