Biscuit cake with orange cream (fasting)

Biscuit cake with orange cream (fasting)

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First of all we prepare a coffee, but not too bitter, we let it cool then we put amaretto in it.
In a bowl put the orange juice, sugar and flour that we sift before.
Mix well with a whisk so that it does not remain lumpy.
Cut the vanilla pod in half, remove the core with the tip of a knife and put it in the flour mixture.
In a cauldron we release the soy milk, we put the vanilla pod.
We move the pot on the fire until it boils.
When it starts to boil, take out the vanilla pod, remove the kettle from the heat and gradually add the flour mixture while we always learn.
We put it on the fire again, but the fire should be suitable, and we let it thicken like a pudding, during which time we mix it with the target.
Remove the cream when it is ready, add the grated orange peel, powdered sugar with vanilla pods and candied orange peel.
Stir until all ingredients are homogeneous.
Wallpaper a rectangular dish with foil (or you can use any other tray you want).
We pass a biscuit through the coffee and place them in the tray.

Pour half of the cream over the first row of biscuits and spread it evenly with a spatula.

We put again a row of biscuits given through coffee, the rest of the cream and another row of syrupy biscuits.

Cover with foil and refrigerate until the cake has cooled.
In a bowl mix the liquid cream, but it must be cold from the refrigerator.
We chop the hazelnuts with a knife, but not very small.
We turn the cake over on a plate.
We dress it in whipped cream, and put chopped hazelnuts on the edges.
We decorate as we like.
I decorated it with a chocolate icing, only it was a bit long and the writing looks a little ugly: D ...
Enjoy your meal!!

We need two countertops. The tops are actually according to the fasting blackberry recipe. Preheat the oven to 175 degrees C. Line the tray with baking paper. In a larger bowl, mix all the ingredients, taking into account that the ammonia is quenched with a few drops of lemon juice and only then poured into the composition. Mix well with the mixer until smooth (does not last more than 2 minutes). Pour into the pan and bake for 30 minutes. Check with a toothpick and when it is dry, the sheet is ready. While the first sheet is baking, prepare the second one and bake in the same way. Allow both sheets to cool.

During this time the cream is prepared.

The commercial juice is boiled with lemon peel and orange peel, covered and left for 5-10 minutes, then strained. Then prepare the fresh juice: you need 8.9 oranges suitable in size, more than 1 kg. Mix with fresh juice, sugar, starch and pudding powder and mix in a bain-marie until thickened. As the pudding cools, prepare the whipped cream. That is, we put it on the robot and help it to harden better with the hardener sachet. Then we homogenize them.

In the tray where I baked the sheets, I assembled the cake.

I first cut the thinner and stronger edges of the sheet with the knife, where appropriate. I put a sheet, then some of the cream and then the fruit. And then the rest of the cream and the second sheet. Before applying the icing, I brushed some remaining juice from the fruit that I put in the cream on the top sheet. Then I turned to the commercial glaze. That is, two envelopes, of chocolate, their composition is fasting. And according to the instructions, I mixed the powder of the two sachets with a few teaspoons of cold water until I obtained a creamy paste that I spread with a spoon over the cake. Then I put it in the fridge until the next day. A beautiful and good-looking cake came out.

About the orange charlotte

Winter is the citrus season and I took full advantage of them to include them in desserts. The charlotte aux oranges was my paternal grandmother's favorite from Cluj. But she did it for her birthday (in January) on the Diplomat Cake system: Diplomat cream with steamed eggs, gelatin, vanilla, milk and natural cream (see the recipe here). Mount it in a large saucepan (about 28-30 cm in diameter) covered with a plastic bag and lined with orange slices and then, after cooling in the refrigerator (overnight), turn it over on a plate. Practically the entire visible surface of the charlotte was covered with orange slices. In the & # 821770s, oranges were still found around the holidays. In the picture below is a small charlotte mounted in the shape of 20 cm in diameter (for intensive use & # 8211 ie for family).

I chose only the model of this orange charlotte and changed the cream and the mounting technique. My charlema ​​cream is one with intense fruit taste and aroma because it is prepared based on freshly squeezed orange juice (without eggs!). I mounted the charlotte directly on a plate (without overturning) with the help of an adjustable metal ring. Being a festive cake for a large number of guests and its dimensions were generous (26-28 cm in diameter and 12 cm high). I got 2 rows of orange slices on the sides.

The orange cake sliced ​​perfectly and that's how nice the distinct layers of biscuits and charlotte cream looked.

I've made a similar cream in previous years for Victoria von Eberbach Dome Cake or Charlotte Royale (see here). There was a mix of orange juice with grape juice and I put raspberries in the cream.

In addition to the festive cake and cakes, every year we prepared menus adapted to the age of the children (children are also at 20 years old!) And we walked through the cuisines of Italy, Austria, Spain, France, America or Scandinavia & # 8211 all complemented by local traditional dishes, beloved in our family. I always made them with finger buffet snacks that are easy to grab by hand (finger food)see here) but also a main course hot & # 8211 most often pasta because they are my daughter's favorites (lasagna, cannelloni, tympanum or other pasta al forno). All festive appetizer recipes you can find them here. Appetizer cake you can find it here.

From the quantities below results an orange charlotte of 26-28 cm in diameter and approx. 10-12 cm high. It weighed approx. 3.2 kg and from it is cut approx. 25 slices.

This cake is wonderful! Simple, economical, fasting if you use fasting biscuits and whipped cream, quick and easy to make! And I think I can add a few more attributes, but I'll let you convince yourself & # 8230


1 kg of grated apples
300 g biscuits Petit Beurre / Popular & # 8211 if we fast
200 g of sugar
1 teaspoon vanilla essence
1/2 teaspoon cinnamon
1 tablespoon rom
juice from 1/2 lemon
2 sachets of vanilla pudding
4 g gelatin

For decoration:
500 g sour cream for whipped cream (30% fat) or vegetable whipped cream for those who fast

Put 600 ml of water, sugar, vanilla essence, rum in a pot and bring to the boil. Add the grated apples mixed with lemon juice, cinnamon, then vanilla pudding.

Boil for about 10 minutes over medium heat, stirring occasionally, so that the composition does not stick to the pot. In the last minute of boiling, add gelatin (powder) and mix continuously. Take the pot off the heat and let it cool completely.

In a tray we put a row of biscuits, then a row of grated apple cream with vanilla pudding. Repeat the operation, putting biscuits (if possible in the same order as the base layer), then apple cream and finish with a layer of biscuits. Let the cake cool for at least 3 hours, then we can decorate it with whipped cream and pieces of walnuts.

How do we prepare the recipe for biscuits with cream cheese?

Put the butter in a bowl together with the powdered sugar and vanilla sugar and incorporate them all with a spatula or by hand.

Add the egg, orange peel, vanilla essence in turn and mix with a pear until it becomes a homogeneous composition.

Add the cocoa powder, mix again, add the baking powder and finally the flour gradually.

Knead until you get a homogeneous dough that does not stick to your hands.

We put the dough on the worktop and on top of it a piece of food foil.

With a spatula we spread a not very thin sheet from which with the help of a round shape we will cut the biscuits.

Put the biscuits in a tray lined with baking paper greased with a little butter and put them in the preheated oven at 180 degrees Celsius for about 10-12 minutes.

When they are ready, take them out of the oven and let them cool in the pan.

Until the biscuits cool, take care of the cream.

Put the cream cheese and essence in a bowl and mix until the cheese becomes fluffy.

Add the powdered sugar and mix until incorporated into the cheese composition.

In another bowl we put the butter, we froth it and over it we will add the cream cheese.

Stir vigorously until you get a homogeneous mixture over which we will put the jam.

Put the obtained cream in the freezer for about 20 minutes.

After it has cooled, we can start filling the biscuits. So we put the cream on a biscuit (with the help of a kitchen pos) over which we will stick another empty biscuit, just like in a sandwich.

We will do the same with the other biscuits until we finish filling them.

These cookies are very tasty, the combination of cocoa and slightly sour cream is excellent.


  • Before we start the cream, we have to keep the cheese in the freezer for a while.
  • We don't keep the biscuits very long in the oven, they bake very quickly and harden too badly.
  • We can keep the biscuits in the fridge even for a few days after cooking.

Try this recipe, the little ones will be very happy! I recommend you try the burnt sugar cream recipe, a recipe that reminds me of my childhood taste. & # 128578

The recipe and the pictures belong to him Oana Branescu, blog contributor Good appetite, recipes with Gina Bradea.

Fasting cookies with oranges

Of these biscuits with oranges can enjoy not only people who fast but also those who follow a vegetarian or vegan diet or we can simply try them if we want some delicious cookies without eggs and without butter.

Fasting cookies with oranges are made simple, they are crispy and very very fragrant. If you like the lemon flavor more, you can replace the peel and orange juice with the same amount of lemon, peel and juice.

It looks a lot like the famous American crinkles cookies, only, as I told you, they are completely devoid of any animal ingredients.

Fasting cookies with oranges & # 8211 Ingredients (20 cookies)

  • 200 g flour
  • 50 g of almond flour
  • 100 g sugar fine cough
  • 50 ml of fresh orange juice
  • 1 large orange (grated peel only)
  • 25 ml walnut / soy / almond milk
  • 4 g baking powder
  • 10 ml sunflower / peanut oil
  • 1 pinch of salt
  • fine caster sugar + vanilla powdered sugar (for rolling fasting biscuits)

Fasting cookies with oranges & # 8211 Preparation

  • In a large bowl, mix the flour, almond flour, sifted baking powder, salt and sugar.
  • Add the orange juice and peel, the walnut oil and milk and knead the dough until smooth.
  • We wrap it in food-grade plastic wrap and put it in the fridge for 1 hour.
  • After resting, break the small pieces of dough, the size of a walnut, give them a round shape and roll them very well first with caster sugar and then with vanilla powdered sugar.
  • We put the fasting biscuits with oranges in the oven tray lined with baking paper, at a distance of 3-4 cm from each other.

  • Flatten them a little and bake them in the preheated oven at 180 ° C for 10-12 minutes, no more. When we notice that the base of the biscuits is golden, we take the tray out of the oven and move the fasting biscuits on a grill.
  • After they have cooled, we taste them with gusto. They are delicious!

Try these delicious salted fasting cookies with olives. They are crispy and are very simple. You can taste them with a fasting or simple pate, as an appetizer.

How to make a cream for the recipe of Fine cake with orange cream, old recipe, from aunts' notebooks

Aunt's recipe says to make sugar syrup & hellip is more difficult and for a housewife who has never done so, it's harder. I give you another method, simpler and eggs will not be raw & ndash I can not stand raw eggs in creams. & # 128577

Beat the 8 yolks with a pinch of salt and set aside for 15 minutes to intensify the color. Add the caster sugar and then put the pan with the yolks in a bain-marie (a pot of boiling water, but do not touch the bottom of the pan with the yolks). You can now add the orange peel and mix well with a wooden spoon, until the sugar melts completely, the cream turns white and thickens, it will be like mayonnaise. Be careful not to boil. Check from time to time, put your finger in the cream, to be hot, but not scalded! When you see that the yolk cream turns white and is hot, but you can hold your finger, the cream is ready & # 128578

Set aside and leave to cool.

Separately grease the butter (mix until it becomes a fine, fluffy cream like whipped cream) - I heat it for 30 seconds in the microwave and then put it on the robot. & # 128578 In the butter cream, gradually add the egg cream, little by little, stirring constantly.


-to be completely cold egg cream, otherwise it is cut.

Now add the orange juice, little by little.

Fill the top with cream and keep a part for decoration, then let it cool for at least 2 hours, ideally overnight. The countertop does not need syrup, it is very fine and semi-medium. I respected the quantities in the recipe and I got a little cream, I improvised. Here are the exact quantities for a good cake, with generous layers of cream.

On top, I made jelly from the juice of 3 oranges, 1 tablespoon of sugar and a teaspoon of gelatin (leave the gelatin to swell in the orange juice, then put it on the fire, without boiling, only until the gelatin dissolves ). I was surprised to see that the oranges are red for the juice (the boy bought them for me last night), so the jelly turned red.

What else can I tell you? I made some hazelnuts from the cream on the edge & ndash my husband was behind me, with 2 friends, impatient, so that was all the decoration. As soon as I washed my hands, they quickly took 3 pictures, not great, on the kitchen cupboard and started eating & hellip It was the cake.

Biscuit cake

with or without shit, with various flavors, but necessarily with walnuts. A lot.

As good as my mother makes the cookie cake, no one makes it, except maybe me :)))

And as from time to time my cravings attack, I proceeded to prepare this cake.

A recipe for will come on the blog sausage biscuits with a slightly different combination of flavors.

3 slices of pineapple compote

& ndash for a shape of 18-20 cm diameter & ndash

How come:

Simple of all. Mix the butter at room temperature with the powdered sugar

about 2-3 minutes, then add cocoa.

Break the biscuits into suitable pieces (maximum 1.5 & times1.5 cm) and pour the compote juice over them,

uniformly everywhere to syrup them all. Stir a little.

Keep 2-3 tablespoons of butter cream aside.

Put butter cream over the biscuits and add the raisins, chopped walnuts, pineapple

cut into small cubes. (I also put some cranberries that I had lost)

Homogenize the composition well and put it in a cake form with a diameter of 18-20 cm

(I was 18 cm) & ndash which we lined beforehand with plastic food foil.

Cover with a plate and refrigerate for & ndash2-3 hours (I left it overnight)

Remove the cake from the mold and place it carefully on a plate

(use 2 palettes that you put under the cake) and dress it in butter cream off,

which must be at room temperature again so that it can be easily stretched.

Garnish with walnuts, raisins, shit cubes or pineapple cubes.

You can also use shit or other candied fruit in it.

In this case, I recommend you reduce the amount of sugar used.

Buuun of everything, and better if you let it overnight to make friends with the flavors.

Recipes for fasting cake

Walnut cake


  • Countertop ingredients:
  • 50 g ground walnuts
  • 50 ml carbonated water
  • 6-8 tablespoons flour
  • 100 g sugar
  • a sachet of baking powder
  • Cream Ingredients 1:
  • 110 ml liquid vegetable cream
  • 100 g dark chocolate
  • Ingredients for cream 2:
  • 100 g coconut
  • 110 ml liquid vegetable cream
  • 3 tablespoons powdered sugar
  • Ingredients for decoration:
  • 100 g hazelnuts
  • 100 g fasting chocolate

Method of preparation:

Put the hazelnuts for decoration in the oven for 10 minutes and then grind. For the countertop, mix all the ingredients and then pour the composition into a cake tin. Bake for 25 minutes, depending on the oven, and then leave to cool. For cream 1, melt the chocolate pieces in a bain-marie with 50 ml cream. Meanwhile, beat the rest of the cream to get a strong foam. Add the whipped cream to the melted and cooled chocolate and mix gently. Let cool slightly before use. For cream 2, beat the cream and incorporate the coconut and sugar. The top is cut in half and reassembled on the plate with one of the chocolate foams in the middle and the other on the outside. Sprinkle with ground hazelnuts and grated chocolate.

Fasting walnut cake

Recipe source: Retetepractice.ro

Fasting biscuit cake


  • one kg of popular biscuits
  • 100 g cocoa
  • rum essence
  • 100 g raisins
  • 100 g of cranberries
  • 100 g currants
  • 250 g shit
  • 5 tablespoons coconut
  • 500 g margarine
  • 500 g household chocolate
  • Ingredients for syrup:
  • 400 ml of water:
  • 2 tablespoons sugar:
  • 2 sachets of vanilla sugar
  • Ingredients for decoration:
  • 2 fasting chocolate bars
  • Sugar candies.

Method of preparation:

The biscuits break in a large bowl. Add cocoa and coconut over them and mix well. In a bowl, put all the fruit and, over them, add 3-4 tablespoons of water and a bottle of rum essence. Leave it to hydrate for a few minutes, then put it in the cookie jar. Cut the shit into cubes and then put in the bowl, mixing the ingredients well.

Put on the fire 400 ml of water with two tablespoons of sugar and vanilla sugar and boil until a syrup is obtained which will be poured over the mixture with biscuits. Separately, on a steam bath, melt the margarine and chocolate. When it is ready to melt, pour it over the biscuit mixture and knead well to cover the whole composition. Spread the composition in a tray (ideally one with removable walls) and let it cool until the composition cools well. To decorate the cake, melt 2 chocolate bars over low heat, spread over the cake and then sprinkle a few colored candies.

Pineapple cake with 5 ingredients


  • 1 canned pineapple slices + 1 canned pineapple pieces
  • 280 g flour
  • 200 g brown sugar
  • 1 tablespoon margarine
  • 1/2 sachet baking powder

Lenten cake with pineapple

Method of preparation

Line a cake pan with 1 tablespoon oil and 2-3 tablespoons brown sugar. Place the pineapple slices on top of the sugar layer. Mix the flour with the remaining sugar and baking powder. Mix canned pineapple pieces (including juice) with dry ingredients. Pour the composition into the pan, over the pineapple slices and put the fasting cake in the oven for 40 minutes, at 180 degrees, or until the dessert passes the toothpick test and browns.

Recipe source: Retetepractice.ro

Fasting cake without baking


  • For the countertop:
  • 250 g plain biscuits
  • 1 tablespoon powdered sugar
  • 150 g margarine or coconut butter
  • For the cream:
  • 1 sachet of vanilla pudding powder:
  • 400 ml soy milk
  • 2 tablespoons sugar
  • 1 tablespoon margarine or coconut butter
  • 2 tablespoons coconut
  • Ingredients for decoration:
  • A banana
  • A teaspoon of cocoa.

Method of preparation

Crush the biscuits well (in a food processor or in a bag with a whisk), then mix with the melted margarine and powdered sugar. Grease the cake tin with a little oil and pour the biscuit mixture as a base and level with a spoon. Place the form with the biscuit top in the fridge until the cream is ready. To prepare the cream, mix the pudding powder with 5.6 tablespoons of soy milk and mix until smooth. Add the rest of the cold milk and sugar.

Put everything on the fire, mix and leave until it thickens. When the pudding is hot, add the margarine and mix. Add the coconut and leave to cool. Remove the biscuit top from the fridge and pour the pudding over the top. Level everything and refrigerate for at least 2 hours. At the time of serving, decorate the cake with banana slices. Banana slices can be sprinkled with lemon juice so as not to darken.

Fasting cake with apples and caramel


  • Countertop ingredients:
  • 150 gr sugar
  • 400 ml of water
  • 100 ml oil
  • 50-100 gr ground nuts
  • 4 purebred apples
  • 1 teaspoon baking powder
  • as much flour as it contains
  • Ingredients for caramel cream:
  • a cup of sugar
  • 500 ml of water
  • 5 tablespoons filled with flour
  • half a packet of margarine
  • cocoa, rum essence

Fasting cake with apples and caramel

Method of preparation

Put the caramelized sugar in a bowl and mix well, then add the hot water. When the caramelized water has cooled, add the apples, ground walnuts, oil, flour and starch, vanilla essence or cinnamon powder. The dough should be quite thick. Subsequently, the dough is baked, in turn, in 2 trays, or the entire composition, and immediately after the top is baked, cut into two pieces.

Leave the top in the oven for 40 & # 8211 60 minutes. Prepare the cream. Caramelize the sugar, add 5 tablespoons of flour and mix everything well. Add hot water over the composition and leave it on low heat, during which time it is mixed. Leave to cool, then add diced margarine, cocoa and flavors.
Put the cream on the counter and put the fasting cake in the fridge until ready to serve.


Rub the yolks with the sugar and starch with a fork. Pour the milk and put the bowl on the fire on a low flame, mix with a fork.

The composition will bind and thicken, like a pudding. Take the bowl off the heat and mix until it cools down to about the temperature of the finger, add the soft butter and incorporate it into the cream.
I'll keep a few tablespoons of cream for decoration. In the remaining cream we put the cocoa powder and the essences and we mix slowly until it is homogenous.

Sweeten the milk with vanilla sugar and pass a biscuit through it then place it on a plate.
Everyone makes the shape they want, I placed them on two rows of 5 layers with cocoa cream between them and on top.

Put the plate in the fridge for a few hours or overnight.
I decorated the cake with cream and ground walnuts.

Then I portioned it. It is a delicious dessert, the biscuits are soft and the cocoa and rum cream tasty.
Enjoy your meal.

  • 1 kilogram of simple biscuits
  • syrup (water, caster sugar)
  • orange essence
  • grated orange
  • Cream 1
  • 100 grams of vanilla sugar
  • half a packet of margarine
  • Cream 2
  • 3 tablespoons cocoa
  • 150 grams of vanilla sugar
  • 250 grams of ground walnuts
  • half a packet of margarine
  • a rum essence
  • Glaze
  • 3 tablespoons cocoa
  • 50 grams of margarine
  • 3 tablespoons water
  • quince jam
  • 8 tablespoons caster sugar

Here's how to make this fasting cake with a cookie sheet. First make the syrup, which you prepare over low heat, mixing a glass of water with caster sugar, peel and orange essence. After it cools, syrup the biscuits one by one and place them on a plate symmetrically.

Mix the ingredients for cream 1 (100 grams of vanilla sugar, half a packet of margarine). You will get a fine paste. Spread it over the counter, then place a new row of syrupy biscuits. Soon our cake will be ready. Now you will prepare the ingredients for the cream 2.

The next steps for this fasting cake with a cookie sheet. Mix and beat the ingredients for cream 2 (3 tablespoons cocoa, 150 grams of vanilla sugar, 250 grams of ground walnuts, half a packet of margarine, a rum essence). Again you will get a paste, which you spread on the second layer of countertop. After spreading the paste, cover everything with another row of biscuits well soaked in syrup.

Prepare the quince jam that you spread over the biscuits soaked in syrup. Add the last layer of biscuits. At the end, prepare the glaze from 3 tablespoons of cocoa, 50 grams of margarine, 3 tablespoons of water, quince jam and 8 tablespoons of caster sugar. After boiling, spread it evenly over the counter. Let it cool and then you can serve it with your family and loved ones. Everyone will be delighted with this dessert. Good appetite!

Video: 3 Layered Orange Pudding for New Year Celebration. Eggless u0026 Without Oven Bristi Home Kitchen (August 2022).