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Fasting cake with banana cream

Fasting cake with banana cream

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We have made this cake a thousand and one times and we have always been delighted! It's a sweet and sour cake, just good with a coffee!

  • For the countertop:
  • 1 old glass,
  • 1 glass of mineral water,
  • 1 and a half glass of flour,
  • 1/2 cup oil,
  • 1 tablespoon jam - I put raspberries,
  • 1 tablespoon ground walnuts,
  • 1 tablespoon cocoa,
  • 1 tablespoon breadcrumbs,
  • 1 cup of rum,
  • 1 sachet of baking powder.
  • For the cream:
  • 2 bananas,
  • 1 lemon,
  • 1/2 packet margarine
  • 1/2 cup old powder.
  • For the syrup:
  • 1 cup water,
  • 2 tablespoons sugar,
  • 1 sachet of vanilla sugar.

Servings: 8

Preparation time: less than 30 minutes

RECIPE PREPARATION Fasting cake with banana cream:

Mix all the ingredients for the countertop well, until a dough is formed, fold in two and bake separately in a round shape.

During this time the cream is prepared. Pass the bananas, mix with the sugar, peel and lemon juice and margarine until you get a cream.

For the syrup: put the water to boil, add the sugar and the vanilla, leave it until it melts and binds easily. Leave the 2 cake tops to cool then syrup and fill with three quarters of cream.

Dress with the rest of the cream and garnish with banana slices. I also added Hulala cream.

Delicious carrot cake with cream cheese and bananas - a fascinating dessert that will conquer everyone!

We present you the recipe for a very delicious cake. Get a flavorful cake with a soft and fluffy top with carrot, which combines perfectly with fine cream cheese and bananas. Such a delight will not leave anyone indifferent. Due to the fact that it is a low calorie dessert, the recipe will definitely be in high demand.




1. Wash and peel the carrots. Cut them into large pieces.

2. Chop the carrots with the dried apricots until you get a homogeneous mass. Use a food processor.

3. Put a pan with a little oil on the fire. Add the chopped carrots to the pan with the apricots and sauté until the ingredients become soft.

4. Separate the egg whites from the yolks. Mix the yolks with the flour and yogurt. Add the carrots with apricots.

5. Pour the resulting mixture into a baking dish. Bake the top in the preheated oven at 180 ° C for 25 minutes. Take the toothpick test. Baking time depends on each oven.

6. Prepare the cream: mix the yogurt with the gelatin. Put the mixture in the microwave and heat it a little. Mix well until the gelatin dissolves.

7. In a bowl, mix the cottage cheese with the banana cut into small pieces. Use a blender. Mix until you get a homogeneous mass.

8. Add the yogurt with gelatin and mix again.

9. Cut the sponge cake lengthwise into 3 parts. Assemble the cake: arrange the first top on a plate and grease it with cream. Do the same with the second and third countertops. Cover the cake with cream on the sides.

10. Decorate the cake to taste and refrigerate for 4-5 hours.

Our team wishes you good luck with your loved ones!

Fasting pancakes with bananas

A quick dessert, full of flavors and flavors, that's all I can say about these fasting pancakes with bananas.

And because I have a reliable help, ie the panini maker, I prepared these pancakes for him. I like that he prepares them quickly on both sides, without turning them over.

  • 2 bananas
  • 2 tablespoons natural sweetener green sugar powder
  • 400 ml coconut milk
  • 250 g flour
  • a pinch of salt
  • 1 teaspoon vanilla essence
  • a baking soda knife tip
  • juice of 1/2 lemon
  • 1 tablespoon olive oil

Banana Cream Cake - A 10 grade dessert. No eggs or dairy

Everything with banana cream is very tasty. I first prepared it 2 years ago. I got the recipe from my mother-in-law. It is very simple and easy. You can also make this cake on fasting days, because it does not contain eggs and dairy products.

Countertop ingredients:

  • 150 gr sugar, 300 ml compote (optional)
  • 90 ml of sunflower oil, 350-380 gr of wheat flour
  • 1 teaspoon baking soda, 2 teaspoons 9% vinegar
  • A little salt

Cream ingredients:

  • 3 ripe bananas, 100 gr sugar
  • 50 ml orange juice, 150 gr dark chocolate
  • Decorative candies

Method of preparation:

For starters we will prepare the dough. Pour the compote and oil over the sugar and mix until it dissolves. Then add the wheat flour. Mix until you get a smooth dough. Finally, add the baking soda, vinegar and salt. Stir again.

Pour the dough obtained in a round tray (22 cm) lined with baking paper. Bake the dough for about 40 minutes in the preheated oven at 180 degrees. After the dough is baked, take it out of the oven and let it cool.

We peel the bananas, cut them and put them in a bowl. Add the sugar and orange juice and mix everything with a blender. Then put the mixture on the fire, and let it boil. Stir constantly.

Reduce the heat and let the cream boil for another 2-3 minutes. Then take it off the stove and let it cool slightly. Break the dark chocolate into pieces and add it to the cream. Cover the cream with plastic wrap and let it cool completely.

We cut the upper part of the worktop and crush it. Then cut the top in half. Grease the first top with half of the banana cream. Then cover with the second countertop. We wrap the whole cake in cream, and on the sides we sprinkle crumbled dough.

Decorate the cake with decorative candies, then put it in the fridge for 2-3 hours. Good appetite and increase cooking!


The title looks very attractive, and if you try the recipe, you will see that the cake obtained is absolutely delightful. Some people feel the need to eat a lot of fruit in winter, and the combination of bananas and kiwi is absolutely delicious.

The resulting cake is cool, tasty and filling. It does not contain much sugar, and it cannot even be about flour.

Yogurt, Banana and Kiwi cake

Another advantage is that it does not even require baking in the oven. Like other raw (raw) cakes, the top is a base made from ground biscuits and butter.

Unbaked cake with yogurt, bananas and kiwi

• 500 ml of yogurt
• 2 bananas
• 4 kiwis (+ 2 for decoration)
• 2-3 tablespoons of sugar
• 1 tablespoon of lemon juice
• 1 ½ sachets of gelatin
• 120 ml of cold water

leaf: Put the biscuits in the food processor and mix until they are crushed. You can grind them finely, or grind them coarser, depending on your preference.

Add the previously melted butter to the bain-marie. Mix until you get a composition with a consistency similar to wet, sticky sand.

Grease the removable cake tin with a little butter or spread a baking sheet. Transfer the biscuit composition and press with your fingers or the bottom of a glass until you get an even layer.

Put the form in the fridge and in the meantime, prepare the cream.

Cream: Put the gelatin soaked in a bowl with 120 ml of water. Leave it for about 10 minutes. The granules must absorb all the liquid and swell.

Cut the kiwi fruit into cubes, and put them in a saucepan on the fire with the lemon juice and sugar. Stir often, until the sugar melts well and the kiwi leaves a little juice, about 5 minutes.

Take the pot off the heat and wait a bit for it to cool. Add the swollen gelatin and mix quickly to dissolve completely. (The kiwi composition should be hot, but not boiling when you put the gelatin.)

Put the yogurt in a large bowl. Pour the above composition with gelatin and mix well.

Remove the countertop from the refrigerator and place the thin banana slices on the entire surface. Pour the yogurt and kiwi mixture over them.

Level and decorate with kiwi slices. Put the form in the fridge and leave it until the next day. Gently peel off the edges of the cake from the shape walls with a knife, then loosen the ring.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Ingredients fasting cake with carrots

for the carrot cake:

  • 300 grams of grated carrots on a small grater
  • 300 grams of very ripe bananas, weighed without shell
  • lemon juice
  • 175 ml. of sunflower oil
  • 130 ml. of freshly squeezed orange juice (juice from a large orange)
  • 130 ml. vegetable milk (I had rice milk at home)
  • 350 grams of brown sugar
  • 350 grams of flour
  • 5 grams of baking soda (1 teaspoon)
  • 5 grams of baking powder (1 teaspoon)
  • 2 tablespoons vanilla extract (or 1 sachet of vanilla sugar)
  • grated peel from 1 orange
  • 2 teaspoons cinnamon tip
  • ¼ teaspoon grated nutmeg
  • 1 good salt powder

for cream (optional):

  • 350 ml. rice milk (or almond, coconut, soy)
  • 40 grams of corn starch (gustin)
  • 1 pinch of salt
  • grated peel from 1 orange
  • juice of 1 orange
  • 150 grams of sugar
  • 1 tablespoon vanilla extract
  • 130 grams of coconut butter
  • on top: 40 grams of lightly fried walnut kernel, chopped with a knife

Preparation composition for fasting cake with carrots

1. Prepare all the ingredients from the beginning, so that the work will go more efficiently. Weigh the sugar, flour, measure the liquids, etc. Turn on the oven and set it at 180 ° C, statically. Prepare a tray with a size of 22 cm * 30 cm, lining it with baking paper.

2. Wash thoroughly, clean and grate the carrots on a small grater.

3. Peel the bananas (enter about 3 pieces) and weigh the core, to have 300 grams. Sprinkle them with lemon juice and process them in a blender until you get a fine puree.

4. Mix well, in a bowl, the flour, baking powder, baking soda, cinnamon and nutmeg. In a large bowl, place the brown sugar, oil, vegetable milk, orange juice, grated orange peel, salt and vanilla. Add all the banana puree, scraping the bowl well with a flexible spatula, so that nothing is left behind.

5. Gently beat the liquid ingredients with brown sugar for 2-3 minutes, until smooth.

6. Add the flour mixed with the spices and growth substances and mix quickly with the pear-shaped dough. We do not exaggerate with the mixing, just enough to obtain a composition without lumps.

7. Immediately add the grated carrots and mix quickly. Being a cake with growth substances, we must move quickly, otherwise the acids in the composition (lemon juice, orange juice) will react with the growing powders on the kitchen table, not in the oven and the cake will not be as fluffy.

Fasting cake with carrots, baking

8. Immediately after incorporating the carrots, pour the composition into the tray prepared in point 1 and level. Bake in the preheated oven at 180 ° C, at an average height, about 1 hour and 15 minutes. I baked the cake for 1 hour and 20 minutes.

9. After about 45 minutes, the cake will surely be brown on the surface, cover it with a damp sheet of baking paper and continue baking until the total recommended time has elapsed. This carrot cake can mislead us, because after 50 minutes - 1 hour the toothpick comes out clean, but the cake is not baked enough. It is ready only when, pressed with the finger, it immediately returns. Like I said, this happened to me in 1 hour and 20 minutes.

10. As soon as it was baked, I carefully turned the cake over on a grill to cool the cakes and gently removed the baking paper. The cake smells fabulous and is undoubtedly delicious as it is. If you don't feel like preparing the cream, it can be served powdered with vanilla flour sugar or with a icing powdered sugar and lemon juice. If you also want the cream, read how to do it below.

Cream with vegetable milk and coconut butter for fasting carrot cake

11. I put 250 ml. from vegetable milk in a saucepan, over medium-low heat, together with the sugar. I mixed the cornstarch with the remaining vegetable milk (50 ml). When the vegetable milk in the pan boiled, I added the starch and stirred continuously until it thickened well. I added the orange juice and peel and boiled, stirring constantly, for about 2 minutes. I stopped the fire and covered the cream with food foil, applied directly on the surface, so as not to catch pojghiță.

12. After the cream has cooled completely, I added the cold coconut butter (vanilla oil) and vanilla. Coconut oil, if hot, is liquid, but if it is cold it solidifies, turning into butter. Therefore, do not add coconut butter to the boiled base for the cream until it is completely cold, possibly cooled and refrigerated. Mix the composition with the mixer at high speed, until it becomes a creamy cream.

Fasting cake with carrots, finishing and serving

If you opted for the cream version, it spreads in an even layer on the surface of the cake with completely cold carrots. I drew some lines on the cream with a special comb for decoration, then I sprinkled the cake with lightly fried walnut, chopped large, on the knife. I cut the fasting cake with carrots into 12 pieces, approximately square. Obviously, you can cut the cake as you wish.

It is absolutely delicious and, although the ingredients are 100% vegan, it is somewhat strange to accept that this tasty and fine dessert is a fasting cake. And yet…

I hope you try it and you will like it. May it be useful to you!

Lent cake with chocolate cream - recipe

Countertop ingredients:

  • 300 ml of natural juice
  • 150 g of powdered sugar
  • 90 ml of oil
  • 370 g of flour
  • 1 teaspoon baking soda
  • 2 teaspoons apple cider vinegar
  • 1 pinch of salt

Cream ingredients:

  • 3 large bananas
  • 60 ml of natural juice
  • 100 g of powdered sugar
  • 150 g dark chocolate (without milk)

Method of preparation

Start with the countertop. Put the juice in a large bowl. You can use orange juice, apple juice, or any juice you like.

It is important to be natural, preferably prepared at home by a robot or juicer.

Add the powdered sugar and stir until all the lumps disappear.

Then add the oil and mix again. Gradually incorporate the flour, stirring constantly.

Finally, add salt, baking soda and vinegar over it. Stir again until smooth.

The composition obtained must be as thick as a cake. It will have the color of the juice used.

Pour the composition into a round tray (cooking ring) lined with baking paper at the base and greased with oil on the walls.

Put the tray in the preheated oven at 180 degrees and let the countertop bake. It should be ready in about 40 minutes. Do the toothpick test before removing it from the oven.

While the countertop is baking, prepare the cream.

Peel a squash, grate it and cut it into small pieces. Add the juice and sugar.

Insert the blender vertically and pass until you get a fine puree.

Then put the pan on the stove over low heat. Stir continuously with the aim. Let the puree boil for 2 minutes after it starts to boil.

Turn off the heat and incorporate the dark chocolate that you have finely chopped beforehand.

Stir until completely melted. You will get a thick, chocolate cream.

The cream obtained will be thick and will taste like chocolate. You need to let it cool.

When the countertop has cooled, cut off the bulging tip with a knife.

Then cut the countertop in half.

Grease the tray on which you will place the cake with a little cream in the middle. Place the first sheet of worktop and spread half of the chocolate cream on it.

Level and place the other slice on the counter.

Cover the whole cake with the rest of the cream, including the edges. The cake must be completely covered in chocolate cream.

For decoration, you can use the top of the countertop that you cut before.

Break it into pieces and put it in a mini-robot. Press a few times until it crumbles.

Then take the shredded countertop by hand and line the edge of the cake around it.

You can put what you want on top, to give it a more festive look, if this is the purpose for which you prepared it.

Lent cake with chocolate Vegan cake with chocolate

When the countertops are ready, remove the trays from the oven, allow to cool, then remove the countertops from the trays. Cut each countertop in half horizontally.

Cream: For chocolate ganache, we must have concentrated coconut milk, which is canned. The one in the cardboard box is very diluted, it can be used on countertops, instead of cow's milk, but not for creams. The canned coconut (which has been kept in the fridge overnight) is carefully turned upside down and unwrapped. The water on top (about 200 ml) is drained into a glass (we can use it for other cakes).

What remains at the base of the box (about 200 g) is coconut cream, which is transferred to a heat-resistant dish, glucose is added and put in the microwave until hot. Meanwhile, break the chocolate into smaller pieces. To prepare a 100% vegetarian (fasting) cake, use dark chocolate with at least 40% cocoa.

Hot cream is poured over the broken chocolate. Leave for a minute, then stir until the chocolate melts and mixes.

Refrigerate for a few hours, then mix several times, until light in color and a fine cream is obtained. Assemble the cake, gluing the slices to the top with a layer of cream.

► Glaze: Melt the chocolate, add the oil and mix, then pour over the cake. Keep cold until serving.

Video: Dort s marcipánem a banány - Markéta Krajčovičová - RECEPTY KUCHYNE LIDLU (May 2022).