Cake without milk

Often there is a desire to cook a cake without eggs and milk, because they are not always in the house. I don’t want to go after these ingredients to the store, but you also can’t refuse the idea of ​​baking. Therefore, you have to independently invent a recipe, which will require only those components that are in the fridge. Unfortunately, not everyone can quickly cook a delicious dessert, but do not despair. This article will help solve the problem, because it describes in detail the stages of cooking various cakes. Here you can find the perfect recipe that will suit the taste of the whole family and will surprise not only the speed of cooking, but also the absence of the need to waste money.

Cake Bird’s milk without eggs

First in line is everyone’s favorite treat, reminiscent of the taste of childhood. This cake, it would seem, is impossible to cook without eggs and milk, but in fact experienced chefs know the unique recipe and are ready to share it.

For biscuit must take:

  • just over half a glass of sugar;
  • as much flour;
  • 1/2 teaspoon of soda;
  • vanillin;
  • 1/2 cup kefir;
  • tablespoon of vodka.

Impregnation will require:

  • a couple of tablespoons of compote;
  • tablespoon of wine.

Souffle need to cook from:

  • 25 grams of gelatin;
  • Cooking

Cake without butter, eggs and milk is prepared quite simply, but not too fast. First you need to make a sponge cake. To do this, you will need to beat the kefir along with the sugar until you get the foam, then add the slaked soda and sifted flour. Next you need to add vodka and mix thoroughly. Then you need to prepare the mold, grease the bottom with oil, and pour the dough into it. Bake the cake must be in the oven, heated to 200 degrees for 30 minutes. After that, you need to remove the cake and let it cool, then remove it from the mold and leave it for about 6-7 hours at room temperature.

While the cake is otlekivaetsya, it’s time to do the soaking. To do this, mix the compote with wine. After it is necessary to cover the bottom of the molds with cling film, cut the cooled cake along into two parts, one of which should be placed in a form, and the top should be soaked with a part of a mixture of compote and wine.

The rest of the cake should be placed on top of the first and pour impregnation. After you need to take a couple of sheets of plain or food paper, setting their sides between the almost ready dessert and overlap form.

To cook the souffle, you need to soak the gelatin in the compote for about 40 minutes, and then place it on the fire. Stir slowly, wait until the gelatin is completely dissolved, then remove from heat and allow to cool well. Pour ice into a small container, pour cooled compote with gelatin into a smaller container and place it in a container with ice. After you should beat the mass, so that it is sufficiently increased in volume and become frothy.

The almost finished soufflé should be put in the fridge for a couple of minutes, then immediately put on the cake and leveled. Then the cake must be placed in a cold place overnight, and in the morning to release it from the sides and decorate.

Quick cake

This cake without eggs and milk is prepared almost instantly. In the process of cooking, it is very similar to charlotte, but the ingredients and the final taste are still different.

  • a glass of flour;
  • glass of semolina;
  • a glass of kefir;
  • 100 grams of sugar;
  • cinnamon;
  • 1/2 teaspoon baking powder;
  • a pair of apples;
  • 4 tablespoons of vegetable oil.

Such a lean cake without eggs and milk will surely suit all sweet tooths. Both children and adults will appreciate the simple and fast dessert, the taste of which is remembered for a long time.

Cooking yummy begins with the use of dry ingredients. First of all, flour, semolina, baking powder and sugar are poured into the container. All this is thoroughly mixed until uniform. Then you should pour in the oil and kefir, mix well again.

Next you need to cut the apples. One part of the crushed fruit should be laid out on the bottom of the mold, which must first be oiled, and the other – add to the dough and mix all the ingredients.

The finished mixture is required to pour into a mold and send into the oven, baking for 40 minutes at 180 degrees.

In the same way you can make a chocolate cake without eggs and milk. To do this, just add 1/2 cup of cocoa to the dough, and pour the dessert with melted chocolate on top.

Another good cake without eggs and milk, which is more complex, is prepared according to an elementary recipe. Any person will be able to bake it, because there is nothing special or mysterious in this dessert.

You can make a cake without eggs and milk, the recipe of which is given below, from such ingredients:

  • a glass of boiled water;
  • 3 cups flour;
  • teaspoon of soda;
  • a pair of glasses of sugar;
  • about 6 tablespoons of flour;
  • vanillin;
  • a pair of glasses of walnuts;
  • a teaspoon of lemon juice;
  • 450 grams of butter.

Cooking process

First you need to cook cakes. To do this, you will need to take butter and grind it into small pieces together with three cups of flour. Cake without eggs and milk turns out delicious, if you add lemon juice to it. Therefore, it is necessary to add soda with lemon juice and then boiled water to the ground oil. Next, knead the dough so that it is soft.

The finished mass should be divided into six equal parts, to form balls of them and send in a cold place for a couple of hours. During this period of time will need to have time to cook the cream. To do this, pour a couple of glasses of flour to half a liter of water, put on fire. In another container, you should mix another glass of water with flour, to obtain a homogeneous mass.

This mixture must be poured into a container that is on fire, while stirring. The cream must be cooked on low heat until thick, without ceasing to stir. In the ready-made cream you need to add 200 grams of oil.

All walnuts should be fried, then thoroughly chopped. Then it’s time to get the cooled balls of dough, which need to roll out on thin layers and put on a baking sheet and make injections with a fork.

Cakes are baked separately from each other at a temperature of 200 degrees for 10 minutes. When they are already slightly suspended, you need to cut off the extra edges in order to get the desired shape of the cake, which you should then grind on a fine grater for the powder.

Each cake will need to grease with cream and sprinkle with nuts (except the last). The topmost cake should be crumbled. After that, the cake should be left overnight so that it is well soaked with cream, and in the morning it will be completely ready for use.

Nut cream

In addition to the main dessert, you can also prepare a profitable cream for the cake without eggs and milk. It will be a great addition to the cake and is ideal for use during fasting or for people who are allergic to these ingredients.

Universal is a nut cream. It can not only be used as a cake decoration, but also used in its pure form. He is a real helper for the hosts, to whom guests with children suddenly descended, and there are no sweets in the house.

To prepare you need to take the following components:

  • 400 grams of cashew nuts;
  • 100 milliliters of water;
  • 50 milliliters of maple syrup;
  • cinnamon (literally at the tip of the knife).

Recipe

Another advantage of the cream is that it is prepared in just a couple of steps:

Cake without milk

  1. Nuts are filled with cold water and infused for 7 hours. Cold water will contribute to the softening of hard nuts, and warm water will not give such an effect.
  2. After that, you need to immerse the nuts in a blender, add syrup and cinnamon to them, and then grind everything well.

Once the uniformity is obtained, a delicious cream is ready.

Eastern sweetness

The second cream, which is particularly popular, was not tried by every person. This is a great addition to any dessert after the first preparation is sure to become a permanent dish in the kitchen.

The cream, ideal for use during the period of 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 cashews;
  • 50 grams of almond;
  • 50 grams of walnuts.

How to cook

This cream does not prepare as quickly as the previous one, but still it will not take too much time to spend on it. Stages of cooking:

Cake without milk

  1. Absolutely all nuts must be filled with water for three hours (cold, as written in the previous recipe).
  2. Halva bar should not cut a few pieces of small size and put them all in a blender.
  3. To the halva you need to add water and carefully grind it all.
  4. The resulting mass must be moved to a separate plate.
  5. Water from the nuts should be drained, and put the softened nuts into a blender and chop into fine chips.
  6. Add halva, liqueur and mix well to the mass.
  7. When a homogeneous mass is obtained, you should add cocoa there and mix again.

To insist on this cream is no longer necessary, since it is immediately ready for use. Eastern sweet can be interesting to decorate any dessert by forming figurines. The only caveat is that it is not recommended to give it to children, as there is alcohol in the composition, albeit in small quantities.

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