Economical Lean Cake

Tender, moist sponge cake with berry cream. The cakes are amazingly tender, and the cream looks like jelly, the semolina grains are completely not felt. Serve with tea.

Tatiana EAO

The author of the recipe

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Composition / ingredients

servings:

Cake:

Orange juice

150

Sugar

150

Vegetable oil

Salt

0.5

Apple cider vinegar

Flour

210

Baking soda

Water

Cream:

Sugar

Semolina (with slide)

Cherry juice (or compote)

300

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 3 g

Fats 14 % 7 g

Carbohydrates 80 % 41 g

236 kcal

GI: 10 / 5 / 85

Step-by-step cooking

Cooking time: 3 h

Step 1:
Mix the juice and sugar until completely dissolved.
Step 2:
Add oil, salt and vinegar. Beat with a whisk until completely combined.
Step 3:
Gradually stir in the flour.
Step 4:
Dissolve the soda in water.
Step 5:
Add to the dough, mix quickly, pour into a mold and put in a preheated 180 degree oven. In a form with a diameter of 20 cm, it is baked in 40-45 minutes.
Step 6:
Add sugar and semolina to the cherry juice.
Step 7:
Put on medium heat. Stirring, bring to a boil and cook for 4-5 minutes.
Step 8:
Cool completely.
Step 9:
Beat with a mixer for 1-2 minutes.
Step 10:
Leave the finished cake in the mold for 10 minutes, then remove and allow to cool completely.
Step 11:
Cut the cake into two parts, smear with cream. Decorate the cake to your liking.

Instead of apple cider vinegar, you can take any 6%. The juice can also be any, I did it with multi-fruit and multi-berry, it turns out very tasty too. Adjust the amount of sugar to your liking, since the purchased juices are sweet in themselves.