It's believed that baking won't be tasty without them. But that's not the case. You can make lean cakes with a minimal amount of ingredients, and save quite a bit while you're at it. Then all that's left is to decorate them and soak them in syrup or cream. The cakes are made from sponge layers, to which products that replace the forbidden ones are added: semolina, orange zest, vegetable oil, carrots. The choice of products doesn't affect the taste of the layers.
The five most commonly used ingredients in the recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Sugar | 398 | 0 | 0 | 99.7 |
| Flour | 325 | 12 | 1 | 67 |
| Baking soda | 0 | 0 | 0 | 0 |
| Cocoa powder | 374 | 24.2 | 17.5 | 32 |
| Semolina | 340 | 10.3 | 1 | 73.3 |
The dessert turns out fragrant and delicious, and it's quick and easy to make. Traditional recipes for lean cakes can be found everywhere, but sometimes it's nice to come up with your own, unique one from whatever is in the fridge. Any berries, fruits, preserves, jam, cocoa, chocolate, juices and nectars will work for this. Nuts, candied fruit, coconut flakes, dried fruit. The main thing in making lean sponge cakes is time. The longer the finished cake sits in the refrigerator, the better it soaks through and the more tender and soft it becomes. Decorating the pastry is an important point too — a beautiful presentation lifts the mood and the appetite.