This is the best lean cake I've ever tasted. It doesn't look anything like lean in shape, neither in appearance nor in taste. The specific aroma of walnuts and tahini, mixed with the tastes of chocolate and crispy caramel - create a real explosion of sensations in your mouth. Although at first glance it looks complicated with a lot of stacking, it is not at all. I made it in about 1 and a half hours.
The size of the glass is 250 ml. The ingredients are given as they are subsequently applied.
Ingredients:
For biscuit:
The ingredients are mixed with a spoon and the mixture is put into a baking pan coated with a baking sheet. Bake for 15 minutes at 200 C degrees and after it cools, the baking paper is removed and the biscuit is divided into 3 equal stripes.
Caramel:
Melt the sugar, add the margarine and after it has a yellowish color and will caramelize, immediately apply it to the three strips of the biscuit while it is still in liquid state, as it quickly solidifies.
Chocolate overflow:
Filling:
Whipped cream:
Apply from the cream on the first two crusts and connect the cake. Decorate the last crust with whipped cream as desired.
The size of the glass is 250 ml. The ingredients are given as they are subsequently applied.
Ingredients:
For biscuit:
- 1/2 cup orange juice
- 1.5 cup sugar (I used brown sugar)
- 1 cup flour
- 1 tablespoon jam (apricot if available)
- 1/2 teaspoon baking soda
- 10 tablespoons of crushed nuts or hazelnuts
The ingredients are mixed with a spoon and the mixture is put into a baking pan coated with a baking sheet. Bake for 15 minutes at 200 C degrees and after it cools, the baking paper is removed and the biscuit is divided into 3 equal stripes.
Caramel:
- 150 g of sugar
- a little piece of margarine
Melt the sugar, add the margarine and after it has a yellowish color and will caramelize, immediately apply it to the three strips of the biscuit while it is still in liquid state, as it quickly solidifies.
Chocolate overflow:
- 100 g lean chocolate for cooking
- a little piece of margarine
Filling:
- 300 g of tahini halva (preferably halva with cocoa)
- 2 tablespoons of sugar
- 3 tablespoons cocoa
- 50 ml of water
- 150 g of margarine
Whipped cream:
- 2 packs of powdered lean whipped cream or liquid lean cream
- mineral soda for preparation of the cream if in powder, quantity and method of preparation according to the instructions
Apply from the cream on the first two crusts and connect the cake. Decorate the last crust with whipped cream as desired.
Order of stacking:
biscuit
caramel
chocolate
filling
cream
Instagram widget 
No comments: