Lean cake with tufahija
I love apples in cakes. This is one of our favorite fasting treats.
Preparation steps
- Peel an apple, grate it and squeeze the juice. Arrange them in a round tray that you have previously greased and sprinkled with flour, by placing one apple in the middle and the other six around in a circle.
- Prepare the filling 1. Put water and sugar on the stove to boil for about 3-4 minutes. Add ground walnuts to it. Mix the mass and fill the apples with it. Add margarine, chocolate and jam to the rest of the mass to get the filling 2.
- BARK: Mix all dry ingredients in a bowl. In another bowl, mix all the wet ingredients. Mix the dry and wet ingredients gently by mixing with a mixer. Stir until you get a homogeneous mass. Add lemon juice and lemon zest. If you want your crust to be yellow as if it had eggs, add a little food yellow.
- Pour the crust over the apples, so that you cover each hole of the apple, and the mass flows through them and that it is evenly distributed on the baking sheet between the apples. Bake in a preheated oven until the crust separates from the edge. I baked at 180 degrees for about 30 mins.
- Filling 3: Boil the pudding in water by putting 500 ml of water and sugar to boil, and stir the pudding in 250 ml of water. When the water boils, add the whipped pudding. Immediately add 5 tablespoons of vegetable milk powder. Stir until the mass is even. Add the margarine to the warm filling and leave to cool completely.
- When the crust is still warm, coat it with filling 2. It will blend around the apples. Allow to cool. When it cools, coat with filling 3. Whisk the whipped cream with acidic water and decorate the whole cake with whipped cream. I have a little less than 250 grams of whipped cream here. You need to coat the whole cake, I had about 150 g of whipped cream.
- I baked this cake in a round tray with a diameter of 26 cm. You can bake it and in a rectangle just adjust the mass to the dimensions of the pan.