Lenten cakes - Marijana Budimirović

Roll with coconut:

1. For the darker part, mix 50 g of margarine with sugar and grated chocolate. Add ground biscuit topped with coffee. From the uniform mixture, spread the mass into a rectangular plate on cellophane. For the lighter part, whip the remaining margarine with powdered sugar, vanilla sugar and coconut flour until foamy, make the mass by hand, then spread it over the rectangular darker mixture and roll it up using cellophane. Leave wrapped in cellophane to set.

Raffaello Balls:

1. Bring the soy milk, vanilla sugar and sugar to a boil and let the sugar melt. Remove from heat, then add margarine cut into pieces and mix until it melts, then add 100 g of coconut flour and mix, then leave to cool. Fill the half-balls of the wafer with filling, put a hazelnut in each half, join two at a time, then gently roll in the cooked mixture, then in the remaining coconut and arrange in paper baskets. Leave to dry.

Columbus:

1. Pour 1.5 dl of water and sugar into the cooking pot. Add margarine and cocoa. When the margarine and sugar melt on low heat, remove from the stove, then add 200 g of coconut flour and ground biscuits. Stir to combine the mass. When the mass has cooled, spread it on the cellophane to a thickness of about 1 cm and use a mold to take out the shapes, then arrange them on a tray lined with baking paper to set. Sprinkle them liberally with the remaining coconut.

Choco-rose triangles:

1. Mix the sugar with 1 dl of water, then remove from the stove and add the chopped margarine to the leaves, stirring constantly so that the margarine melts. Then add cocoa, 50 g of chocolate and ground biscuits, then mix well. Cut the rosen crust in half widthwise (leave the other half for another type of cake), then fill the crust with the warm filling. Spread the filling and the top crust, then cover it with 50 g of melted chocolate and sprinkle with ground biscuits. Leave to harden and cool, then cut into triangles.

Ferrero balls:

1. Crumble the wafers and add the hazelnuts. Beat the margarine with the melted chocolate and add to the wafer and hazelnut mass. Mix everything well and make balls. Put them in the fridge for two hours to set. For the topping, melt the chocolate with margarine and honey, drop the balls into the chocolate with a spoon and arrange them in paper baskets in which you have sprinkled some chopped hazelnuts, then sprinkle the hazelnuts over the balls. Leave the chocolate to harden, then arrange them in brown baskets.

Caramel cubes:

1. Caramelize the sugar over low heat, then pour 300 ml of soy milk and stir until it boils and the caramel melts. Mix the caramel pudding in the remaining milk, then add it to the boiled milk and mix until it thickens. Then add margarine cut into strips and ground roasted hazelnuts, mix until the mass is uniform, and then fill the crust with warm filling. File the top crust as well, then sprinkle it with ground roasted hazelnuts and leave to cool and harden. Cut into cubes.

Sesame Balls:

1. Fry the sesame briefly in a dry pan. Separately, in another saucepan, combine honey, margarine, broken chocolate and sugar, then heat at a moderate temperature until a uniform mixture is obtained. Then remove from the stove, then add fried sesame, ground biscuits and walnuts, and mix well. Make balls from the prepared mixture (or form salami and leave it in the fridge to harden, then cut it into pieces).

Chocolate Hearts:

1. Grind figs, raisins, walnuts, add some hazelnuts and cinnamon and finally a thick syrup made from sugar with a little water and 50 g of melted chocolate. Knead the mass well by hand, then spread it on cellophane to a thickness of 0.8 mm, then cut out the cookies with a heart-shaped mold and arrange them on a tray with parchment paper. Let them dry, then cover them with chocolate glaze and decorate.

Figaro wafers:

1. Cut dates, figs and prunes into thin noodles, mix with coarsely chopped walnuts and roasted roasted hazelnuts, raisins and lemon juice. Add powdered sugar and honey and mix well. Place the mixture between the wafers and press down with a heavier object. The next day, cover with chocolate and sprinkle with ground roasted hazelnuts, then when it hardens, cut into bars.

Cranberry baskets:

1. Put the cranberries in a cup and pour the rum over it, and let it stand for 2 hours. Melt the chocolate, honey and margarine, add one spoonful of rum, then fill paper baskets halfway. Then add a few cranberries and continue filling the baskets with chocolate. At the end, decorate with beads and rhinestones and let it set.

Marijana Budimirović