Eggless cake

Ingredients

• 2 cups of flour
• 1 tablespoon of sugar
• 2 tablespoons of cinnamon
• 1 package of baking soda
• A glass of water
• 4 tablespoons of jam + 1-2 tablespoons of jam for finishing
• 80 g of cooking chocolate
• a small amount of butter or margarine
• In a bowl, combine the dry ingredients (flour).
• sugar
• baking soda and salt
• Mix and add water.
• and 4 generous tablespoons of jam or jelly
• I used mulberry jam.
• Now, mix thoroughly until the dough becomes smooth.
• and pour it into a lightly oiled and floured container
• or placed on paper
• leaf
• Don’t worry about the pale color that the mass has adopted.
• Prepare the dough for at least 30 minutes at 200 degrees Celsius.
• In other words, until the fork, inserted in the center, comes out clean.
• In the image below, you can see the hole that formed when I tried to perform a test using a fork, before the scheduled time.
• While the dough is still warm, cover it with jam or jelly.
• Now, let the cake cool. Once it has reached room temperature, the jam will begin to firm up slightly.
• The recipe had, until now, been a straightforward, classic one, without any unnecessary additions.
• This means that there is no fat content. If you prefer, it can remain this way.
• but if that’s not the case
• First, prepare the chocolate glaze.
• Crush the chocolate and add a little margarine or butter.
• In a bain-marie or in the microwave (at medium temperature, for about 2 minutes), melt the chocolate.
• I heated it up in the microwave.
• However, it didn’t look like it now. Then, I mixed it until it became smooth and shiny.
• I then prepared a cold tart and some crepes.
• Allow the cake to cool to room temperature before serving.
• Cut into small pieces
• I’m leaving this message at the end: I know that some of you are considering it. But please don’t omit it. At all costs =)

In a bowl, combine the dry ingredients (flour, sugar, cinnamon, and baking soda).

and pour it into a greased and floured (or parchment-lined) baking dish.

Don’t worry about the pale color the dough has taken on.

Bake for 30 minutes at 200 degrees, or until a skewer inserted in the center comes out clean.

Now, let the cake cool completely.

Once it has reached room temperature, the jam will begin to thicken slightly.

The traditional recipe involves a hard pastry dough, meaning it does not contain any oil paint.

If you wish, you can leave it as is, or, if you prefer, you can start by preparing a chocolate glaze.

Crush the chocolate and add a little butter or margarine.

I started by melting it in the microwave until it reached that consistency.

Next, I mixed everything together until I achieved a smooth, glossy texture, then I poured the mixture onto a cooled dough and baked it in the oven.

I’m leaving this message at the end: I know that some of you are considering it.

But don’t try to leave it out.

At all costs =)