Bean cake from Alla Kovalchuk. Bean cake

We are used to adding beans to borscht, vinaigrette or pate, but the delicacy and beans are, at first glance, something incompatible. Master of sweets and desserts Alla Kovalchuk will share an amazing old recipe for a cake, which is often prepared for St. Nicholas Day. This is an original and very tasty bean cake made from simple and affordable ingredients; none of your guests will ever guess what it is made from.

The recipe that Alla Kovalchuk will discover today was not known to even the expert’s closest friends for a long time. Bean cake remained a family secret for a long time, but only for you Alla will reveal all the secrets and subtleties of preparing a dish that will certainly not leave anyone indifferent.

To prepare the cake you will need:
2 cups boiled beans (made by boiling 1 cup dry beans)
sugar - 1 glass
eggs - 5 pieces
breadcrumbs - 1 cup
almond or vanillin flavoring
chocolate for decoration

For cream and decoration take:
sour cream - 400 ml
sugar - ½ cup
cream - 1 glass
powdered sugar - 2 tablespoons
dark chocolate
ground nuts

Soak the beans for 5 hours and then boil. In a blender, puree the boiled beans. Separate the yolks and whites. Beat the whites with a little sugar and a pinch of salt until foamy. Beat the yolks well with the remaining sugar, add breadcrumbs and bean puree. Add almond flavoring or vanillin. Stirring gently, add the foam from the whites.

Line a baking pan with parchment and grease with butter. Pour out the dough and smooth it out. Preheat the oven to 180 degrees. Bake the cake for about 40 minutes at a temperature of 180-200 degrees. Cool the finished cake and cut into two parts.

To prepare the cream, mix sour cream and sugar. Grease the cakes well with cream, sprinkle the cake with grated nuts. garnish with whipped cream and chocolate.

For preparation details, see the following video.

Sweet . Watch online

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Beans - beneficial properties

Beans are classified as dietary and medicinal products due to the mass of useful substances included in their composition. It is the prevention and treatment of many different diseases and ailments.

Beans are highly recommended for those who suffer from hypertension, atherosclerosis, problems with heart rhythm and other diseases of the heart and blood vessels. It is also indispensable for people with a weakened and problematic nervous system. For those who have suffered serious illnesses, beans will help restore strength and rehabilitate as quickly as possible.

The benefits that beans bring to digestion are not limited to their dietary properties, they regulate and restore impaired metabolism.

Beans are considered an excellent prevention and aid in the treatment of tuberculosis.

Beans contain the substance arginine, it synthesizes urea and participates in nitrogen exchange processes, thereby reducing blood sugar levels. It is this property of beans that makes it an indispensable treatment for patients with diabetes. A special decoction is prepared from the beans, which is drunk before meals.

Each substance that makes up beans performs its own special function. For example, iron forms red blood cells, enriches cells with oxygen and strengthens the body's immunity.

Copper promotes the production of hemoglobin and adrenaline.

Sulfur is useful for the intestines, skin diseases, bronchial diseases and rheumatism.

Zinc regulates carbohydrate metabolism.

Beans, whose beneficial properties extend to the genitourinary system, help remove kidney stones, cleansing the body and dissolving stones; stimulates the production of gastric juice; has a diuretic effect, useful for edema.

Among other things, beans are also used as a cosmetic product in the production of face masks that eliminate wrinkles and are strongly recommended for women who have crossed the threshold of forty years. To prepare a face mask, you will need to mix boiled and strained beans with lemon juice, which will make your skin healthier, firmer and fresher.

Have you ever heard of bean cake? Not just a savory bean pie, but a real sweet cream pie? No? Then pay attention to the recipes from our article. Bean cake, despite its frightening composition, turns out to be indescribably delicious. The beans in the cake crust are somewhat reminiscent of the nut filling, but at the same time they have a very delicate texture and mild taste.

Bean Cake Recipe

Ingredients:

boiled beans - 1 tbsp.;
sugar -1 tbsp.;
eggs – 4 pcs.;
breadcrumbs - 1 tbsp;
almond extract – 3-4 drops;
condensed milk – 1 can;
butter – 230 g;
chopped nuts – 1 handful;
whole nuts - for decoration;
dark chocolate - for decoration.

Preparation

Grind using a blender or meat grinder. For greater uniformity, the bean puree can be additionally rubbed through a sieve.

Separate the egg yolks from the whites, beat them with sugar and mix with. Beat the whites into a strong foam along with almond extract. Gently stirring the yolk mass with a spatula, introduce the whites into the future dough. Place the dough in a mold with a diameter of 20 cm and bake at 180 degrees for 40-45 minutes. We check the readiness of the cake with a match. The finished cake should be cooled and then divided into 3 parts.

For the cream, beat condensed milk and butter, add chopped nuts and mix until smooth. We coat the cake layers and the outside of the cake with cream. Now all that remains is to decorate the delicacy; to do this, melt the chocolate and pour it into a pastry bag. Decorate the surface of the cake with patterns and whole nuts.

Belarusian bean cake

Ingredients:

boiled beans - 2 tbsp.;
sugar – 1 tbsp;
breadcrumbs - 1 tbsp;
butter – 20-30 g;
eggs – 8 pcs.;
butter cream;
fruit for decoration.

Preparation

Beat the boiled beans into a homogeneous puree using a blender, or grind through a meat grinder. Separate the egg whites from the yolks, grind the latter white with sugar and add to the bean mixture. Beat the remaining whites to soft peaks and carefully add the air mass to the beans with yolks. Add breadcrumbs and knead the batter.

Grease a baking dish with oil and pour the dough into it. Bake the cake for 40 minutes at 200 degrees. Meanwhile, you can prepare the buttercream by whipping the cream with sugar or condensed milk. Cut the cooled cakes into 2 parts and coat with cream. Decorate the bean cake with chopped fruit and leave to soak in the refrigerator for 3 hours.

As a result, we get a delicate bean shortbread cake that will delight you and your guests with its presence on the table.

How to make salty bean cake?

Now let's move on to the recipe for salted bean cake according to the classic oriental recipe.

Ingredients:

boiled beans – 160 g;
dried shrimp – 40 g;
spicy sausages – 1 pc.;
garlic – 2 cloves;
mushrooms – 5-6 pcs.;
shallots – 1 pc.;
salt, pepper - to taste;
ready-made mixture of 5 spices – 2 tbsp. spoons;
sugar – 1 tbsp. spoon;
bouillon cube – 1 pc.;
vegetable oil – 1/2 tbsp. spoons;
rice flour – 330 g;
water – 1 l;
chili, peanuts, green onions - for decoration.

Preparation

Fry shallots, garlic and shrimp in vegetable oil. Next add the diced spicy sausage and pieces of mushrooms. Once the mushrooms are fried until golden brown, season the dish to taste with salt, pepper and a five-spice mixture (available in the supermarket). Place the beans in the pan and pour all the ingredients with a mixture of rice flour, water and bouillon cube. As soon as the mixture thickens so much that it becomes difficult to stir, pour it into the mold and leave to harden in the refrigerator for about 1 hour. Decorate the finished cake with chopped chili, green onions and peanuts.

I acquired the recipe for this unusual bean cake quite a long time ago - a reader of Lauren’s blog shared it with me. To be honest, I was afraid to make a cake with such an unusual ingredient, so until now I put off the recipe “for later.”

1 hour 10 minutes

6 servings

boiled beans 1 cup
eggs 3 pieces
sugar 2/3 cup
vanilla sugar 1 teaspoon
breadcrumbs 3 tbsp. spoons
cognac 1 tbsp. spoon
chestnut 200 grams
honey 100 grams
egg yolks 1 piece
sour cream 100 grams
butter 60 grams
vanilla sugar 1 teaspoon

Cooking method:

Rub the beans through a sieve or mince. Separate the egg yolks from the whites, mix with half the sugar and vanilla sugar, mash until foam forms, then mix with the beans. Add cognac, breadcrumbs, stir.

Beat the egg whites, gradually adding the remaining sugar, until stable foam, then mix into the bean mass.

Place the prepared dough into a greased pan and bake for 45-50 minutes at 210°C.

To make the cream, peel and boil the chestnuts until tender, then rub them hot through a sieve or mince them. Add egg yolk, honey and sour cream, beat. Beat the butter with vanilla sugar and mix with the chestnut mass.

Cut the bean sponge cake into 2-3 cake layers, brush them with the prepared cream and place one on top of the other. ♦

Shortbread bean cake

Instructions

1. Boil and chop the beans.

2. Grind 5 egg yolks with 1 glass of sugar, beat 5 whites into a strong foam. Place the beans and a pinch of salt into the yolks and stir. Add whipped whites, crackers and mix.

3. Pour the finished dough into a greased baking dish lined with oiled paper. Bake for 40-45 minutes at 200°C. Immediately separate the finished cake from the paper, cut lengthwise into 2 layers, layer with cream.

4. To prepare the cream, grind 1 egg with the remaining sugar, pour in the milk and add starch. Bring to a boil, cool slightly and add softened butter.

9 yolks
10 proteins
3/4 cup boiled beans
250 g sugar
1/2 cup white crackers
50 g potato starch
2 tbsp. spoons of sour cream
Almond drops into syrup for soaking baked sponge cake

Boil white beans and mince them twice.

Grind the yolks with sugar until smooth. Add sour cream and beans and grind again.

Before baking, beat the whites and, together with white breadcrumbs and potato starch, add them to the prepared yolks and mix carefully. Bake in 2 cake tins for about an hour at a higher heat than for a regular sponge cake.

This sponge cake, if it is then well moistened with almond drop syrup, tastes very similar to an almond sponge cake.

Bean biscuits can be combined with coffee, cocoa, bread and other dark-colored biscuits.

Ingredients: 250 g boiled white beans 4 eggs 200 g sugar 2 tablespoons butter 1 tablespoon cocoa 1 tablespoon crushed crackers 2 tablespoons rum

Preparation: Boil the beans and drain thoroughly. Divide the eggs into whites and yolks. Rub the cooked beans through a sieve and grind with the yolks, sugar and white butter. When this mixture becomes creamy, add 1 tablespoon of grated chocolate or cocoa, or a spoonful of strong coffee, crushed crackers, rum and whipped whites. Place the dough in a greased form. Bake the cake for about an hour. At first, the fire should be lower to allow the cake to rise, then the fire should be increased. Once the bean cake has cooled, frost it with coffee or chocolate frosting and top with whipped cream. (based on materials from S.Marin “Culinary Art and Romanian Cuisine”)

Rich Chocolate Brownie Cake (Bean)

The Lenten/Vegan version of this cake is described here

Chocolate cake “like Prague”, without flour

Can be used for a low-carbohydrate diet (weight control)

The taste of the cake is amazing, despite the unusual nature of the recipe. Melts in your mouth... I highly recommend baking the crust ahead of time to allow it to rest. The taste is very similar to our “Prague” (and the calorie content is undoubtedly lower - everything is listed below in the nutritional information).

Cooking time: 20 minutes

Baking time: 45 - 50 minutes

Number of servings - 12

Ingredients:

1 ½ cups cooked black beans or 1 can canned
5 large eggs
1 tbsp. vanilla extract (gluten free) or can be replaced with rum or cognac, I use ¼ cup cognac. (All the alcohol will evaporate during baking)
½ tsp. salt
6 tbsp. environmentally friendly ghee or coconut oil, previously dissolved to a liquid state (it is important not to overheat)
½ cup coconut sugar or honey or agave syrup
6 tbsp. sugar free cocoa powder
½ tsp. soda
1 tbsp. water (if using honey, agave syrup and alcohol, water is not needed)
powdered sugar for sprinkling or icing

For the glaze:

¼ cup apricot or raspberry jam (preferably no added sugar or 100% fruit)

dark chocolate bar without milk or additives
3-4 tablespoons vegan milk or casein-free cream

Preparation:

This is how to prepare a baking dish

1. Preheat oven to 160 degrees (325 F). Lightly grease a baking dish (diameter about 23 cm) with vegetable oil (or clarified butter). Sprinkle the inside surface with cocoa powder. Place a circle of parchment on the bottom (according to the size of the mold). Lightly grease with oil.

2. Rinse the beans (if using canned ones) and place in a blender along with 3 eggs, salt and vanilla (or cognac). Turn on the blender and grind the beans at maximum power until they are homogeneous (there should be no small pieces left).

3. In a bowl, whisk together cocoa powder, baking powder and baking soda.

4. In a mixer, beat the butter with sugar (or honey or agave syrup) until creamy. Add the remaining 3 eggs one at a time, beating thoroughly for a minute after each addition.

5. Pour the bean mixture into the egg mixture. Mix well. Then add the dry ingredients (cocoa mixture) and water (if using) and beat the dough on high speed for one minute or until smooth.

6. Pour the batter into the prepared pan. Smooth the surface, then lift it and tap the mold on the table surface several times. This will help get rid of unnecessary air bubbles in the dough and avoid “blowing” in the finished cake.

7. Bake for 40-45 minutes. The center of the cake should be firm to the touch.

8. Allow the finished cake to cool for 10 minutes in the pan. Then turn over (or loosen the mold and remove) the cake. Allow to cool to room temperature. Then wrap it in plastic wrap and leave for 8-10 hours. This way there will be no trace of the bean presence left! I RECOMMEND not to skip this step.

9. This time I didn’t layer the cake. But if desired, the cake can be cut into two layers. I usually do it as shown in the picture - using a special long knife. Or you can use the fishing line (or thick thread) method. Photo explanations are given below. As a cream filling, you can use dietary Nutella or cashew cream.

10. Combine the cakes, layering them with cream. Level the top surface with a knife and grease with slightly warmed jam. Then coat evenly with glaze.

For the glaze: melt a bar of dark chocolate (without milk or additives) in a water bath and gradually pour in vegan milk or cream, stirring until the desired homogeneous consistency (you can add more milk if necessary, depending on how meltable your chocolate is). Let cool slightly and evenly pour glaze over the top of the cake and brush the sides. Let it harden a little and serve with fruit.

Nutritional properties without cream, but with glaze:

230 calories, 13 g fat, 9 g sat., 88 mg cholesterol, 129 mg sodium, 25 g carbohydrates, 4 g fiber, 6 g protein, Glycemic Load 12.

Without frosting, the calorie content of a serving of cake is 185 calories.

I hope you enjoy the cake!

How to properly cut a cake into layers

How to make bean cake - Recipe from Everything will be good - Issue 308 - 12/19/2013

Ready beans - 2 cups

Breadcrumbs 1 cup

Sugar 1 cup

Almond flavoring to taste

Chocolate 100 g

Sour cream 25% (for cream) 400 g

Sugar (for cream) 0.50 cup

Cream 30% 1 cup

Powdered sugar 2 tbsp.

Nut crumbs for sprinkling to taste

Preparing the cake crust

Grind the beans in a blender. Separate the whites from the yolks. Beat the yolks with half a glass of sugar until thick. Beat the whites until foamy with a pinch of salt. Add sugar and beat into a fluffy foam. Add breadcrumbs to the yolks (in 3 additions). Add proteins and flavoring in several batches. Put in the beans. Line the bottom of the springform pan with parchment, grease with butter and pour in the dough. Bake the cake in an oven preheated to 180 C for 40 minutes. Cool the finished cake.

Preparing the cream for the cake

Beat sour cream with sugar. Whip cream with powdered sugar. Melt the chocolate in a steam bath, fill a pastry bag with melted chocolate and draw arbitrary shapes on the parchment - they will decorate the cake. Let them harden in a cool place.

Preparing the cake

Cut the cake in half lengthwise. Grease the bottom cake with sour cream. Cover with the top cake, press down lightly, grease the sides with cream and sprinkle with nut crumbs. Decorate the top of the cake with whipped cream and chocolate decorations.