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Ingredients for fasting cake with raspberries: For 2 crusts: 300 g flour, 150 g sugar, 2 tablespoons oil, 200 ml of orange juice, 1 baking powder, 2 tablespoons apricot jam. For fil: 300 g of lean margarine, 200 g vanilla pudding, 1 l boys (or some other carbonated orange juice), 300 g powdered sugar, 800 g raspberries. For decoration: 100 g of lean dark chocolate, 100 g of lean white chocolate, 300 g of lean whipped cream, 300 ml of acidic water, 6 tablespoons oil, 30 g of green (or other colored) cake crumbs. Lenten cake with raspberries is prepared as follows: Pour orange juice into the vanilla, add sugar, oil, jam and flour mixed with baking powder. Whisk the mixture with a food processor until the ingredients are combined. Bake in a baking tray covered with baking paper at 200 ° C for about 10 minutes. Whisk and bake another identical crust and cool! Stir the pudding with a little juice, and put the rest of the juice to warm up. When it boils, add the pudding, reduce the temperature and cook the pudding in the usual way, stirring constantly. Cool. Whisk the margarine until foamy. Add powdered sugar and slowly add, spoon by spoon of cooked pudding. Whisk into a frothy mixture. Final procedure: peel, half raspberry, half filling, peel, raspberry, filling. Melt the white chocolate with 3 tablespoons of oil. Melt the dark chocolate with 3 tablespoons of oil. Cool down. Cut the baking paper according to the circumference and height of the cake. Pour dark chocolate on half of the paper and white chocolate on half. Sprinkle with green crumbs. Allow to cool for a few minutes, then use scissors to cut the baking paper together with the chocolate. Allow the chocolate to set. Whip the whipped cream with mineral water firmly and decorate the cake as desired. Remove the chocolate from the paper, alternating black and white and arrange around the cake. Cool well and serve.

Ingredients for Lenten cake with Plasma biscuits and nuts: Phil 1: 600 g ground fasting Plasma, 260 g powdered sugar, 1-250 g of lean margarine, 200 g of lean melted chocolate, 2 cups coca cola. Fil 2: 500 g ground walnuts, 2 coffee cups of hot water, 1 fasting margarine, 260 g powdered sugar. Glaze: 200 g of lean chocolate for cooking, a little oil (as needed). Lenten cake with Plasma biscuits and nuts is prepared as follows: For the first filling, whisk the margarine with powdered sugar, add ground Plasma biscuits, melted chocolate and 2 hours of cola. The filling will be quite thin, but because of the margarine it will harden in the fridge. To whom it seems too rare, you can put 1.5 cups of Coca-Cola. The cake will be a little harder, but it can be taken out of the fridge about 15 minutes before serving. Place the filling on the bottom of the mold and place in the fridge while the second filling is being prepared. For the second filling, whisk the margarine with the powdered sugar. Separately steam the walnuts with hot water and add to the whipped margarine and sugar. Fill the second filling on the first filling. It is important that the first filling is compressed enough to be able to apply the second. The glaze is melted chocolate steamed with oil. Put enough oil to get enough liquid chocolate to pour the cake without any problems. You can put it on the grill so that all the excess chocolate drains out.

It's necessary: 800 g bark for gibanica, 2 dl oil, 3 onions, 1.5 kg of potatoes, 2 dl water, so. Preparation: Peel a squash, grate it and squeeze the juice. Fry finely chopped onion in a part of oil and mix it with potatoes. Add salt, pepper and mix again. Grease the baking tray and turn on the oven at 220 degrees C. Take one crust at a time, sprinkle it with oil, coat it with potato and onion stuffing, fold it into a roll and lower it into the pan. Bake the complex pie for about 10 minutes, then reduce the temperature to 200 degrees C and bake for another half an hour. Pour a mixture of oil and boiling water over the hot pie. Return to the oven to soak up the liquid, then remove, cover with a clean cloth and allow to cool slightly.

It's necessary: 300 g mushrooms, onion, so, pepper, a little crushed basil, 1/2 kg thin crust, oil. Preparation: Saute the onion in oil, then add the finely chopped mushrooms. When the mushrooms are cooked, add salt, pepper and a little basil. Peel a squash, grate it and squeeze the juice. Bake at a moderate temperature.

It's necessary: 1 kg of peeled blue eggplant, 500 g of oatmeal crust or plain, thin pie crust, 160 g onion, 60 g of green leek, 110 ml of grape seed oil, 20 g of chopped parsley leaf, 5 garlic cloves, 2 dl acidic water, so, pepper, spices to taste. Preparation: Peel an eggplant, cut it into cubes and cook in boiling, salted water for five minutes. Finely chop the onion and leek and simmer for about five minutes in 60 ml of oil, then add the drained eggplant. Fry them for ten minutes, then add chopped garlic, chopped parsley leaf, spices and mix everything well. Divide the crust into four and the filling into three parts. Mix acidic water with the rest of the oil and use them to spray the bark. Grease the baking tray and arrange a row of crusts, a row of fillings alternately in it and finish with crusts. Cut the pie into larger cubes, pour over the rest of the water and oil and bake for ten minutes in an oven preheated to 250 degrees. After ten minutes, reduce to 200 degrees and bake until the top crust is browned, so another 30 minutes.

It's necessary: 750 g gibanica bark, 5 medium-sized leeks, a cup of rice, a cup of oil, a cup of acidic water, bio spice, pepper, so. Preparation: Peel a squash, grate it and chop finely. Fry in oil, add a little salt and add bio spice. Cook the rice, pour over cold water and drain, then add the leeks. Pick and mix well. First spray each crust with acidic water, and then coat the prepared surface over the entire surface. If the intended amount of oil is not consumed, then the rest is sprayed on the bark. Arrange the crusts in a tray so that they are more crumpled than flat. Do not fill the last crust, but just spray it with a mixture of oil and acidic water. Place the pie in a preheated oven and bake at a moderate temperature for about 35 minutes.

It's necessary: 500 g pie crust, 1 kg of sauerkraut, 300 dl oil, 300 dl of water, a little salt. Preparation: Finely chop the cabbage and put it to simmer in oil and add 300 dl of water. When the cabbage is soft, remove from the stove and leave to cool. Put two peels, then a row of cabbage, then two peels, then a row of cabbage and finally roll. Repeat the procedure with the other peels and cabbage. Place the pie in a greased pan and bake in a preheated oven at 180 degrees for 45 minutes.

It's necessary: 500 g pie crust, 10 leek stalks, 100 g rice, oil, so, vegeta, pepper. Preparation: Finely chop the leeks, then fry in a little oil until soft. Boil the rice in salted water. Drain the rice, then mix it with the leeks and fry briefly. Season to taste. Grease the baking tray, then arrange the pie: put 2 crusts, coat them with oil, then with the filling and so on until all the material is used up. Finish thinning with crust, coat with oil and bake. Sprinkle the finished pie with water and cover with a dry cloth until cool.

It's necessary: 500 g of finished pie crusts, 100 g onion, 150 g of rice, 500 g kale, 100 ml oil, so, pepper, dry spice, chopped primrose. Preparation: Peel a squash, grate it and fry it, fry the chopped onion and sauté the rice. Mix everything and season and add the first course. Arrange the crust and filling alternately in a greased pan, and finish with the crust. Cut the pie into cubes, coat it with oil and water, then bake for about half an hour at 200 degrees until it rises and turns brown.

It's necessary: 500 g of thin pie crust. For fil: 0.5 dl oil, leek waist, 200 g rice, 1 carrot, 50 g marinated mushrooms, first, pepper, so. For topping: 1 dl oil, 1 dl of water, 1/2 bag of baking powder. Preparation: Saute finely chopped leeks and grated carrots in a mixture of 0.5 dl of water and oil. Wash the rice and add it to the onion, cover with 4 dl of water and salt. Leave the rice on a low heat to cook until the water boils. Finally, add the chopped mushrooms and primrose leaf and pepper. Boil water and topping oil in a pan, remove from the heat and stir in the baking powder. Arrange the crusts in a greased pan, pour the dressing over each one, and put the filling on each other. Do the same with all the crusts and filling, and cut the last crust into pieces with a knife and pour over the remaining topping. Bake at 200 degrees for about half an hour. Cut the pie when it cools.

It's necessary: 1 pack of pie crust, 1 leek, 400 g mushrooms, oil, so, pepper, 100 g of vegetable cheese (from soy). Preparation: Fry finely chopped leeks and sliced mushrooms to evaporate the liquid. Remove from the heat, add salt, pepper and add grated cheese. For the topping, boil water and oil, remove from the heat and cool briefly. Arrange three crusts, coat each with topping, and on the third, put the filling on one end and wrap it in a roll. Arrange on a baking sheet and spread each roll with the topping. Bake in a preheated oven at 200 degrees until nicely browned.

It's necessary: 500 g of finished pie crusts, 300 g spinach, 200 g mushrooms, 100 g leeks, 150 g of vegetable cheese (from soy), oil, so. Preparation: Saute leeks in a little oil, add chopped champignons and chopped spinach to the leaves, and add salt. Let the ingredients soften just a little. Put two crusts on the bottom of the tray, crumple them a little, sprinkle with a little oil and put a little filling. Then put the crumpled crust again, grated cheese over it, then the crumpled crust, filling, crust, cheese again and so on until you use up the material. Grate the cheese on the last crust and sprinkle a little oil. Bake in the oven at 180 degrees.