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.