Hearty low-calorie recipes

Gingerbread orange cake

Tangerines, oranges, gingerbread and something top notch is delicious.

Gingerbread orange cake
Servings10 Servings
CategoryDifficultyEasy
Ingredients for Biscuits (Diameter 15 cm)
 1 Egg
 40 g Egg white
 122 g Banana
 80 g Peanut flour
 70 g Dates
 50 g Kefir (9%)
 30 g Oat bran (ground)
 3 tsp. Gingerbread seasoning (may, of course, not put)
 1 tsp. Soda
Ingredients for Cream
 500 g Ricotta fresh cheese (6% Lago Maggiore)
 400 g Orange juice
 150 g Water
 45 g Gingerbread (chopped)
 30 g Caramelized walnuts (I had already prepared them before - fried 40 g walnuts with 20 g sugar)
 10 g Orange sugar (or orange essence)
 15 g Vanilla sugar
 25 g Gelatin
 Sweetener
Ingredients for Decor
 40 g Dark chocolate without sugar
 50 g Milk 2%
 170 g Oranges (3 g zeatin + 24 g water)
 24 g Water
 3 g Gelatin
Bake sponge cake
1

Sprinkle 70 g of dates with water and leave for 30 minutes.

2

Mix all the dry ingredients in a separate bowl - peanut flour, ground oat bran, gingerbread seasoning, soda.

3

Drain the water and blend with egg, egg white, banana, kefir.

4

Add the dry ingredients and mix. The dough is poured into two forms.

5

Put both forms in the oven at 170 degrees and bake for 30-35 minutes.

6

The finished biscuits are removed and cooled.

Finished Cream
7

Squeeze the juice from the oranges and boil it together with the orange sugar. Cool.

8

Blend orange juice with ricotta. Add chopped gingerbread and caramelized walnuts.

9

Gelatin aplej with cold water and swell. Add the orange-Ricotta mass, stir and refrigerate to solidify.

Finished Cake
10

The shape of the finished cake is made: a metal pastry ring is pulled out ~ 17 cm so that a gap is left along the edges when placing the biscuit at the bottom.

11

The "bottom" of the metal ring is packed - covered in half with triple folded foil. For safety, I wrap myself in the bottom to prevent the cream from leaking out. Place an acetate plate inside. Fastened with clips.

12

Put the first biscuit in the middle and pour 1/2 of the orange-gingerbread cream on top. Put the form in the refrigerator for about 15 minutes to allow the cream to set a little more.

Gingerbread orange cake

13

Remove from the refrigerator and place in the form of a second biscuit. Pour over the remaining cream mass and leave in the refrigerator to freeze until morning.

14

In the morning, remove the ring, the acetate plate and decorate: I melt the dark chocolate with milk and the orange slices smeared with gelatin on top.

Gingerbread orange cake

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Nutrition Facts

Finished product weight 2139

Servings 10


1 serving contains
Calories 303.9
% Daily Value *
Total Fat 13.9g22%
Total Carbohydrate 26.7g9%
Protein 16.36g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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