Tangerines, oranges, gingerbread and something top notch is delicious.
Sprinkle 70 g of dates with water and leave for 30 minutes.
Mix all the dry ingredients in a separate bowl - peanut flour, ground oat bran, gingerbread seasoning, soda.
Drain the water and blend with egg, egg white, banana, kefir.
Add the dry ingredients and mix. The dough is poured into two forms.
Put both forms in the oven at 170 degrees and bake for 30-35 minutes.
The finished biscuits are removed and cooled.
Squeeze the juice from the oranges and boil it together with the orange sugar. Cool.
Blend orange juice with ricotta. Add chopped gingerbread and caramelized walnuts.
Gelatin aplej with cold water and swell. Add the orange-Ricotta mass, stir and refrigerate to solidify.
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.
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.
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.
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.
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.
Finished product weight 2139
Servings 0
* 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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