Hearty low-calorie recipes

Fruit cake with mango and raspberries

Oh, my heart rejoices! I don't believe in myself, but I'm so proud of myself! I did it! A long time ago, I saw this kind of cake on the i-net. Of course, unhealthy. But, well, so beautiful! And I had the idea to make one, but of course in the healthy version.

Fruit cake with mango and raspberries
Servings8 Servings
CategoryDifficultyIntermediate
Ingredients for Sponge cake
 1 Egg
 50 g Natural yogurt
 50 g Kefir 2%
 40 g Whole wheat flour
 3 g Soda
 Vanilla essence
 Sweetener
Biscuit impregnation ingredients
 30 g Kefir 2% (or milk, but then boiled) + sweetener
Ingredients for Raspberry Jam
 300 g Raspberries (I had frozen)
 50 g Water
 10 g Corn starch
 Sweetener, vanilla
Ingredients for Mango musam
 700 g Mango
 250 g Fresh cheese Ricotta 6%
 80 g Water
 25 g Gelatin + 120g water
 Sweetener
Ingredients for Filling
 240 g Fresh raspberries
Ingredients for "glue" fruit
 2 g Agar
 50 g Water
Ingredients for Decorating
 700 g Various berries, fruits (strawberries, raspberries, blueberries, kumguat, orange, apricots, grapes)
Ingredients for Jelly
 800 g Water
 40 g Gelatin
 60 g Lemon juice
 Sweetener
Preparation of the sponge cake
1

Mix all the ingredients for a biscuit and bake the biscuit 16cm in diameter for ~ 25 minutes at 175 degrees. Cool.

2

Cut the biscuit top (cap).

Mango mousse preparation
3

Peel a squash and grate it.

4

Add ~ 80g of water to the water, sweeten and boil until the mango is soft. Blend in the puree. Cool.

5

Pour 25g of gelatin with 120g of water and swell.

Prepared raspberry jam
6

Put the raspberries in a saucepan and heat. Add sweetener, cornstarch and add the already "dissolved" raspberries.

7

Stir and heat until the mass thickens. Take off immediately and cool.

Finished Cake
8

I put the biscuit on the base, which is placed on a double or even triple folded food film, or foil (I would choose foil for the second time - it is stronger, however). It is surrounded by a metal pastry ring, about 1 cm larger in diameter than a biscuit. Inside the pastry ring put an acetate sheet. Wrap the film (or foil) around the metal ring, fasten / glue it in addition with the scotch so that the mango mousse does not run out when it is placed on top.

9

Cover the biscuit with raspberry jam-smoothed.

10

Dissolve the swollen gelatin (most conveniently done in the microwave, ~ 20-30sec). Just don't boil !!!

11

The dissolved gelatin is mixed into the mango mass. Allow the mass to cool slightly until it begins to thicken.

12

On the raspberry jam about 1cm thick, cover the mango mass. Put on top of the mango in our fresh raspberries.

Fruit cake with mango and raspberries

13

Pour over the remaining mango mass. Put in the refrigerator to freeze. I leave until morning.

Prepare fruit and jelly
14

First swell the gelatin: 40g aplej with 200g of water.

15

To the remaining 600g of water add lemon juice, sweetener and bring to a boil. Cool.

16

Dissolve the gelatin in the microwave and add to the syrup. Set aside.

17

Finished fruit - apply paper towels, on which the sliced fruit will be placed, so that the paper wipes absorb the excess liquid of the fruit (to make it easier to stick them to the cake).

18

Cut fruits, berries.

19

Boil the "glue" - 50g of water add 3g of agar and boil. Boil for 1 minute. Cool slightly.

20

Remove the cake from the refrigerator. Do not take it outside sooner, because the cake must be cold (for the agar to "work" and the fruit to stick well). Carefully remove the pastry rings, foil or foil from the cake.

21

Transfer the cake to a new base: 2-fold cross-folded foil (it will need to be wrapped around the metal pastry ring again to prevent the jelly from leaking).

22

Take the fruit and, starting from the bottom, soak the "glue" and press it to the side of the cake. When the sides are complete, the fruit is arranged on top.

23

Wrap acetate tape around the cake, press and fasten the edges. Put the pastry ring around again. Wrapped around the foil - closing the bottom so that nothing spills on the bottom when filled with syrup jelly. The foil is fastened again with a scotch.

24

Wait until the syrup jelly begins to thicken slightly and carefully pour the gel along the sides at a height of about 2 cm with a larger spoon.

25

Put in the refrigerator to freeze for about 15-20 minutes.

26

Remove the cake and continue to fill the sides and surface of the cake with the syrup jelly until all the fruit is covered with the jelly.

Fruit cake with mango and raspberries

27

The cake freezes in the refrigerator. And in the morning we enjoy this beauty from the heart!

Fruit cake with mango and raspberries

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Nutrition Facts

Finished product weight 2700

Servings 8


1 serving contains
Calories 221.79
% Daily Value *
Total Fat 3.22g5%
Total Carbohydrate 31.3g11%
Protein 13.31g27%

* 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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