Holidays are meant to be celebrated! Let's celebrate them with a healthy cake.
Defrost the raspberries. I put them in a saucepan, added sweetener and defrosted them slowly over a very low heat.
Blend the Belvita biscuits with a blender. Add a mashed banana — a sticky, moist mass forms.
Place a metal pastry ring (14 cm) on the base. Line the inside with the acetate sheet. Secure the edges. Place the biscuits vertically along the edge with the sugar side outwards (before doing this, cut ~1 cm off the round tip of the biscuits at one end to prevent them from falling off).
Place the biscuit-banana mixture in the middle. Spread it out, tamp it and put the cake in the fridge.
Pour cold water (40-50 g) over 15 g of gelatine and leave to swell.
Melt the swollen gelatine (I heated it in the microwave for 20 seconds) and add it to the raspberry-cream mixture. Set aside or place in the fridge to let the mixture set a little.
Pour the mass that has begun to harden into the mold.
Spread the cream on top and press the raspberries into it.
Place the cake in the fridge to set.
Finished product weight 1485
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.
