Delicious low-calorie recipes

Cielaviņa with caramel cream

I have been thinking about "Cielaviņa" for a long time. This time without sugar. And look at its nutrient ratios. Protein more than carbohydrates. Have you seen a cake with such nutrition? :)

Cielaviņa with caramel cream
Servings8 Servings
Ingredients for Meringue Biscuits
 240 g Egg white (use egg white from 6 eggs, 4 egg yolks for cream)
 90 g Roasted hazelnuts
 100 g Erythritol
 Sweetener (optional, one of the intensities to reduce the taste of erythritol).
Ingredients for Chocolate Cream
 4 Egg yolks (65g the other two are frozen or used elsewhere)
 300 g Culinary cottage cheese "White" (or cream cheese Philadelphia light)
 100 g Milk 2%
 65 g Butter
 25 g Cocoa
Ingredients for caramel cream
 100 g Dry milk (you can also try with Whey protein, but then more milk will be needed)
 200 g Milk 2%
Ingredients for Boiled Cream (this will be combined with caramel cream)
 1 Egg
 300 g Pens 2%
 20 g Corn starch
Ingredients for Icing
 200 g Milk 2%
 25 g Dry milk
 25 g Cocoa
 8 g Gelatin
Prepares Meringue Biscuits

First, remove the culinary cottage cheese and butter from the refrigerator. The butter must be soft.


Grind the erythritol in a coffee grinder.


Chop hazelnuts.


Start whipping egg whites. When they froth into a light foam, gradually add erythritol and one of the intense sweeteners. Whipped in a stiff foam.


Gradually stir in the hazelnuts. Divide into 3 equal parts and bake 3 biscuits. I use a metal (18cm) ring as a "stencil".


Put in a preheated oven at 150 degrees (convection) and bake for 20 minutes. Then reduce the temperature to 120 degrees and bake for another 1 hour. Remove and cool.

Cielaviņa with caramel cream

Prepared Chocolate Cream

Beat the egg yolks until light. Add milk and, stirring, heat until the mass thickens. !!! Careful - the mass can be heated up to 82 degrees, otherwise the eggs may clump. Set aside to cool.


Add 25g of cocoa to the culinary curd and whip into a homogeneous mass.


Whisk the soft butter until it becomes white and airy.


Gradually, all the time, whisk in a spoonful of culinary curd with cocoa and boiled cream (from milk and eggs). Whisk into a homogeneous mass.


The cream is filled into a pastry bag and placed in the refrigerator.

Finished Boiled Milk Cream (which will be combined with caramel cream)

300g of milk add eggs, starch, sweetener, vanillin and stirring until the mass thickens.


Pour into a bowl and allow to cool.

Prepared Caramel Cream

Fry in the dried milk and grind in a coffee grinder.


200g of milk add ground milk, sweetener and boil while stirring until the mass becomes thicker.


Pour into a bowl and allow to cool.


Cool the boiled milk cream with caramel cream. Filled in a pastry bag.

Finished Glaze

Gelatin aplej with 50g of milk and leave to swell.


The rest of the milk is poured into a saucepan, add dry milk, cocoa, sweetener and, stirring, heat until the mass boils, thickens.


Add swollen gelatin to the hot mass, stir, and pour a glaze into the pastry bag using a high glass (put in a pastry bag). I recommend pouring it through a sieve - then the glaze will really be smooth, without lumps. Allow to cool.


!!! For decoration: to have a beautifully drained "chocolate" glaze, the temperature should be 32-33 degrees.
If it cools down too much, it can be reheated in the microwave.

Finished Cake

Place the first biscuit and apply 1/3 of the caramel cream.


Place a second biscuit on top and apply the second third of the caramel cream.


Put the third biscuit on top and apply the third third of the caramel cream.


Cover with chocolate cream on top and along the edges.


Decorate with icing, which has cooled to 32-33 degrees. You can simply pour this icing over: starting from the middle, but you can create the effects of spilled chocolate - I do it with the help of a pastry bag, while others do it simply with a spoon pouring it on the edges of the cake.
The glaze hardens quite quickly - so if you want to put something on top of it, then do not delay too much, because then the decor will not stick to the frozen glaze.


Nutrition Facts

Finished product weight 1450

Servings 8

1 serving contains
Calories 349.25
% Daily Value *
Total Fat 20.13g31%
Total Carbohydrate 19.37g7%
Protein 22.55g46%

* 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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