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Date biscuit cake with vanilla cream and blackberry jelly

You don't even need a special reason to cook something delicious, but maybe it's like a rehearsal - if you need a really important date? And with very friendly nutrition!

Date biscuit cake with vanilla cream and blackberry jelly
Servings10 Serving
CategoryDifficultyEasy
Ingredients for Sponge cake
 2 Small eggs (or 1 large)
 120 g Banana
 80 g Dates
 60 g Whole wheat flour
 50 g Natural yogurt
 20 g Butter (or coconut oil)
 1 tsp. Soda
Ingredients for Cream
 1 Egg
 1 l Milk 2%
 150 g Strawberry
 95 g Corn starch
 1 tbsp Lemon juice
 Sweetener, vanillin
Ingredients for Jelly
 150 g Blackberries
 50 g Water
 6 g Gelatin
 Sweetener of your choice
Preparation of sponge cakes
1

Sprinkle the dried dates with hot water and leave for 30 minutes.

2

Egg whites are separated from egg yolks.

3

Egg yolks are covered with banana and coconut oil.

4

Yoghurt is added to the penalty and left to "effect".

5

To the egg-banana mass add yogurt with soda, flour. Add the dated dates and blend everything. Set aside for 10 minutes to allow the dough to "mature".

6

Whisk the egg whites into a stiff foam and carefully mix into the total mass.

7

The dough is poured into a mold and baked for ~ 50-60 minutes at 165-170 degrees. Or divide into 2 parts and bake each biscuit separately

8

Remove the finished biscuit, cool slightly and cut in half.

Preparation of the cream
9

Pour milk into a saucepan, add egg, starch, sweetener, lemon juice and cornstarch.

10

Stir / whisk non-stop (preventing the milk from burning) with a frothing pastry 'squeegee' until the mass thickens. Set aside to cool.

Assemble the cake.
11

Apply all the cream on top of the base of the cut disc. Strawberries and blackberries are pressed in the middle.

12

Put 2 discs on top and press. Put the cake in the refrigerator to "get ready".

Finished Jelly
13

Put the blackberries in a saucepan, add 50g of water, sweetener, a little cook, blend and set aside to cool.

14

Add a little cold water to the gelatin, mix and swell.

15

Melt the gelatin in the microwave (~ 10 seconds).

16

Add to the cooled blackberries. Stir and cool the blackberry mass until it begins to thicken gradually.

17

Since the baking tin was already full, I made a "rise" of the baking paper shape and circled the inside of the tin around the cake.

18

Pour blackberry jelly over the cake, flatten and freeze in the refrigerator.

19

Decorate to your liking.

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Nutrition Facts

Finished product weight 1946

Servings 10


1 serving contains
Calories 201.5
% Daily Value *
Total Fat 6g10%
Total Carbohydrate 29.2g10%
Protein 7.8g16%

* 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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