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Eskimo cakes

I already have healthy Eskimo ice cream and now I will have healthy vanilla Eskimo cakes.

Eskimo cakes
Servings6 Serving
CategoryDifficultyEasy
Ingredients for Sponge cake
 2 Eggs
 100 g Up to 120 g cornmeal
 60 g Milk
 50 g Erythritol
 8 g Oil
 1 tsp. Baking powder
 A few drops of intense sweetener
 Vanillin
 A pinch of salt
Ingredients for Cream
 250 g Fresh cheese “Ricotta Lago Maggiore 6%
 Sweetener
Ingredients for Icing
 200 g Chocolate RED without sugar
 12 g Oil
 8 g Chopped pistachios (or other nuts, but may not be added)
Directions
1

Whipped eggs with erythritol for about 3 minutes - the weight increases in volume.

2

Add milk, oil, vanillin, sweetener - mix with a pastry brush. Add the sifted cornmeal.

3

Put in the oven at 180 degrees and bake for ~ 20-25 minutes.

4

The biscuit is cooled, broken into smaller pieces and blended into a homogeneous mass by adding ricotta cheese. The mass is kneaded (very elastic and non-stick mass) and placed in silicone molds (I got 6 pieces of 87 g each, put the sticks). The molds are placed in the freezer for ~ 2h.

5

Melt the dark chocolate: either in a hot water bath or with pulses (~ 3x in 20 sec.) In the microwave - remove and stir every 20 seconds. Add chopped nuts to the chocolate if desired.

6

Each Eskimo cake is dipped in chocolate, placed on parchment (baking paper), and placed in the refrigerator. The cakes "thaw" ~1h.

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Nutrition Facts

Finished product weight 720

Servings 6


1 serving contains
Calories 275
% Daily Value *
Total Fat 17.6g28%
Total Carbohydrate 24.2g9%
Protein 10.4g21%

* 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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