Delicious low-calorie recipes

Add 400 g of ryazhenka (leave 100 g for soaking the sponge cakes) to the roasted, ground dry milk and sweetener of your choice. Blend until the mixture is smooth.

Prepare the base, on which you will form the cake, and the acetate tape with a clip, which you will wrap around the first sponge cake. Prepare the walnuts (I divided them into 2 parts in advance, 40 g in each layer).

Melt the gelatin (in a water bath or in the microwave using the pulse setting). Add the melted gelatin to the ryazhenka mixed with dry milk, stir, and set aside to allow the cream to thicken.

Spread half of the cream (which has thickened due to the gelatin) over the top of the sponge cake and sprinkle with chopped walnuts (roasted with sugar and oil). Place in the fridge for 5 minutes.

Remove the cake from the fridge, place the second sponge cake on top and press down gently. Spread the second half of the cream on top and sprinkle with nuts.

Put the cake in the refrigerator overnight.

Prepare 900 g of boiled cold water in advance. Soak 25 g of gelatin: pour 100 g of cold water over it (from the prepared 900 g). 

Squeeze the lemon juice, add 200 g of water, sweetener, and 8 g of vanilla sugar. Bring to a boil, then cool and add to the remaining 600 g of water. 

Dissolve the swollen gelatin and add it to the prepared lemon syrup. Place in the fridge to make the lemon jelly set faster.

Prepare the raspberries, blackberries, and strawberries. Cut the strawberries in half and place them on a paper towel. The paper will absorb the excess liquid, which makes it easier to stick the berries to the cake.

Boil the "glue": add agar to 200 g of water and bring to a boil. Boil for 1 minute. Cool slightly.

Take the cake out of the fridge. It should be cold so that the agar sets and the fruit sticks well. Carefully remove the acetate tape. Transfer the cake to a new, firm base that is approximately 1 cm larger than the diameter of the cake. Place two layers of folded foil (each approximately 30 x 30 cm) under the base. This will need to be placed around a metal pastry ring to prevent the jelly from leaking out.

Take the berries, dip them in the 'glue', and stick them to the sides of the cake, starting from the bottom. When the sides are covered, arrange the berries on top of the cake.

Place a pastry ring lined with acetate tape around the cake. Fold the foil around the ring and secure it with tape so that nothing leaks out when filling the mould with syrup jelly.

Let the jelly thicken slightly, then carefully pour it down the sides of the cake to a height of about 2 cm using a large spoon. Place the cake in the fridge for 15-20 minutes to allow the jelly to set.