Hearty low-calorie recipes

Coconut - raspberry cake

My next, I am not ashamed to say, "masterpiece"! And I can put this cake on my TOP of the most delicious list.

Coconut - raspberry cake
Servings8 Servings
CategoryDifficultyEasy
Ingredients for Biscuits
 3 Eggs
 50 g Flour (I use corn flour)
 100 g Erythritol (grind in powder)
 35 g Coconut crumbs
 25 g Corn starch
 3 g Baking powder
 A pinch of salt
Ingredients for sponge cake soaking
 100 g Milk + sweetener
Ingredients for Cream
 1150 ml Milk 2%
 60 g Corn starch
 60 g Coconut crumbs
 60 g Milk powder 1%
 25 g Gelatin
 Sweetener of your choice
Ingredients for Raspberry Jam
 170 g Raspberries (I had frozen)
 20 g Corn starch
 50 g Water
 Sweetener
Preparation of sponge cake
1

Separate the egg whites and add 50 g of ground erythritol. Another 50 g of erythritol add to the egg yolks.

2

Add a pinch of salt to the egg whites and whisk with the erythritol in a stiff foam.
Egg yolks are separately whipped with erythritol.

3

To the egg yolks add coconut crumbs - stir.

4

Mix the other dry ingredients in one container - flour, cornstarch, baking powder.

5

Add 1/3 of the beaten egg whites to the egg yolks with coconut chips and gently mix them into the mass (stirring in one direction)!

6

Then add 1/3 of the mixed dry ingredients and mix gently with a spatula.

7

Repeat - add the second third of the whipped egg whites and mix gently.

8

Add a second third of the dry ingredient and stir.

9

And repeat the last step. The mass should not be stirred too actively and for too long so that the egg whites do not "settle".

10

Pour the dough into the baking form, place it in the oven, preheated to 170 degrees, and bake for ~ 25 minutes (without convection).

11

Cool the biscuit. Cut off the "top" and cut it in half.

Preparation of cream
12

Mix all the cream ingredients and place on the stove.

13

Bring to the boil, stirring constantly. Set aside to cool - covering with cling film so that it contacts the surface of the cream.

14

Pour the gelatin with milk and let it swell.

Preparation of raspberry jam
15

Put the berries in a saucepan and add the starch mixed with 50 g of water.

16

Bring to the boil while stirring. Put to cool.

Assemble the cake
17

Before assembling the cake, dissolve the swollen gelatin in a hot water bath or microwave (with 20-second pulses) and add it to the cream. Blend all.

18

Place one of the sponge cakes on the base and soak up with 50 g of sweetened milk. Surround it with a metal pastry ring - about 1 cm larger in diameter than a sponge cake. Place the acetate plate on the inside. From the outside, I fasten all this construction with foil (so that the cream does not flow out).

Coconut - raspberry cake

19

Put raspberry jam on the first sponge cake, smooth, and apply 1/2 of the cream on top to drain the edges.

20

Put a second biscuit on top, soak in milk and apply a little cream. Press fresh raspberries (100 g) into the cream and cover with the remaining cream.

21

Cover the cake with cling film and put it in the fridge to stiffen.

22

The following day decorates to your liking.

Coconut - raspberry cake

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Nutrition Facts

Finished product weight 1900

Servings 8


1 serving contains
Calories 281.63
% Daily Value *
Total Fat 11.9g19%
Total Carbohydrate 29.55g10%
Protein 13.13g27%

* 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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