Hearty low-calorie recipes

Mandarin cake

When you are busy at work, you suddenly remember that your loved one has a name day the next day and is in a hurry to make a fixed cake - the result can be surprisingly good!

Mandarin cake
Servings6 Servings
CategoryDifficultyEasy
Ingredients for Biscuits
 3 Eggs
 300 g Pumpkin
 30 g Milk powder 1%
 30 g Protein
 30 g Cocoa
 15 g Ground linseed (or 1 g of xanthan gum)
 4 g Soda
 1 tbsp Vinegar 9%
 A pinch of salt
 Sweetener of your choice
Ingredients for Cream
 600 g Mandarins (peeled weight)
 500 g Ricotta fresh cheese (6-11%, or culinary curd "White", or non-fat curd cream "Alma")
 25 g Gelatin
 40 g Caramelized walnuts (fry 40 g of chopped walnuts with 15 g of sugar)
 50 Water
 Sweetener, vanilla
Bake Biscuits
1

Peel and cut the pumpkin into small pieces. Put in the microwave for 6 minutes (or sauté in a saucepan or bake in the oven). Blend into a soft powder and cool.

2

In a bowl, mix the dry ingredients: milk powder, protein, linseed, sweetener, a pinch of salt and cocoa.

3

To the blended pumpkin add 3 eggs, vanilla and blend.

4

In two passes, sift the dry ingredients into the dough mass. Stir.

5

Spoon 4 g penalty and pour vinegar (clear the penalty). Add to dough.

6

Mix everything and pour into the dough mold. I use 2 silicone molds 16 cm in diameter. Can be baked in one and then cut in half.

7

Bake at 180 degrees for ~ 25 minutes. Look at your stove so it doesn't burn.

8

Remove and cool. Wrap in cling film and place until cream is ready. It would be good to put it in the refrigerator.

Finished Mandarin cream
9

Peeled mandarins are blended into a homogeneous mass. Pour the mass through a sieve (colander) and squeeze the juice, leaving only the rind on the sieve. From 650 g of mandarin should be obtained ~ 430 g of pure mandarin juice. Pour into a saucepan and bring to a boil. Cool.

10

Add 500 g of ricotta to the mandarin juice and blend.

11

Gel 25 g of gelatin with cold water (150 g) and allow to swell. Melt the swollen gelatin in either a hot water bath or place it in the microwave for 30 seconds.

12

The dissolved gelatin is added to the mandarin - ricotta mass and placed in the refrigerator, allowing it to begin to thicken. Almost to the consistency of a thick cream mass.

Finished Cake
13

For cooled biscuits, cut the 'cap' to a flat surface or, if baked in the same shape, cut the top 'cap' and cut the biscuit in half.

14

In the meantime, the shape of the cake is prepared: the metal pastry rings are pulled out so large that a gap of ~ 8mm - 1cm is left along the edges when placing the biscuit at the bottom.

15

The "bottom" of the metal ring is packed - covered in half with triple folded foil. For safety, I wrap myself in the bottom to prevent the cream from leaking out. Place an acetate plate inside. Fastened with clips.

16

Put the first biscuit in the middle and pour 1/2 of the mandarin cream on top. Sprinkle 20 g of walnuts on top. Put the form in the refrigerator for about 15-20 minutes so that the cream hardens a little more.

17

Remove from the refrigerator. put in the form of a second biscuit and pour on top of the remaining 1/2 tangerine cream. Sprinkle with the remaining walnuts and leave in the refrigerator to freeze until morning.

18

In the morning, remove the ring, the acetate plate and decorate. I wrapped the bottom of the cake with peeled orange peel. Nothing superfluous.

Mandarin cake

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Nutrition Facts

Serving Size 1488

Servings 6


Amount Per Serving
Calories 286.67
% Daily Value *
Total Fat 15.28g24%
Total Carbohydrate 17.02g6%
Protein 19.75g40%

* 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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