Hearty low-calorie recipes

Mango cake

Tender, delicious, sunny! And with fantastically great nutritional value!

Mango cake
Servings6 Servings
CategoryDifficultyEasy
Ingredients (diameter 18 cm)
 19 (158 g) cookies "Ladies' fingers"
Ingredients for Sponge cake
 2 Eggs
 70 g Milk
 40 g Whole wheat flour
 30 g Rice flour
 40 g Erythritol
 3 g Baking powder
Ingredients for sponge cake soaking
 50 g Apricot jam without sugar
 50 g Water
Ingredients for Filling
 500 g Fresh cheese Ricotta Lago Maggiore 6%
 300 g Culinary cottage cheese "Baltais"
 300 g Fresh ripe mango
 100 g Dry mango or peach jelly (for example - Dr. Outher)
 150 g Water
 Sweetener
Ingredients for Mango jelly layer
 300 g Fresh mango
 70 g Water
 Sweetener
 6 g Gelatin + 48 g of water for swelling
 Turmeric – for color enhancement
Directions
1

Prepare ahead of time: peel and cut into pieces 2 x 300 g mangoes.

Sponge cake preparation
2

Separate the egg whites from the yolks of 2 eggs.

3

Add erythritol, and milk to the egg yolks, and whisk. Add flour.

4

Beat the egg whites and mix them into the whipped dough.

5

Pour the dough into a mold and bake a biscuit at a temperature of ~ 180 degrees.

6

Cool the sponge cake and cut it in half.

Mango mousse preparation
7

Pour 100 g of dry mango jelly with 150 g of water and heat to dissolve the gelatin (do not boil). I melt it in 20-second pulses in the microwave. Set aside to cool.

8

Mix fresh Ricotta cheese with culinary curd "Baltais" and sweetener. Stir in 300 g of chopped mango pieces. (I blended them a little more).

9

Add the cooled mango jelly to the mass and mix.

Assemble the cake
10

Place 1-half of the cut sponge cake on the base. Soak with a mixture of apricot jam and water.

11

Place an acetate sheet and a metal pastry ring around it. Arrange the cookies vertically on the inside.

Mango cake

12

Pour the prepared mango mousse inside.

13

Put the other half of the biscuit on top of the mango mousse and press down. Soak it with a mixture of apricot jam and water. Put it in the refrigerator.

Preparation of mango jelly for pouring.
14

Pour 8 g of gelatin with 48 g of water and leave to swell.

15

Put 300 g of sliced mango and 50 g of water in a saucepan. Add sweetener and turmeric as needed. Cook and whisk with a blender.

16

Melt the swollen gelatin and add it to the mango puree.

17

Take the cake out of the refrigerator and pour the mango mixture on top. Put it back in the refrigerator.

18

Decorate as you like in the morning.

Mango cake

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Nutrition Facts

Finished product weight 2150

Servings 6


1 serving contains
Calories 379.67
% Daily Value *
Total Fat 9.23g15%
Total Carbohydrate 46.83g16%
Protein 21.4g43%

* 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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