Hearty low-calorie recipes

Honey cake with cranberries and condensed milk cream

Fantastic delicacy! Gingerbread honey, cranberries! Something, well, very tasty!

Honey cake with cranberries and condensed milk cream
Servings10 Servings
CategoryDifficultyEasy
Ingredients for Biscuits (diameter 16 cm)
 280 g Flour (50/50 p / g wheat and p / g rye flour)
 105 g Honey
 105 g Butter
 55 g Sugar
 50 g Erythritol
 40 g Milk
 20 g Gingerbread seasoning
 3 g Soda
Ingredients for condensed milk cream
 400 g Cream cheese “Philadelphia light”
 400 g Culinary cottage cheese "Baltais"
 300 g Milk 2%
 200 g Skimmed milk powder 1%
 Sweetener
Ingredients for Cranberry Jam
 345 g Cranberry
 180 g Water
 Sweetener
Ingredients for sponge cake soaking
 100 g Milk + sweetener (boil)
Ingredients for Icing
 200 g Milk 2%
 25 g Skimmed milk powder 1%
 25 g Cocoa
 8 g Gelatin
 Sweetener
Prepares Biscuits
1

The dough for biscuits is prepared the day before and placed in the refrigerator.

2

Mix dry ingredients: flour, sugar, sweetener, gingerbread seasoning, soda.

3

Put butter, honey, sugar, erythritol in a saucepan and heat - as soon as the mass throws the first bubble, remove the saucepan and wait for the bubble to "subside"

4

Add dry ingredients, stir. Add cold milk, stir, place the dough in cling film and refrigerate for at least 10 hours. Remove it from the refrigerator 30 minutes before baking.

5

Preheat oven to 180 degrees. Roll out the dough into a thin layer (~ 2-3 mm) of biscuit, which is cut out with a plate of appropriate diameter (I had a metal ring).

6

Pierced with a fork and put in the oven and bake for ~ 10 minutes.

7

Repeat 5 more times until all 6 biscuits are baked.

Prepared Cranberry Jam
8

Cook cranberries with sweetener and blend. Cool.

Prepared condensed milk cream
9

Fry the milk in a pan until it turns brown. Grind it into a powder in a coffee grinder.

10

Pour 200 g of milk into the pot, add 150 g of fried milk, sweetener and cook. Cool by covering with food film.

11

Culinary cottage cheese, cream cheese "Philadelphia light" is added to the cooled mass. Mix. (300-350 g immediately put in the refrigerator, it will smear the edges and surface of the cake in the morning).

Finished Cake
12

Place the first biscuit on the base, wrap around a metal pastry ring with an acetate plate inside. The biscuit is impregnated with 15 g of sweetened milk.

13

Put condensed milk cream on the biscuit (~ 180 grams for each of the five layers), smooth and cover with cranberry jam (~ 150 g in every second layer), smooth.

14

Place on top a second biscuit soaked in milk. Put ~ 180 g of cream on top. Cranberry jam is not placed in this layer.

15

Repeat with all the biscuits, but apply the cranberry jam on the first, third and fifth biscuits.

16

The latter is applied to the sixth biscuit and soaked in milk. Apply cling film and refrigerate overnight to allow the biscuits to soak.

Finish (the second day) glaze and decorate
17

In a bowl with 50 g of milk add 8 g of gelatin and leave to swell.

18

In another saucepan, pour the remaining 150 g of milk and add 25 g of dry milk, mix so that the milk is slightly "soaked".

19

Add 25 g of cocoa, sweetener, vanilla and heat, stirring and boiling, until slightly thickened.

20

Stir the swollen gelatin into the cocoa mass and stir until it dissolves and the cocoa glaze remains homogeneous. Set aside to cool by applying a film of food so that it touches the warm mass (this will not form when the film cools). Wait for it to cool to ~ 32 -33 degrees.

21

When it disappears, pour the icing on the cold cake and decorate the cake to your liking. I have cranberries, small gingerbread (baked from the same dough from which I bake biscuits).

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Nutrition Facts

Finished product weight 2407

Servings 10


1 serving contains
Calories 439
% Daily Value *
Total Fat 14.07g22%
Total Carbohydrate 53.65g18%
Protein 21.73g44%

* 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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