Hearty low-calorie recipes

Peach-raspberry coconut cake (with protein, without flour)

In summer, desserts with lots of fruits and berries are in demand. Delicious cake with a mild taste of peach, raspberry, and coconut.

Peach Raspberry Coconut Tart
Servings5 Servings
CategoryDifficultyEasy
Ingredients for Spnge cake (diameter 18 cm)
 180 g Egg white (~5 egg whites)
 60 g Whey protein
 40 g Coconut crumbs
 10 g Corn starch
 10 g Baking powder
 Sweetener
Ingredients for Cream
 1 l Milk 2%
 60 g Corn starch
 60 g Coconut crumbs
 60 g Milk powder 1%
 ½ tsp. Turmeric (for color)
 Sweetener of your choice
 35 g Gelatin
 150 g Milk 2%
Ingredients for sponge cake soaking
 100 g Milk + sweetener
Ingredients for peach jam (340 g net)
 250 g Peaches
 200 g Water
 20 g Corn starch
 Sweetener
In addition
 200 g Fresh raspberries
Preparation of the sponge cake
1

Mix all the dry ingredients in a bowl.

2

Beat the egg whites into a stiff foam.

3

Into whipped egg whites in three steps gradually sift and gently stir in the dry ingredients.

4

Pour the dough into a mold and place in an oven preheated to 180 degrees (top-bottom, without convection) and baked for ~25 minutes. Cool the sponge cake. Cut off the "cap" and cut it in half.

Preparation of the cream
5

Mix all the ingredients of the cream and put it on the stove. Stirring continuously, heat until the mass thickens. Cover with cling film so that it touches the surface of the cream, and leave to cool.

Preparation of the peach jam
6

Put peaches cut into pieces and water (~100 g) in a saucepan and cook until they remain soft.

7

Add cornstarch mixed with 50 grams of water. Heat while stirring until the peach mass thickens. Set aside to cool.

Preparation of the cake
8

Before assembling the cake, swell the gelatin in cold milk and leave it to swell.
Then dissolve the gelatin in a hot water bath or in a microwave oven (with pulses: 20 seconds each) and add to the previously prepared cream from boiled milk. Mix everything and set it aside to cool down a little and start to thicken.

9

Roll out the metal pastry circles ~1 cm larger than the baked biscuit. Cover the bottom of the circle with foil (at least 2 layers), and fold the edges of the foil upwards. Secure with scotch tape.
Place an acetate plate on the inside.

10

Put one biscuit on the base and soak it with 50 g of sweetened milk. Put peach jam on top of the biscuit. Equalizes.

11

Apply 1/2 cream on top so that it also flows down the sides.

12

Put the second biscuit on top, soak it with milk and apply a little cream. Press fresh raspberries into the cream and cover the remaining cream on top.

13

Cover the cake with cling film and put it in the fridge to stiffen.
Decorate as you like in the morning.

Peach Raspberry Coconut Tart

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Nutrition Facts

Finished product weight 2000

Servings 5


1 serving contains
Calories 373.17
% Daily Value *
Total Fat 14.38g23%
Total Carbohydrate 37.88g13%
Protein 22g44%

* 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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