Delicious low-calorie recipes

Mix all the dry ingredients in a bowl.

Beat the egg whites into a stiff foam.

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

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.

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.

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

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

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.

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.