A healthy and delicious low-calorie cake.
Crush the Belvita biscuits in a food processor and add the melted butter. Mix everything.
Place the biscuit and butter mixture into the mould and compact it (I used a metal pastry ring, lined the bottom with triple foil and lined the inside with an acetate sheet).
In a food processor, grind the gingerbread. Add the gingerbread seasoning and sweetener as needed if the sweetness of the gingerbread is not enough.
Swell 13 g gelatine in cold water (65 g). Then melt it in a hot water bath and stir it into the gingerbread-ryazhenka mass.
Pour the mixture over the biscuit-butter mixture and place in the fridge to harden.
Clean the tangerines (or orange) and squeeze out the juice. Add sweetener as needed. Heat the juice, but do not boil.
Pour gelatin (8 g) with cold water (40 g). When it swells, melt it in a water bath or the microwave (20 seconds) and add to the tangerine juice. Stir, cool slightly and carefully pour into the mold on top of the gingerbread-ryazhenka mixture. Place in the fridge to harden.
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Finished product weight 1045
Servings 6
* 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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