Delicious low-calorie recipes

Tart with apples, salted caramel and nuts

I still love anything to do with caramel and it turned out to be a delicious cake. This time in honor of a cool little 2-year-old child.

Tart with salted caramel apples and nuts
Servings10 Servings
Ingredients for sponge cake (diameter of form 16-17 cm)
 4 Eggs
 200 g Natural yogurt (I use Skyr)
 200 g Water
 140 g Flour (I have 70 g of whole grain flour and 70 g of high-grade wheat flour)
 60 g Cocoa (defatted 11%)
 40 g Erythritol
 1 tsp. Soda (or baking powder)
 Some intense sweetener
 A pinch of salt
Ingredients for caramel cream
 400 g Milk 2%
 400 g Cream cheese “Philadelphia light”
 200 g Skimmed milk powder 1%
 30 g Starch
 1 tsp. Vanilla sugar
Ingredients for apple jam
 360 g Apples
 75 g Water
 6 g Corn starch
 Sweetener as needed
Ingredients for Salted Caramel
 Recipe here:
 Plus 30g of roasted peanuts
Ingredients for Caramel Glaze
 75 g Milk 2%
 40 g Skimmed milk powder 1%
 60 g Water
 6 g Gelatin

Making sponge cake.
Separate the egg whites from 4 eggs. Mix all the dry ingredients - flour, cocoa, baking powder and sift them through a sieve.


Add yogurt, water, and sweeteners to the egg yolks and whipped with a pastry brush.


Add the dry ingredients to the beaten yolk mass, sifting them again through a sieve (so the biscuit will be airier).


Add a pinch of salt to the egg whites and beat them into stiff foam (But be careful! Do not overdo it - do not beat too stiff - then it will be difficult to mix them into the dough).


Gradually add the egg whites to the rest of the whipped mass in three steps, mixing them thoroughly with a spatula and stirring in one direction (so that the mass remains "puffy").


Pour the dough into the mold and bake at a temperature of 170 degrees for ~40-50 minutes. Check the readiness with a dry wooden stick. Remove from the oven and cool. The sponge cake is quite moist.


Preparation of caramel cream.
Fry the dry milk in a pan until it turns brown. Grind it into powder in a coffee grinder or food processor.


Pour milk into a saucepan, add fried and ground milk powder, cornstarch, and sweetener, and boil.
Cover the finished cream with cling film so that the film comes into contact with the mass, and cool.


Add cream cheese "Philadelphia light" to the cooled mass and mix into a homogeneous cream.
Leave to cool in the refrigerator.


Preparation of apple jam.
Peel and cut the apples into small cubes.
Put in a saucepan, add 75 g of water, and sweetener (if necessary) and cook over medium heat until soft. Add corn starch 6 g, stir, boil, and leave to cool.


Preparation of salted caramel.
According to the recipe:


Assemble the cake.
Remove the biscuit from the refrigerator, cut off the round top (cap) of the biscuit and cut it into 3 equal biscuits.


Place the first sponge cake on the base, wrap a metal pastry ring around it, and place an acetate sheet inside.


Using a pastry bag along the edge, squeeze ~ 250 g of cream onto a sponge cake. Put 120 g of salted caramel in the middle, press 15 g of peanuts into it, and put 130 g of apple jam on top.

Tart with salted caramel apples and nuts


Place the second sponge cake on top and repeat the above steps.


Put the third sponge cake and ~ 250 g of cream on top and smooth it out. Cover the mold with cling film and put the cake in the refrigerator overnight.


In the morning, prepare the caramel glaze.
Pour 15.6 g of gelatin with cold water (60 g).


Fry 40 gr of dry milk and grind it into powder.


Add the fried and ground dry milk to the milk (75 g) and cook, stirring constantly with a pastry whisk.


Add the swollen gelatin and mix.
Set aside to cool.


When the glaze has cooled down to ~26-30 degrees - pour it into a pastry bag, cut off the tip and decorate the cake with the effect of "run-off" chocolate (the cake must be cold!).


Decorate according to your taste - I decorated with crushed caramel, Ferrero candies and other similar delicacies.

Tart with salted caramel apples and nuts


Nutrition Facts

Finished product weight 2150

Servings 10

1 serving contains
Calories 336.5
% Daily Value *
Total Fat 10.14g16%
Total Carbohydrate 37.9g13%
Protein 20.2g41%

* 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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