Hearty low-calorie recipes

Cake with condensed milk and dried apricots

Spring breezes are finally in the air! Bake a new cake again - :)

Cake with condensed milk and dried apricots
Servings8 Servings
Category, DifficultyIntermediate
Ingredients for Biscuits
 2 Eggs
 60 g Kefir (0.5%)
 50 g Whole wheat flour
 15 g Cocoa
 50 g Erythritol
 1 tsp. Soda (without pile)
Ingredients for "condensed milk"
 100 g Skimmed milk powder
 350 g Water
Ingredients for apricot jam
 100 g Dried apricots
 350 g Water
Ingredients for cottage cheese cream
 300 g Fat curd cream Alma
 200 g Culinary cottage cheese "Baltais"
 120 g Dried apricots (brown, soft)
 Almond essence
 Sweetener of your choice
For soaking sponge cakes
 50 g strong, sweet coffee
For decoration
 35 g Berries (large blueberries)
 50 g Dark sugar-free chocolate RED
 60 g Milk 2%
Cooking sponge cake
1

Add kefir, cocoa, whole wheat flour, soda, erythritol, some intense sweetener (see how sweet you want). Mix everything.

2

The dough is poured into a form, which is previously smeared with a little fat, put in the oven and bake at 175 degrees for ~ 20 minutes.

3

Bake a second biscuit.

4

Cool both and cut in half with a sharp knife.

5

If the apricots are not soft, sprinkle with hot water.

Finished "Condensed Milk"
6

Pour the dried milk into the pan and fry until golden brown. They come together: it's nothing, it will be right.

7

Cool and grind the coffee into a powder.

8

Pour the milk into the saucepan, add the ground milk and, stirring constantly, cook until the mass is thick. (~ 10-15 min). Cool.

Finished apricot jam
9

Put apricots and water in a saucepan. Boil until soft.

10

Blend. Cool.

Finished cottage cheese cream
11

Culinary cottage cheese mixed with nonfat cottage cheese cream, add sweetener, vanilla.

12

Pour the apricots and cut into small pieces.

13

Mix "condensed milk" with cottage cheese cream, dried apricots. If necessary: add a sweetener or an essence to the aroma.

14

Make a cup of strong, sweet espresso.

Finished glaze
15

Put the chocolate with milk in the microwave for 1 minute.

16

Stir until the mass is homogeneous.

17

Pour the melted chocolate into a pastry bag. When the cake is ready for decoration, cut the tip of the bag very small, ~ 1 mm wide and decorate the cake.

Assemble the cake
18

Put 1 cut biscuit in the pastry ring, preferably with either an acetate plate or a “self-made” plastic rim (as I did with a document stapler).

19

Impregnate the biscuit thoroughly with coffee with a pastry brush.

20

Cover with apricot jam and top with 1/4 of the cottage cheese cream.

21

Put the next half of the biscuit on top, soak in coffee and cover the second quarter of the cream.

22

Repeat with the two remaining discs of the biscuit.

23

Do not put jam on the last biscuit, but close with cream.

Cake with condensed milk and dried apricots

24

Put in the refrigerator to freeze.

25

The second morning, or after a few hours, remove and decorate.

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Nutrition Facts

Finished product weight 1700

Servings 8


1 serving contains
Calories 257.25
% Daily Value *
Total Fat 6.5g10%
Total Carbohydrate 30.63g11%
Protein 15.88g32%

* 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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