Hearty low-calorie recipes

Cake with salted caramel pistachios and mango (gluten free, flour)

A special cake for a special little person on the beautiful anniversary of life!

Cake with salted caramel pistachios and mango
Servings8 Servings
CategoryDifficultyEasy
Ingredients for white biscuits (diameter 18 cm)
 4 Eggs
 100 g Peanut flour
 50 g Erythritol
 6 g Baking powder
 1 g santan resin (because the flour is gluten-free and won't really stick together)
 Vanilla
 If you want a sweeter, add one of your favorite sweeteners. I had enough erythritol.
Ingredients for Brown Biscuits
 3 Eggs
 350 g Pumpkin
 60 g Peanut flour
 50 g Erythritol
 30 g Cocoa
 10 g Malted linseed
 6 g Baking powder (or 6 g of soda + 1 tbsp vinegar - I put both soda and vinegar in 3 g)
 Vanillin
 A pinch of salt
Ingredients for Salted Caramel
 200 g Mango
 4 g Corn starch
Ingredients for caramel cream
 245 g Milk 2%
 250 g Fresh cheese Ricotta "Galbani" (11%)
 200 g Philadelphia Cream Cheese
 95 g Dry milk
 20 g Corn starch
 Sweetener
Ingredients for White Cream
 400 g Cheese Philadelphia light
 300 g Culinary cottage cheese White
 50 g Dry milk (1%)
 Sweetener of your choice
 Vanilla
Bake white biscuits
1

Beat the eggs in a soft, airy foam with erythritol. Foam for at least 5 minutes.

2

Mix the dry ingredients: peanut flour, baking powder, xanthan gum, vanilla.

3

Carefully mix the flour with beaten eggs 3 times: trying not to disturb the airiness of the eggs.

4

The dough is poured into two forms and baked at 180 degrees for ~ 20 minutes. Watch the baking time on your stove.

5

The finished biscuits are cooled. Put on a towel. Can then be put in the refrigerator.

Bake brown biscuits
6

First, stir in the pumpkin. Either put it on the stove, or bake it in the oven, or do it as I would: cut it into pieces and put it in the microwave for 6 minutes. Blend into a homogeneous puree and leave to cool.

7

In a bowl, combine all the dry ingredients: flour, linseed, cocoa, baking powder. Mix and sift.

8

Eggs whipped with vanilla, a pinch of salt and erythritol. Foam for ~ 2 minutes until the mass increases in volume. Add the cooled pumpkin puree - and again a little.

9

Carefully add the dry ingredients to the egg - pumpkin mass in two steps.

10

Stir the dough and pour into the form of dough. Put in the oven at 175 degrees and bake for ~ 40-45 minutes. Care must be taken to pierce the stick with a wooden stick so that the dough does not stick to it.
Cool

Prepared salted caramel
11

Dates aplej with water and boil. Drain the water.

12

Add oatmeal, a pinch of salt and bring to a boil. Blend. Cool. Filled in a pastry bag.

Mango mousse preparation
13

Peel a squash, grate it and squeeze it. Add cornstarch - bring to a boil and allow to cool. Filled in a pastry bag.

Finished caramel cream
14

Fry in the dried milk and grind to a powder.

15

Mix with cornstarch, milk and sweetener. Bring everything to a boil, slightly boiled to thicken. Blend so that the caramel has a homogeneous structure and is allowed to cool (apply a cling film so that it touches the 'caramel'). I prepared it the night before and put it in the fridge overnight, where it remained firm.

16

The cooled and frozen caramel "concentrate" is mixed the next morning with cream cheese Philadelphia (200 g) and fresh cheese Ricotta (250 g). If necessary, add one of the sweeteners. The cream is filled in a pastry bag (it will be easier to apply it to biscuits).

Finished white cream for cake surface, sides and "roses"
17

Mix all the cream ingredients. Fill the cream in a pastry bag with a cap and put in the refrigerator.

Preparation of the cake
18

Place the first light biscuit on the base. Wrap a metal pastry ring around, insert an acetate plate inside.

Cake with salted caramel pistachios and mango

19

Squeeze the caramel cream (200-210 g) around the biscuit. Squeeze the salted caramel (150 g) in the middle and sprinkle with pistachios (20 g) on top.

20

Put a second chocolate biscuit on top - squeeze the caramel cream around it, but fill the mango in the middle.

21

Place the third (light) biscuit - squeeze the caramel cream around. In the middle of the remaining salted caramel and sprinkle with pistachios on top.

22

Put a fourth chocolate biscuit on top and smooth out the remaining caramel cream on top. Cover the cake with cling film and refrigerate overnight to allow the creams to "absorb" and stabilize.

Cake with salted caramel pistachios and mango

23

In the morning, prepare the white cream: smear it on the sides of the cake, the surface. Smoothes and decorates.
For me, simple decorations: "roses" are squeezed out of a pastry bag. Sprinkle with chopped pistachios.

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Nutrition Facts

Finished product weight 2600

Servings 8


1 serving contains
Calories 655.88
% Daily Value *
Total Fat 35g54%
Total Carbohydrate 47.01g16%
Protein 35.85g72%

* 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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