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Apricot - banana ice cream
Summer - the right time for delicious and healthy ice cream!
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A special cake for a special little person on the beautiful anniversary of life!
Beat the eggs in a soft, airy foam with erythritol. Foam for at least 5 minutes.
Mix the dry ingredients: peanut flour, baking powder, xanthan gum, vanilla.
Carefully mix the flour with beaten eggs 3 times: trying not to disturb the airiness of the eggs.
The dough is poured into two forms and baked at 180 degrees for ~ 20 minutes. Watch the baking time on your stove.
The finished biscuits are cooled. Put on a towel. Can then be put in the refrigerator.
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.
In a bowl, combine all the dry ingredients: flour, linseed, cocoa, baking powder. Mix and sift.
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.
Carefully add the dry ingredients to the egg - pumpkin mass in two steps.
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
Dates aplej with water and boil. Drain the water.
Add oatmeal, a pinch of salt and bring to a boil. Blend. Cool. Filled in a pastry bag.
Peel a squash, grate it and squeeze it. Add cornstarch - bring to a boil and allow to cool. Filled in a pastry bag.
Fry in the dried milk and grind to a powder.
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.
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).
Mix all the cream ingredients. Fill the cream in a pastry bag with a cap and put in the refrigerator.
Place the first light biscuit on the base. Wrap a metal pastry ring around, insert an acetate plate inside.
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.
Put a second chocolate biscuit on top - squeeze the caramel cream around it, but fill the mango in the middle.
Place the third (light) biscuit - squeeze the caramel cream around. In the middle of the remaining salted caramel and sprinkle with pistachios on top.
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.
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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Finished product weight 2600
Servings 8
* 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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