Hearty low-calorie recipes

Cherry whim cake

This is something incredibly gentle and delicious. Everyone will eat, even those who are not on a diet. It was reminiscent of the good, good Staburadze "Cherry Whim". Now it will be my "whim".

Cake Cherry whim
Servings6 Servings
CategoryDifficultyEasy
Ingredients for Sponge cake
 2 Eggs
 114 g Banana
 80 g Dates
 60 g Whole wheat flour (can be halved with bran)
 50 g Natural yogurt
 10 g Coconut oil (or butter)
 10 g Cocoa
 1 tsp. Soda
Ingredients for Cream
 300 g Skimmed milk curd (better from sachets - more homogeneous, better for cream)
 250 g Ricotta fresh cheese (11%)
 Sweetener, vanillin
Ingredients for Berry Cream
 400 g Frozen cherries
 10 g Corn starch
Directions
1

Dates aplej with boiling water and leave to soak.

2

Put the cherries in a saucepan, add sweetener as needed and bring to a boil, stirring, until the juice begins to separate. Add 10g of starch, stirring, heat until the mass begins to thicken. Remove from heat and allow to cool.

3

Separate egg whites from egg yolks

4

Beat egg yolks with banana, cocoa, yogurt, coconut oil, soda.

5

Add the soaked dates and cover everything very well again.

6

Add flour. Set aside a little "rise".

7

Whisk the egg whites into a stiff foam and mix gently into the dough.

8

1/2 of the dough is poured into the form, flattened and bake for ~ 15-20 minutes at 180 degrees.

9

Remove and carefully pour out of the mold.

10

In the form pour the other half of the dough and bake the other biscuit.

11

For cream - cottage cheese is blended with fresh cheese, sweetener, vanillin.

12

The cream is smeared on the disc, a layer of berries is placed on top. On top of the second puck and the remaining berries on top.

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Nutrition Facts

Finished product weight 1394

Servings 6


1 serving contains
Calories 304.83
% Daily Value *
Total Fat 9.17g15%
Total Carbohydrate 36.88g13%
Protein 17.13g35%

* 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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