Hearty low-calorie recipes

Cherry Rhapsody Cake

This cake pushes all my previously baked and ranks firmly in 1 place!

Cake Cherry rhapsody
Servings10 Servings
CategoryDifficultyEasy
Ingredients for Biscuits
 3 Eggs
 190 g Banana
 100 g Flour (I use 50g whole wheat and 50g green buckwheat flour)
 75 g Dates
 45 g Skyr natural yoghurt (can be just yogurt or just kefir, but I like that there are both)
 30 g Kefir 0.5%
 25 g Cocoa
 5 g Baking powder
 Sweetener as needed
Ingredients for the filling - cherry jam
 400 g Frozen cherries (without juice)
 50 g Water
 20 g Corn starch
 Sweetener
Ingredients for sponge cake soaking
 100 g Juice from cherries
 Sweetener
Ingredients for Cream
 259 g Fresh cheese Ricotta 11%
 200 g Fresh cheese Philadelphia light
 500 g Culinary cottage cheese White
 50 g Milk powder 1%
 Vanilla
 Sweetener of your choice
Prepares Biscuits
1

Sprinkle the dates with boiling water and leave to soak for ~ 30 min.

2

Eggs are separated from the egg whites (make sure that there is not a gram of egg yolk in the white).

3

Mix and blend all dry ingredients.

4

To the 3 separated egg yolks add yogurt, kefir, banana and soaked, sliced dates - all folded thoroughly.

5

Sift and mix the dry ingredients.

6

whipped egg whites and gradually 3 times, mix carefully into the dough - carefully so that the egg whites do not "settle".

7

The dough is poured into a form - this time I bake in one large form and then cut the biscuit into 3 parts (with the help of a paper knife and thread).

8

Bake at 180 degrees ~ 30-35 min. (must look after the stove). But if there is, you can bake 3 separate biscuits, dividing the dough into 3 equal parts. Then bake for a correspondingly shorter time. (~ 20 min).

9

The biscuits are cooled, cut, wrapped in cling film and placed in the refrigerator to distribute the moisture evenly.
I usually bake biscuits the night before and hold them all night.

Prepared Cherry Jam
10

Defrost the cherries and pour them juice, which will later impregnate the biscuits ~ 100g.

11

Add sweetener to the juice, boil and set aside.

12

Cherries are blended (they can also be left whole) and starch mixed with water is added. Bring to the boil, stirring, until the mass thickens.

13

Cool the mass slightly, fill in a pastry bag and refrigerate.

Finished Cream
14

Mix all the cream ingredients in a homogeneous cream (with a spoon, without a blender, because then the cream may become too liquid).

15

I filled part of the cream ~ 180 g in a separate pastry bag with a cap and left it to decorate with “roses” and put it in the refrigerator.

Finished Cake
16

On the base on which to place the cake, put the first biscuit, soaked in 30g of cherry juice. Wrap a pastry ring and acetate plate around it - wrap it around the biscuit.

17

Take the white cream and from the pastry bag in a spiral, with a distance of ~ 1-1.5 cm squeezed in a spiral ~ 1/4 of the whole cream ~ 1 cm thick.

18

Take a second bag of pastry with cherry jam and fill in the spirals in the same way as with white cream. Slightly smooth the creams.

Cake Cherry rhapsody

19

Repeat with the other two biscuits. Last round - white cream. Put the cake in the refrigerator for at least 5-6 hours. I leave overnight.

On the second day
20

Remove the cake, remove the pastry circle, acetate plate.

21

Using a pastry bag, apply the cream to the sides of the cake. Smooth until the edges and surface are smooth.

22

Decorate with cherries and the same cream, squeezing the roses: bigger, smaller - whatever, like. Sprinkle with grated chocolate.

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Nutrition Facts

Finished product weight 2000

Servings 10


1 serving contains
Calories 261.3
% Daily Value *
Total Fat 8.02g13%
Total Carbohydrate 28.15g10%
Protein 17.45g35%

* 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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