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Cake "Drop the excess"

I wanted to make something beautiful and colourful for my third healthy and active lifestyle camp: "Drop the Excess".

Servings10 Serving
CategoryDifficultyIntermediate
Ingredients for Biscuit (shape diameter 18 cm)
 135 g Ripe Banana
 60 g Carrot
 100 g Whole wheat flour
 70 g Milk 2%
 20 g Oil
 1 tsp. Lemon juice
 1 tsp. Cinnamon
 ½ tsp. Soda
Biscuit impregnation ingredients
 15 g Honey + water
Ingredients for Peach puree
 2 kg Ripe peaches
 300 g Milk (or water)
 250 g Fresh cheese "Ricotta Lago Maggiore" 6%,
 50 g Gelatin
 8 g Vanilla sugar
 Sweetener of your choice
Ingredients for fruit "glue"
 100 g Water
 4 g Agar
Ingredients for Jelly
 1000 g Water
 60 g Lemon juice from 1/2 lemon
 50 g Gelatin
 8 g Vanilla sugar
 Sweetener
Ingredients for Decorating
 800 g Various berries, and fruits (strawberries, raspberries, blueberries, kumquats, tangerines, pitaya, cherries, grapes)
Directions
1

Prepare the sponge cake - Mix all the ingredients for the sponge cake and bake the sponge cake in an 18 cm diameter tin at 170-175 °C for ~30 minutes. Cool. Cut off the biscuit top (cap) and cut the biscuit in half lengthwise.

2

Prepare the peach puree - Peaches are blanched ( cut the skin a little and put in boiling water for ~10-15 minutes). They become soft, and the peel is easy to remove. Peel the peaches.

3

Set aside 2 peaches. Cut the remaining peaches into smaller pieces, place in a saucepan, add 70 g water, vanilla sugar and sweetener as needed and cook for ~15 minutes until soft. Blend with a blender and set aside to cool.

4

Add the ricotta to the cooled peach puree, mix, blend and stir in the remaining 2 peaches cut into small pieces.

5

Swell the gelatine by pouring cold water over it.

6

Before assembling the cake, dissolve the gelatine in a bath of hot water and add it to the peach puree. Place the peach puree in the fridge so that it starts to thicken slightly (very slightly).

Assemble the cake
7

Place aluminium foil, folded three times, on the base and place half of the sponge cake on top. Place a pastry ring lined inside with an acetate sheet around the sponge cake. Fold the foil up and stick it to the pastry ring with scotch tape (to prevent the puree from leaking out when it is poured on the sponge cake).

8

Soak the sponge cake with honey water (~15 g).

9

Put 1/2 of the peach puree (which has already started to stiffen a little) on the sponge. Place in the fridge for 20 minutes.

10

Remove from the fridge, place the other half of the sponge cake in the middle and pour the remaining peach puree over it. Cover the cake tin with cling film and place in the fridge for at least 6 hours.

Prepare fruit and jelly
11

Swell the gelatine - pour 200 g of cold boiled water over the gelatine. Squeeze lemon juice and bring to a boil, with another 200g of water, sweetener and 8 g vanilla sugar. Cool and add 600 g of cold boiled water.

12

Dissolve the gelatine in a bath of hot water or by pulses in the microwave and add to the prepared lemon syrup. Set aside.

13

Cut the fruit and berries for decoration and place them on paper towels (the paper towels will soak up any excess fruit liquid and make them easier to stick to the cake).

14

Boil the 'glue' - add 4 g agar to 100 g water and bring to a boil. Boil for 1 minute. Cool slightly.

15

Take the cake out of the fridge (the cake needs to be cold for the agar to work and for the fruit to stick well!!!). Carefully remove the foil and pastry ring. Place the cake on a new base - 2 layers of foil folded crosswise (the cake will need to be covered with the metal pastry ring again to prevent the jelly from leaking out).

16

Dip the fruit and berries in the 'glue' and press (glue) them to the sides of the cake, starting from the bottom. When the sides are finished, layer the fruit on top.

17

Place a pastry ring lined inside with an acetate sheet around the cake. Roll up the foil and secure it with scotch tape on the pastry ring (so that nothing leaks out when the mould is filled with syrup).

18

Wait until the syrup starts to thicken slightly, and carefully pour it along the sides of the mould (initially with a large spoon) to a height of ~2 cm. Place in the fridge to harden (about 15-20 minutes).

19

Take the cake out of the fridge and continue filling the sides and top of the cake with syrup until all the fruits are covered. Place the cake in the fridge to harden. And in the morning, enjoy this beauty with all your heart!

Torte Nomet lieko

Zaļa aploksbe ar sirdi

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Nutrition Facts

Finished product weight 4686

Servings 10


1 serving contains
Calories 271
% Daily Value *
Total Fat 3.9g6%
Total Carbohydrate 39.21g14%
Protein 15.32g31%

* 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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This time I deviated from my nutritional principles because those who will eat this cake do not count calories. It turned out very delicious.

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Jaunais tievēšanas izaicinājums sākas jau 4. martā, pēc

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They have dropped the excess

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The next slimming challenge will start on June 5, after

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