A healthy version of the classic cake "Prague". A little "improved", but very tasty and chocolate.
Separate egg whites from egg yolks
Sift the dry ingredients into a bowl: flour, cornstarch, cocoa, soda, and baking powder.
Add honey and kefir to the egg yolks and whisk.
Whisk the egg whites into a strong foam.
Add the mixed and sifted ingredients to the egg yolks. Mix it up.
In 3 times, gradually mix the whipped egg whites into the cocoa mass with a silicone spatula, stirring carefully to one side.
Pour the dough into two molds, put them in the oven at 175 degrees, and bake until ready ~30-35 minutes. Cool down.
I usually bake the sponge cake a day before "putting together" the cake, so I wrap it in cling film when it's cooled and put it in the fridge overnight).
Remove the pits from the apricots, put them in a saucepan, add water, cornstarch, and sweetener - stir everything and cook until the mass thickens. Remove from the stove and cool.
Melt the dark chocolate in a hot water bath (or with pulses in the microwave - turning on for 20-30 seconds, removing and stirring).
Mix the culinary curd "Baltais" with the fresh cheese "Ricotta". Add the melted chocolate and beat the cream with a mixer into a homogeneous mass. The cream is filled in a larger condor bag.
For biscuits, if necessary, cut off the "caps" and cut them in half.
Prepare "apricot syrup" for soaking biscuits - blend 80 g of sugar-free apricot jam with 120 g of water and sweetener.
Place the first biscuit on the base and soak it with 50 g of sweet apricot syrup. On top, use a pastry bag to squeeze ~250 g of cream to a width of ~0.8 cm. Equalizes.
Put another biscuit on top, soak it with syrup, and put the apricot puree in the middle in a circle, squeeze out chocolate cream around the edges.
Put the third biscuit on top, soak it with syrup, and spread cream on top. Repeat the same with the fourth biscuit - soak and apply the cream not too thickly (leaving ~ 200-250 g of cream for the edges). I cover the pie with cling film and put it in the refrigerator overnight (but you can cook it to the end on the same day).
Pour 15 g of gelatin with 90 g of water. Leave to swell.
Pour 240 g of milk into the pot, and add 38 g of cocoa and sweetener. Boil while stirring. Allow to stand for 3 minutes and add the swollen gelatin. Stir and drain through a sieve so that no lumps remain in the glaze and it is shiny and smooth.
Pour some icing into a small pastry bag - for criss-cross lines. Set aside to cool.
Cool the rest of the icing to a temperature of 28-28 degrees. Pour over the cake and put it in the fridge.
When the glaze has gelled, take it out and decorate it with cross lines.
Finished product weight 2200
Servings 10
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
With this dessert, we can please our loved ones and ourselves whenever we want, because its preparation does not require much time or skills.
Cheese cookies have been very popular since I was a child. Today, however, I am aware that what is bought in the store is a Kcal ball. Better already, then prepare them yourself and 3x less Kcal.
My childhood favorite soup has become one of my favorite as I grow up.
Summer and ice cream: it's hard to find an even better combination! And if the ice cream is healthy, safe for our stomachs and hips, and with such great nutritional value!
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