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Omelette with cheese and curd
Omelette for breakfast, which consists mainly of protein and a small amount of fibre.
I have long wanted to cook a healthy version of the popular Red Velvet cake. It turned out very tasty.
Before making the cake, place the culinary curd "Baltais" double cheesecloth and a sieve the night before. Apply weight and leave for at least 8-12 hours and allow excess liquid to drain. In this way, the cream for the cake will be more stable and will not dehydrate.
Separate egg whites from egg yolks
Add 1 tsp of soda to kefir, mix and set aside for 15 minutes.
Sift the flour and stir in the baking powder.
Add kefir with soda, sweetener, and flour to egg yolks. MIX everything.
Beat the egg whites and mix them into the dough in 2-3 passes. Do it carefully, mixing the mass only on one side.
Put the dough into silicone molds (I used two with a diameter of 16 cm) and bake at 180 ° C for 15 minutes. Check the readiness with a dry stick.
Put cranberries in a saucepan, add water and sweetener. Boil and cook for 3-5 minutes.
Boiled cranberries are squeezed through a sieve. The net weight remains ~250 g.
Add sweetener, 50 g of water, and 15 g of corn starch to the cranberries, stir and bring to a boil. Cool it down.
Noliek malā 100 g dzērveņu džema (dekoram, krēma rozītēm)
Put milk in a saucepan, and add egg, starch, vanilla, sweetener, and coconut flakes. Boil everything. Put aside to cool.
Add fresh ricotta cheese, sweetener, and vanilla to the cottage cheese (from which the liquid has leaked). Do not whisk for too long, because ricotta can curdle!
Put ~400 g of cream in a pastry bag, and cut off the tip to a width of ~1 cm.
Put the first biscuit on a solid base and soak it with sweet syrup (~ 15-20 g). Place a metal pastry ring around the biscuit, and put an acetate plate inside.
Spread the cream (200 g) over the sponge cake in a fairly thick layer around the edges using a pastry bag. Put cranberry jam (~190-200 g) in the middle.
Place the second sponge cake on top. Soak it with syrup water and squeeze the cream (200 g) along the outer edge of the sponge cake with the help of a pastry bag. Put the milk-coconut cream in the middle of the cream.
Place the third sponge cake on top, soak it with syrup and cover it with cling film.
Put the cake in the refrigerator overnight.
In the morning, take the cake out of the refrigerator. Cover the sides and surface of the cake with cream and smooth it.
Set aside ~250 g of cream for decoration (for
cream roses).
Put the cake back in the fridge.
Preparation of the "lace" for the cake decoration.
Prepare acetate tape (or baking paper) in dimensions: 57 x 10 cm.
Melt 50 g of white chocolate in a hot water bath (or as I do - in a microwave with pulses 3 times for 20 seconds and stirring thoroughly every 20 seconds). When the chocolate melts, add red food coloring. Mix well to dissolve all the fine grains of paint.
Pour the chocolate into a pastry bag, cut off a small tip (~2 mm) and draw the lace on the acetate plate. In a free style. Leave it on for ~10 minutes to harden a little.
Remove the cake from the refrigerator and wrap the lace around the cake (with the help of an acetate sheet) - carefully pressing it to the sides of the cake. Put it again for ~10-15 minutes in the refrigerator.
Take the cake out of the refrigerator, remove the acetate film and decorate it with white-red cream roses. Or at your own discretion.
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Finished product weight 2080
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.
Omelette for breakfast, which consists mainly of protein and a small amount of fibre.
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