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Meat salad with Chinese cabbage
I added Chinese cabbage instead of potatoes. Managed great and with very friendly calories.
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Inspired by such a delicious roulette, prepared in advance, I baked this one - for all lovers-:)
Grate the apples on a coarse grater. Add lemon juice and, if desired, intense sweetener and cinnamon. Mix everything.
Place the grated apples (300 g) in a heart-shaped metal mould on a baking sheet covered with baking paper. Flatten and tamp them.
First, whisk the eggs into a light foam, add erythritol and whisk for another ~3 minutes until the mass increases significantly in volume.
Gradually add the flour mixed with baking powder.
Spread the dough over the apples until they are completely covered.
Place the tray in an oven heated to 180 °C and bake for ~20 minutes.
Remove the sponge cake from the oven and let it cool.
Carefully separate the sponge cake from the walls of the mould with a sharp thin knife and remove the mould.
Place a second sheet of baking paper on top of the sponge cake and carefully turn it over.
Allow to sponge cake cool a little more and carefully remove the paper from the apples.
Repeat the same 2 more times. It is necessary to bake 3 sponge cakes with apples.
Prepare the cream - mix all the ingredients for the cream and put the finished cream in the refrigerator.
Assemble the cake.
Place the first sponge cake on the base with the apples facing up. Spread 70 g of salted caramel on top of the apples, and smooth it out.
Place the second sponge cake on top of the first sponge cake and cover it with 70 g of caramel.
Place the third sponge cake on top of the second sponge cake.
Cover the sides and the top of the cake with cream, smooth it out and put the cake in the refrigerator.
Prepare the icing.
Add 8 g of gelatin to 50 g of milk and leave to swell.
Pour 150 g of milk into a saucepan, add 25 g of powdered milk and mix so that the powdered milk is slightly "soaked".
Add cocoa, sweetener and vanilla and, stirring with a whisk, heat until the mass thickens slightly.
Add the swollen gelatin to the hot cocoa mass and stir until it dissolves and the cocoa icing becomes homogeneous.
Pass the glaze through a sieve (so that the glaze is homogeneous, without lumps).
Put the cling film on the pot so that it touches the warm cocoa mass (so that a film does not form on it when it cools down).
Set aside to cool.
Wait until the icing cools down to 30-32 ° C degrees, then it will lie down beautifully and will not harden too quickly.
Apply the icing on a cold cake that has just been pulled out of the refrigerator.
All decorations must be prepared in advance. As soon as the cake is covered with icing, immediately put the decorations on top so that they have time to "stick".
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Finished product weight 1996
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.
I added Chinese cabbage instead of potatoes. Managed great and with very friendly calories.
I cooked this delicacy in an hour.
I continue with chanterelles :)
What, well, very ready persimmon in my fruit basket to ask to eat it… Eat it just like that? Well, it's not interesting to me, so this morning I had an omelette with persimmons for breakfast. And Jug cheese.
