Hearty low-calorie recipes

Tiramisu Cakes

Something incredibly gentle and delicious! I've beaten myself again! - :) For now, this is my favorite!

Torte Tiramisu
Servings8 Servings
Category, DifficultyIntermediate
Ingredients for 2 biscuits
 2 Eggs
 127 g Banana
 50 g Dates
 50 g Skimmed milk kefir
 70 g Whole wheat flour
 20 g Erythritol to be added to whipped egg whites (but bananas and dates can also be used)
 ½ tsp. Soda
Ingredients for boiled milk cream
 1 Egg
 250 g Milk (I had 2.5%)
 250 g Fresh cheese Ricotta Lago Maggiore
 20 g Corn starch
 Intensive sweetener, vanillin
For soaking sponge cakes
 2 tsp. Instant coffee + sweetener
Cakes for surface decoration
 50 g Cream 35%
 260 g Culinary cottage cheese "Baltais"
 40 g Erythritol (other sweeteners may be added)
Preparation of the sponge cake
1

Dates aplej with hot water and soak soft. ~ 20-30 min.

2

Eggs separate the whites.

3

Add kefir, sliced banana to the egg yolks and blend.

4

Add the penalty - mix and set aside so that the penalty "works" (the mass becomes "puffy").

5

Add the soaked dates and seal again.

6

Add flour, mix. And set aside allowing ~ 5 min. swell.

7

Meanwhile, beat the egg whites into a stiff foam. At first whisk them in a light foam. then add 20g of erythritol and whipped into a stiff foam.

8

Gradually mix the egg whites into the dough - stirring them slowly and without removing the spoon from the dough (so that the egg whites do not settle).

9

The dough is divided into two equal parts.

10

Bake two biscuits for ~ 30-35 minutes at 175 degrees. Cool.

Finished boiled cream
11

In a saucepan pour 250g of milk, add eggs, cornstarch, sweetener, vanilla and heat, stirring constantly, until the mass thickens.

12

Set aside to cool - by covering the dish with a cling film that touches the cream - so that no air is present and no clumps form.

13

When the cooked cream has cooled - whipped with 250g Ricotta. If necessary, add more sweetener.

Make strong and sweet coffee
14

Sprinkle either natural coffee or 2 teaspoons of instant coffee with ~ 150g of water and sweeten it.

Assemble the cake
15

Place the first biscuit, wrap around an acetone plate and over the pastry ring. and very richly impregnated with sweet coffee. Don't regret coffee!

16

Apply half of the cream on top.

17

Put a second biscuit on top of the cream.

18

Soak this biscuit with sweet coffee and cover with the remaining cream.

19

Smooth and place in the refrigerator so that the layers "suck".

The second day is decorated
20

Whipped 50g sour cream (35%), add 260g of curd "Baltais" and 40g of erythritol (you can also use another sweetener here, or mix erythritol with one of the drops).

21

Smear the edges with a little cream.

22

Using a wide table knife, I stuck the edges with pre-made, ground ginger biscuits (20g only), which I had baked some time ago and ground.
The second option: toast Ķelmēni rye bread, grind and toast in a pan together with erythritol.

23

Put the rest of the cream in a pastry bag, cut off the tip and squeeze small "balls" onto the cake.

24

Sprinkle with cocoa.

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Nutrition Facts

Finished product weight 1160

Servings 8


1 serving contains
Calories 203
% Daily Value *
Total Fat 7.75g12%
Total Carbohydrate 20.5g7%
Protein 11.88g24%

* 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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