Hearty low-calorie recipes

Torte Zaher

Life live and learn. I'm learning too! And today I share a new, infinitely delicious cake, which could be compared to the popular Zaher Viennese cake only, of course, in a healthy version.

Torte Zaher
Servings8 Servings
Ingredients for 3 biscuits
 6 Large eggs (360g)
 105 g Butter 82.5%
 105 g The sweetener erythritol
 40 g Cocoa
 30 g Almond flour (ground almonds can be used)
 1 tsp Cinnamon
 An intense sweetener to taste
Ingredients for apricot jam
 200 g Dried apricots (I chose bright orange apricots - because of their color)
 600 g Water
Ingredients for Chocolate Cream
 160 g Sour cream 15%
 30 g Cocoa
 Cinnamon a little
 An intense sweetener to taste
Ingredients for Decor
 30 g Dark sugar-free chocolate chocolate "RED"

First prepare apricot jam: cut apricots into 3 parts, put in a saucepan, add water and cook until soft. Blend in a homogeneous mass. Put to cool. The jam should be self-liquid, not too thick to soak the biscuits. If there is not enough natural sweetness, you can add one of the sweeteners.


Separate the egg yolks from the egg whites.


Whipped egg whites with 105gr of erythritol in a stiff foam. (erythritol is added gradually). Set aside.


Egg yolks add 105g of melted, still warm butter, add sweetener essence, a small pinch of salt, cinnamon, vanilla. almond flour, cocoa. Mix everything.


Add 1/3 of the beaten egg whites and mix thoroughly with the cocoa mass - self - liquefying.


The remaining egg whites are added in 2 passes: and which is VERY IMPORTANT: MAKE the egg whites in the cocoa mass with a silicone spatula, stirring too quickly and ONLY IN ONE DIRECTION AND WITHOUT REMOVING THE SHOULDER FROM THE MASS ).


Divide the dough into 3 forms and bake at ~ 180 degrees for ~ 15-20 minutes (be careful not to burn). The biscuit will not be very puffy: ~ 1cm thick.


Finished chocolate cream - add cocoa to the cream, put the sweetener on the fire and heat while stirring until it throws the first bubble. Remove from cool.


Put the first biscuit, which is sprinkled with 1/2 of apricot jam. Place a second biscuit on top and apply the remaining jam.


At this point it would be good to "pack" the cake in a mold, squeeze and put in the refrigerator for 2-3 hours, so that the jam "befriends" the biscuit and freezes slightly. But if there are no templates, you may not.


On top and along the sides of the cake smeared with cocoa cream.


Melt the chocolate, pour it into a pastry bag, cut off the tip and decorate with an inscription, or to your liking with berries, fruit. Tasted best on days 2 and 3!


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Nutrition Facts

Serving Size 1660

Servings 8

Amount Per Serving
Calories 317.75
% Daily Value *
Total Fat 23.25g36%
Total Carbohydrate 18.13g7%
Protein 10.65g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Gluten-free cake Snicker

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I did it! Probably, if not the most complicated cake in my design, then the most labor-intensive cake though. But it was definitely worth it!

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