Delicious low-calorie recipes

Pour hot water over the dates and apricots.

Grate the carrot on a fine grater.

Place the eggs, carrots, and drained dried fruits in a bowl and blend until smooth.

Add the flour and baking powder, mix the dough, pour into the tin and bake at ~175 °C for ~35-40 minutes.

Place all the cream ingredients (except the curd) in a saucepan, put on the stove and heat. Stir continuously until the mixture thickens. Allow to bubble and set aside to cool (cover with cling film so that it touches the surface of the cream).

Add the culinary curd to the cooled boiled cream and whisk everything into a smooth paste (don't get too excited about whisking).

Place the sponge cake on the surface. Place a metal pastry ring around it, lined on the inside with an acetate sheet. Extend the pastry ring ~ 2 cm larger than the sponge cake.

Pour water over the gelatine and allow it to swell. Then dissolve it in a hot water bath or the microwave (in 20-second pulses) and add it to the cream.