Delicious low-calorie recipes

Prepare the cream - put all the cream ingredients except the curd in a pot and bring to the boil, stirring constantly. Set aside to cool (cover with cling film so that it touches the surface of the cream). Add the curd to the cooled mixture and blend with a blender.

Pour gelatin with water and swell.

Make the raspberry jam - put the berries in a saucepan and add the starch mixed with water and sweetener. Heat, stirring, until the mixture begins to thicken. Set aside to cool.

Before assembling the cake, dissolve the gelatine in a hot water bath or the microwave ( with 20-second pulses), add to the cream and blend with a blender.

Place the tortilla on the base. Place a metal pastry ring around it, lined on the inside with an acetate sheet. Tighten the ring to the size of the tortilla.

Place 1/6 of the partly stiffened cream (~240 g) and 1/5 of the raspberry jam (~145 g) on the first tortilla, and smooth.

Place a second tortilla on top and repeat the previous steps. Repeat the steps with the remaining 4 tortillas.

Cover the cake with cling film and leave in the fridge overnight.