Delicious cake with gingerbread and aromatic blackcurrant flavor.
Raisins sprinkle with boiling water and leave to soak.
Put the blackcurrants in a saucepan, add sweetener as needed and bring to a boil, stirring, until the juice begins to separate. Add 50g of water, 10g of starch, stirring, heat until the mass begins to thicken. Remove from heat and allow to cool.
Separate egg whites from egg yolks
Beat egg yolks with banana, cocoa, yogurt, coconut oil, soda.
Add the soaked raisins and cover everything very well again.
Add bran and flour. Set aside a little "rise".
Whisk the egg whites into a stiff foam and mix gently into the dough.
1/2 of the dough is poured into the form, flattened and bake for ~ 15-20 minutes at 175-180 degrees.
Remove and carefully pour out of the mold.
In the form pour the other half of the dough and bake the other biscuit.
Finished cream - cottage cheese is blended with fresh cheese, sweetener, vanillin.
The cream is smeared on a disc, a layer of boiled berries is placed on top. On top of the second puck, cream and the remaining berries on top.
I decorate the edges with chopped gingerbread.
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Finished product weight 1450
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.
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