Hearty low-calorie recipes

Currant Blueberry Blackberry Cake (No Bake)

And for now, it's probably my TOP cake, because it really turned out, well, very, very delicious! And most importantly, without baking!

Currant Blueberry Blackberry Tart
Servings10 Servings
CategoryDifficultyEasy
Components (diameter 18 cm)
 18 Cookies "Ladies' fingers" (158 g)
Ingredients for the Substrate
 200 g Dried plums
 100 g Nuts (I had cashews)
Ingredients for Berry Puree
 500 g Currants (I like them)
 100 g Blueberries (large)
 50 g Corn starch
 Sweetener
Ingredients for the white cream mass
 400 g Culinary cottage cheese "Baltais"
 250 g Fresh cheese Ricotta Lago Maggiore (6%)
 200 g Cream cheese Philadelphia light (11%)
 16 g Vanilla sugar (dr.Quther)
 Sweetener
 20 g Gelatin + 115 g of water
Ingredients for blackberry jam
 150 g Blackberries
 5 g Corn starch
 Sweetener
Directions
1

Mix 150 g of blackberries with 5 g of cornstarch and sweetener. Set aside to cool.

2

The finished base - blend nuts with prunes. A sticky, moist mass is formed.

Finished berry puree
3

Blackcurrants and blueberries are blended into a homogeneous mass.

4

Rub the blended berries through a sieve. There remains ~490 g puree.

5

Pour the mass into a saucepan, add sweetener and 50 g of cornstarch. Heat while stirring until the mass thickens and the first bubble appears. Remove to cool.

Ready white cream mass
6

Put the culinary cottage cheese "Baltais", fresh cheese "Ricotta", cream cheese "Philadelphia light", vanilla sugar and sweetener into a container. Beat everything.

7

Prepare two dishes. Put 100 g of berry puree and 480 g of white cream in one bowl - mix, in the second bowl put the remaining berry puree (~ 390 g) and the remaining white cream (~ 370 g) and also mix.

8

Place 6 g of gelatin in one dish and cover with 35 g of cold water. Put 14 g of gelatin in the second dish and cover with 80 g of water. Gelatins are swollen.

Assemble the cake
9

Put the nut-plum mass on the base. The mass is leveled, compacted (I use a metal ring with a diameter of 18 cm).

10

A metal ring is placed around the base, inside which an acetate plate is placed.

11

Arrange the cookies vertically on the inside (to make it easier to place them vertically - trim the round ends a little) and press them to a sticky base.

Currant Blueberry Blackberry Tart

12

Melt the largest portion of gelatin and mix it into the lighter cream. Mix the mass thoroughly and spread it on the base of the cake.

13

Spread the blackberry jam on top of the cream, smooth it out a little and mix it into the cream with the tip of a sharp knife - mixing both masses a little.

14

Melt the second bowl of gelatin and mix it into the dark cream. Mix and put a spoon on top of the blackberry jam layer. Equalizes. Leave to harden in the refrigerator.

15

In the morning, decorate according to your wishes.
I pressed roses from the rest of the cream.

Currant Blueberry Blackberry Tart

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Nutrition Facts

Finished product weight 2400

Servings 10


1 serving contains
Calories 427.3
% Daily Value *
Total Fat 11g17%
Total Carbohydrate 63.12g22%
Protein 18.4g37%

* 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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