Low-calorie cake «Delight»

Low-calorie cake «Delight»

Caloric content per 100 grams: 87 Kcal


for the cake:
• 2 eggs + protein
• 2 tbsp. l. (18 g) oat bran
• 4 tbsp. l. (60 ml) of 0% fat
• 1 tbsp. l. with a slide (20 g) of cornstarch
• 1 tsp. baking powder
• vanilla on the tip of the knife
• stevia

for cream:в
• 1 yolk
• 180-200 g of soft fat-free cottage cheese
• 250 ml of milk with a 0% fat content
• 1 tbsp. l. with a slide (20 g) of cornstarch
• stevia
• vanilla on the tip of the knife
• cocoa powder for decoration (optional)


prepare the products for the cream: we separate the protein from the yolk (we leave the protein for the cake), measure the right amount of milk, weigh the starch.
200 ml of milk put on medium heat, add stevia and vanillin.
for the remainder (50 ml), add yolk and starch, mix thoroughly with a fork until the lumps disappear.
Once the milk is warmed, we reduce the heat to a slow one and, stirring, pour in the mixture with yolk.
it is very convenient to interfere with the cream with a whisk — with intensive stirring it covers a large area of ​​the bottom and breaks the lumps in parallel, if they manage to form.
Cook the cream until it thickens.
The resulting cream should be cooled. if during cooking the cream burned, then continue to prepare it better in another container.
In the dishes with cooled cream, add cottage cheese and stevia. With the immersion blender, bring the cream to a homogeneous consistency.
The cream for the cake is ready. Put it in the fridge.

we turn on the oven to 170 degrees.
We advise you to do everything quickly while the oven is warming up. It is not necessary to leave bran for swelling!
Separate the yolks from proteins. We take the amount of oat bran (you can grind). Stirring.
Add starch, stevia and baking powder to the dough. carefully mix the dough until the lumps disappear.
We beat the proteins and stevia to stable peaks.
At this stage, we need to add a beaten protein in a few steps.
We spread the dough into a baking dish (we have silicone) and carefully level it. send the form to the oven for about 20 minutes. (During the baking process, the cake rises strongly)
After the baking is finished, the oven should be slightly opened and left in the oven for 10 minutes.
We take out the cake from the mold and cool it on the grate. After full cooling, cut the cake into 2 halves.
at the final stage we collect the cake: cake — cream — cake — cream. Gently spread the cream over the entire surface of the cake and carefully blot out the edges. It is very important not to press on the cakes when assembling! if suddenly your cream turned liquid, rather because of non-compliance with the proportions of milk / starch, then it is better to collect the cake in the form.
We send the finished cake to the refrigerator for at least an hour, and the maximum — how much patience is enough

Bon Appetit!

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