I wanted to give myself a particularly beautiful and healthy cake. And it turned out adorable.

ingredients

Brok. pārslas Kellogg's Tresor Choco Nut 410g

3 Olas

100 grami Svaigi uz smalkās rīves sarīvēti burkāni

65 grami Milti (man kukurūzas milti)

40 grami Dateles

40 grami Aprikozes

3 grami Cepamais pulveris

Brok. pārslas Kellogg's Tresor Choco Nut 410g

3 Olas

1 litri Piens 2%

220 grami Zemenes (kas tiek sagrieztas un pievienotas krēmam)

200 grami Zemenes (šie 200 g tiek likti apkārt biskvītam)

200 grami Kulinārijas biezpiens "Baltais"

60 grami Kukurūzas ciete

60 grami Sausais vājpiena pulveris 1%

30 grami Eritritols

25 grami Želatīns

130 grami Ūdens

30 grami Piens vai sīrupa ūdens (biskvīta piesūcināšanai)

10 grami Vaniļas cukurs

Intensīvais saldinātājs (man ar vaniļas garšu)

Brok. pārslas Kellogg's Tresor Choco Nut 410g

500 grami Kulinārijas biezpiens "Baltais"

100 grami Saldais krējums 35%

Zemenes, pistācijas

preperation

1. Pour hot water over the dates and apricots.

2. Grate the carrot on a fine grater.

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

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

5. 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).

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

7. 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.

8. Place the halved strawberries around the edges of the sponge cake so that the halves face outwards. Place 200 g of strawberries around in total.

9. 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.

10. Mix everything thoroughly. Add the cut strawberries and stir.

11. Pour the cream with the strawberries over the sponge cake, smooth it out and put it in the fridge overnight to set.

12. In the morning, decorate as you like.