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Raspberry tart

Holidays are meant to be celebrated! Let's celebrate them with a healthy cake.
serving_count:

ingredients

Kafijas pupiņas Merrild crema 1kg

150 grami Whole grain cookies "Belvita" with strawberry filling

50 grami Banana

Kafijas pupiņas Merrild crema 1kg

500 grami Raspberries (frozen for me)

300 grami Culinary curd "Baltais"

150 grami Biscuits ‘Savojardi’ (Lady's fingers - 15 pcs.)

8 grami Vanilla sugar

15 grami Gelatin

40 grami Water

Sweetener of your choice

Kafijas pupiņas Merrild crema 1kg

250 grami Fresh raspberries

Kafijas pupiņas Merrild crema 1kg

200 grami Culinary curd "Baltais"

100 grami Fresh Ricotta cheese 11%

preperation

  1. Defrost the raspberries. I put them in a saucepan, added sweetener and defrosted them slowly over a very low heat.

  2. Blend the Belvita biscuits with a blender. Add a mashed banana — a sticky, moist mass forms.

  3. Place a metal pastry ring (14 cm) on the base. Line the inside with the acetate sheet. Secure the edges. Place the biscuits vertically along the edge with the sugar side outwards (before doing this, cut ~1 cm off the round tip of the biscuits at one end to prevent them from falling off).

  4. Place the biscuit-banana mixture in the middle. Spread it out, tamp it and put the cake in the fridge.

  5. Pour cold water (40-50 g) over 15 g of gelatine and leave to swell.

  6. Melt the swollen gelatine (I heated it in the microwave for 20 seconds) and add it to the raspberry-cream mixture. Set aside or place in the fridge to let the mixture set a little.

  7. Pour the mass that has begun to harden into the mold.

  8. Spread the cream on top and press the raspberries into it.

  9.  Place the cake in the fridge to set.

nutritional_value

product_weight - 1485g.

serving_count - 6.0

1 serving_contains:

Kilokalorijas (Kcal) 311.8
percent_from_needed_in_day*
Ogļhidrāti (OH) 45.2g. 16%
Olbaltumvielas/Proteīni (OB) 17.8g. 36%
Tauki (T) 6.5g. 10%
calory_description
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