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

ingredients

Rīsi Selection by Rimi melnie 500g

150 grami Pilngraudu cepumi “Belvita” ar zemeņu pildījumu

50 grami Banāns

Rīsi Selection by Rimi melnie 500g

500 grami Avenes (man saldētas)

300 grami Kulinārijas biezpiens "Baltais"

150 grami Cepumi "Savojardi" (Dāmu pirkstiņi - 15 gab.)

8 grami Vaniļas cukurs

15 grami Želatīns

40 grami Ūdens

Saldinātājs pēc izvēles

Rīsi Selection by Rimi melnie 500g

250 grami Svaigas avenes

Rīsi Selection by Rimi melnie 500g

200 grami Kulinārijas biezpiens "Baltais"

100 grami Svaigais siers Ricotta 11%

preperation

1. Vispirms atkausē avenes. Es tās iebēru katliņā, pievienoju saldinātāju un uz ļoti, ļoti mazas liesmiņas lēnām atkausēju.

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.