Delicious cake for those who love healthy desserts. Sponge cake based on whole grain and oat flour with walnuts and carrots without a gram of sugar. Sweetness is given by a delicate cream of boiled condensed milk, ricotta and sour cream. And berries - natural vitamins in the cold season)
| Cook Time | 100 minutes |
| Servings |
Ingredients
Dough:
- 3 pieces Chicken eggs
- 1 pinch Salt
- 100 gram Oat flakes
- 150 ml Kefir
- 50 gram Walnuts
- 2 tablespoons Sunflower oil
- 30 ml Water boiling water for quenching soda
- 1 teaspoon Baking powder
- 50 gram Carrot grated on a fine grater
- 1 gram Vanilin
- 200 gram Whole grain flour
Cream:
- 1 jar Condensed milk
- 250 gram riccota
- 200 ml Sour cream
Decoration:
- Strawberries fresh or frozen, to taste
- Blueberries fresh or frozen, to taste
- Almonds to taste
Ingredients
Dough:
Cream:
Decoration:
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Instructions
- Grind the oat in a coffee grinder/blender to a flour state. It is better to take oat flakes that need to be cooked for 10-15 minutes.
- Grind the walnuts in a coffee grinder/blender to a fine crumb.
- Mix the eggs and salt and beat until white and fluffy.
- Add the ground oatmeal and mix with a whisk.
- Boil water, pour about 30 ml into a glass, pour soda into boiling water and stir quickly, immediately pour the mass into the dough, stirring with a whisk.
- Add sunflower oil to the dough and stir with a whisk. Add the chopped walnuts and baking powder and stir.
- Add sifted whole-grain flour in parts. The dough should not become very thick.
- Add the grated carrots and stir with a spatula.
- The dough should look like pasty cottage cheese.
- In a baking dish with removable sides, put parchment and put the dough. You can use a cooking ring (put in a baking dish/on a baking sheet).
- Put the dough in a preheated 180 degree oven for 30 minutes. Check with a skewer (it should be dry). Remove the cake from the oven and cover with a plate for 15 minutes. Then remove the sponge cake from the baking dish to a plate, cover with a thick towel, and leave to cool completely.
- While the sponge cake cools, prepare the ingredients for the cream.
- Mix the boiled condensed milk and ricotta and beat with a mixer.
- Add sour cream and beat until smooth (like thick sour cream). The cream should not become too liquid.
- Cut the cooled cake into 3 parts: the top and 2 neat cakes.
- Put the first cake on a plate, pour the impregnation (water+jam) for softness. Put 1/3 of the cream and arrange the berries. Put the second cake on top and pour the impregnation, lubricate 1/3 of the cream.
- Put the top of the cake cut into small cubes in the remaining cream and mix.
- Put the pieces of cake mixed with cream on top and decorate the cake at your discretion. Put the cake in the refrigerator overnight.
- During the night, the cake will be soaked with cream, will become soft and delicious. Despite the lack of sugar in the sponge cake, it turns out quite sweet due to boiled condensed milk.
- Cut into pieces and enjoy a healthy dessert) whole-Grain cake with oatmeal and nuts charges with energy and vitamins, as well as a great mood)Bon appetit!!!
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