Diet raspberry mini-cake
2 servings
60 minutes
Diet raspberry mini-cake is a refined dessert of Italian cuisine, created for those who appreciate lightness and sophistication of taste. This delicate cake combines airy sponge and fresh cheese layer with a rich raspberry aroma. It contains no sugar, making it an ideal choice for healthy eating enthusiasts. The history of such desserts traces back to Italian traditions of light mousse cakes where fresh natural ingredients play a key role. The creamy texture of the cheese layer is complemented by the subtle tartness of raspberries, creating a harmonious balance of flavors. The cake is perfect for morning tea or festive dinner, adding an atmosphere of lightness and enjoyment to the moment.
1
Soak the gelatin in 150 ml of milk and let it swell for 20-40 minutes.
- Gelatin: 1 tablespoon
- Milk: 150 ml
2
Whisk the egg with 1 tablespoon of stevia.
- Chicken egg: 1 piece
- Stevia extract: 2 tablespoons
3
Mix dry milk separately with starch, baking powder, and vanillin.
- Skim milk powder: 3 tablespoons
- Cornstarch: 1 tablespoon
- Vanillin: to taste
4
Add a beaten egg to the dry mixture.
- Chicken egg: 1 piece
5
Mix well and pour in 3 tablespoons of milk.
- Milk: 150 ml
6
Bake in a high removable form (I used 13 cm in diameter) in a preheated oven at 180° for about 15 minutes (until a toothpick comes out clean).
7
Heat the swollen gelatin in a water bath until fully dissolved (do not boil!).
- Gelatin: 1 tablespoon
8
Crush the raspberries in a blender and strain through a sieve (to leave a seedless puree).
- Raspberry: 150 g
9
Whip the cottage cheese with 1 tbsp of stevia and vanillin, add raspberry puree and gelatin, and mix everything well.
- Soft cottage cheese: 150 g
- Stevia extract: 2 tablespoons
- Vanillin: to taste
- Raspberry: 150 g
- Gelatin: 1 tablespoon
10
Pour the cottage cheese mixture into the same mold where the biscuit was baked, place whole raspberries on top, and refrigerate overnight.
- Raspberry: 150 g