Diet cake "Potato"
10 servings
90 minutes
Dietary pastry 'Potato' is a modern interpretation of the classic Russian dessert created for those who watch their diet. The recipe is based on chickpeas, which give the pastries a delicate texture and a light nutty flavor. Banana and honey add natural sweetness, while cocoa creates a rich chocolate hue. A key part is roasted peanuts that enhance the texture and taste. This treat requires no flour or sugar, making it a healthy alternative to traditional sweets. The cream made from cottage cheese and yogurt adds freshness and airiness, while a light coffee soaking adds depth of flavor. The pastry is perfect for tea parties or cozy evenings when you want to enjoy dessert without guilt. It can be served as a healthy snack, delighting guests with an unexpected and tasty version of their favorite treat.
1
Soak dry chickpeas in room temperature water at a ratio of 1 to 4 for 4 hours.
- Chickpeas: 130 g
2
Drain the water, add fresh water in a 1 to 3 ratio, bring to a boil, skim off the foam, and cook covered for another 40 minutes.
- Chickpeas: 130 g
3
Puree the boiled chickpeas with a blender, add banana, yogurt (set aside 1 tablespoon for cream), cocoa (set aside 1 teaspoon to sprinkle on top of pastries), baking powder, vanilla, and sugar substitute, and blend everything together until smooth.
- Chickpeas: 130 g
- Bananas: 1 piece
- Natural yoghurt: 120 g
- Cocoa: 2.3 tablespoons
- Vanillin: pinch
- Sugar substitute: to taste
4
Whip the egg whites to stiff peaks and gently fold into the chickpea mixture with bottom-up movements.
- Egg white: 2 pieces
5
Pour the batter into any convenient form, cover with foil, and bake in a preheated oven at 180° for 40 minutes, then remove the foil and bake for another 10 minutes (adjust according to your oven, the main thing is that the cake should be moist when done!).
6
Grind roasted peanuts into flour with a blender.
- Roasted peanuts: 50 g
7
Cool the cake, crumble it with a fork, add honey, coconut oil, a few drops of brandy flavoring, add crushed peanuts, and then gradually pour in coffee until the desired consistency is achieved (the dough should not be too thick or runny and should hold together well).
- Honey: 2 tablespoons
- Coconut oil: 1 teaspoon
- Cognac: to taste
- Roasted peanuts: 50 g
- Freshly brewed coffee: 50 ml
8
Form pastries from the obtained mass (I made 10 pieces), sprinkle with cocoa powder on top, and use a piping bag to add 2 drops of cottage cheese cream.
- Cocoa: 2.3 tablespoons
- Cottage cheese: 100 g
9
For the cream, blend cottage cheese with 1 tbsp of yogurt, vanilla, and sugar substitute until smooth (I also added a few drops of vanilla flavor), then place in the freezer for 10 minutes to thicken.
- Cottage cheese: 100 g
- Natural yoghurt: 120 g
- Vanillin: pinch
- Sugar substitute: to taste