Apricot skinny cake
Nutritional Info
- Servings Per Recipe: 35
- Amount Per Serving
- Calories: 157.2
- Total Fat: 6.4 g
- Cholesterol: 12.8 mg
- Sodium: 80.5 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 0.5 g
- Protein: 4.2 g
View full nutritional breakdown of Apricot skinny cake calories by ingredient
Introduction
This cake is for healthy and fitness nutrition, however low-fat curd (or cottage cheese), non cholesterol grape seeds oil instead of butter and cane sugar do not compromise the taste. It is delicious, fresh and healthy. This cake is for healthy and fitness nutrition, however low-fat curd (or cottage cheese), non cholesterol grape seeds oil instead of butter and cane sugar do not compromise the taste. It is delicious, fresh and healthy.Number of Servings: 35
Ingredients
-
Dough:
(1 cup = 240-250 ml)
¾ cup oil, grape seed extract (180 ml)
1 ½ cup sugar cane
2 eggs
3 cups all-purpose flour
2 teaspoons baking soda
1.5 - 2 cups milk, 2 % fat
Filling:
500 g low-fat cottage cheese (curd)
1000 ml apricot compote (18-20 apricots cut to halves)
3 x 40 g bags of corn starch pudding powder (Dr. Oetker)
70 g granulated sugar (can be a cane)
1 sachet of real vanilla sugar
3 tablespoons lime juice
Tips
See it also at my blog http://danieladanaphotographer.blogspot.sk/
Directions
Dough :
1 Mix oil with sugar
2 Stir in egg yolks
3 Add milk
4 Stir in dry sifted ingredients
5 Whisk the egg whites and slowly stir rigid foam in dough
6 Pour into a greased and floured form of 28x38 cm or of an approximate size.
7 Insert into the pre-heated oven at 180 °C and bake for 30 minutes or until golden, do not open the oven during this time otherwise the dough will not rise.
Filling :
8. Boil thick cream from 1 bag of pudding starch (300 ml water for 1 bag) and allow cooling.
9. Stir in cottage cheese mixed with 50 g sugar, vanilla sugar, lime, use a hand mixer.
10. Spread on corpus and place on it apricots, slightly push them into the cottage cheese.
11. Pour the warm cream from 2 pudding bags (800 ml compote syrup and water for 2 sachets (80 g) with 20 g of sugar, or according to your taste)
12. Allow to solidify in the cold for several hours, or overnight, then cut and serve.
Serving Size: 35 3 inch pieces
1 Mix oil with sugar
2 Stir in egg yolks
3 Add milk
4 Stir in dry sifted ingredients
5 Whisk the egg whites and slowly stir rigid foam in dough
6 Pour into a greased and floured form of 28x38 cm or of an approximate size.
7 Insert into the pre-heated oven at 180 °C and bake for 30 minutes or until golden, do not open the oven during this time otherwise the dough will not rise.
Filling :
8. Boil thick cream from 1 bag of pudding starch (300 ml water for 1 bag) and allow cooling.
9. Stir in cottage cheese mixed with 50 g sugar, vanilla sugar, lime, use a hand mixer.
10. Spread on corpus and place on it apricots, slightly push them into the cottage cheese.
11. Pour the warm cream from 2 pudding bags (800 ml compote syrup and water for 2 sachets (80 g) with 20 g of sugar, or according to your taste)
12. Allow to solidify in the cold for several hours, or overnight, then cut and serve.
Serving Size: 35 3 inch pieces