Total per 100 grams — 126 kcal
B / W / D 7/4/16
B / W / D 7/4/16
Ingredients:
For the cake:
— large carrots (250 g)
For the cake:
— large carrots (250 g)
— oatmeal (ground flakes) 8 tbsp. L.
— egg white 2 pcs.
— sweetener
— coconut shaving 1 tbsp. L.
— egg white 2 pcs.
— sweetener
— coconut shaving 1 tbsp. L.
For cream:
— skimmed milk 300 ml
— egg yolk 2 pcs.
— cottage cheese fat 150 g
— Sweetener or honey to taste
— skimmed milk 300 ml
— egg yolk 2 pcs.
— cottage cheese fat 150 g
— Sweetener or honey to taste
Preparation:
1. Beat whites with a pinch of salt to white peaks. Leave it.
2. Grate carrots, add sugar substitute, oatmeal, coconut shavings to it, mix thoroughly.
3. Then, gently and gradually add to the proteins, smoothly and slowly stirring from the bottom up.
4. Put the resulting mass on a parchment paper with a layer of up to 1 cm in thickness. Bake in an oven at 200 degrees for 20 minutes, then turn and hold for another 5 minutes (look at readiness).
5. Remove from the oven and cut into square, round or rectangular crusts.
6. Pour milk into the saucepan, add the yolks. Cook over low heat, stirring, to a boil.
7. Remove from heat, add honey or sugar substitute
8. Beat the blender until smooth. Cool down.
9. Add the cottage cheese to the cooled mass, blend again with a blender.
10. Peel the cream with cream, leave in the refrigerator for the night.
1. Beat whites with a pinch of salt to white peaks. Leave it.
2. Grate carrots, add sugar substitute, oatmeal, coconut shavings to it, mix thoroughly.
3. Then, gently and gradually add to the proteins, smoothly and slowly stirring from the bottom up.
4. Put the resulting mass on a parchment paper with a layer of up to 1 cm in thickness. Bake in an oven at 200 degrees for 20 minutes, then turn and hold for another 5 minutes (look at readiness).
5. Remove from the oven and cut into square, round or rectangular crusts.
6. Pour milk into the saucepan, add the yolks. Cook over low heat, stirring, to a boil.
7. Remove from heat, add honey or sugar substitute
8. Beat the blender until smooth. Cool down.
9. Add the cottage cheese to the cooled mass, blend again with a blender.
10. Peel the cream with cream, leave in the refrigerator for the night.