Ingredients
The basis
Hercules — 90 g
Dried almonds — 50 g
Prunes — 8 pieces
Syrup for pancakes (0 kcal) — 4 tbsp. L.
Dried almonds — 50 g
Prunes — 8 pieces
Syrup for pancakes (0 kcal) — 4 tbsp. L.
Filling
Ricotta — 500 g
Cottage cheese 0% — 400 g
Greek yogurt 5% — 280 g
Egg white — 6 pcs.
Erythritol — 9 tbsp. L.
Protein (chocolate) — 1 stingy (30 g)
Cocoa — 3 tbsp. L.
Protein (vanilla) — 1 stingy (30 g)
Vanillin
Lemon Zest
Ricotta — 500 g
Cottage cheese 0% — 400 g
Greek yogurt 5% — 280 g
Egg white — 6 pcs.
Erythritol — 9 tbsp. L.
Protein (chocolate) — 1 stingy (30 g)
Cocoa — 3 tbsp. L.
Protein (vanilla) — 1 stingy (30 g)
Vanillin
Lemon Zest
Decoration
Cocoa — 2 tsp.
Natural yogurt — 2 tsp.
Sweetener — 4 tablets.
Almond flakes
Chocolate drops
Cocoa — 2 tsp.
Natural yogurt — 2 tsp.
Sweetener — 4 tablets.
Almond flakes
Chocolate drops
1. Oven to warm up to 175 degrees
2. Grind the almonds in flour, combine with the oats, prunes and syrup, mix thoroughly and then grind the mixture in a blender
3. Deeply split form * for a cake to grease with a small amount of coconut or olive oil, so that the cake does not stick. At the bottom, with damp hands, lay the base mixture
4. Prepare the filling. In a separate bowl we will prepare vanilla and chocolate stuffing
5. For the vanilla layer, mix half the required amount of ricotta, cottage cheese, Greek yogurt, proteins and erythritol, mix approximately 1/3 of the lemon, vanillin at the tip of the knife and vanilla protein
6. For the chocolate layer, also take half the required amount of ricotta, cottage cheese, Greek yogurt, proteins and erythritol, then add cocoa and chocolate protein
7. Put on the base first the vanilla layer, then the chocolate and put in a preheated oven for 40 minutes
8. Finished the cake to cool to room temperature, then put into the refrigerator until the hour is cooled down for 3-4 hours
9. Prepare the decoration. In a small amount of warm water dissolve the sweetener, add cocoa and yogurt, mix thoroughly
8. Before serving, decorate the cake with chocolate cream, almond flakes and chocolate drops
2. Grind the almonds in flour, combine with the oats, prunes and syrup, mix thoroughly and then grind the mixture in a blender
3. Deeply split form * for a cake to grease with a small amount of coconut or olive oil, so that the cake does not stick. At the bottom, with damp hands, lay the base mixture
4. Prepare the filling. In a separate bowl we will prepare vanilla and chocolate stuffing
5. For the vanilla layer, mix half the required amount of ricotta, cottage cheese, Greek yogurt, proteins and erythritol, mix approximately 1/3 of the lemon, vanillin at the tip of the knife and vanilla protein
6. For the chocolate layer, also take half the required amount of ricotta, cottage cheese, Greek yogurt, proteins and erythritol, then add cocoa and chocolate protein
7. Put on the base first the vanilla layer, then the chocolate and put in a preheated oven for 40 minutes
8. Finished the cake to cool to room temperature, then put into the refrigerator until the hour is cooled down for 3-4 hours
9. Prepare the decoration. In a small amount of warm water dissolve the sweetener, add cocoa and yogurt, mix thoroughly
8. Before serving, decorate the cake with chocolate cream, almond flakes and chocolate drops
* Diameter of the mold 26 cm
** erythritol can be replaced with a sugar substitute (as well as honey or sugar, then consider this when calculating caloric value)
** erythritol can be replaced with a sugar substitute (as well as honey or sugar, then consider this when calculating caloric value)