Healthy Milky Way Cake — 410 ккал
Description
A mini cake for one: a tender chocolate sponge cake with an airy layer. Sugar-free, but very tasty!
- Prepare sponge cake: separate egg white from yolk. Whip egg white into stiff peaks with half the erythritol.
- In a separate bowl, mix yolk, almond flour, cocoa, baking powder and remaining erythritol. Stir until crumbly.
- Gently fold whihealthyed egg white into the chocolate mixture with a spatula. The batter should be fluffy.
- Pour batter into a small mold (10-12 cm diameter) and bake in preheated 180°C oven for 15-20 minutes. Check doneness with a toothpick. Cool completely.
- Prepare cream: whip cold heavy cream with a mixer until stiff peaks. Fold in cream cheese until smooth.
- Cut cooled sponge cake horizontally into 2 layers.
- On the bottom layer, place half the cream and fresh raspberries, lightly pressing the berries. Cover with the second layer.
- Decorate top with remaining cream and remaining raspberries. Before serving, you can let the cake soak in the refrigerator for 20-30 minutes.
410
kcal
18.5 g
Protein
30.2 g
Carbohydrates
24.1 g
Fats
3.7 g
Ash
6.6 g
Fiber
55.8%
Water
9.3 g
Sugars
1.2 g
Starch
0.16 g
Omega-3
2.04 g
Omega-6
17.8 g
SFA