Hey guys and welcome to Artem & Helen – Healthy recipes!
Today I’m going to show you how to make a cake with an airy, super raspberry marshmallow inside, and a delicious raspberry coconut cream outside. It has an amazing combination of raspberry-chocolate – simple and harmonious. And the marshmallow-shaped layer melts very nicely in your mouth and is especially liked by children!
This low-calorie dessert is a great meal for people who are choosing a healthy food, but like to eat something tasty!
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Macros per 100 g: Calories 185.7, Proteins 12.5, Fats 7.2, Carbs 17.1
Macros per 100 g (without syrup): Calories 160.1, Proteins 12.5, Fats 7.2, Carbs 10.4
Macros per 100 g (without syrup, thinner cakes): Calories 155.2, Proteins 13.1, Fats 6.6, Carbs 9.8
Cake weight 1300 g
Form diameter 16 cm (6,3 inches)
Sweetener: 1 gram of my sweetener is equivalent to 10 grams of sugar.
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Biscuit Ingredients:
Flour (corn + green buckwheat) 130 g
Cocoa powder 25 g
Baking powder 6 g (2 tsp without a slide)
Eggs (large) 6 pcs
Erythritol powder + natural sugar-free syrup (or both) 140 g
Salt ½ tsp
Vegetable oil (any oil) 20 g
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Oil in the composition of cakes: any liquid vegetable oil without a strong odor, except for linseed, unrefined sunflower and unrefined rapeseed (their smoke point is below 160C (320F)).
More budget option: instead of sweetener 140 grams, for stable whipped proteins, add 1 gram of xanthan gum 👍🏻
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Raspberries 400 grams – 240 grams of raspberry puree
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Ingredients for marshmallows (100 g per cake):
Water 50 g
Gelatin 10 g
Raspberry puree 150 g
Sweetener 10 g
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Impregnation: 120 grams (I have water + syrup)
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Cream Ingredients:
Farmer cheese 400 g
Raspberry puree 90 g
Coconut oil 30 g
Sweetener 13 g
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Healthy Marshmallow recipe:
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