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In this video I show you how to make a healthy low carb, low calorie, spicy carrot cake with citrus notes, almonds and dried apricots.
Navigation:
0:00 What I cook.
0:28 Making sponge cake.
4:56 Slicing smooth cakes.
6:13 Preparing the cream for the cake.
7:27 Preparing the syrup for the cake.
7:53 Assembling cake.
9:58 Covering the cake with cream.
11:02 Cutting the finished cake.
11:50 Ingredients and calories.
Calories: 134
Protein-9 Fat-7 Carbohydrates-8
INGREDIENTS
Cake sponge:
- Eggs 4 pcs.
- Bran 75 g (oatmeal or wheat, but oatmeal tastes better)
- Carrots 250g.
- Almonds 40g.
- Yogurt 50 gr.
- Orange zest 1 orange (or orange flavoring 3 drops).
- Cinnamon 1.5 tsp (ginger, nutmeg to taste)
- Sweetener 8-10 grams (10 times sweeter than sugar)
- Salt (pinch).
- Leavening agent 10g.
- Soda 3g. + vinegar 6g.
- Vanilla 1.5g.
- Flax Flour 10g (or psyllium)
Cream:
- Skimmed cottage cheese 300g.
- Creamy cream-cheese 150g.
- 8g sweetener (10 times sweeter than sugar)
- Vanillin.
Additives:
- Candied apricots 50 gr.
Syrup:
- Water 80 ml.
- Orange or Mandarin flavoring 1 drop.
- Sweetener 1g (10 times sweeter than sugar)
- Vanilla
Bake at 180°C (356°F) for 45 minutes.
Healthy low-carb, low-calorie, spicy carrot cake with no sugar, flour or butter