Dietary cake with yoghurt mousse and Cherry jelly

Dietary cake with yoghurt mousse and Cherry jelly


Proteins room temperature – 3 pieces.
Small sugar – 1/4 cup
Flour – 1/4 cup
Cacao – 1 tbsp. l.
Cherry juice – 2 tbsp. l.

Proteins beat until hard peaks, gradually adding sugar. Pour the sifted flour and cocoa, mix gently upwards. Put the dough in a lightly greased baking dish, bake 25-30 minutes at 170 degrees. Cool, sprinkle with juice.


Cherry pitted – 200 g
Dry red wine – 1/3 cup
Sugar – 3 tbsp. l.
Thyme – 3-4 sprigs
Gelatin – 5 g

Pour cherry wine, add sugar, thyme and gelatin and leave for half an hour. Bring to a boil, remove the thyme and pour in the jelly form. Allow to solidify.

Yoghurt mousse:

Low-fat yogurt – 250 g
Honey – 2 tbsp. l.
Gelatin – 7 g
Milk – 3 tbsp. l.

Soak gelatin in milk, to swell. Yogurt mixed with honey, gelatin, bring to a boil and add to the yogurt. Beat for 15 minutes at medium speed of mixer (I recommend to measure the time to not be tempted to stop beating before) – mass should thicken slightly and increase in volume. Put mousse on top of the jelly, smooth, lay on top of sponge cake, lightly press. Hide in the fridge for a few hours.

Dietary cake with yoghurt mousse and Cherry jelly -

Posted in Baking
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