Cake without many calories

Light fruit and gelatin cake - A low-calorie delicacy

Preparation time: 30 minutes Baking time: 10 minutes Total time: 40 minutes Number of servings: 8

Description: Today I invite you to discover a delicious fruit cake recipe, perfect for those who want to enjoy a light dessert with few calories. The soft and fluffy base, together with fresh or canned fruits, dressed in a shiny gelatin, makes this cake an ideal choice for any occasion. Whether it's a party, a birthday, or simply a weekend dessert, this recipe will surely impress!

Necessary ingredients: - 3-4 eggs (3 medium eggs weigh about 170 g) - 170 g sugar + 6 tablespoons (for the sugar syrup) - 170 g margarine (or butter, for a richer taste) - 170 g flour - ½ packet baking powder (about 7 g) - 2 packets gelatin (usually 10 g each) - 500 ml water (for the gelatin) - ½ kg fresh fruits (such as strawberries, peaches, kiwi) or a large fruit compote (make sure they are well drained)

A brief story about cakes and gelatins: Cakes have a long history, being part of the culinary traditions of many cultures. They have evolved over the years, from simple preparations with grains and honey to sophisticated delicacies, full of creams and glazes. Gelatin, on the other hand, became popular in the 19th century, bringing a new level of versatility to desserts, allowing the creation of dishes that were not only tasty but also visually appealing.

Step by step for a perfect light cake:

1. Preparing the ingredients: Start by gathering all the necessary ingredients. It is important to have everything at hand to avoid wasting time during the cooking process. Make sure the eggs are at room temperature, as they will incorporate better.

2. Preparing the base: - Separate the egg whites from the yolks. Use a large bowl for the yolks and another for the whites. - In the bowl with the yolks, add 170 g of sugar and 170 g of margarine. Use an electric mixer or a whisk to mix these ingredients until you obtain a smooth, creamy, and light-colored mixture. - Whip the egg whites in another bowl until stiff peaks form. It is essential that the bowl is clean and dry for the egg whites to whip properly.

3. Combining the ingredients: - Gradually fold the whipped egg whites into the yolk mixture, being careful to use a spatula to avoid deflating them. - Sifting the flour together with the baking powder is an essential step to obtain a light base. Add the flour mixture to the composition and mix gently until well combined.

4. Baking: - Preheat the oven to 220°C. - Pour the mixture into a cake pan lined with baking paper and bake for about 10 minutes. Check with a toothpick if the base is baked – if it comes out clean, the base is ready. - Let the base cool in the pan for 5-10 minutes, then remove it and let it cool completely on a wire rack.

5. Preparing the fruits: - If using canned fruits, make sure they are well drained to avoid adding excess liquid to the cake. Fresh fruits can be sliced or cubed, depending on preference.

6. Preparing the gelatin: - In a saucepan, bring 500 ml of water and 6 tablespoons of sugar to a boil. Make sure the sugar is completely dissolved. - In a small bowl, dissolve the gelatin in cold water according to the instructions on the package. Then, add the gelatin to the hot water with sugar, stirring well. - Remove the gelatin from the heat and stir until it starts to cool but does not set. It is important not to let it solidify, as it will be harder to pour.

7. Assembling the cake: - Place the fruits on top of the cooled base. You can create a beautiful pattern using different types of fruits for an attractive appearance. - Pour the cooled gelatin evenly over the fruits, being careful to cover everything. - Place the cake in the refrigerator for at least two hours, or until the gelatin sets completely.

8. Serving: - Once the cake is ready, you can decorate it with fresh mint leaves or a dollop of lightly whipped cream for a delicious contrast. - Serve it with iced tea or lemonade for a refreshing combination.

Useful tips: - If you want to reduce calories even further, you can replace the margarine with natural Greek yogurt, which will provide a creamy texture and subtle flavor. - You can experiment with different types of fruits, depending on the season. For example, strawberries can be replaced with raspberries or peaches, offering a variety of flavors. - The cake can be stored in the refrigerator for 3-4 days, but it is best consumed fresh.

Frequently asked questions: - Can I use another type of gelatin? Yes, make sure to follow the instructions on the package of the alternative used, as it may vary depending on the type. - Is it possible to make the cake without sugar? Certainly! You can use natural sweeteners or artificial sweeteners, adjusting the quantities according to your preferences.

This wonderful fruit and gelatin cake is not only a healthy choice but also a perfect way to enjoy sweets without guilt. I wish you happy cooking and savoring!

 Ingredients: 3-4 eggs (3 medium eggs weigh about 170g). 170g sugar + 6 tablespoons. 170g margarine. 170g flour. Half a packet of baking powder. 2 packets of gelatin. Half a kg of fruit or one large fruit from a compote.