Iryna Kabasakal’s cake recipe

We got used to claim that the best dessert is the dessert cooked by skillful hands of confectioners of BonGenie. You without excess efforts take pleasure from beauty and taste. But there is a special pleasure in creating your sweet masterpiece. Then you will savor also compliments of the family.

Today we will tell how to make Almond and chocolate cake with mango jelly without sugar according to Irina Kabasakal’s recipe.

Irina Kabasakal is the Belarusian media person, the dietician, the psychotherapist, the editor and the publisher of the glossy magazine “Pingouin”.

 

Almond and chocolate cake with mango jelly without sugar

Ingredients:

200g almond flour,

3 eggs,

150g bananas,

100g dark chocolate BonGenie 74%,

20g gelatin,

1 glass of water,

1 kg mango puree.

In a portion of 100g – 178 kcal, pfc  – 6/11/33g

First, defrost the mango purée at room temperature, and leave gelatin for an hour in a glass of water. While mango puree cools down and gelatin infuses, it is possible to be engaged in other products.

Bananas should be kneaded in a bowl until mashed. Dark chocolate BonGenie 74% melt in a water bath. We add almond meal, the kindled chocolate and eggs to banana puree, mixed them up.

We oil a silicone mold for pastries, we pour out in it the received dough and bake for 35 minutes at temperature of 180 degrees  C. Then we cool a ready cake layer.

Water with gelatin to heat, but do not bring to a boil, and only steam until dissolved gelatin. In separate ware we mix mango puree with gelatin. Fill the almond-chocolate cake with mango jelly and put in the refrigerator for the night.

Before serving, we advise you to decorate the cake with fresh berries.

The refined taste and unusual combination of products will cause delight in you and your guests. The dietician Irina Kabasakal notes that small caloric content of this dessert allows you to enjoy him, at least, once a week. And importantly, at preparation you don’t use either gram of sugar, or baking powder! Only natural ingredients!

Other interesting recipes with the indication of caloric content and pfc will can be found in the book by Irina Kabasakal “From pepper to heart” which at that moment prepares for publication.