NO oven, NO flour, NO sugar! Low-calorie PP PANCHO
BISQUIT:
Egg C1 - 1 pc
Kefir 1% - 150 gr
Oat flakes - 50 gr (I have 5 minutes of cooking time; you can use any flour)
Cocoa - 10 gr
Baking powder - 5 gr
Sweetener - 3 gr
CREME:
Soft cottage cheese 0% - 240 gr (or Greek yogurt)
Vanillin - a pinch
Sweetener - 3 gr
FILLING:
Cherries - 100 g (banana, pineapple)
Sweetener - 1 g
GLAZURE:
Bitter chocolate - 15 g
Milk 2.5% - 20 ml
Cashews - 5 g
Biscuit: grind the oats in a coffee grinder into flour. Pour the oat flour into a bowl. Add egg, kefir, cocoa, baking powder and sweetener. Stir with a whisk until smooth. Pour the batter into a 16 cm diameter mold. Bake in the microwave at 800 watts for 5 minutes. Or in the oven at 180g for 20 minutes until a toothpick comes out dry (you may need more time). Allow the finished biscuit to cool on a rack. Then cut into small pieces.
Filling: put the thawed cherries in a saucepan. Add sweetener. After boiling boil for 1 minute. Cool.
Cream: mix soft cottage cheese with vanilla and sweetener.
Line the inside of a bowl (mine is 600 ml) with cling film. Spread a little cream on the bottom. Then pieces of sponge cake. Top with cherries and juice. Cover with cream. Repeat the layers. Cover the top with the ends of the cling film. Press down a little with your hand. Place in the refrigerator overnight to soak.
Glaze: break the chocolate into pieces, pour milk over it. Melt on a water bath or in the microwave. Pour the glaze over the cake and decorate with chopped nuts.