Cakes healthy and tasty

Today we have prepared some tasty and healthy recipes for you. The author of the recipes is Monika Gavlovská, you can find more on her blog - link below the article.

OAT CAKE WITH CREAM CHEESE, STRAWBERRIES, COOKIES AND CHOCOLATE

You will need

a 22cm diameter cake tin

1st layer:

• 150g of fine oats (I use Lidl's Nordwaldtaler brand)
• 120g white yoghurt
• hot water
• 1 tsp baking powder
• sugar to taste (approx. 2tbsp)*
• vanilla flavouring

2nd layer

• 2 low-fat Pilos curds
• 200g sour cream 14% Pilos
• 1 gelatine to stiffen the creams
• sugar to taste (50-100g)*
• 200g strawberries

To finish:

• strawberry jam
• approx. 70g of Tastino Petit Beurre vanilla biscuits from Lidl
• 120g FinCarré cooking chocolate
• 3 tbsp coconut oil or other fat
• coconut flakes or shredded coconut
• *If you want to make the recipe even sweeter and lighter, you can use another sweetener instead of sugar, such as stevia.

Preparation procedure:

Pour hot water over the flakes (enough to cover the flakes) and let stand for 5 min. Stir in the sugar/sweetener, vanilla flavouring, baking powder and yoghurt. Pour into a greased cake tin and bake for 30min at 180degrees.

Next prepare the cream. Mix the gelatine according to the instructions with about 3 tbsp water and leave to swell for 10min. Whisk the curds with the sour cream and sugar. Heat the gelatine until dissolved, stir in 2 tbsp of the cream, stir and add to the rest of the cream. Whisk thoroughly again. Pour off half the cream and stir in the strawberries.

Spread the strawberry jam over the baked and cooled first layer. Spread half of the cream mixed with the strawberries. Lay the vanilla biscuits on top of this and spread the other half of the pure cream on top. Refrigerate until firm, at least 2 hours.

For the final layer, make the cooking chocolate by mixing it with 3 tablespoons of coconut oil or other fat and heating in a water bath until completely melted. Pour the chocolate over the top of the cake and sprinkle with more coconut flakes. Put back in the refrigerator until set.

UNBAKED CHEESECAKE WITH PISTACHIOS

You will need:

• 1 packet (70g) of wholemeal sponge cake (e.g. these from Albert)
• 3 low-fat cottage cheese
• 1 sour cream 8%
• Dr. Oetker gelatine to thicken the cream (this one)
• Myprotein white chocolate drops or something else to sweeten (sugar, syrup, stevia...)
• fruit to taste

Prepare the gelatine according to the instructions - pour water over it and let it swell for 10min. Meanwhile, mix the ingredients for the cream - curds + sour cream and flavouring drops. The white chocolate flavoured ones give the cream a really great taste :) But if you don't have them, you can use anything else to sweeten it. Then heat the gelatin briefly until dissolved, but don't boil it. Immediately stir in 2 tablespoons of the cream, stir, and then add to the rest of the cream and whisk it all through once more. Arrange the biscuits and fruit in the bottom of the cake tin, pour the cream over the top and decorate the top with more fruit or cocoa beans, nuts etc. to taste :)

Energy values: per 1 piece (1/8) - 126Kcal (532Kj), 13g protein, 12.5g carbs, 2.5g fat

CAKE WITH BAKED OAT BASE

You will need:

• 150g oatmeal
• 15g chia seeds
• cinnamon
• 120g white yoghurt
• teaspoon baking powder
• sweetener, if necessary, to taste
• 25g Passion fruit & Lime Curd from Marks & Spencer - looks like THIS
• (or some jam, but doesn't have to be)
• 1 low-fat cottage cheese
• 1 cup 8% sour cream
• 200g white yoghurt
• Gelatine to stiffen the cream
• Myprotein Toffee drops
• Strawberries
• mango

Mix the flakes with the chia seeds and cinnamon and pour boiling water over (so the water is up to the edge of the flakes). Leave to stand for 5-10min.

Then stir in the baking powder, white yogurt and sweeten to taste if needed. Pour into the tin and bake for about 30min at 180degrees. Leave the baked base to cool and then brush with jam - I used fruit curd from Marks & Spencers - and arrange the fruit on top. Prepare the custard in the same way as for the first cake. Prepare the gelatine according to the instructions and mix it with the cream - this time made from cottage cheese, cream and yoghurt. I flavoured and sweetened it with drops of toffee flavour. Pour the cream over the base with the fruit, add the fruit back on top and leave to set in the fridge. This cream is a bit more liquid, but don't worry, it will also set in a couple of hours.

Energy values: per 1pc (1/8) - 174Kcal (730Kj), 9g protein, 20g carbs, 5.5g fat

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