Raspberry cake
Energy value:
Fats - 12g
Proteins - 5g
Carbs - 28g
01
Soak dried apricots in boiling water for 30 minutes. For cakes, place dried apricots and banana in the blender bowl. Punch until smooth. Add the eggs and chop again.
02
Add nuts, sugar and soda. Put the dough in a thin layer on parchment. Bake at 180C for 12 minutes. From the cake, using a ring or plate, cut out mugs.
03
For the cream, punch raspberries with cream and sugar with an immersion blender. Add starch. Cook, stirring constantly, until thickened.
04
Remove the cream from the heat, let it cool down a little. Smear the cakes with cream. It is better to assemble the cake in a pastry ring or a split form. Put it in the refrigerator for 8 hours.
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