I had some free time and wanted to create something beautiful, delicious, and healthy — and I succeeded! 

ingredients

Daudzgraudu galetes Rimi 100g

4 Eggs

180 grami Carrots

80 grami Flour (whole wheat flour)

75 grami Dried apricots

75 grami Dried dates

10 grami Oil

5 grami Baking powder

1 tējkarote Salt

Cinnamon

Daudzgraudu galetes Rimi 100g

500 grami Ryazhenka "Annele" 3, 2 %

100 grami Milk powder 1%

80 grami Walnuts (semi-chopped)

20 grami Sugar

8 grami Gelatin

40 grami Water

3 grami Oil

Sweetener of your choice

Daudzgraudu galetes Rimi 100g

800 grami Strawberries, raspberries, blackberries

Daudzgraudu galetes Rimi 100g

900 grami Water

25 grami Gelatin

40 grami Lemon juice

8 grami Vanilla sugar

Sweetener of your choice

Daudzgraudu galetes Rimi 100g

200 grami Water

9 grami Agar

preperation

1. The eggs are separated from the egg whites.

2. Pour hot water over the dates and apricots and leave to soak. Then cut into smaller pieces.

3. Grate the carrots on a fine grater.

4. Add carrots, chopped dried apricots and dates to the egg yolks and blend everything into a smooth mixture.

5. Add the flour, to which baking powder has been added beforehand. Mix everything thoroughly.

6. Beat the egg whites into a foam, add erythritol and beat into stiff foam (~ 2-3 minutes). Add the beaten egg white mixture to the dough, carefully folding it in and stirring in one direction without lifting the spoon out of the mixture.

7. Divide the dough into 2 equal parts, pour into moulds (I use silicone moulds), and bake the sponge cakes in the oven at 175 °C for about 30 minutes. Allow the sponge cakes to cool.

8. Heat the powdered milk in a pan until it turns a caramel colour and lumps form. Then grind it in a coffee grinder or blender.

9. Pour 30 g of water over 6 g of gelatin and let it swell.

10. Add 400 g of ryazhenka (leave 100 g for soaking the sponge cakes) to the roasted, ground dry milk and sweetener of your choice. Blend until the mixture is smooth.

11. Prepare the base, on which you will form the cake, and the acetate tape with a clip, which you will wrap around the first sponge cake. Prepare the walnuts (I divided them into 2 parts in advance, 40 g in each layer).

12. Melt the gelatin (in a water bath or in the microwave using the pulse setting). Add the melted gelatin to the ryazhenka mixed with dry milk, stir, and set aside to allow the cream to thicken.

13. Spread half of the cream (which has thickened due to the gelatin) over the top of the sponge cake and sprinkle with chopped walnuts (roasted with sugar and oil). Place in the fridge for 5 minutes.

14. Remove the cake from the fridge, place the second sponge cake on top and press down gently. Spread the second half of the cream on top and sprinkle with nuts.

15. Put the cake in the refrigerator overnight.

16. Prepare 900 g of boiled cold water in advance. Soak 25 g of gelatin: pour 100 g of cold water over it (from the prepared 900 g). 

17. Squeeze the lemon juice, add 200 g of water, sweetener, and 8 g of vanilla sugar. Bring to a boil, then cool and add to the remaining 600 g of water. 

18. Dissolve the swollen gelatin and add it to the prepared lemon syrup. Place in the fridge to make the lemon jelly set faster.

19. Prepare the raspberries, blackberries, and strawberries. Cut the strawberries in half and place them on a paper towel. The paper will absorb the excess liquid, which makes it easier to stick the berries to the cake.

20. Boil the "glue": add agar to 200 g of water and bring to a boil. Boil for 1 minute. Cool slightly.

21. Take the cake out of the fridge. It should be cold so that the agar sets and the fruit sticks well. Carefully remove the acetate tape. Transfer the cake to a new, firm base that is approximately 1 cm larger than the diameter of the cake. Place two layers of folded foil (each approximately 30 x 30 cm) under the base. This will need to be placed around a metal pastry ring to prevent the jelly from leaking out.

22. Take the berries, dip them in the 'glue', and stick them to the sides of the cake, starting from the bottom. When the sides are covered, arrange the berries on top of the cake.

23. Place a pastry ring lined with acetate tape around the cake. Fold the foil around the ring and secure it with tape so that nothing leaks out when filling the mould with syrup jelly.

24. Let the jelly thicken slightly, then carefully pour it down the sides of the cake to a height of about 2 cm using a large spoon. Place the cake in the fridge for 15-20 minutes to allow the jelly to set.

25. Take the cake out of the fridge and pour the jelly over the sides and top until all the berries are covered. Put the cake back in the fridge to set, and enjoy this lovely treat in the morning!