No Bake Plum Torte
Low-fat sour cream and low-fat yogurt ensure that this fantastic refrigerator cake contains hardly any fat, but is rich in calcium and protein.
The higher the cocoa content of the dark chocolate, the more intense the taste. Choose a high-quality chocolate for more enjoyment. Instead of cornflakes you can also use spelt flakes for the base. These flakes are made from the whole spelt grain and taste mildly nutty.
(Percentage of daily recommendation)
|Calorie||174 kcal||(8 %)|
|Protein||8 g||(8 %)|
|Fat||4 g||(3 %)|
|Carbohydrates||25 g||(17 %)|
|Sugar added||6 g||(24 %)|
|Roughage||3 g||(10 %)|
|Vitamin A||0 mg||(0 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||0.6 mg||(5 %)|
|Vitamin B₁||0 mg||(0 %)|
|Vitamin B₂||0.1 mg||(9 %)|
|Niacin||1.7 mg||(14 %)|
|Vitamin B₆||0.1 mg||(7 %)|
|Folate||14 μg||(5 %)|
|Pantothenic acid||0.4 mg||(7 %)|
|Biotin||3.7 μg||(8 %)|
|Vitamin B₁₂||0.4 μg||(13 %)|
|Vitamin C||2 mg||(2 %)|
|Potassium||303 mg||(8 %)|
|Calcium||72 mg||(7 %)|
|Magnesium||29 mg||(10 %)|
|Iron||1.2 mg||(8 %)|
|Iodine||5 μg||(3 %)|
|Zinc||0.6 mg||(8 %)|
|Saturated fatty acids||2.1 g|
|Uric acid||26 mg|
Chop chocolate coarsely, place in a bowl and melt over warm water or in a microwave oven.
Crumble cornflakes coarsely, add to the melted chocolate and stir until cornflakes are thoroughly covered with chocolate.
Line the bottom of a small springform pan (7-inch diameter) with parchment paper and pour in the cornflake mixture. Distribute evenly and let cool until the chocolate is completely solid.
Meanwhile, soak the gelatin in cold water.
Rinse plums, cut in half, remove pits and chop. Rinse rosemary and shake dry.
Boil plums with rosemary, honey and grape juice in a pot. Reduce heat and cook over low heat until the plums are soft. Cool slightly and remove the rosemary.
Squeeze the gelatin to remove excess water and add gelatin to the still-warm plums. Stir to dissolve. Puree coarsely with an immersion blender and let cool completely.
Beat sour cream and low-fat yogurt with a hand mixer until creamy and mix with 2/3 of the plum puree. Add liquid sweetener to taste.
Spread crust with the plum yogurt cream, then top with the rest of the fruit puree.
With a fork, drag a marble pattern over the fruit puree and refrigerate the cake for about 4 hours.