Anybody know a low calorie recipe for a delicious fancy cake? doesn't matter if it's difficult.?

Supposed to look fantastic, you know these big cakes..Anybody know a low calorie recipe for a delicious fancy cake? doesn't matter if it's difficult.?
Fresh Cherry Cake with a Hint of Cinnamon





140g self-raising flour


陆 tsp ground cinnamon


50g golden caster sugar


1 egg


4 tbsp milk


85g butter, melted


350g juicy, ripe cherries


icing sugar, for dusting





FOR THE TOPPING


25g plain flour


录 tsp ground cinnamon


25g golden caster sugar


25g butter, at room temperature, diced





Preheat the oven to fan 160C/ conventional 180C/gas 4. Grease and base line a 20cm round cake tin, about 5cm deep. Sift the flour, cinnamon and caster sugar into a bowl. Make a well in the centre and add the egg, milk and melted butter, then combine with a wooden spoon or electric whisk. Beat well to make a thick, smooth mixture. Spoon into the tin and spread evenly.





Remove the stalks and stones from the cherries, using a pitter if you have one to keep the fruit whole. Scatter the cherries over the mixture and gently press them in.





To make the topping, tip all the ingredients into a bowl. Rub in the butter with your fingers to make a crumb-like mixture, then work the mixture until it comes together in pea-sized pieces. Scatter the topping over the cherries.





Bake for 30-35 minutes until a skewer pushed into the centre comes out clean. Leave in the tin until cool enough to handle, then run a knife round the edge, remove the cake from the tin and leave on a wire rack until completely cold.





For a picnic, make the cake up to 24 hours ahead and return it to the clean tin when cold. Dust liberally with icing sugar, then wrap in cling film or foil.





Nutrition Per slice





247 kcalories, protein 3g, carbohydrate 32g, fat 12g, saturated fat 7g, fibre 1g, sugar 12g, salt 0.46g





Passion Fruit and Raspberry Eclairs





FOR THE CHOUX PASTRY





75g plain flour or strong white bread flour


pinch of salt


55g butter, diced


150ml cold water


2 eggs, lightly beaten





FOR THE CREAM FILLING





10-12 passion fruits


25g caster sugar


150ml cold, thick fresh custard, homemade or bought


142ml carton double cream


225-350g raspberries


icing sugar, for dusting





Preheat the oven to fan 180C/conventional 200C/gas 6. Fold a sheet of greaseproof paper in half and then unfold to leave a crease. Sift together the flour and salt onto the paper twice.





Put the butter and water in a pan and bring to the boil. Remove from the heat and tip the entire flour and salt mixture into the pan. Reduce the heat to low and return the pan to the stove. Beat the mix with a wooden spoon or electric mixer over a low heat until it comes away easily from the sides.





Leave to cool for 10 minutes. Beat in the eggs a little at a time, mixing until smooth yet strong enough to stand in peaks. You may not need all the egg.





Pipe the choux into thick eclair strips (10-12cm long and 1.5cm wide) on a non-stick baking tray, leaving a space between each. Bake for 20-25 minutes until lightly golden and crisp to the touch. Remove from the oven and leave to cool. You can make the eclairs up to this stage the day before and keep them in an airtight container, or they can be frozen.





Halve the passion fruits and scoop the pulp into a small pan. Add the sugar and bring to a simmer. Cook gently for a minute or two until a thick consistency is reached. Leave until cold, then spoon the syrup into the custard, saving a little to finish the dish.





Whip the cream to soft peaks before gently spooning into the flavoured custard. Refrigerate until needed (it will keep for up to 4 hours).





To serve, split the eclairs lengthways and put the bases on individual plates. Spoon on the cream generously - it will happily tumble onto the plate. Now sprinkle the raspberries over and around, and drizzle with the passion fruit syrup. The lids can now be placed on top and dusted with icing sugar.





Nutrition per eclair





190 kcalories, protein 4g, carbohydrate 14g, fat 14g, saturated fat 8g, fibre 1g, sugar 5g, salt 0.3gAnybody know a low calorie recipe for a delicious fancy cake? doesn't matter if it's difficult.?
A meringue layer cake layered with whipped low joule jelly and fresh fruit.





you can do 4 layers, it's light, fresh and looks great
Low calorie and Very Simple Icebox Cake


1 (6 ounce) box instant sugar-free instant chocolate pudding mix


3 cups milk


8-10 graham crackers





1. Break graham crackers into pieces to line (bottom and sides of-) a 9 x 5 loaf pan.


2. There should be enough remaining crackers to make 2 more layers.


3. Place one layer of crackers in pan; set remaining crackers aside.


4. Prepare pudding according to package directions, using 3 cups of milk.


5. After mixing, work quickly so it doesn't set up.


6. Pour 1/3 pudding into pan, spreading evenly.


7. Place layer of graham crackers on top.


8. Put another 1/3 of pudding, then another layer of crackers.


9. Top with the last of the pudding.


10. Cover and chill overnight.
Lowfat Chocolate layercake





1 1/2 cups flour


1 cup cocoa powder


2 teaspoons baking powder


1 teaspoon baking soda


1 1/3 cups granulated sugar


1 1/4 cups fat-free buttermilk


3/4 cup prune puree or prune baby food


4 egg whites


1 teaspoon vanilla


1/2 cup raspberry jam


1/2 cup confectioners' sugar





Preheat oven to 350.


Spray two 9-inch cake pans with nonstick spray.


In a mixing bowl, whisk together the flour, cocoa, baking powder, baking soda and sugar.


In a separate bowl, whisk together the buttermilk, prune puree or babyfood, egg whites and vanilla.


Pour wet ingredients into dry and mix until just combined.


Divide the batter evenly between the two cake pans.


Bake about 20 minutes, until top is springy and a knife inserted in the center comes out clean.


Cool in the pans on a wire rack for 5-10 minutes.


Turn cakes out onto racks and cool completely.


Slice the rounded top off of one of the cakes to create a flat surface.


Spread the flat surface with the raspberry jam.


Place the other cake on top.


Sift confectioners sugar liberally over the top.
I'm going to elaborate on Star_Lite 57's theme, because, indeed, angelfood cake is comparatively low cal.





Get some good malitol or any sugar-alcohol sweetened chocolate. (if you look at the nutritional info it will say sugars- and then of which- you should see the word ';polyols';) Because these can cause, erm, a quickening in one's bowels, don't use too much. Buy a white bar, a milk bar, and a dark bar.





Now you'll want something to drizzle over the cake. Oddly, a berry balsamic would be good. Or straight juice. Just a few tablespoons. You can thicken this by heating over low heat, with the smallest amount of sugar, stirring constantly. It may take a while, but it will reduce nicely. The sugar will give it a slightly thicker consistency.





You'll need fresh mint, too, and fresh berries, smaller ones like raspberries, blackberries...





Bake the cake in a Bundt pan. Let it cool.





Now drizzle the reduced raspberry or other berry reduction over the top. Grate the chocolates through the medium holes of a grater and sprinkle these over and around your cake. Reserve a few knife-cut large shavings and place these around the cake, or some thin triangles on top. With a just a few teaspoons of powedered sugar, seive over all that and set off with some mint sprigs. I suppose you can do this with ANY low-cal cake. It's all the presentation, in the end. I'm sure you can think of ven better things!
low cal choc cake with frosting





1/2 cup all-purpose flour


3/4 cup splenda


1/4 teaspoon baking soda


1/4 cup hot water


1/4 cup unsweetened cocoa powder


1/3 cup applesauce


1 teaspoon vanilla essence


Frosting


8 ounces light cream cheese


1 tablespoon light butter


2 cups Splenda granular


1/2 cup cocoa powder


1/8 teaspoon salt


1 teaspoon vanilla essence


skim milk





In a small bowl place water and cocoa powder and mix together.


Add all of the ingredients for cake mixture(including cocoa powder mixture) into one bowl and mix together.


Place parchment paper on the bottom of a cake tin. Do NOT grease the sides of the tin as you can use a knife to ease it off the edges later. This helps the cake rise more as it sticks.


Pour mixture into pan.


Bake at 350F for 35 minutes.


For frosting, add light creme cheese and light butter and creme together.


Add splenda and lightly mix.


Add cocoa powder and salt and mix to combine.


Add vanilla and mix.


If it is a spreadable consistency, there is no need for the skim milk, but if not add enough milk to make it so. (I suggest adding in teaspoonfuls at a time so you don't over do it).


When the cake is cooled frost the tops and sides of the cake!
check out http://sumiram2006.googlepages.com/desse鈥?/a>


It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..
I have made this before and everyone loves it. I wasn't sure they would, since it is relatively low calorie/fat. Also, it was a bit of an expense in the beginning for the pans. But once you make this you will make it a ton of times. I call it ';Triple YUM!';.





Get three different size tube pans in graduating sizes, so the cake get smaller at the top. Then make your angel food cake. This is the recipe that I use.





http://www.epicurious.com/recipes/recipe鈥?/a>





You need to double this recipe. I generally just make two batches, it just doesn't turn out right for me if I just double it.





Ingredients for layering:





1 container of frozen strawberries, rasberries %26amp; blueberries drained


3 containers of low fat cool whip


vanilla


1 orange (or a splash of grand marnier)


1 lemon


1 conatiner of fresh strawberries, rasberries %26amp; blueberries


A few sprigs of fresh mint


Now the layers. It probably doesn't matter what way you do the layers, but this is the way I do it.





The biggest cake. Before I bake the cake I add about 2 tbsp. or 1/2 orange of zest to the mix. Then I bake it. Once the cake cut off about (believe me it works better with a knife with teeth) 1'; of the top of the cake, then I hollow out the middle (save this for every layer!). For the hollow I mix about 3/4 container of low fat cool whip with a capful of vanilla (or Grand Marnier if I have it) and about 1 cup of strawberries. I actually prefer the frozen strawberries (no sugar added) well drained if they are not in season.





Layer 2 I add about 1/4 cup of powdered baking chocolate to the angel food cake batter. I do the same cutting, hollowing and filling, except I sub the strawberries for rasberries. I only use vanilla in this though, no grand marnier.





The third layer is just a angel food cake with the zest of 1/2 lemon. Then add the basic filling, except I use blueberries.





Then build your cake. The first layer I ';frost'; with vanilla flavored low fat cool whip. In the bottom of the cake, on the tray your serving I garnish all around with fresh strawberries and fresh mint. The second chocolate layer I put on top. I don't frost this, but on the ridge of the first layer below I garnish with fresh raspberries. On top put a little bit of cool whip. It just helps the third layer adhere to it. Then put the third layer on. ';Frost'; this with cool whip.





Fill the middle of the cake with your middles from hollowing out the cake almost to the top. This step is a little tricky, but if you bought enough cool whip you can fix any problems quickly before you serve. Wrap a plastic wrap around the middle, unfrosted layer. Then put the cake in the fridge for at least 1 hour. I generally have to find a place for my food and take the top shelf out of my fridge.





Take the cake out of the fridge about 20 minutes before you are going to serve it. On the top layer dot the cool whip with fresh blueberries. In the middle of the cake toss together the rest of your fresh berries and place it on top with a sprig of fresh mint.





I wouldn't recommend making this more than 24 hours in advance.
Angel food cake is low in fat/calories. You could decorate it with berries.
Minus the Sugar, minus the butter, minus the topping and everything sweet in it! im not sure if it will taste any good thought! Xx