torta s kremom od marelica

Napokon jedna sasvim niskomasna torta. Jedina mana joj je što se ne može lako rezati vilicom, pa ju je najspretnije jesti iz ruke (iako sam u drugoj rundi shvatila da se to može lako izbjeći ako se jabuke ne presuše i ako se dobro izblendaju - onda bude mekano). Prva ideja mi je bila da napravim male ''košarice'' s kremom od marelice, ali nisam imala vremena niti kalupa.

što/
1 i 1/2 šalica sušenih jabuka (možete ih napraviti u dehidratoru ili u pećnici na 50 °C) - ne presušenih
1/2 šalice datulja
2-3 jušne žlice mljevenog rogača
prstohvat cimeta
1 šalica narezanih smrznutih banana
1 šalica narezanih smrznutih marelica
malo vanilije u prahu

kako/
Izblendajte jabuke, datulje, rogač i cimet u više ili manje homogenu masu. Po potrebi smjesu još malo izmijesite rukama i utisnite na tanjur ili u kalup. Neka rubovi ove baze budu savinuti (dakle oblikujte ju kao zdjelicu) kako krema ne bi curila van.
Izblendajte smrznute banane i marelice s malo vanilije u homogenu smjesu. Smjesa bi trebala biti teksture kao kremasti sladoled. Rasporedite ju po donjem sloju. Tortu možete čuvati u hladnjaku, ali najbolja je ako se odmah jede, dok krema ima teksturu sladoleda.

što ako/
Za ovu tortu vam baš treba dobar blender ili sjeckalica, nema varanja. I suhe jabuke i zaleđeno voće su pretvrdi za neku slabiju mašinu.

[ENGLISH]

apricot cream cake

I finally made a completely low-fat cake. It is almost impossible to eat with a fork (which can be avoided by using softer apples and grinding them very well), but it doesn't matter because it is so delicious and lovely to just grab with your hand and bite... Original idea was to make small cups filled with apricot cream, but I didn't have molds or time for that.

what/

1 + 1/2 cup dried apples (you can make them in a dehydrator or in an oven on 50 °C)
1/2 cup dates
2-3 tbsp ground carob
pinch of cinnamon
1 cup sliced frozen bananas
1 cup frozen apricots
a bit of vanilla powder or extract

how/
Blend the apples, dates, carob and cinnamon into a more or less homogeneous mixture. If needed, mix it a bit more with your hands. Press it into a cake mold or on a plate, leaving the edges up, so that they can hold the cream inside.
Blend the bananas and apricots, with a bit of vanilla, into a creamy, homogeneous, ice cream-like mixture and spread it on the base layer. The cake can be kept in the fridge, but it's much better to eat it right away, because the apricot-banana cream will have the texture of an ice cream that will later be lost. 

what if/
Sorry but there is no cheating on the fancy machines this time. You need to have something that is strong enough to break dried apples and frozen fruit.