This recipe is made in two parts. The sponge cake base is an original
Dukan recipe which is then layered with espresso coffee, low fat cocoa
powder and sweetened fromage blanc.
Serves 4-5 (can be portioned individually or arranged in one large dish)
Ingredients: Sponge cake base
3 eggs- separated
4 tbsp splenda
2/3 cup cornflour
2 tsp baking powder
400 grams fromage frais/blanc*
Dash of vanilla essence
Combine egg yolks, splenda, baking powder, fromage blanc and vanilla
in a mixing bowl. In a separate bowl beat the egg whites until stiff
and gradually beat in the cornflour. Fold the egg white mix into the
other mixing bowl gently to combine.
Line a flat, lipped tray (round or rectangular) with baking paper,
keeping an overhand on the edges. Pour the mix into the tray and spread
out evenly. Bake at 180 degrees until cooked through and golden brown on
top. Allow cake to cool in tray.
Ingredients: Tiramisu layers
3 tbsp low fat cocoa powder
Approx 400 g 0% fromage blanc
Stevia powder or liquid, to taste
300 mls (or to taste) brewed espresso coffee
Brew espresso coffee and sweeten with stevia. Mix in 1 tbsp low fat cocoa powder whilst coffee is hot (optional).
Pour a layer of coffee in dish of choice. Arrange a layer of cake on
top of the coffee. Coat cake with coffee, sprinkle with cocoa powder and
then add a layer of fromage blanc- sweetened with stevia to taste.
Arrange remaining layers in the same order until serving dish is
full, with the top layer being fromage blanc. Dust top with a thick
layer of cocoa powder.
Place and leave to sit in refrigerator for at least 3 hours before
serving. The dukan cake is not as moist as a normal cake so the result
is better when the coffee has soaked through.
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