John Myers
Ingredients for 1 servings:
- 4 egg yolks
- 4 egg whites, beaten to snow
- 2 cups sweetener (granulated sweetener)
- 1 tbsp vanilla sugar
- ½ cup buttermilk
- 1 cup of mineral water
- 3 cups of flour, non-slip
- 1 tbsp baking powder
- 1 cup of yogurt (low-fat yogurt)
- 1 bottle of cream substitute (Cremefine for whipping)
- 250 g strawberries, pureed with sweetener
- 4 sheets of gelatin
- 2 points cream stiffener
- 1 tbsp vanilla sugar
- Lemon(s) – zest to taste
- Sweetener, to taste
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes
fast and low in calories
Use the 250g yogurt pot you used as a measure. Beat egg yolks, sweetener, and vanilla sugar until frothy. Stir in the buttermilk and mineral water (very runny). Sift the flour with the baking powder and carefully fold in. Also add the beaten egg whites. Pour into a greased 28cm baking dish and bake at 180°C until golden brown. Topping: Soak the gelatine in cold water. Mix the strawberry puree, lemon zest, and yogurt (season with sweetener if desired). Whip the Cremefine with the vanilla sugar and cream stabilizer until very stiff. Squeeze out the gelatine and stir it into the strawberry yogurt cream. Fold in the Cremefine. Spread the mixture onto the cooled base and leave to set in the refrigerator.
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