John Myers
Ingredients for 1 servings:
- 2 egg whites
- 100 g flour
- 125 ml milk
- 45 g sugar
- 4 g sweetener (Candarell)
- 150 g cream substitute (Cremefine for whipping)
- 200 g cream (0.2% curd cream)
- 300 g yogurt (coconut yogurt)
- 50 g vanilla sugar
- 3 g sweetener (Candarell)
- 1 tsp lemon juice
- 7 sheets of gelatin
- 1 can pineapple
- 5 pieces of confectionery (Raffaellos)
Instructions
Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes
WW suitable
Beat egg whites until stiff. Stir in sugar and Candarell, then carefully fold in milk and flour alternately. Pour into a 26cm springform pan and bake for approx. 15 minutes at 180°C fan oven. Soak the gelatine in water for approx. 7 minutes. Mix the quark with yogurt, vanilla sugar, Candarell and lemon, fold in the finely chopped pineapple pieces. Beat Cremefine until stiff. Dissolve the gelatine in 1 tbsp of the pineapple juice. Stir a few spoonfuls of the cream into the gelatine, then mix everything together, fold in the cream. Place a cake ring around the base, then pour the mixture on top. Place in the fridge to set. Halve the Raffaellos and use them to decorate the cake before serving. For those on a WW diet: 1 piece has 3 points.
Facebook Comments