Strawberry – Vanilla – Sponge Cake

Ingredients for 8 servings:

• 2 eggs
• 1 pinch of salt
• 20 g fructose
• ½ tsp sweetener
• 2 tbsp water, warm
• 30 g flour
• 30 g cornstarch
• ½ tsp baking powder
• 450 g strawberries
• 1 sachet of vanilla pudding powder (e.g. from Natreen)
• 250 ml milk, 1.5% fat
• 250 ml water
• 1 pack of cake glaze, red

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

low-calorie, suitable for WW (1.5 p./piece)

Preheat the oven to 200°C. Separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form. Beat the egg yolks with the water, sugar, and sweetener until creamy, then add the flour, cornstarch, and baking powder and mix well. Finally, carefully fold in the beaten egg whites and pour into a springform pan. Bake the sponge cake for 10 minutes, carefully remove from the pan, and let cool for about 30 minutes. Wash the strawberries, halve them, and pat dry. Prepare the vanilla pudding mix with milk/water according to the instructions and pour onto the cold sponge cake. Arrange the strawberries on top in a brick shape. Let dry. Prepare the glaze according to the instructions, but with sweetener (+ 1 tsp. sugar if desired), and pour over the strawberries. Daily values: for 8 slices: 1.5 pts. for 12 slices: 1 pt.