Summary

Ingredients

For the sponge cake base:

• 2 egg (s)
• 1 pinch (s) salt
• 20 g fructose
• 0.5 teaspoon ½ sweetener
• 2 tablespoon water, warm
• 30 grams flour
• 30 g cornstarch
• 0.5 teaspoon ½ baking powder

For covering:

• 450 g strawberries
• 1 sachet custard powder, vanilla (e.g. from Natreen)
• 250 ml milk, 1.5% fat
• 250 ml water
• 1 pack cake icing, red

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Instructions

1. Preheat the oven to 200 ° C.
2. Separate the eggs and beat the egg whites with a pinch of salt until stiff.
3. Beat the egg yolks with the water, the sugar and the sweetener until creamy, add the flour, cornstarch and baking powder and stir in as well. Finally, carefully fold in the egg whites and place in a springform pan. Bake the sponge cake for 10 minutes, carefully remove from the mold and let cool for about 30 minutes.
4. Wash the strawberries, cut in half and pat dry.
5. Prepare vanilla pudding powder with milk / water according to the instructions and place on the cold sponge cake base.
6. Spread the strawberries on top in a brick-like manner. Let dry.
7. Prepare the icing according to the instructions, but with sweetener (+ possibly 1 teaspoon sugar) and pour over the strawberries.
8. WW information:
9. with 8 pieces: 1.5 P.
10. with 12 pieces: 1 P.