In fact, it’s practically a pavé, very light. And besides being light, it’s also diet (no sugar). Good to satisfy the desire for a sweet treat for those like me who can’t afford to indulge in a pan of brigadeiro! I love this cake dough recipe, it’s very practical and versatile, you can make roulade, ice cream cake, etc.
Light/Diet sponge cake:
5 excited
5 whites
5 spoons flour
5 tablespoons of culinary sweetener powder
1 tablespoon of baking powder. Beat the egg whites, add the yolks and beat until light. Remove from the mixer, add the flour, sweetener and yeast little by little. Grease a baking tray, add the dough and place in the preheated oven for about 10 minutes.
White Cream
3 heaped tablespoons of skimmed milk powder
3 tablespoons full of cornstarch
4 heaped tablespoons of culinary sweetener powder
1 glass (200ml) of skimmed milk
1 teaspoon of vanilla essence
2 tablespoons light cream (optional)
Bring all the ingredients to a boil over low heat (except the cream) and stir until it thickens. Add the light cream. Taste, if you like it sweeter, add more sweetener.
Assembly: It’s super simple: place the sponge cake at the bottom of the dish, spread the cream and on top I used a whole box of strawberries cut in half. If you want to make it in pie format, make two sponge cake recipes. Mix the chopped strawberries with the white cream and refrigerate. Make a layer of cake, filling, another layer of cake and decorate with diet whipped cream and strawberries on top. It’s a show! It just doesn’t look “mió” because the “crumbly” sigh in the middle was missing. But sigh for those who are a porpetta like me, CAN’T!
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