Points per serving 4½
Serves 8
5 spray low-fat cooking spray
5 large eggs, separated
150 g muscavado sugar, light (5 1/2oz)
60 g cocoa powder, sifted (2oz)
5 spray low-fat cooking spray
5 large eggs, separated
150 g muscavado sugar, light (5 1/2oz)
60 g cocoa powder, sifted (2oz)
Filling and decoration:
200 g low-fat soft cheese
150 g 0% fat Greek yogurt, (5 1/2oz)
1 teaspoon vanilla essence
1 tablespoon artificial sweetener, powdered
80 g low-calorie jam, cherry, or use cherry conserve
425 g black cherries in syrup, pitted and drained
2 heaped teaspoon cocoa powder
Preheat the oven to 180°C / fan oven 160°C / Gas Mark 5. Spray three 18cm (7 inch) sandwich tins with low fat cooking spray. Line their bases with circles of non-stick baking parchment or greaseproof paper.
Whisk the egg yolks and sugar together using a hand-held electric whisk until pale, thick and very airy. This will take about 5 minutes. Sift the cocoa powder into the mixture and fold in using a large metal spoon.
In a grease-free bowl and using spotlessly clean beaters, whisk the whites until stiff. Fold them into the cocoa mixture using a large metal spoon. Do this carefully so that the air is not lost.
Share the mixture between the cake tins and level the tops. Bake for 12-15 minutes, or until the tops spring back when pressed lighlty. Cool on a wire rack for 10 minutes, then remove the cakes from the tins and peel away the lining paper. Cool completely.
Beat the soft cheese, yogurt, vanilla and sweetener together. Reserve about 3 tbsp of this mixture, then spread the rest over the surface of two of the cakes. Dot 2 tbsp of cherry conserve over the top of each of these cakes.
Halve the cherries and reserve 8 for decoration. Sprinkle the rest of them over the two cakes and sandwich together with the remaining cake. Place on a cake plate.
Sprinkle most of the cocoa powder over the surface of the cake. Put 8 little blobs of the reserved cheese mixture around the edge of the cake, then decorate with the reserved cherries. Sprinkle with cocoa powder, then serve.
Keep the cake refrigerated, though let it come to room temperature to enjoy it at its best.
200 g low-fat soft cheese
150 g 0% fat Greek yogurt, (5 1/2oz)
1 teaspoon vanilla essence
1 tablespoon artificial sweetener, powdered
80 g low-calorie jam, cherry, or use cherry conserve
425 g black cherries in syrup, pitted and drained
2 heaped teaspoon cocoa powder
Preheat the oven to 180°C / fan oven 160°C / Gas Mark 5. Spray three 18cm (7 inch) sandwich tins with low fat cooking spray. Line their bases with circles of non-stick baking parchment or greaseproof paper.
Whisk the egg yolks and sugar together using a hand-held electric whisk until pale, thick and very airy. This will take about 5 minutes. Sift the cocoa powder into the mixture and fold in using a large metal spoon.
In a grease-free bowl and using spotlessly clean beaters, whisk the whites until stiff. Fold them into the cocoa mixture using a large metal spoon. Do this carefully so that the air is not lost.
Share the mixture between the cake tins and level the tops. Bake for 12-15 minutes, or until the tops spring back when pressed lighlty. Cool on a wire rack for 10 minutes, then remove the cakes from the tins and peel away the lining paper. Cool completely.
Beat the soft cheese, yogurt, vanilla and sweetener together. Reserve about 3 tbsp of this mixture, then spread the rest over the surface of two of the cakes. Dot 2 tbsp of cherry conserve over the top of each of these cakes.
Halve the cherries and reserve 8 for decoration. Sprinkle the rest of them over the two cakes and sandwich together with the remaining cake. Place on a cake plate.
Sprinkle most of the cocoa powder over the surface of the cake. Put 8 little blobs of the reserved cheese mixture around the edge of the cake, then decorate with the reserved cherries. Sprinkle with cocoa powder, then serve.
Keep the cake refrigerated, though let it come to room temperature to enjoy it at its best.
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