TIA MARIA GATEAUX

TIA MARIA GATEAUX

INGREDIENTS (17.8 whole cake)

CAKE
75g plain flour (13.4 syns)
2 tblsp Instant coffee powder
3 Eggs
3 Tblsp splenda

FILLING
175g Quark
1 tblsp clear honey (3 syns)
1 tblsp Tia Maria (0.9 syns)

TOPPING
1 carton silken tofu
1 tblsp instant coffee powder
1 tblsp water
1 tsp cocoa (0.3 - 0.5 depending on cocoa)
3 tblsp sweetener 

Preheat Oven to 160 fan assisted/190C/375F/GM 5

Frylight an 8" loose bottom cake tin

Sift flour and coffee onto a large sheet of baking paper

Whisk eggs and sweetener until quadrupled in size, mousse like and a trail remains on the surface by the whisk for at least 15 secs.

Gently and slowly tip in the flour/coffee mixture whilst folding with a metal spoon until completely folded in

Pour into tin and bake for 25-35 mins or until it springs back

Turn out to cool

Very very carefully with a serrated knife, split the cake horizontally in half

Whisk up the filling ingredients and sandwich the 2 halves together

Whizz the tofu in a blender or food processor with blade attachment until smooth. Then whilst whizzing add the remaining ingredients. Mix well

Spread tofu mix over top of Gateau and serve. Refrigerate if not being served immediately.