I_dream_slim
Silver Member
C as Chocolate Layer Fridge Cake with Vanilla Cream
Preparation Time : 30 minutes
Cooking Time 15 minutes Refrigeration Time : overnight Serves
6 Phase PP
Ingredients
FOR
THE CHOCOLATE CAKE
2 tbsp Oat Bran
1 tbsp Wheat Bran
1
tbsp Protein powder
1 tsp. baking
powder
1 tsp Fat free cocoa powder
2 tbsp. Fat Free Normandy Fromage Frais
2 eggs
whites
Splenda Granulated Sweetener
FOR
THE VANILLA CREAM
2 Gelatine
leaves
1 tbsp Protein Powder
2 egg yolks
100ml skimmed milk
5
tbsp Fat Free Fromage Frais
Splenda Granulated Sweetener
Vanilla
Essence
Preheat
the oven to 200 C / Gas 6.
Combine
all ingredients listed for the chocolate cake and pour into a
small cake tin. Bake for 15 minutes. Remove the cake from the mold
and let it cool on a wire rack.
Soak the gelatine leaves in
a small bowl of cold water to soften. Meanwhile, bring the milk to
the boil stirring constantly.
Combine
the egg yolks & protein powder and slowly pour the very hot
milk over and stir. Squeeze any excess
water from the gelatine leaves and stir into the hot milk mixture
until fully dissolved. Add the Splenda and Vanilla Essence &
let the mixture cool slightly until warm. Add the Fromage Frais &
stir. Divide the cooled cake horizontally, into 3 rounds &
place the bottom/base slice into the bottom of your cake tin.
Pour
over some of the cooled Vanilla mixture & top with another
layer of cake. Repeat with another layer of vanilla cream and
finish with the remaining cake round to cover. Refrigerate
overnight and enjoy the next day.

Preparation Time : 30 minutes
Cooking Time 15 minutes Refrigeration Time : overnight Serves
6 Phase PP
Ingredients
FOR
THE CHOCOLATE CAKE
2 tbsp Oat Bran
1 tbsp Wheat Bran
1
tbsp Protein powder
1 tsp. baking
powder
1 tsp Fat free cocoa powder
2 tbsp. Fat Free Normandy Fromage Frais
2 eggs
whites
Splenda Granulated Sweetener
FOR
THE VANILLA CREAM
2 Gelatine
leaves
1 tbsp Protein Powder
2 egg yolks
100ml skimmed milk
5
tbsp Fat Free Fromage Frais
Splenda Granulated Sweetener
Vanilla
Essence
Preheat
the oven to 200 C / Gas 6.
Combine
all ingredients listed for the chocolate cake and pour into a
small cake tin. Bake for 15 minutes. Remove the cake from the mold
and let it cool on a wire rack.
Soak the gelatine leaves in
a small bowl of cold water to soften. Meanwhile, bring the milk to
the boil stirring constantly.
Combine
the egg yolks & protein powder and slowly pour the very hot
milk over and stir. Squeeze any excess
water from the gelatine leaves and stir into the hot milk mixture
until fully dissolved. Add the Splenda and Vanilla Essence &
let the mixture cool slightly until warm. Add the Fromage Frais &
stir. Divide the cooled cake horizontally, into 3 rounds &
place the bottom/base slice into the bottom of your cake tin.
Pour
over some of the cooled Vanilla mixture & top with another
layer of cake. Repeat with another layer of vanilla cream and
finish with the remaining cake round to cover. Refrigerate
overnight and enjoy the next day.