Diet Strawberry and Yogurt Cake

Name: Diet Strawberry and Yogurt Cake
Ingredients: 70 g fructose; 120 g whole wheat flour; 140 g low-fat yogurt (1% fat); 3 eggs; 1 pinch salt; 1/2 packet baking powder (5 g); 500 g strawberries; 2 tablespoons graham flour (20 g)

Dessert - Diet Strawberry and Yogurt Cake by Antoaneta K. - Recipia

The diet strawberry cake is usually served with tea, and the base is made with whole wheat flour and low-fat yogurt. The strawberries sit on top in pieces, and the sponge comes out fairly soft and not very sweet. I pick firm, well-coloured strawberries, because soft ones leave more liquid in the tin. Preparation: 20 minutes. Baking: 30 minutes. Resting: 20 minutes. Total time: 70 minutes. Servings: 10. About 120 kcal and 5 g protein per serving.

Ingredients

70 g fructose
120 g whole wheat flour
140 g low-fat yogurt (1% fat)
3 eggs
1 pinch salt
1/2 packet baking powder (5 g)
500 g strawberries
2 tablespoons graham flour (20 g)

Preparation

1. We wash the strawberries and cut them into pieces. 2. We preheat the oven to 175 degrees C and line a tin with baking paper. 3. We separate the eggs and beat the whites into a foam with 1 pinch of salt. 4. We mix the yolks with 60 g fructose and the baking powder. 5. We add the yogurt and the whole wheat flour and mix until the batter is smooth. 6. We fold in the egg white foam, then pour the batter into the tin and level it. 7. We sprinkle 2 tablespoons of graham flour over the levelled batter. 8. We place the strawberry pieces here and there over the batter. 9. We bake in the preheated oven for about 30 minutes, until a toothpick inserted into the sponge comes out dry. 10. We take the tin out of the oven, sprinkle 10 g fructose on top and let the cake cool in the tin for about 20 minutes. 11. We cut into portions and serve.

Notes

The cake keeps for up to 3 days in the fridge, covered. It is served with tea, in a small slice. The strawberries need to be firm and ripe, because soft ones leave a lot of liquid, and if they are wet after washing, dry them well with paper towels before cutting. If your tin is thinner, the sponge bakes faster, so check with a toothpick after 25 minutes. Contains gluten, eggs and dairy.