Dukan éclair cake with instant coffee sponge

Ingredients

For the sponge

• 5 egg whites
• 2 egg yolks
• 10 g powdered sweetener
• 3 tablespoons skimmed milk powder
• 6 tablespoons oat bran
• 1 sachet instant coffee (2 g)
• 1 sachet baking powder (10 g)
• 1 teaspoon rum extract

For the cream

• 3 egg yolks
• 600 ml skimmed milk
• 0.1% fat
• 15 g powdered sweetener
• 3 tablespoons starch
• 1 teaspoon vanilla extract

For the syrup

• 100 ml water
• 5 g powdered sweetener
• 1 teaspoon rum extract

For the glaze

• 3 bars Sly diet chocolate (75 g)
• 2-3 tablespoons skimmed milk

Preparation

1. For the cream, beat the 3 egg yolks with 5 g sweetener. Heat 500 ml milk in a saucepan over low heat, then pour in the yolks and whisk. 2. Mix the starch and 10 g sweetener with the remaining 100 ml milk until you have a paste. Pour it into the saucepan and cook the cream for 8 minutes, stirring, until it thickens; add the vanilla extract at the end and leave it to cool. 3. Beat the 5 egg whites with 10 g sweetener until foamy, then fold in the 2 egg yolks. Gradually add the powdered milk, oat bran, instant coffee, baking powder and rum extract, mixing gently with a wooden spoon. 4. Line a 22 cm round pan with baking paper. Pour in half the mixture and bake at 170°C for 12 minutes, until a toothpick comes out clean. Bake the other half the same way, for 12 minutes, then leave the layers to cool for 30 minutes. 5. Mix 100 ml water with 5 g sweetener and the rum extract. Place the first layer on a serving plate and drizzle it with half the liquid. Spread the cream over it, place the second layer on top and use the rest of the syrup. 6. Melt the chocolate in a double boiler, stirring in 2 tablespoons milk; add the third tablespoon if the glaze does not come together. Pour it over the cake and refrigerate for 2 hours.