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Felvételeim nyilvános publikálása engedély nélkül nem használhatók.



The best part of this recipe is you cannot taste the Splenda in the cake or the Dreamwhip in the icing. The cake base is soft. It’s a calorie reduced version of my piskóta. It takes a bit longer to beat air into the egg yolks and the water then again its well worth the effort beating it thick. It doesn’t get as thick as the regular piskóta and you will get a sense when to stop beating it. It will have thickened considerably, but it doesn’t want to thicken anymore.

4 eggs
2 Tbsp water
3 Tbsp sugar
3 Tbsp Splenda
6 Tbsp cake flour
sheet pan with rim
parchment paper
cooking spray

• Set the oven to 350F.
• Line the bottom of a rectangular cake pan.
• Separate the yolks and the whites into two bowls.
• Set the whites aside.
• Add the water, sugar and Splenda to the yolks.
• Beat until mixture is very thick.
• Beat in the cake flour and set aside.
• Clean the beaters thoroughly.
• Beat the egg whites until very stiff.
• Gently fold some of the beaten whites into the flour mixture.
• Gradually fold in the rest of the whites.
• Pour batter into the prepared pan.
• Place in the oven and bake until the middle springs back.
• Remove from the oven and let cake rest for 10 minutes.
• Gently run a knife around the corners of the pan to loosen cake.
• Lift out by the parchment paper and place on a cookie rack to cool.
• Place a clean towel on the top and invert cake.
• Carefully remove the parchment paper.
• Place a cookie rack on the top and invert.
• Cake is now on the rack with the right side up.
• When the cake is cool gently slide onto a clean breadboard.
• Spread the cake with calorie reduced chocolate icing.
• With a very sharp knife cut the cake into 16 bars, wiping the blade after each cut.

Makes 16 cake bars, plain: less then 40 calories each, with icing 66.25 calories each.
Without icing the entire cake is only 635 calories.
With calorie reduced chocolate icing the entire cake is only 1062 calories.




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