1• Preheat oven to 350°F.
2• In medium-size bowl, combine brans, dry milk and baking powder. Add greek yogurt, mix well, then add 2 whole eggs and 2 egg whites. Blend until smooth. Stir in extract and sweetener. Pour into round pan lined with parchment paper. Bake 30 minutes, check for doneness with the tip of a knife.
3• Meanwhile, soften gelatin sheet for 5 minutes in a shallow dish filled with cold water. In a small saucepan, heat milk with vanilla bean (split and scraped).
4• In medium-size bowl, whisk 2 egg yolks with sweetener, cornstarch and orange extract. When milk comes to a boil, turn off heat and remove vanilla bean. Slowly pour milk into bowl while stirring. Then pour mixture back into saucepan and allow to thicken over low heat. Add gelatin sheet. Let cool to room temperature for 30 minutes then refrigerate for 2 hours.
5• Slice cake in half along the width.
6• Fill with orange cream, then close it back up and dust with a spoonful of cornstarch.
- 4 Tbsp oat bran,
- 2 Tbsp wheat bran,
- 1 Tbsp dry nonfat milk,
- 1 1/4 tsp baking powder,
- 3 Tbsp non-fat plain greek yogurt,
- 2 whole eggs + 2 egg whites,
- 1/2 Tbsp bitter almond extract,
- 1 1/2 tsp Hermesetas liquid sweetener.
- 1 gelatin sheet (2 g),
- 1 cup fat-free milk,
- 1 vanilla bean,
- 2 egg yolks,
- 3 Tbsp Canderel granulated sweetener,
- 3 Tbsp cornstarch,
- 1/2 tsp orange extract.
- Contains 3/4 tolerated food per person.