PAM helps you control the amount of fat when cooking your dishes every day. When preparing with PAM your dish will be with 28% less calories, 28% less fat and 27% less cholesterol than if you had prepared it with conventional liquid oil
1 cup artificial sweetener, granulated for cooking
9 eggs
1 tablespoon vanilla essence
2 cups whole-wheat flour
1 1/2 tablespoons baking powder
1 cup low-fat milk
1 cup whipped cream, to decorate
156 grams evaporated milk, can
397 grams light condensed milk, can
225 grams low fat half and half cream, can
Preparation
55 mins
0 mins
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Preheat the oven to 180 ° C. Spray a round mold with 2 shots of PAM® Butter and flour it so that the flour is stuck on the edges.
Beat the sugar substitute and margarine in a large bowl until a light and fluffy cream is obtained. Separate the yolks from the eggs, add the yolks one by one, beating well, add the vanilla.
Sift together flour and baking powder. Add this flour mixture to the bowl, add the milk slowly while stirring.
In a glass or metal container, beat the egg whites until they form firm peaks. Mix the two mixtures carefully in an enveloping form, using a flexible spatula. Place the mixture on the greased cake mold.
Bake 25 to 30 minutes, rectify the cooking by inserting a toothpick into the center, and that it does not come out with mixture. Remove from oven and let cool.
In a bowl, mix evaporated and condensed milk and half cream. Pour the mixture over the cake until it can not absorb more.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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