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1 1/2 tablespoons Splenda, Granulated (for the cake dough)
1 egg yolk, (for the cake dough)
1 teaspoon vanilla extract, (for the cake dough)
1 cup flour, (for the cake dough)
1 pinch salt, (for the cake dough)
1 cup low fat milk, (for the pastry cream)
1 sheath liquid vanilla, (for the pastry cream)
3 egg yolks, (for the pastry cream)
2 tablespoons cornstarch, (for the pastry cream)
1/4 cups Splenda, (for the pastry cream)
enough red fruit, (for decoration)
Preparation
Preparation for the cake paste: Add the butter with SPLENDA® Granular, add the yolk, the vanilla, and finally the flour and salt. Let it sit long enough so that it can be handled.
Spread and place in a heart-shaped mold, place silicone paper and place weight on top (so that it is flat and does not inflate) to bake.
Bake at 180 ° C for about 15 minutes or until golden brown.
Preparation for the pastry cream: Boil the milk with the vanilla pod, on the other hand, beat the egg yolks with SPLENDA® Granulated and the cornstarch, once the milk boiled, temper the yolks and return to the fire to Finish the cooking until it looks thick.
Let cool.
Fill the cake with the pastry cream, decorate with red berries and mint leaves.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by
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