For the batter
6 egg yolks
1/2 cup unsalted butter, softened
2/3 cup all-purpose flour
2 teaspoons baking powder
2 envelopes (sponge) of gelatin
4 tablespoons whole milk
6 egg whites beaten until stiff
For the filling
6 tablespoons dietary strawberry gelatin
For the topping
4 tablespoons cornstarch
2 cups whole milk
1 cup unsalted butter, softened
2 envelopes (sponge) of gelatin
2 teaspoons vanilla essence
For the batter
6 egg yolks
1/2 cup unsalted butter, softened
2/3 cup all-purpose flour
2 teaspoons baking powder
2 envelopes (sponge) of gelatin
4 tablespoons whole milk
6 egg whites beaten until stiff
For the filling
6 tablespoons dietary strawberry gelatin
For the topping
4 tablespoons cornstarch
2 cups whole milk
1 cup unsalted butter, softened
2 envelopes (sponge) of gelatin
2 teaspoons vanilla essence
Beat the egg yolks and gradually add the softened butter, beating until well combined
Add the flour, baking powder, gelatin, and milk
Beat well
Gradually add the stiffly beaten egg whites and mix gently
Pour the batter into 2 prepared pans, greased and floured, measuring 22 cm in diameter
Bake in a moderate oven (180°C) for 40 minutes or until a toothpick inserted comes out clean
Let cool, then remove from pans
Allow to cool completely
Filling: Place one of the cooled cakes on a surface and spread the dietary strawberry gelatin over the top
Place the second cake on top. Reserve
Topping: In a saucepan, whisk together the cornstarch and milk
Cook over medium heat, stirring constantly, until thickened
Remove from heat and let cool completely
Beat the softened butter until pale yellow
Add the gelatin mixture and beat well
Add the vanilla essence and mix
Cover the cake with the topping
If desired, place the topping in a piping bag and decorate the cake
Serves 12 slices
Approximately 342 calories per slice.
