Pão-de-ló
4 eggs
4 tablespoons of dietetic powder for oven and stove
4 tablespoons of wheat flour
1 tablespoon of baking powder
1/2 cup of your preferred sugar-free gelatin
1/4 cup of orange juice
1/2 cup of almonds or chestnuts, chopped
Cream
2 cups of skimmed milk
3 egg yolks
1 tablespoon of cornstarch
3 tablespoons of dietetic powder for oven and stove
1 teaspoon of vanilla extract
Pão-de-ló
4 eggs
4 tablespoons of dietetic powder for oven and stove
4 tablespoons of wheat flour
1 tablespoon of baking powder
1/2 cup of your preferred sugar-free gelatin
1/4 cup of orange juice
1/2 cup of almonds or chestnuts, chopped
Cream
2 cups of skimmed milk
3 egg yolks
1 tablespoon of cornstarch
3 tablespoons of dietetic powder for oven and stove
1 teaspoon of vanilla extract
Pão-de-ló: Beat the egg whites until frothy and fold in the egg yolks
Beat until creamy, about 2 minutes
Add the dietetic powder and beat for another 5 minutes
Remove from mixer and add sifted flour with baking powder
Mix delicately and pour into a greased and floured baking dish
Bake in low oven. Reserve
Make the cream: Combine milk, egg yolks, cornstarch, and dietetic powder
Heat over low heat until thickened
Remove from heat and add vanilla extract
Assembly: Cut the pão-de-ló in half and place gelatin in one of the halves
Cover with the other half and cut into small squares
Arrange the cake pieces on a serving dish and moisten with orange juice
Sprinkle with half of the chopped nuts and drizzle with cream
Cover the serving dish with aluminum foil and refrigerate for 2 hours
Remove from refrigerator, decorate with remaining nuts, and serve immediately.
