Iced Coffee Cream Cake Directions:
- Preheat your oven to 350°F (175°C). Grease a springform pan (26cm).
- Separate the eggs. In a bowl, beat the egg yolks and low-calorie sweetener with a hand mixer until creamy.
- Mix the ground almonds, breadcrumbs, and baking powder, then stir into the egg yolk mixture.
- In another bowl, beat the egg whites until stiff, then gently fold in with the chocolate sprinkles.
- Spread the batter into the springform pan and bake for 35-40 minutes, or until golden brown. Allow to cool.
- Cut a thin layer off the cake base and crumble it. Close a cake ring around the cake base.
- Whip the light whipped cream until stiff, then sprinkle in the cream stabilizer, vanilla pudding mix, and iced coffee powder. Spread the iced coffee cream on the cake base.
- Sprinkle the cake with the crumbled layer and chill for about 2 hours.
- Roast the flaked almonds in a pan without fat, let cool, and decorate the cake with them, along with the chocolate sprinkles and powdered sugar (if using).
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- Eggs: 0 points
- Sweetener: 0 points
- Ground almonds: 12 points
- Whole wheat breadcrumbs: 1 point
- Baking powder: 0 points
- Chocolate sprinkles: 6 points
- Light whipped cream: 9 points
- Cream stiffener: 0 points
- Sugar-free vanilla pudding mix: 2 points
- Instant iced coffee powder: 0 points
- Flaked almonds: 1 point
- Powdered sugar: 2 points (optional)
- Chocolate sprinkles (for decoration): 1 point
- Total Points: 34 points (without powdered sugar), 36 points (with powdered sugar)
- Servings: 12
- Points Per Serving: 2.83 (without powdered sugar), 3.00 (with powdered sugar)
Nutrition Information (per serving, without powdered sugar):
- Calories: 150
- Fat: 10g
- Protein: 5g
- Carbohydrates: 8g
- Sugar: 1g
- Sodium: 120mg
I await your comments! Enjoy!
