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Ingredientes
- 1 c. matzo cake meal
- 1Â 1/4 c. granular sugar substitute
- 1/2 tsp salt
- 1Â 3/4 c. egg whites room temperature
- Â Â (12 to 14 large Large eggs)
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 3/4 lb rhubarb cut 1" pcs
- 1 c. coarsely minced strawberries divided
- 1/4 c. granular sugar substitute
Direcciones
- For the cake: Heat oven to 375 degrees. In a bowl, whisk cake meal, sugar substitute and salt to combine. Place mix in a wire sieve set over the bowl.
- With an electric mixer on medium, beat egg whites till stiff peaks form. Stir in vanilla and almond extracts.
- In three additions, sift dry ingredients over the whites, gently folding in with a rubber spatula.
- Transfer batter to a 10-inch tube pan. Bake 30 min, till cake begins to pull away from the sides of the pan. Invert cake in pan over a funnel or possibly bottle neck, if pan does not have feet. Cold completely, about 1 1/2 hrs. With narrow spatula or possibly knife, loosen cake from sides of pan and gently shake onto serving plate.
- For the sauce: In a medium pot, mix rhubarb, 1/2 c. strawberries, sugar substitute and 1/4 c. water. Cook over medium heat 15 min, till rhubarb falls apart. Reduce heat and stir frequently during the last 5 min of cooking time. Remove from heat; transfer to a bowl and mix in remaining strawberries. Cold completely and serve with cake.
- This recipe yields 10 servings.
- Comments: Room-temperature egg whites beat to a greater volume than cool ones. To quickly bring the Large eggs to room temperature, place them in hot water for 5 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 10 servings | |
| Calories 33 | |
| Calories from Fat 1 | 3% |
| Total Fat 0.17g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 188mg | 8% |
| Potassium 166mg | 5% |
| Total Carbs 2.7g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.41g | 1% |
| Protein 4.96g | 8% |
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