Low Far Coffee Tiramisu Cake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 139.3
- Total Fat: 5.3 g
- Cholesterol: 70.1 mg
- Sodium: 146.3 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 0.1 g
- Protein: 5.4 g
View full nutritional breakdown of Low Far Coffee Tiramisu Cake calories by ingredient
Introduction
Gorgeous coffee cake and perfectly low-fat! Gorgeous coffee cake and perfectly low-fat!Number of Servings: 8
Ingredients
-
1 spray low-fat cooking spray
1tsp coffee
3 medium eggs
75g light brown sugar
75g flour
250g low-fat soft cheese
100g Waitrose Seriously Smooth Low Fat Vanilla Yogurt, (or similar)
3tsp Allied Domecq Tia Maria Liqueur, or Marsala
1 heaped tsp cocoa powder, for sprinkling
Directions
Serves: 8
Preheat the oven to gas mark 5, 190°C, fan oven 170°C. Lightly grease 2 x 18cm sandwich tins with low-fat cooking spray. Line the bases with circles of non-stick baking parchment or greaseproof paper.
Put the coffee powder or granules into a cup and add 1tbsp boiling water, stirring to dissolve.
Whisk the eggs and sugar together using a hand-held electric whisk until pale, thick and very airy. This will take about 5 mins. Whisk in the coffee liquid. Sift the flour into the mixture and fold it in lightly using a large metal spoon. Share the mixture between the cake tins and level the tops. Bake the cakes for 12-15 mins, or until the tops spring back when pressed lightly. Cool on a wire rack for 5 mins, then remove from the tins and peel away the lining paper. Cool completely.
Beat the low-fat soft cheese with a wooden spoon until softened, then stir in the vanilla yogurt and 1tbsp Tia Maria or Marsala. Put one of the cakes on a serving plate and sprinkle the rest of the Tia Maria or Marsala evenly over the surface. Spread half the soft cheese mixture on top, then place the second cake in position. Cover with the remaining soft cheese mixture and sprinkle with cocoa powder. Keep in the refrigerator until ready to serve, though allow time for the cake to come up to room temperature to enjoy it at its best.
Number of Servings: 8
Recipe submitted by SparkPeople user KAT-FLUFF21.
Preheat the oven to gas mark 5, 190°C, fan oven 170°C. Lightly grease 2 x 18cm sandwich tins with low-fat cooking spray. Line the bases with circles of non-stick baking parchment or greaseproof paper.
Put the coffee powder or granules into a cup and add 1tbsp boiling water, stirring to dissolve.
Whisk the eggs and sugar together using a hand-held electric whisk until pale, thick and very airy. This will take about 5 mins. Whisk in the coffee liquid. Sift the flour into the mixture and fold it in lightly using a large metal spoon. Share the mixture between the cake tins and level the tops. Bake the cakes for 12-15 mins, or until the tops spring back when pressed lightly. Cool on a wire rack for 5 mins, then remove from the tins and peel away the lining paper. Cool completely.
Beat the low-fat soft cheese with a wooden spoon until softened, then stir in the vanilla yogurt and 1tbsp Tia Maria or Marsala. Put one of the cakes on a serving plate and sprinkle the rest of the Tia Maria or Marsala evenly over the surface. Spread half the soft cheese mixture on top, then place the second cake in position. Cover with the remaining soft cheese mixture and sprinkle with cocoa powder. Keep in the refrigerator until ready to serve, though allow time for the cake to come up to room temperature to enjoy it at its best.
Number of Servings: 8
Recipe submitted by SparkPeople user KAT-FLUFF21.
