Marble Cake with Pink Custard
Ingredients
- 45g oatbran
- 80g natural fat free yogurt
- 2 tbsp erythritol gold
- Vanilla extract
- 1/2 tsp baking powder
- 1 egg
Cake additions
- 2 tsp cocoa powder
- 1 tsp browning
- 1/2 tsp decaf Americano
Custard components
- 2 egg yolks
- 2 tbsp erythritol granulated
- 200ml milk
- 1 tbsp cornflour
- pink colour gel
- raspberry flavouring
- vanilla extract
Preparation
Combine the cake ingredients to form a batter
Split the batter into two parts.
Add cocoa powder, browning, and decaf Americano to one part.
Layer the mixtures in a mould alternately and swirl.
Bake at 180°C for 22 minutes.
Custard cooking
Combine all custard ingredients in a jug
Cover with clingfilm and microwave for 1 minute, then stir.
Microwave again for 1 minute, stir, and serve immediately.
