Jam Sponge Square with Custard
Ingredients
- 45g oatbran
- 4 tablespoons natural fat-free yogurt
- 2 tablespoons erythritol granulated
- 1/2 teaspoon baking powder
- Vanilla extract
- 1 egg
- 4 teaspoons raspberry jam
Custard
- 100ml milk
- 2 egg yolks
- 1 tablespoon cornflour
- 1 tablespoon erythritol granulated
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon Moroccan almond extract
Preparation
Mix oatbran, yogurt, erythritol, baking powder, vanilla extract, and egg together.
Bake the mixture for 20 minutes at 180°C.
Top the baked sponge with raspberry jam.
For the custard, combine milk, egg yolks, cornflour, erythritol, vanilla bean paste, and Moroccan almond extract.
Cover the custard mixture and microwave for 2 minutes, stirring halfway through.
Note: Only a small amount of custard is used, resulting in approximately 1.5 syns for that part.
