Baked it tonight, for my birthday. Turned out very delicious, even if virtually fat, sugar, dairy and gluten free.
Not all of my culinary experiments are that successful, so I better write it down before I forget.
2 egg whites
1/2 cup of Splenda for baking
1/2 cup almond meal
Vanilla, pinch of salt
1/4 tsp cream of tartar
For sponge cake:
2 egg yolks
1 whole egg
1/2 tsp baking power
2 tbsp corn starch
1/3 cup of Splenda for baking
Vanilla, pinch of salt
For the topping:
1 cup of fat-free, sugar free coconut coffee creamer (coconut milk can be used instead)
1 tsp corn starch
2 small bags of Stevia powder
Pinch of salt, vanilla
1/2 tub of fat-free Cool Whip, softened
3 tbsp sugar free raspberry preserve (such as Smuckers)
Please note: temperatures are given for convection oven. For regular oven, increase temperature by 25 F.
Heat oven to 275 F. Prepare a piece of parchment paper with two circles drawn (trace the bottom of the baking form on step 2). Place this parchment on cookie sheet.
Bring egg whites to room temperature, beat them with cream of tartar until stiff peaks are formed. While continuing beating, gradually add Splenda, vanilla, and salt.
With a spatula, lightly mix in almond meal, avoid over-mixing. Spread meringue over the circles drawn on parchment, and bake for 40 min, or until completely dry. Cool parchment with meringue on a rack.
2. Sponge cake
Bring oven temperature to 350 F. Cover baking form with parchment paper.
Beat egg yolks with Splenda until it is increased in volume, foamy and uniform. Add corn starch, baking powder, salt and vanilla to the mixture, mix well until uniform.
In a separate bowl, beat 1 egg until volume is at least doubled, and gradually, spoon by spoon, add yolk mixture. Beat on medium speed until uniform. Pour the mixture into baking form, shake lightly to remove air bubbles, and bake for 25-30 minutes, or until dry and pale golden. Cool on a rack without removing parchment.
Mix a teaspoon of corn starch with 1/2 cup of cold coconut creamer/ milk, bring another 1/2 cup to boiling, gradually add corn starch mixture to hot coconut milk, and cook on medium heat until thickens. Cool, add vanilla and Stevia. Mix with Cool Whip, refrigerate.
Cut sponge cake on two layers, so now you have 4 layers total. Spread 1 tbsp of raspberry preserve on a top of sponge cake, cover with 1/4 of coconut topping, cover with a layer of meringue, spread 1 tbsp of raspberry preserve on a top of meringue, followed with 1/4 of coconut topping, cover with layer of sponge cake, repeat raspberry topping, coconut topping, cover with meringue, then spread the remaining coconut topping on the meringue, and decorate with sponge cake crumbles, fresh raspberries, and sugar-free chocolate. Refrigerate for 30 min, and enjoy!
P.S. And by the way – I am not on Dukan diet anymore, reached my goal weight in February, but why all that sugar and fat if you can enjoy life without!