Valentine’s Day cake

Name: Valentine’s Day cake
Prep time: 50 min
Cook time: 10 min
Total time: 1 h
Yield: 4 portions
Cuisine: Cuisine à teneur réduite en protides
Ingredients: 80 g de semoule fine Taranis; 350 ml d’eau froide; 1 sachet de sucre vanillé; 10 g de beurre; 6 biscottes Taranis; 30 g de sucre; 100 g de myrtilles surgelées; 125 g de fraises; Pour l’infusion : ½ bouquet de menthe + 250 ml d’eau + 1 g d’agar agar + 20 g de sucre; Des décorations en pâte à sucre (ici cœur)

Prep 50 min · cooking 10 min
4 servings

230kcal
18.2 mgphenylalanine
34.2 mgof leucine

Values per serving, for guidance only. Adjust the quantities to suit your diet.

Ingredients

80 g Taranis fine semolina
350 ml cold water
1 sachet of vanilla sugar
10 g butter
6 Taranis crispbakes
30 g sugar
100 g frozen blueberries
125 g strawberries
For the infusion: ½ bunch of mint + 250 ml water + 1 g agar-agar + 20 g sugar
Sugar paste decorations (hearts here)

Method

In a saucepan, mix 60 g of the semolina with the vanilla sugar, butter and cold water. Heat until the mixture thickens, then pour half of it into a springform tin or a pastry ring.
Finely crush the crispbakes with a rolling pin, then add the blueberries, 30 g of sugar and the rest of the semolina. Pour over the first layer.
Slice the strawberries thinly and arrange them neatly on top.
Make an infusion with the boiling water and the sprigs of mint. Strain. Add the agar-agar and sugar and bring back to the boil. Leave to cool until lukewarm, then pour gently over the strawberries.
Leave to set in the fridge for 4 hours. Sprinkle with chopped mint and decorate with sugar paste hearts.
Tip: if you have no fresh fruit, use apricot halves and small apricot cubes in syrup.

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