If you use Greek yogurt mixed with carrot puree instead of fresh cream, you can achieve a sweet and sour taste while reducing the amount of sugar.
Calories
22kcal
Carbs
39.3g
Protein
6.1g
Fat
4.6g
Sodium
23.7mg
Ingredients
Main
Others
Carrot Puree(5g), Cake Flour(150g), Egg(3pcs), Butter(37g), Honey(5g), Salt(2g), Sugar(180g), Baking Powder(1.5g), Vanilla Flavoring(1g), Greek Yogurt(150g), Seasonal Fruit(10g)
Nutrition Facts
Per 100g of main ingredientsEgg
- Rich in protein (13g) — used to build and maintain muscle and body tissue
- Rich in vitamin B2 (0.32mg) — supports energy metabolism and healthy skin
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Beat the egg yolk, then add sugar (90g), salt, and vanilla extract in 3 portions while mixing.
🔍Whip the egg white to 60% meringue, then gradually add sugar (90g) to make a firm meringue.
🔍Add 1/3 of the meringue to 1 and mix, then sift in cake flour and baking powder and fold in.
🔍Melt and mix honey and butter into 3, fold in the remaining meringue, and fill the round mold about halfway with batter.
🔍Bake in a 170℃ oven for 30 minutes to make the sheet.
🔍Alternately layer the cake sheet and the Greek yogurt mixed with carrot puree, and top with seasonal fruit.