As soon as I saw the front cover photo of this month’s WW magazine, I just knew I’d have to try to make a No Count version and yesterday I finally managed it. I made the gateau in the morning and then left it for the required 8 hours, in the fridge, before serving it. It was with some trepidation that I removed it from the cake mould but I was over the moon at the finished product. This is definitely one to try!
Ingredients (serves 8):
- 200g Ready Brek
- 4 flat tbsp Splenda
- 1 heaped tsp baking powder
- 1 heaped tsp cinnamon
- 32g Flora light, melted (4g per person is free)
- 3 tbsp olive oil
- 2 tsp vanilla extract
- 4 eggs
- 200ml skimmed milk
For the mousse filling:
- 500g 0% fat Greek yogurt (I used ‘Total’) – at room temperature
- 3 gelatine leaves
- 350g blackberries (I used frozen ones and thawed them before using)
- 3 flat tbsp Splenda
- 1 egg white
- Pre-heat the oven to 170C.
- In a bowl, mix the Ready Brek, 4 flat tbsp Splenda, baking powder and cinnamon.
- In a separate bowl, mix the milk, vanilla extract, Flora, olive oil and eggs. Pour this mixture into the other bowl and mix.
- Pour the mixture into a round cake tin – I used a silicone one which was 20cm in diameter.
- Place in the oven and bake for 35 – 40 mins.
- Once cooked, allow the cake to cool for ten minutes before turning out onto a wire rack to cool completely.
- While the cake is cooling, make the mousse. Begin by soaking the gelatine leaves in cold water for 5 minutes.
- Put the blackberries in a pan with the 3 flat tbsp Splenda and cook over a medium heat for about 5 minutes, stirring occasionally.
- Take the gelatine leaves, squeezing any excess water out, and place in with the blackberries. Stir until they have dissolved.
- Leave to cool, for about 15 minutes, and then stir in the yogurt.
- Whisk the egg in a separate bowl, until it has thickened, and then fold it into the mousse.
- Once the cake has cooled, cut it in half horizontally.
- Place one half back into the silicone cake mould and spoon the mousse over the top.
- Place the other half of the cake on top. Cover with cling film and place in the fridge for at least 8 hours.
- When ready to serve, turn the silicone mould upside down and carefully release the cake onto a plate.
- I dusted mine with Natvia Icing Mix which is free on No Count and topped with frozen raspberries.
- Serve and enjoy!