Xylitol almond syrup 200g

Cooked yam150g

Cream100g

Two xylitol cakes.

kiwi fruit or Chinese gooseberry

Li Xiaohong zi

Xylitol 20g

Two pieces of fish film

Recipe practice:

Illustration of sugar-free cake 1 1. Peel the yam, cut it into small pieces and steam it in a pot. Take 0/50g of Chinese yam/kloc-,add 200g of almond dew and 0/0g of xylitol/kloc-,and stir with a cooking machine to make a paste for later use.

Illustration of the practice of sugar-free cake 22. Soak the fish film in cold water and heat it in water or microwave oven until it melts.

Sugar-free cake illustration 33. Cream containing 10g xylitol.

Illustration of the practice of sugar-free cake 44. Send it to a little texture and you can use it.

Illustration of sugar-free cake practice 55. Mix almond dew yam mud and whipped cream evenly.

Illustration of sugar-free cakes. Pour in the melted fish film and mix well to make mousse stuffing.

Illustration of sugar-free cake practice 77. Take a 6-inch movable bottom cake mold, first spread a cake, pour half of mousse stuffing, then spread another cake with a slightly smaller cut edge, pour the remaining mousse stuffing, shake well, put it in the refrigerator for about 4 hours until it is solidified, take it out, demould it and decorate it.