#Breakfast# Low-calorie, low-fat taro and konjac box cake

First, cut the Lipu taro and purple sweet potato into pieces and steam them until cooked! Preheat the oven to 150℃!

Next, start making the konjac cake batter: Prepare two stainless steel bowls without oil or water, separate the egg whites and egg yolks as shown in the picture.

Pour 45 grams of skim milk into the bowl with the egg yolk mixture. If you don't have skim milk, you can use whole milk instead; that small amount of fat can actually be ignored.

After the egg yolks and milk are fully mixed evenly, sift in the konjac powder and whole wheat flour.

Attention! Konjac powder tends to clump here and is not easy to stir. You can add it in two batches and stir until there is no dry powder and it is evenly mixed!

Next, start processing the protein, that is, the egg white, and add erythritol.

Start whipping with an electric whisk, and when it reaches a foamy state, add a few drops of lemon juice to remove the odor and continue whipping until it is almost stiff peaks, which is when the meringue forms small curved hooks when the whisk is lifted!

Take one-third of the meringue and add it to the previously prepared egg yolk konjac batter, folding it evenly with a spatula. Repeat until all the meringue and egg yolk batter are evenly folded together.

The baking pan measures 28 cm * 28 cm * 3.5 cm. Line the baking pan with parchment paper in advance, and pour in the mixed cake batter.

Use a spatula or scraper to smooth the surface, and give it a light shake to remove surface bubbles!

Place in a preheated oven on the middle rack at 150°C for 40 minutes. Note that each oven brand and model varies, so the temperature and time are for reference only.

Take the cake out of the mold immediately after it comes out of the oven, tear off the surrounding parchment paper, and place it on a cooling rack to cool. It's normal for a konjac cake to shrink a little.

Take the steamed taro and purple sweet potato out and put them into a large bowl, then add coconut milk or coconut cream.

Stir evenly with a mixing stick as shown in the picture. If you don't have a mixing stick, you can use a potato masher or a large spoon to mash it into a paste and then mix in coconut water or coconut milk! Mix it until it reaches the state shown in the picture. If it is too dry, add some more coconut water or coconut milk!

Compare the empty box with the cooled cake slices.

Divide into several equal parts as shown in the picture! Now start assembling!

Layered konjac cake slices, as shown in the picture.

Squeeze in another layer of coconut-flavored purple sweet potato taro paste!

Spread another layer of konjac cake slices.

Finally, pour in a bag of sugar-free yogurt! You can add fruit.

You can also sprinkle a layer of crushed granola bars on top!

Put it in the refrigerator to chill overnight.

Who can resist taking a bite in the morning for breakfast this summer?

So satisfying! You can also skip the fruit and sprinkle a layer of acai powder!

Use your brain and put anything you want to eat!

Super high appearance, low-calorie, low-fat, low-sugar, oil-free, and a healthy box cake that can satisfy cravings!