Apricot chocolate cake (diabetics)

Name: Apricot chocolate cake (diabetics)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 3 Eggs (size M); 48 g Diabetic sweetness; 1 Vanilla pod; 105 g Flour; 2 coated Tsp (8 g) Baking Powder; 50 g white ground almonds; 240 g metà albicocca drenata adatta ai diabetici; 136 g extra dark chocolate with fructose and 70% cocoa; 250 g Whipped cream; 250 g Mascarpone; 200 g Low-fat curd; 7-10 Tbsp liquid sweetener; 10 g Coconut oil (Palmin); 7-10 Tbsp Melissa leaves; baking paper; 1 small Gefierbeutel

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

3 Eggs (size M)
48 g Diabetic sweetness
1 Vanilla pod
105 g Flour
2 coated Tsp (8 g) Baking Powder
50 g white ground almonds
240 g metà albicocca drenata adatta ai diabetici
136 g extra dark chocolate with fructose and 70% cocoa
250 g Whipped cream
250 g Mascarpone
200 g Low-fat curd
7-10 Tbsp liquid sweetener
10 g Coconut oil (Palmin)
7-10 Tbsp Melissa leaves
baking paper
1 small Gefierbeutel

Directions

1
Separate the eggs for the sponge cake. Beat the egg whites and 3 tablespoons of cold water until stiff, letting diabetic sweetness trickle in. Cut the vanilla pod open lengthwise, scrape the pulp out of one half and add to the beaten egg white. Add the egg yolks one after the other and fold in. Mix flour and baking powder, sieve onto the egg foam and carefully fold in together with the almonds. Line the bottom of a springform pan (26 cm Ø) with baking paper and smooth it down.
2
Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 20 minutes. Let the sponge cake cool down, remove from the mould and cut through horizontally once. Place a cake ring around the lower cake base. Arrange the apricots on the cake base, except for 5 nice halves. Chop 100 g chocolate. Whip the cream until stiff. Put mascarpone and quark in a mixing bowl. Scrape out remaining vanilla bean half and add the pulp. Stir well and sweeten with sweetener to taste. Fold in cream and chocolate and spread approx. 2/3 of the cream on the apricot-covered base. Cover with the second base and spread the rest of the cream loosely. Put the cake in a cool place for about 1 hour.
3
Put mascarpone and quark in a mixing bowl. Scrape out remaining vanilla bean half and add the pulp. Stir well and sweeten with sweetener to taste. Fold in cream and chocolate and spread approx. 2/3 of the cream on the apricot-covered base. Cover with the second base and spread the rest of the cream loosely. Put the cake in a cool place for about 1 hour. In the meantime, roughly chop the remaining chocolate and melt it with the coconut oil in a hot water bath. Let it cool down a bit and put it into a freezer bag. Cut off a small corner and decorate the cake with chocolate strips. Cut out flowers from the remaining apricots with a small cookie cutter and spread them on the cake. Decorate with balm leaves. Makes about 16 pieces
4
In the meantime, roughly chop the remaining chocolate and melt it with the coconut oil in a hot water bath. Let it cool down a bit and put it into a freezer bag. Cut off a small corner and decorate the cake with chocolate strips. Cut out flowers from the remaining apricots with a small cookie cutter and spread them on the cake. Decorate with balm leaves. Makes about 16 pieces
5
Waiting time about 50 minutes.