Berry cake with frosting (diabetics)

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
5 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 40 g Butter
  • 100 ml Milk
  • 1/2 cube (approx. 21 g) Yeast
  • 200 g Flour
  • 72 g Diabetic sweetness
  • 4 Eggs (size M)
  • 250 g Blueberries
  • 250 g red currants
  • 250 g Schmand
  • 7-10 Tbsp Diabetic sweetness
  • 7-10 Tbsp Grease

Directions

  1. 1

    Melt the butter and let it cool down. Warm the milk lukewarm. Dissolve yeast in it. Add flour, 20 g diabetic sweetener, 1 egg and butter and knead to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes. In the meantime, sort, clean, wash and drain the fruit well. Mix sour cream, 3 eggs, 52 g diabetic sweetener.

  2. 2

    Grease a baking dish (26 cm Ø) with removable bottom. Knead yeast dough again, roll out round (28 cm Ø) and place in the mould. Press dough at the edge. Spread 400 g fruits in it, pour the icing evenly over it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Sprinkle with remaining fruit and bake for another 15 minutes. If necessary, sprinkle with a little diabetic sweetness

  3. 3

    Waiting time approx. 30 minutes / BE 2

Nutrition Facts

KCAL
210 kcal
CARBS
22 g
FATS
11 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

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