Biscuittaler with baby pears (diabetics)

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Chopping chocolate. Heat the cream. Add chocolate and melt while stirring. Leave to cool for at least 3 hours, preferably overnight

2. 2

   Separate eggs. Beat egg whites and 2 tablespoons of cold water until stiff. Add lemon juice. Add sugar while stirring. Stir in egg yolk. Sift the flour and baking powder and carefully fold into the egg mixture

3. 3

   Pour the sponge mixture into a piping bag with perforated spout. Spray 12 oval plates onto a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 12-15 minutes. Remove baking paper, let dough plates cool down. Drain pears and cut into slices. Whip chocolate cream until stiff. Pour into a piping bag with star-shaped spout and squirt onto 6 dough plates. Spread pear slices and raspberries on top. Cover with a second plate each. Dust with diabetic sweetener and cocoa

4. 4

   Time required: approx. 35 minutes (without waiting time)

5. 5

   nutritional values: , 3 BE

6. 6

   You can exchange these ingredients:

7. 7

   Prepare the sponge cake mass with 100 g sugar instead of the diabetic sweetness. Melt 150 g chocolate-mint bars for the cream and dust the cake with icing sugar

Nutrition Facts

KCAL
320 kcal

CARBS
40 g

FATS
18 g

PROTEINS
4 g