Black Forest gateau (diabetics)

Ingredients

Directions

1. 1

   Separate eggs. Beat egg yolks, half diabetic sweetener and 4 tablespoons of hot water until creamy. Stir in nuts. Beat the egg whites with salt until stiff, add to the mixture. Mix cocoa, cinnamon, baking powder and flour and sieve over the egg whites. Carefully fold in everything

2. 2

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Smooth the mixture in it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 ° C/ gas: level 2) for 30-40 minutes. Remove the sponge cake from the tin and let it cool down

3. 3

   Drain the cherries, collect the juice. Whip the cream and cream firmer until stiff. Coarsely grate the chocolate. Cut sponge cake twice crosswise. Sprinkle each base with 1 tablespoon of cherry nectar

4. 4

   Close the edge of the springform pan around the bottom. Spread half the cherries, except for 16 cherries, on top. Spread 1/3 cream on top. Cover with 2nd cake base. Cover with remaining cherries. Spread 1/3 cream on top. Cover with the last cake base. Spread cream all around. Spray tuffs of the remaining cream onto the cake, cover each with 1 cherry. Sprinkle the chocolate on the edge and centre of the cake

5. 5

   You can exchange these ingredients:

6. 6

   For the sponge cake mass use 150 g sugar instead of the diabetic sweetness. Replace the cherries and chocolate with normal sweetened products