Black Forest gateau (diabetics)

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg yolks, diabetic sweetener and 4 tablespoons of lukewarm water until creamy. Beat the egg whites until very stiff and add to the egg yolk mixture. Mix cocoa, baking powder and flour and sieve over the egg yolk mixture. Mix everything together loosely. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 ° C / gas: level 2) for 30-40 minutes. Remove the sponge cake base from the tin, remove the baking paper and let the base cool down

2. 2

   Soak the gelatine. Drain the cherries and collect the juice. Heat the juice and dissolve the squeezed gelatine in it. Fold in the cherries, up to 12 pieces. Whip the cream with cream firming agent until stiff. Coarsely grate the chocolate. Cut the sponge cake twice. Close the edge of the springform pan around the lower base. Spread the compote on top. Spread 1/3 cream on top. Cover with 2nd base

3. 3

   Spread the rest of the cream on the cake (put something to decorate in a piping bag with a star-shaped spout). decorate the cake with cream tuffs, the rest cherries and chocolate

4. 4

   Per piece. Approx. 1260 kJ /300 kcal. E 7 g, F 15 g, KH 32 g, 2 1/2 BE