Black Forest pudding slice (diabetics)

Ingredients

Directions

1. 1

   Cream fat, salt and 180 g diabetic sweetener. Stir in eggs one after the other. Mix flour, baking powder and cocoa, sieve over it and stir in briefly with 5 tablespoons of milk. Grease the fat pan of the oven (32 x 39 cm) and dust with a little flour. Add the dough and smooth it down. Bake the cake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes.

2. 2

   Let them cool down. Drain the cherries on a sieve, collecting the juice. Stir starch and 4 tablespoons of juice until smooth. Boil up the rest of the juice. Remove from heat and stir in the starch. Let it boil for about 1 minute while stirring, stir in cherries. Let the compote cool down a bit. Then put it in narrow strips on the cake. Always leave gaps of the same width. Stir 60 g diabetic sweetener and 100 ml milk until smooth. Bring 800 ml milk to the boil, remove from the stove. Stir the pudding powder mixture into the milk.

3. 3

   Let the compote cool down a bit. Then put it in narrow strips on the cake. Always leave gaps of the same width. Stir 60 g diabetic sweetener and 100 ml milk until smooth. Bring 800 ml milk to the boil, remove from the stove. Stir the pudding powder mixture into the milk. Simmer for about 1 minute while stirring. Let the pudding cool down a little and put it on the cake in the spaces between the cakes. Put in a cool place for about 2 hours. Stir yoghurt until smooth. Cut the cake into pieces. Decorate with a blob of yoghurt and lemon balm

4. 4

   Simmer for about 1 minute while stirring. Let the pudding cool down a little and put it on the cake in the spaces between the cakes. Put in a cool place for about 2 hours. Stir yoghurt until smooth. Cut the cake into pieces. Decorate with a blob of yoghurt and lemon balm

5. 5

   Waiting time approx. 3 hours. / 2 1/2 BE