Separate eggs. Beat the egg whites and 3 tablespoons of water until stiff, adding 40 g diabetic sweetener. Add the egg yolks little by little. Mix flour, starch and baking powder. Sieve onto the egg mixture and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Let them cool down. Cut the sponge cake in half horizontally and place a springform pan rim or cake ring around the bottom. Sort the blackberries, wash and pat dry. Mix yoghurt and sauce powder vigorously for about 1 minute. Whip 500 g cream until stiff, while pouring in 24 g diabetic sweetener and gelatine. Fold in vanilla yoghurt. Halve the cream. Fold 2/3 of the blackberries into one half. Spread the blackberry cream on the lower cake base. Pour the second cake base on top. Spread the rest of the cream on top. Chill for at least 6 hours, preferably overnight. Remove the cake from the edge of the mould. Whip 150 g cream until stiff. Spread on the cake rim. Decorate cake with remaining blackberries, pistachios and possibly diabetic sweetener
7 hours waiting time / 1 1/2 BE
You're not diabetic? For the sponge cake, replace the diabetic sweetness with 100 g sugar. Sweeten the cream with 4 tablespoons of sugar. Dust the cake with some icing sugar