Butter milk cake with mint (diabetics)

Ingredients

Directions

1. 1

   Put the rusk in a freezer bag and crumble finely with the cake roll. Spread the bottom of a springform pan (26 cm Ø) with oil. Melt butter. Mix rusks, pistachios, except for 1 tablespoon for decoration, and butter and press them onto the bottom of a springform pan. Put the base in a cool place. In the meantime, soak gelatine in cold water.

2. 2

   Wash mint, pluck off leaves and chop 2 stems. Mix buttermilk, pecorino cheese, lemon juice, 110 g diabetic sweetness and mint. Squeeze the gelatine and dissolve it dripping wet. Mix gelatine with 2-3 tablespoons of cream until smooth. Mix the gelatine mixture with the rest of the cream and chill until it begins to gel. In the meantime, whip the cream until stiff and fold into the buttermilk cream. Spread the cream on the cake base. Chill for about 6 hours. Sprinkle 10 g diabetic sweetener onto a plate. Remove the remaining mint leaves. First dip in water, then turn into diabetic sweetener.

3. 3

   In the meantime, whip the cream until stiff and fold into the buttermilk cream. Spread the cream on the cake base. Chill for about 6 hours. Sprinkle 10 g diabetic sweetener onto a plate. Remove the remaining mint leaves. First dip in water, then turn into diabetic sweetener. Cut the cake into pieces. Serve decorated with sweetened mint, lemon peel and pistachios

4. 4

   Waiting time about 6 hours. / 2 BE