Cheese and cream cake (diabetics)

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff, gradually adding 75 g fructose. Stir in egg yolk. Sift the flour over the egg yolk and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-18 minutes until golden brown

2. 2

   Remove from the edge of the springform pan and allow to cool on a cake rack. Cut the base once and place a cake ring or the edge of the springform pan around the bottom base. Drain the apricots and spread them on the cake base, except for 3 halves

3. 3

   Soak gelatine in cold water. Mix quark, 100 g fructose and lemon juice. Squeeze the gelatine, dissolve at low heat and stir into the quark. Beat 2 1/2 cups of cream until stiff and fold into the quark

4. 4

   Spread the quark cream on the apricots and chill for at least 3 hours. Cut the upper sponge cake base into 12 pieces and dust with powdered sweetness. Cut the remaining apricots into 4 slices

5. 5

   Whip the rest of the cream until stiff and fill into a piping bag with star-shaped spout. Carefully loosen the cake ring and decorate the cake with 12 cream tuffs and apricot wedges. Place the cake base pieces fan-shaped between the tuffs. Decorate with mint

6. 6

   , 2 BE, of which 14 g fructose