Cheese and cream cake with raspberry mirror (diabetics)

Name: Cheese and cream cake with raspberry mirror (diabetics)
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 12
Ingredients: 300 g frozen raspberries; 2 Eggs (size M); 1 pinch Salt; 60 g Diabetic sweetness; 75 g Flour; 1 TEASPOON Baking Powder; 8 sheets Gelatine; 500 g Low-fat curd; 7-10 Tbsp a few dashes of liquid sweetener; 7-10 Tbsp grated rind of 1/2 untreated lemon; 500 g Whipped cream; 1 package red cake glaze, unsweetened; 7-10 Tbsp Cream, pistachios and kiwi slices; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
65 mins

TOTAL TIME
65 mins

Ingredients

Servings: 12

300 g frozen raspberries
2 Eggs (size M)
1 pinch Salt
60 g Diabetic sweetness
75 g Flour
1 TEASPOON Baking Powder
8 sheets Gelatine
500 g Low-fat curd
7-10 Tbsp a few dashes of liquid sweetener
7-10 Tbsp grated rind of 1/2 untreated lemon
500 g Whipped cream
1 package red cake glaze, unsweetened
7-10 Tbsp Cream, pistachios and kiwi slices
baking paper

Directions

1
Defrost the raspberries. Separate eggs. Beat the egg whites with 2 tablespoons of water and salt until stiff. Add 48 g diabetic sweetener. Stir in the egg yolks one after the other. Sieve flour and baking powder onto the egg mixture and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper, add the sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 20 minutes. Let cool down on a cake rack. Remove the base from the tin and place a cake ring around it. Soak gelatine in cold water. Stir quark until smooth, season with sweetener and lemon peel. Squeeze the gelatine and dissolve at low heat. Stir in 2 tablespoons of quark, then stir everything under the remaining quark. Whip cream until stiff and fold in. Spread the cream on the cake base and smooth it down. Leave to set in the fridge for about 2 hours. Pass the raspberries through a sieve and fill up to 250 ml with water. Stir in 12 g diabetic sweetener. Mix the cake glaze powder with the raspberry juice in a small pot and bring to the boil while stirring. Allow to cool for 2-3 minutes and spread carefully from the middle out over the surface of the cake. Refrigerate again for about 1 hour. Before serving, decorate the cake surface with cream, pistachios and kiwi slices
2
You can exchange these ingredients: Instead of diabetic sweetener, use 75 g for the base and 50 g sugar for the icing. To make the quark cream cream firmer, you can use 1 pack of cheese cream cake cream instead of gelatine. Decorate the cake as you like with small sugar eggs
3
Waiting time about 4 hours. / 1 1/2 BE