Cherry-almond gugelhupf (diabetics)

Name: Cherry-almond gugelhupf (diabetics)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 4 Eggs (size M); 100 g soft butter; 120 g Diabetic sweetness; 50 g crushed almonds; 195 g Flour; 2 coated Tsp (6 g) Baking Powder; 200 g fresh sour cherries without stone; 12 whole peeled almonds; 1 (12 g) gestr. Tbsp diabetic sweet to sprinkle; 7-10 Tbsp Grease

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

4 Eggs (size M)
100 g soft butter
120 g Diabetic sweetness
50 g crushed almonds
195 g Flour
2 coated Tsp (6 g) Baking Powder
200 g fresh sour cherries without stone
12 whole peeled almonds
1 (12 g) gestr. Tbsp diabetic sweet to sprinkle
7-10 Tbsp Grease

Directions

1
Separate eggs. Beat egg whites until stiff. Cream butter and diabetic sweetener. Stir in egg yolk. Mix almonds, flour and baking powder and stir into the egg cream by the spoonful. Fold in the egg white. Add the cherries.
2
Grease a small cake tin (capacity 1 litre) and line the bottom of the tin with almonds. Pour in the dough and bake in a preheated oven (electric: 175 °C/ gas: level 2) for 50-60 minutes. Take out the cake, let it cool down for 10 minutes. Turn out of the tin onto a cake rack and let it cool down. Sprinkle the cake with diabetic sweetness as desired. Makes about 12 pieces
3
Waiting time approx. 1 1/2 hours. 2 BE