Cherry-and-candy cake (diabetics)

Name: Cherry-and-candy cake (diabetics)
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 2 Glasses (720 ml; 370 g tr.wt.) morello cherries (suitable for diabetics); 200 g soft butter or margarine; 160 g Diabetic sweetness; 1 pinch Salt; 8 Eggs (size M); 3-4 Tbsp Milk; 240 g Flour; 1/2 package Baking Powder; 500 g Schmand; 7-10 Tbsp Grease; 7-10 Tbsp Diabetic sweetness

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

2 Glasses (720 ml; 370 g tr.wt.) morello cherries (suitable for diabetics)
200 g soft butter or margarine
160 g Diabetic sweetness
1 pinch Salt
8 Eggs (size M)
3-4 Tbsp Milk
240 g Flour
1/2 package Baking Powder
500 g Schmand
7-10 Tbsp Grease
7-10 Tbsp Diabetic sweetness

Directions

1
Drain the cherries. Cut the fat into cubes. Mix 100 g diabetic sweetener, fat and salt with the whisk of the hand mixer until creamy. Stir in 4 eggs bit by bit. Add milk.
2
Mix flour with baking powder and fold into the fat egg mass. Put the dough on a greased fat pan (Jena baking tray approx. 35 x 45 cm) and smooth it down. Spread cherries on top. Stir sour cream, remaining eggs and diabetic sweetener until smooth.
3
Pour over the cherries. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 35-40 minutes. Let cool on a cake rack. Sprinkle with diabetic sweetener as desired.
4
Results in about 20 pieces.