Cherry and vanilla cake (diabetics)

Name: Cherry and vanilla cake (diabetics)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 4 Eggs (size M); 1 pinch Salt; 140 g Diabetic sweetness; 150 g Flour; 1 TEASPOON Baking Powder; 1 glass (720 ml) Morello cherries; 30 g Cornstarch; 7-10 Tbsp pulp of 1 vanilla pod; 4 sheets Gelatine; 400 g Whipped cream; 250 g Schmand; 2-3 Drop almond flavor; 2 TABLESPOONS Spalmatura di ciliegie acida; 2 TABLESPOONS roasted macadamia nut kernels; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

4 Eggs (size M)
1 pinch Salt
140 g Diabetic sweetness
150 g Flour
1 TEASPOON Baking Powder
1 glass (720 ml) Morello cherries
30 g Cornstarch
7-10 Tbsp pulp of 1 vanilla pod
4 sheets Gelatine
400 g Whipped cream
250 g Schmand
2-3 Drop almond flavor
2 TABLESPOONS Spalmatura di ciliegie acida
2 TABLESPOONS roasted macadamia nut kernels
baking paper

Directions

1
Separate eggs. Beat the egg whites with 4 tablespoons of water until stiff. Add salt and 96 g diabetic sweetener. Stir in egg yolks one after the other. Mix flour and baking powder. Sift over the egg mixture and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Add the mixture and smooth it down.
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Let it cool down. Remove the base from the pan, cut in half horizontally once. Place the cake ring around the bottom cake base. Drain the cherries and collect the juice. Mix starch with 5 tablespoons of juice until smooth. Boil up the rest of the cherry juice with vanilla pulp. Stir in the starch and let it simmer for about 1 minute while stirring. Fold in cherries, up to 16-18 pieces. Let cool down a little. Spread the compote on the bottom. Cover with the top cake base, chill for about 30 minutes. Soak the gelatine in cold water. Whip 250 g cream until stiff, pour in 36 g diabetic sweetener. Stir the sour cream and almond flavouring until smooth. Squeeze the gelatine, dissolve carefully.
3
Let cool down a little. Spread the compote on the bottom. Cover with the top cake base, chill for about 30 minutes. Soak the gelatine in cold water. Whip 250 g cream until stiff, pour in 36 g diabetic sweetener. Stir the sour cream and almond flavouring until smooth. Squeeze the gelatine, dissolve carefully. Mix with some sour cream, then stir everything into the remaining sour cream. Fold in the cream and spread the cream loosely on the cake. Chill for about 1 hour. Warm up the fruit spread, toss in the rest of the cherries. Let it cool down. Coarsely chop the nuts. Whip 150 g cream and 8 g diabetic sweetness until stiff. Put the cream into a piping bag with star-shaped spout. Decorate cake with tuffs, cherries and nuts
4
Fold in the cream and spread the cream loosely on the cake. Chill for about 1 hour. Warm up the fruit spread, toss in the rest of the cherries. Let it cool down. Coarsely chop the nuts. Whip 150 g cream and 8 g diabetic sweetness until stiff. Put the cream into a piping bag with star-shaped spout. Decorate cake with tuffs, cherries and nuts
5
2 hours waiting time / 2 BE