Cherry cake (diabetics)

Name: Cherry cake (diabetics)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 2 Glasses (à 370 ml) morello cherries (suitable for diabetics); 75 g Butter or margarine; 150 g Diabetic sweetness; 1 pinch Salt; 1 Bouteille d'arôme beurre-vanille; 3 Eggs (size M); 250 g Flour; 1/2 package Baking Powder; 7-10 Tbsp Grease

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

2 Glasses (à 370 ml) morello cherries (suitable for diabetics)
75 g Butter or margarine
150 g Diabetic sweetness
1 pinch Salt
1 Bouteille d'arôme beurre-vanille
3 Eggs (size M)
250 g Flour
1/2 package Baking Powder
7-10 Tbsp Grease

Directions

1
Drain the cherries well. Cream fat and 140 g diabetic sweetener with the whisk of the hand mixer. Add salt and vanilla flavour. Stir in the eggs one by one. Mix flour and baking powder and stir in
2
Pour the dough into a greased springform pan (24 cm Ø). Spread cherries on top. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Allow to cool and sprinkle with remaining diabetic sweetness
3
Time expenditure approx. 1 1/2 hours
4
nutritional values: , 3 BE
5
You can exchange these ingredients: Mix the sponge mixture with 150 g sugar instead of the diabetic sweetness
6
For the topping you need 1 jar (720 ml ) of morello cherries. Sprinkle the finished cake with 10 g icing and decorating sugar