Cherry cake from the tray (diabetics)

Name: Cherry cake from the tray (diabetics)
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 250 g Butter or margarine; 200 g Fructose; 7-10 Tbsp pulp of 1 vanilla pod; 7-10 Tbsp grated rind of; 1/2 untreated lemon; 6 Eggs (size M); 50 g Cornstarch; 50 g Whipped cream; 250 g Flour; 1 package Baking Powder; 7-10 Tbsp Fat and breadcrumbs; 3 (720 ml each) Glasses of morello cherries; 1/2 TEASPOON ground cinnamon; 40 g chopped almonds

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

250 g Butter or margarine
200 g Fructose
7-10 Tbsp pulp of 1 vanilla pod
7-10 Tbsp grated rind of
1/2 untreated lemon
6 Eggs (size M)
50 g Cornstarch
50 g Whipped cream
250 g Flour
1 package Baking Powder
7-10 Tbsp Fat and breadcrumbs
3 (720 ml each) Glasses of morello cherries
1/2 TEASPOON ground cinnamon
40 g chopped almonds

Directions

1
Cream fat, 160 g fructose, vanilla pulp and lemon peel. Stir in eggs and starch. Add cream and mix well. Mix flour and baking powder, then sieve and stir in briefly. Grease a fat pan (33 x 38 cm) and sprinkle with breadcrumbs. Pour in the dough, smooth it down, drain the cherries and spread 2/3 of it on the dough. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-45 minutes. Mix the cinnamon and the rest of the fructose. After about 20-25 minutes, sprinkle the cake with the remaining cherries, almonds and sugar mixture. Finish baking, let cool and cut into pieces
2
Time required: approx. 1 hour
3
nutritional values: , 3 BE
4
(including 10 g fructose)
5
You can exchange these ingredients:
6
Use 240 g of sugar for the dough and the sugar mixture. Replace the cherries with a normally sweetened product