Cherry punch cake (diabetics)
easy
60 mins
60 mins
Ingredients
- 60 g Butter or margarine
- 32 g Fructose
- 1 pinch Salt
- 3 Eggs (size M)
- 160 g Flour
- 1 TEASPOON Baking Powder
- 5 sheets Gelatine
- 1 glass (720 ml) Morello cherries
- 1 small stick of cinnamon
- 1 (2 g) Bag of spice for mulled wine (Glühfix)
- 250 g Mascarpone (Italian cream cheese)
- 200 g Low-fat curd
- 1 TEASPOON ground cinnamon
- 7-10 Tbsp a few squirts of sweetener
- 7-10 Tbsp Cinnamon and Mint
- baking paper
Directions
- 1
Cream soft fat, fructose and salt. Stir in the eggs one after the other. Mix flour and baking powder, stir in
- 2
Line the bottom of a springform pan (24 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 20-25 minutes. Let the base cool down
- 3
Soak gelatine in cold water. Drain the cherries and collect the juice. Boil up the juice and the cinnamon stick. Leave the spice bag to stand for about 5 minutes. Remove the cinnamon stick and bag. Squeeze the gelatine and dissolve in the warm juice. Fold in the cherries, except some for decoration. Chill cherry compote for about 30 minutes. As soon as the mixture begins to gel, spread it on the bottom. Chill the cake for about 2 hours
- 4
Stir mascarpone, curd and cinnamon until smooth. Season to taste with sweetener. Spread the cinnamon cream on the compote in a wavy pattern. Decorate the cake with cherries, cinnamon and mint
- 5
Results in about 8 pieces
- 6
2 BE (of which 4 g fructose)
Nutrition Facts
350 kcal
27 g
22 g
9 g
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