Chocolate cherry cake with sour cream (diabetics)

Ingredients

Directions

1. 1

   Cream fat, 60 g diabetic sweetener and salt. Stir in eggs one after the other. Mix flour, baking powder and cocoa and stir in alternately with the milk. Roughly chop the chocolate and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper and grease the rim. Smooth the dough in it. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 20 minutes. Let it cool down. Drain the cherries and collect the juice. Mix starch and 2 tablespoons of juice. Bring the rest of the juice to the boil, stir in the mixed starch and bring to the boil again. Fold in the cherries and let them cool down. Soak gelatine in cold water. Mix sour cream, lemon juice, lemon zest and 84 g diabetic sweetener. Squeeze out the gelatine, dissolve at low heat and mix with 3-4 tablespoons of cream mixture. Stir into the remaining cream mixture. Leave to gel in the refrigerator for approx. 30 minutes. Whip cream until stiff and fold in as soon as the cream starts to gel. Place a cake ring around the base. Spread the cream on the base until smooth. Spill the stewed cherries on it and fold into the cream with a fork. Chill for 2-3 hours. Decorate with a slice of lemon and lemon balm

2. 2

   Waiting time approx. 2 1/2 hours. / 1 3/4 BE

3. 3

   You can exchange these ingredients:

4. 4

   Prepare the dough with 75 g sugar and 1 sachet of vanilla sugar instead of diabetic sweetness. You can sweeten the cream with 100 g sugar. Instead of the diabetic products you can use normal chocolate and cherries from the jar