Coloured fruit slices (diabetics)

Name: Coloured fruit slices (diabetics)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 6 Eggs (size M); 150 g Diabetic sweetness; 1 pinch Salt; 150 g Flour; 3 deleted Tsp Baking Powder; 1 glass (225 g) Apricot fruit spread; 1 Carambola (star fruit; 175 g); 600 g Pineapple pulp; 400 g Mango pulp; 2 (80 g each) peeled kiwis; 300 g Papaya fruit pulp; 1 (130 g) peeled banana; 200 g Kaki fruit pulp or sharon fruit pulp; 1 TABLESPOON Lemon juice; 40 g Cornstarch; 500 ml Apple fruit juice drink; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

6 Eggs (size M)
150 g Diabetic sweetness
1 pinch Salt
150 g Flour
3 deleted Tsp Baking Powder
1 glass (225 g) Apricot fruit spread
1 Carambola (star fruit; 175 g)
600 g Pineapple pulp
400 g Mango pulp
2 (80 g each) peeled kiwis
300 g Papaya fruit pulp
1 (130 g) peeled banana
200 g Kaki fruit pulp or sharon fruit pulp
1 TABLESPOON Lemon juice
40 g Cornstarch
500 ml Apple fruit juice drink
baking paper

Directions

1
Separate eggs. Beat the egg white until stiff, adding 150 g diabetic sweetener and salt. Stir in the egg yolks one by one. Mix flour and baking powder. Sieve onto the egg cream and fold in. Pour the mixture onto an oven pan lined with baking paper (approx. 32 x 38 cm) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 15 minutes. Turn out the sponge cake plate onto a damp tea towel, remove baking paper. Let them cool down. Turn the sponge cake with the help of the tea towel. Stir fruit spread until smooth, place on top and spread. Wash the carambola. Cut pineapple, mango, kiwis, papaya, banana and carambola into slices. Cut the persimmon into slices. Sprinkle fruits with lemon juice. Spread the prepared fruits over the cake. Stir starch with a little apple drink until smooth. Boil up the rest of the drink, stir in the starch, bring to the boil and simmer for about 1 minute. Let the icing cool down briefly and spread it with a tablespoon on the fruits, let it get firm
2
Waiting time approx. 1 hour / 2 BE
3
You're not diabetic?
4
Then take 150 g sugar instead of diabetic sweetness. To spread the sponge cake, take 1 jar (340 g) of apricot jam. For the glaze use apple or grape juice