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
Waiting time approx. 1 hour / 2 BE
You're not diabetic?
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