Cranberry and apple slices (diabetics)

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites with 3 tablespoons of water until stiff, adding 60 g diabetic sweetener and salt. Stir in egg yolks one after the other. Mix flour, starch, cocoa and baking powder, sieve onto the egg mixture and fold in. Spread the sponge mixture on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Remove and turn out onto a damp tea towel. Brush baking paper with cold water and remove. Cover the sponge cake with another tea towel and let it cool down. In the meantime cut apples into medium sized pieces. Boil 450 ml fruit juice drink. Add apples and steam for 3-5 minutes. Melt 50 g diabetic sweetener in a pan. Add 50 ml fruit juice drink and brown over medium heat for about 8 minutes until golden brown. Soak gelatine in cold water. Remove apple pieces from the brew. Add caramel. Squeeze gelatine well and dissolve in the apple-caramel stock. Chill for about 30 minutes. As soon as the stock starts to gel, fold in the apple pieces. Cut the sponge in half crosswise and stretch a cake frame around the lower cake base. Place the apple compote on the lower sponge cake, place the sponge cake lid on top and chill for about 3 hours. Whip cream until stiff, fold in 2/3 cranberries. Spread the cranberry cream on the sponge cake. Cut into 12 pieces. Arrange on a plate. Decorate with remaining cranberries and lemon balm

2. 2

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

3. 3

   You can exchange this:

4. 4

   Instead of the diabetic sweetness, take 100 g sugar for the sponge cake and 100 g sugar for the compote. For the fruit juice drink take 500 ml normal apple juice. Whip the cream with 1 sachet of vanillin sugar until stiff. Instead of the wild cranberries for diabetics, take normal thickened cranberries from the jar (212 ml)

Nutrition Facts

KCAL
200 kcal

CARBS
28 g

FATS
9 g

PROTEINS
4 g