Cranberry and walnut tart (diabetics)

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites with salt until stiff, add diabetic sweetener at the end. Stir in egg yolks one after the other. Mix walnuts, flour, baking powder and cocoa and fold in. Pour the sponge mixture into a springform pan (24 cm Ø) lined with baking paper at the bottom and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 ° C/ gas: level 2) for about 20 minutes. Let it cool down. Roast the almonds and put aside. Soak the gelatine. Remove the sponge cake from the tin and cut through horizontally. Mix quark, vanilla, a few drops of sweetener and 150 g cranberries. Squeeze out the gelatine, dissolve and stir in some quark. Fold into the remaining quark. Whip 100 g cream until stiff and fold in. Fill the cream between the sponge cake bases, refrigerate. When the filling is firm, whip the rest of the cream and a few drops of sweetener until stiff and spread the cake with a good half of it. Press the almonds to the edge of the cake, sprinkle some on the cake. Pour the rest of the cream into a piping bag with a star-shaped spout and sprinkle tuffs on the cake. Spread the rest of the cranberries on top. Keep cool until serving

2. 2

   Preparation time: approx. 1 hour (without waiting time), , 1 BE

3. 3

   THESE INGREDIENTS CAN BE EXCHANGED: For the sponge cake, 75 g of household sugar instead of the diabetic sweetness trickle into the beaten egg white. Mix the quark with 1 packet of Bourbon vanilla sugar instead of the real quark and 1-2 tablespoons of sugar instead of sweetener. Use cranberry compote that is not specifically suitable for diabetics (150 g for the filling and about 50 g for decoration). Sweeten cream for decoration with sugar