Curd cake with blueberries (diabetics)

Name: Curd cake with blueberries (diabetics)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 15
Ingredients: 200 g soft butter; 160 g Diabetic sweetness; 4 Eggs (size M); 50 g Corn semolina; 250 g Flour; 75 g ground almonds without skin; 1 package Baking Powder; 250 g Low-fat curd; 125 g frozen blueberries; 7-10 Tbsp fat and 1 tablespoon flour for the mould

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 15

200 g soft butter
160 g Diabetic sweetness
4 Eggs (size M)
50 g Corn semolina
250 g Flour
75 g ground almonds without skin
1 package Baking Powder
250 g Low-fat curd
125 g frozen blueberries
7-10 Tbsp fat and 1 tablespoon flour for the mould

Directions

1
Cream butter and 150 g diabetic sweetener with the whisk of the hand mixer. Stir in the eggs one by one. Mix semolina, flour, almonds and baking powder and stir in alternately with the quark. Finally fold in frozen berries. Pour the dough into a greased and floured ring cake tin (2.7 litres capacity).
2
Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour (stick test). Remove the cake from the oven. Turn out after approx. 15 minutes and let it cool down on a cake rack. Sprinkle with 10 g diabetic sweetness before serving
3
Waiting time approx. 2 hours. / 2.5 BE