Fresh citrus-vanilla cake (diabetics)

Name: Fresh citrus-vanilla cake (diabetics)
Cook time: 40 min
Total time: 40 min
Yield: 16
Ingredients: 80 g Butter; 200 g Rusk; 1.2 kg Low-fat curd; 1 pack of Cream dessert powder "Vanilla flavor; 4 TABLESPOONS Lemon juice; 72 g Diabetic sweetness; 7-10 Tbsp pulp of 1 vanilla pod; 250 g Whipped cream; 2 stem(s) Lemon balm; 7-10 Tbsp Lime slices, balm and pistachios

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 16

80 g Butter
200 g Rusk
1.2 kg Low-fat curd
1 pack of Cream dessert powder "Vanilla flavor
4 TABLESPOONS Lemon juice
72 g Diabetic sweetness
7-10 Tbsp pulp of 1 vanilla pod
250 g Whipped cream
2 stem(s) Lemon balm
7-10 Tbsp Lime slices, balm and pistachios

Directions

1
Melt the butter. Finely crumble the rusks and mix with the butter. Place a springform pan rim (26 cm Ø) on a cake plate. Press the crumbly mixture firmly into a cake base. Put it in a cold place. Mix quark, lemon juice, diabetic sweetness and vanilla pulp until smooth. Stir in dessert powder. Whip 100 g cream until stiff. Wash lemon balm and dab dry. Pluck off leaves, chop finely and stir into the quark. Fold in the cream. Smooth the quark mixture on the sponge cake base. Chill the cake for at least 2 hours. Loosen the edge of the springform pan. Whip 150 g cream until stiff. Pour into a piping bag with star-shaped spout and squirt small tuffs onto the cake. Decorate with lime slices, lemon balm and pistachios
2
You can replace these ingredients:
3
Prepare the base with butter biscuit crumbs. Instead of the cream dessert powder for diabetics you can use 2 sachets of normal dessert sauce powder. Replace the diabetic sweetness with 100 g sugar