Grease the fruit base mould (26 cm Ø) and sprinkle with flaked almonds. Separate the eggs. Beat the egg whites and 2 tablespoons of cold water until stiff, adding salt and 55 g diabetic sweetener. Stir in the egg yolks one by one. Mix flour and baking powder, fold in portions. Fill the sponge mixture into the form, smooth it down. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 20 minutes. Leave to cool in the mould for approx. 5 minutes, turn out and allow to cool completely. Cut the kiwis into slices. Blanch in little boiling water for about 30 seconds. Lift out, drain and let cool off. Mix quark, vanilla flavour and sweetener. Whip the cream until stiff, while letting the cream firmer trickle in. Fold the cream into the quark. Spread vanilla quark evenly on the cake. Cut the nectarines into thin slices. Spread the whole fruit on the cream. Decorate with mint. Sprinkle with 5 g diabetic sweetness
1 hour waiting time / 1 BE
Not diabetic? Prepare the sponge cake with 75 g sugar and 1 sachet of vanillin sugar. Sweeten the vanilla cream with 2 tablespoons of sugar