Gingerbread biscuit slices with cherry compote (diabetics)

Name: Gingerbread biscuit slices with cherry compote (diabetics)
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 4 Eggs (size M); 40 g + 2 teaspoons diabetic scattered sweetness; 1 pinch Salt; 75 g Flour; 15 g Cornstarch; 1/2 package Baking Powder; 15 g Cocoa powder strongly de-oiled; 1 TABLESPOON Gingerbread spice; 1 glass (720 ml; drained weight 370 g) Morello cherries; 1 package Pudding powder "Vanilla Flavor"; 7-10 Tbsp a few dashes of liquid sweetener; 200 g Whipped cream; 1/2 TEASPOON Cinnamon; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

4 Eggs (size M)
40 g + 2 teaspoons diabetic scattered sweetness
1 pinch Salt
75 g Flour
15 g Cornstarch
1/2 package Baking Powder
15 g Cocoa powder strongly de-oiled
1 TABLESPOON Gingerbread spice
1 glass (720 ml; drained weight 370 g) Morello cherries
1 package Pudding powder "Vanilla Flavor"
7-10 Tbsp a few dashes of liquid sweetener
200 g Whipped cream
1/2 TEASPOON Cinnamon
baking paper

Directions

1
Separate eggs. Beat the egg whites until stiff, adding 40 g of powdered sweetness and salt. Fold the egg yolks into the beaten egg white. Mix flour, starch, baking powder, 10 g cocoa and gingerbread spice, sieve over the eggs and fold in carefully. Line the bottom of a square springform pan (24 x 24 cm) with baking paper. Fill in the sponge cake mixture and smooth it down.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Take out of the oven and let it cool down on a cake rack. Drain the cherries, collecting the juice. Stir pudding powder with 6 tablespoons of cherry juice until smooth. Bring the rest of the cherry juice to the boil, stir in the pudding powder and bring to the boil again. Season to taste with liquid sweetness and stir in cherries, allow to cool slightly. Remove the sponge cake base from the mould and cut through horizontally once. Place the edge of the springform pan around the lower base. Spread the compote on the base. Cover with the 2nd cake base and chill for about 30 minutes. Whip cream until stiff, season with sweetener and spread on the cake surface.
3
Season to taste with liquid sweetness and stir in cherries, allow to cool slightly. Remove the sponge cake base from the mould and cut through horizontally once. Place the edge of the springform pan around the lower base. Spread the compote on the base. Cover with the 2nd cake base and chill for about 30 minutes. Whip cream until stiff, season with sweetener and spread on the cake surface. Chill for about 2 hours. Remove cake rim. Cut the cake into 12 pieces. Mix one teaspoon of powdered sweetness with cinnamon or 5 g cocoa. Using a template, sieve one light and one dark fir tree onto each piece
4
Chill for about 2 hours. Remove cake rim. Cut the cake into 12 pieces. Mix one teaspoon of powdered sweetness with cinnamon or 5 g cocoa. Using a template, sieve one light and one dark fir tree onto each piece