Gooseberry tin cake (diabetics)

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
5 1
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 24
  • 1 glass (720 ml) Gooseberries (suitable for diabetics)
  • 150 g Butter or margarine
  • 50 g Fructose
  • 7-10 Tbsp pulp of 1/2 vanilla pod
  • 4 Eggs (size M)
  • 100 ml Milk
  • 300 g Flour
  • 1 TEASPOON Baking Powder
  • 7-10 Tbsp Grease
  • 70 g flaked almonds
  • 6 g Scattered sweetness
  • 7-10 Tbsp Whipped cream

Directions

  1. 1

    Drain the gooseberries. Cream fat, fruit tartar and vanilla pulp. Stir in the eggs one after the other. Add milk and stir in. Mix flour and baking powder and stir in. Spread the dough on a greased baking tray (35 x 40 cm)

  2. 2

    Spread gooseberries on top and bake in the preheated oven (electric: 175 ° C / gas: level 2) for 30-35 minutes. After about 15 minutes baking time, sprinkle almond flakes on the cake. Let it cool down

  3. 3

    Dust the cake with powdered sweetness. Serve with whipped cream as desired

  4. 4

    BE 1 (including 2 g fructose)

Nutrition Facts

KCAL
580 kcal
CARBS
13 g
FATS
8 g
PROTEINS
3 g

Categories & Tags

Cakes & PastriesexoticCakeCake