Mandarin Cream Slices

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg yolks, 4 tablespoons of warm water and 80 g of diabetic sweetener until thick and creamy white. Beat egg white and salt until very stiff. Fold the beaten egg whites into the egg yolk cream. Mix flour, starch and baking powder, sieve onto the mixture and fold in carefully. Spread the mixture evenly on a baking tray (32 x 39 cm) lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 10-12 minutes. Loosen the edges of the dough with a knife. Turn out onto a damp tea towel, carefully peel off the baking paper. Let it cool down. Drain mandarins. Halve the sponge cake 1 x crosswise. Fold 4 approx. 8 x 60 cm rails from aluminium foil folded several times, place 2 around each plate and close. Soak gelatine in cold water. Mix quark, 70 g diabetic sweetener and lemon peel. Squeeze the gelatine, dissolve at low heat. Stir in 2-3 tablespoons of quark, then stir into the remaining quark. Whip cream until stiff, fold in. Put 12 mandarin slices aside. Fold the rest into the quark. Spread the cream on the plates so that a wavy surface is created. Chill the cake for at least 4 hours. Loosen aluminium foil and cut the cake into pieces. Decorate 12 pieces with a tangerine slice and possibly lemon balm

2. 2

   Waiting time approx. 4 1/2 hours. / 1 BE

3. 3

   You can exchange these ingredients:

4. 4

   Replace the diabetic sweetness for the sponge cake with 100 g sugar. For the quark cream, take 80 g sugar. You can replace the mandarin oranges for diabetics with 2 small tins of mandarin oranges

Nutrition Facts

KCAL
130 kcal

CARBS
12 g

FATS
7 g

PROTEINS
8 g