Marble wreath (diabetic)

Name: Marble wreath (diabetic)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 175 g Butter or margarine; 125 g Diabetic sweetness; 3 Eggs (size M); 270 g Flour; 1/2 package Baking Powder; 2 TABLESPOONS Cocoa powder; 85 g Wild cranberries; 7-10 Tbsp fat, breadcrumbs

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

175 g Butter or margarine
125 g Diabetic sweetness
3 Eggs (size M)
270 g Flour
1/2 package Baking Powder
2 TABLESPOONS Cocoa powder
85 g Wild cranberries
7-10 Tbsp fat, breadcrumbs

Directions

1
Beat the fat and 120 g diabetic sweetness with the whisk of the hand mixer until foamy. Stir in eggs one after the other. Mix flour and baking powder and stir in by the spoonful. Halve the dough. Stir cocoa and cranberries into one half of the dough. Grease a pancake tin (1.5 litres capacity) and sprinkle with a little breadcrumbs. Fill dark and light dough alternately in layers. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-55 minutes. Rest for approx. 10 minutes, turn out of the tin, let cool down. Dust with rest of diabetic sweetness
2
Preparation time approx. 1 1/4 hours
3
THESE INGREDIENTS CAN BE EXCHANGED: Mix the dough with a good 125 g of sugar instead of 120 g of diabetic sweetener. Use cranberry compote, which is not especially suitable for diabetics. Finally, dust the cake with 1 tablespoon of icing sugar