Melon sheet cake (diabetics)

Ingredients

Directions

1. 1

   Beat the fat, 100 g diabetic sweetener, pulp of 1/2 vanilla pod and lemon zest with the whisk of the hand mixer until foamy. Separate the eggs and stir in the egg yolks one after the other. Beat the egg white until stiff, allowing the remaining diabetic sweetener to trickle in. Fold the beaten egg white into the fat-egg mixture. Mix flour and starch and fold in

2. 2

   Cut off a fat pan of the oven (approx. 38x32 cm) crosswise in the middle with a strip of aluminium foil. Grease one half and dust with flour. Pour the dough on top, smooth it down and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C) for 40-45 minutes. Take out and let cool down

3. 3

   Stir the quark, remaining vanilla pulp and lemon juice until smooth. Season to taste with sweetener. Whip cream until stiff and fold in. Spread the quark mixture on the sponge mixture base and chill for about 15 minutes. Meanwhile cut strawberries in half. Halve melon crosswise and cut into slices. Cover the cake with melon slices and strawberries as desired

4. 4

   Time required: approx. 1 3/4 hours (waiting time approx. 45 minutes)

5. 5

   You can exchange these ingredients:

6. 6

   Instead of using diabetic sweetness, prepare dough with 100 g sugar, whip egg white with 75 g sugar. Mix quark with 50 g sugar