Orange and cheese cream cake

Name: Orange and cheese cream cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 100 g butter/margarine; 75 g Diabetic sweetness; 2 Eggs (Gr. M); 120 g Flour; 1 TEASPOON Baking Powder; 3-4 Oranges; 8 sheets white gelatine; 500 g Buttermilk quark; 7-10 Tbsp Sweetener; 250 g Whipped cream; 2 TABLESPOONS flaked almonds

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

100 g butter/margarine
75 g Diabetic sweetness
2 Eggs (Gr. M)
120 g Flour
1 TEASPOON Baking Powder
3-4 Oranges
8 sheets white gelatine
500 g Buttermilk quark
7-10 Tbsp Sweetener
250 g Whipped cream
2 TABLESPOONS flaked almonds

Directions

1
Grease the springform pan (24 cm Ø). Stir fat and sweetness until creamy. Stir in eggs, flour and baking powder. Spread into the form. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 20 minutes. Leave to cool in the mould
2
Wash organic orange hot. Grate the peel, squeeze the orange. Soak 6 leaves of gelatine. Mix quark, peel and juice. Season to taste with sweetener. Squeeze the gelatine, dissolve. First stir in a little, then the rest of the curd. Whip 150 g cream until stiff, fold in. Spread on the base. Chill for at least 4 hours
3
Soak 2 sheets of gelatine. Peel 1 orange thickly, cut into slices. Squeeze 1-2 oranges. Heat 100 ml juice, dissolve gelatine in it. Pour on the cream, place orange slices on top. Let it set. Roast the almonds. Beat 100 g cream until stiff. Decorate the cake with both