Orange and chocolate cake (diabetics)
easy
60 mins
60 mins
Ingredients
- 3 Eggs (size M)
- 32 g Fructose
- 60 g Flour
- 60 g crushed almonds
- 1/2 TEASPOON Baking Powder
- 4 sheets Gelatine
- 3 (130 g each) peeled oranges
- 250 g Low-fat curd
- 60 ml freshly squeezed orange juice
- 400 g Whipped cream
- 7-10 Tbsp a few squirts of sweetener
- 50 g Orange marmalade
- 50 g Dark chocolate
- 7-10 Tbsp grated peel of 1 untreated orange for decoration
- baking paper
Directions
- 1
Separate eggs. Cream egg yolks, 1-2 tablespoons of lukewarm water and fructose. Mix flour, almonds and baking powder, stir in. Beat egg white until stiff and fold in
- 2
Line the bottom of a springform pan (20 cm Ø) with baking paper, fill in the sponge mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 15 minutes. Remove the base from the mould. Remove the baking paper and let the base cool down
- 3
Soak the gelatine. Cut oranges into slices. Mix curd and orange juice. Season to taste with sweetener. Squeeze the gelatine, dissolve and stir into the quark. Put it in a cold place. Whip 200 g cream until stiff. As soon as the quark starts to gel, fold in the cream. Cut the sponge cake once horizontally. Place the edge of the springform pan around the lower base
- 4
Spread the lower bottom with jam. Place half of the orange slices on top. Add cream quark. Place the second cake layer on top. Chill the cake for about 2 hours.
- 5
Peel off the chocolate with a peeler. Whip the rest of the cream until stiff. Spread 2/3 of the cream all around the cake. Pour the rest of the cream into a piping bag with a star-shaped spout. Spray the cream tuffs onto the cake. Decorate the cake with the remaining orange slices, chocolate rolls and orange peel
- 6
1 3/4 BE (of which 4,5 g fructose)
Nutrition Facts
340 kcal
21 g
25 g
11 g
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