Orange and vanilla cake

Name: Orange and vanilla cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 7-10 Tbsp slightly + 125 g soft + 2 tablespoons (20 g) butter/margarine; 100 g Diabetic sweetness; 7-10 Tbsp pulp of 1/2 vanilla pod; 3 Eggs (Gr. M); 180 g Flour; 100 g + 80 g cornstarch; 2 TEASPOONS Baking Powder; 5-6 Tbsp Milk; 3/4 l Orange juice; 1 glass (212 ml) Wild cranberries; 1 Carambola (star fruit)

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

7-10 Tbsp slightly + 125 g soft + 2 tablespoons (20 g) butter/margarine
100 g Diabetic sweetness
7-10 Tbsp pulp of 1/2 vanilla pod
3 Eggs (Gr. M)
180 g Flour
100 g + 80 g cornstarch
2 TEASPOONS Baking Powder
5-6 Tbsp Milk
3/4 l Orange juice
1 glass (212 ml) Wild cranberries
1 Carambola (star fruit)

Directions

1
Grease the springform pan (24 cm Ø). Mix 125 g fat, sweetness and vanilla pulp until creamy. Stir in eggs one after the other. Mix flour, 100 g starch and baking powder. Alternately stir in milk. Spread the dough into the form. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 30-40 minutes. Cool down
2
Mix 1/8 l juice and 80 g starch. Boil up the rest of the juice and 2 tablespoons of fat. Stir in the starch, bring to the boil, simmer for about 1 minute
3
Cut through the bottom 1 x horizontally. Lay the edge of the mould around the lower base. Spread with approx. 1/3 pudding. Cranberries, possibly up to 2 tbsp. for decoration, and spread approx. 1/3 pudding on top. Place the second base on top and spread with the remaining pudding.
4
Wash the carambola and cut into slices. Decorate the cake with carambola slices and possibly other cranberries. Chill for at least 1 hour