Orange and vanilla cake (diabetics)

Name: Orange and vanilla cake (diabetics)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 125 g + 2 tablespoons butter or margarine; 100 g Diabetic sweetness; 7-10 Tbsp pulp of 1/2 vanilla pod; 3 Eggs (size M); 180 g Flour; 100 g + 65 g cornstarch; 2 TEASPOONS Baking Powder; 7-10 Tbsp 3?4 tablespoons of milk; 1/2 l Orange juice; 1 glass (212 ml) Wild cranberries; 1 Star fruit (carambola)

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

125 g + 2 tablespoons butter or margarine
100 g Diabetic sweetness
7-10 Tbsp pulp of 1/2 vanilla pod
3 Eggs (size M)
180 g Flour
100 g + 65 g cornstarch
2 TEASPOONS Baking Powder
7-10 Tbsp 3?4 tablespoons of milk
1/2 l Orange juice
1 glass (212 ml) Wild cranberries
1 Star fruit (carambola)

Directions

1
Beat 125 g fat, diabetic sweetness and vanilla pulp until creamy. Stir in eggs one after the other. Mix flour, 100 g starch and baking powder. Alternately stir in with milk. Spread the dough into a greased springform pan (24 cm Ø).
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-50 minutes. Let them cool down. Mix 50 ml orange juice and 65 g starch. Boil up the rest of the juice and 2 tablespoons of fat. Stir in prepared starch, bring to the boil briefly. Cut the cake in half horizontally. Place the edge of the springform pan around the bottom. Mix cranberries, except 1-2 tablespoons for decoration, with 2/3 cream. Spread on the lower cake base, cover with second cake base. Spread the rest of the cream on top.
3
Cut the cake in half horizontally. Place the edge of the springform pan around the bottom. Mix cranberries, except 1-2 tablespoons for decoration, with 2/3 cream. Spread on the lower cake base, cover with second cake base. Spread the rest of the cream on top. Decorate with rest of berries and star fruit slices. Chill for about 1 hour.
4
Waiting time approx. 1 hour / 2 1/2 BE