Orange pudding cake (diabetics)

Name: Orange pudding cake (diabetics)
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 100 g Butter; 180 g Diabetic sweetness; 2 Eggs (size M); 120 g Flour; 2 coated Tsp Baking Powder; 5 TABLESPOONS + 100 ml freshly squeezed orange juice; 1 package Pudding powder "Vanilla Flavor"; 1/2 l Milk; 6 sheets Gelatine; 250 g Edible quark (20 % fat in dry matter); 200 g peeled oranges; 2 TABLESPOONS flaked almonds; 150 g Whipped cream; 7-10 Tbsp Orange corners and flaked almonds; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

100 g Butter
180 g Diabetic sweetness
2 Eggs (size M)
120 g Flour
2 coated Tsp Baking Powder
5 TABLESPOONS + 100 ml freshly squeezed orange juice
1 package Pudding powder "Vanilla Flavor"
1/2 l Milk
6 sheets Gelatine
250 g Edible quark (20 % fat in dry matter)
200 g peeled oranges
2 TABLESPOONS flaked almonds
150 g Whipped cream
7-10 Tbsp Orange corners and flaked almonds
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Cream butter and 100 g diabetic sweetener. Stir in eggs one after the other. Mix flour and baking powder, also stir in. Add 5 tablespoons orange juice. Put the dough into a greased springform pan (26 cm Ø), smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Remove the cake from the oven and let it cool down on a cake rack. Stir pudding powder, 20 g diabetic sweetener and 4 tablespoons of milk until smooth.
2
Boil up the rest of the milk. Stir in pudding powder and boil up for about 1 minute. Place the pudding in a bowl, cover with cling film and allow to cool. Soak 4 sheets of gelatine. Mix quark and 60 g diabetic sweetener. Stir the pudding into the quark by the spoonful. Squeeze the gelatine and dissolve. Mix a little cream with the gelatine and stir into the rest of the cream. Remove the cake from the mould and place on a plate. Place a cake ring around the cake. Pour the cream on top, smooth it down a bit and put it in a cool place for at least 4 hours. Cut oranges into thin slices. Soak 2 sheets of gelatine. Heat 100 ml orange juice, remove from heat. Squeeze the gelatine and mix with the orange juice.
3
Remove the cake from the mould and place on a plate. Place a cake ring around the cake. Pour the cream on top, smooth it down a bit and put it in a cool place for at least 4 hours. Cut oranges into thin slices. Soak 2 sheets of gelatine. Heat 100 ml orange juice, remove from heat. Squeeze the gelatine and mix with the orange juice. Pour some juice on the cream. Spread orange slices on top and pour the rest of the juice over it and let it get firm. Roast the almonds in a pan without fat until golden brown, take them out. Whip the cream until stiff. Loosen the cake. Spread the edge with 3 tablespoons of cream and sprinkle with almond flakes. Pour the rest of the cream into a piping bag with star-shaped spout and sprinkle tuffs on the cake. Decorate with orange corners and almonds
4
Pour some juice on the cream. Spread orange slices on top and pour the rest of the juice over it and let it get firm. Roast the almonds in a pan without fat until golden brown, take them out. Whip the cream until stiff. Loosen the cake. Spread the edge with 3 tablespoons of cream and sprinkle with almond flakes. Pour the rest of the cream into a piping bag with star-shaped spout and sprinkle tuffs on the cake. Decorate with orange corners and almonds
5
Waiting time approx. 5 1/2 hours. / 2 BE