Peach and blackberry cake (diabetics)

Name: Peach and blackberry cake (diabetics)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 1.25 kg Peaches; 2-3 TABLESPOONS Lemon juice; 250 g Butter or margarine; 230 g Diabetic sweetness; 6 Eggs (size M); 1/2 Bottle of bitter almond baking oil; 3 TABLESPOONS Milk; 250 g Flour; 75 g Cornstarch; 1/2 package Baking Powder; 300 g Blackberries; 150 g Schmand; 1 TEASPOON Sauce powder "Vanilla flavor; 50 g flaked almonds; 7-10 Tbsp Grease; 7-10 Tbsp Mint

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

1.25 kg Peaches
2-3 TABLESPOONS Lemon juice
250 g Butter or margarine
230 g Diabetic sweetness
6 Eggs (size M)
1/2 Bottle of bitter almond baking oil
3 TABLESPOONS Milk
250 g Flour
75 g Cornstarch
1/2 package Baking Powder
300 g Blackberries
150 g Schmand
1 TEASPOON Sauce powder "Vanilla flavor
50 g flaked almonds
7-10 Tbsp Grease
7-10 Tbsp Mint

Directions

1
Wash the peaches, carve them crosswise and blanch them in boiling water for 1-2 minutes. Quench cold, skin, halve, stone and cut into thick slices. Sprinkle with lemon juice. Cream fat and 190 g diabetic sweetness. Stir in 4 eggs one after the other. Add almond oil and milk. Mix flour, starch and baking powder, stir in briefly. Spread the dough on a greased baking tray (32x38 cm) and spread the peaches and blackberries on top
2
Mix sour cream, sauce powder, remaining eggs and diabetic sweetener. Pour over the fruit and sprinkle with almond flakes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Let the cake cool down
3
Time required: approx. 1 1/2 hours. About 1550 kJ/270 kcal. E 5 g, F 16 g, KH 30 g, 2 1/2 BE
4
You can exchange these ingredients:
5
Mix the dough with 250 g sugar and 3 tablespoons almond liqueur instead of diabetic sweetness and milk. Use normal sweetened sauce powder