Pfaumen-Dickmilch-Torte (diabetics)

Ingredients

Directions

1. 1

   Separate eggs. Cream egg yolks, 1-2 tablespoons of lukewarm water and fructose. Mix flour and baking powder, stir in. Beat egg whites until stiff and fold in. Fill the dough into a springform pan (18 cm Ø) lined with baking paper and smooth it down. Bake in the preheated oven (electric cooker: 175 ° C / fan oven: 150 ° C / gas: level 2) for about 10 minutes.

2. 2

   Remove the base from the baking pan. Remove the baking paper and let the base cool down. Soak the gelatine. Wash the plums, dab dry and chop up to 1 plum. Season soured milk with sweetener. Squeeze the gelatine, dissolve and stir into the soured milk. Whip 100 g cream until stiff. As soon as the soured milk begins to gel, fold in the cream and plum pieces. Cut the base once. Place the springform pan around a sponge cake. Spread plum cream on the base.

3. 3

   Squeeze the gelatine, dissolve and stir into the soured milk. Whip 100 g cream until stiff. As soon as the soured milk begins to gel, fold in the cream and plum pieces. Cut the base once. Place the springform pan around a sponge cake. Spread plum cream on the base. Place a second cake base on top. Chill the cake for about 2 hours. Cut the rest of the plums into slices. Whip 100 g cream until stiff and fill into a piping bag with star-shaped spout. Decorate cake with plums, cream tuffs and mint

4. 4

   Place a second cake base on top. Chill the cake for about 2 hours. Cut the rest of the plums into slices. Whip 100 g cream until stiff and fill into a piping bag with star-shaped spout. Decorate cake with plums, cream tuffs and mint

5. 5

   , 1 BE (of which 3 g fructose)