Poppy seed cherry cake (diabetic)

Ingredients

Directions

1. 1

   Finely grind the poppy seeds in the universal chopper. Pour the cherries into a sieve and drain well. Separate the eggs, put the egg white in a cool place. Cream butter with the whisk of the hand mixer. Add 65 g fruit sugar and stir in. Stir in egg yolks one after the other.

2. 2

   Whisk egg whites, salt and sweetener with the whisk of the hand mixer until stiff and add 60 g fructose. Fold the beaten egg whites into the fatty egg yolk mixture in portions. Mix poppy seeds, flour and baking powder and fold in portions. Fill the dough into a greased springform pan (26 cm Ø), smooth it down. Spread well-drained cherries evenly on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 50 minutes. Remove from the oven, remove from the edge of the springform pan, place on a grid and allow to cool in the pan. Mix 150 ml cold water, cherry jam and cake glaze powder in a small pot with a stirring spoon. Bring to the boil while stirring. Remove from the heat and allow to cool slightly. Spread evenly over the cake from the middle.

3. 3

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 50 minutes. Remove from the oven, remove from the edge of the springform pan, place on a grid and allow to cool in the pan. Mix 150 ml cold water, cherry jam and cake glaze powder in a small pot with a stirring spoon. Bring to the boil while stirring. Remove from the heat and allow to cool slightly. Spread evenly over the cake from the middle. Refrigerate for about 1 1/2 hours. Then remove from the springform pan and serve on a cake platter decorated with mint and cherries as desired