Raspberry cream slices (diabetics)

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Separate eggs. Beat the egg whites until stiff, finally add diabetic sweetener and stir in half the vanilla pulp. Add egg yolks one after the other and fold in. Sift the flour onto the egg foam mixture and fold in carefully

2. 2

   Put the sponge mixture into a greased, floured fat pan of the oven (approx. 38 x 34 cm) and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Let the sponge cake cool down on the baking tray

3. 3

   Puree 600 g raspberries with lemon juice, pass through a sieve and season to taste with sweetener. Squeeze 6 sheets of gelatine, dissolve at low heat and mix with 2-3 tablespoons of raspberry puree. Then stir into the remaining puree and chill. Mix yoghurt with lemon peel and half of vanilla pulp, season with sweetener. Squeeze 9 sheets of gelatine, dissolve and mix with 2-3 tablespoons of yoghurt cream. Then stir into the remaining yoghurt cream

4. 4

   Whip the cream until stiff, fold into the yoghurt cream and also refrigerate. When the puree and cream start to gel, remove approx. 1/5 of the yoghurt cream. Stir the remaining cream into the raspberry puree. Spread the sponge cake base with raspberry cream. Add the yoghurt cream as a blob and pull it through lightly with a fork. Chill for at least 3-4 hours and let it set. Use a round cookie cutter (approx. 9 cm Ø) to cut out about 12 small tartlets and arrange them in paper cups. Decorate the tartlets with 100 g raspberries and mint leaves

5. 5

   Waiting time about 4 hours. / 1 1/2 BE

6. 6

   You can exchange these ingredients:

7. 7

   Instead of diabetic sweetness or sweetener, use 75 g for the sponge cake mass, 125 g for the raspberry puree and 100 g of sugar for the yoghurt cream. Replace half the flour with starch. If you wish, you can sprinkle the base with 3-4 tablespoons of raspberry brandy before spreading the creams on the floor.