Red porridge cake (diabetics)

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Separate eggs for the floor. Beat the egg whites and 2 tablespoons of cold water until stiff. Add salt and diabetic sweetener. Stir in egg yolks one after the other. Mix flour and baking powder, sieve portions onto the egg mixture and fold in. Chop 75 g chocolate and fold into the dough.

2. 2

   Pour the dough into a well greased fruit base mould (upper Ø 27 cm, lower Ø 24 cm, edge height approx. 4 cm), smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes. Remove from the oven, place on a rack and let cool for about 5 minutes. Then turn out of the mould. Let cool off. Soak gelatine in cold water. Bring the berries and nectar to the boil while stirring over medium heat. Remove from the heat and season to taste with sweetener. Squeeze the gelatine and stir into the hot berries. Let the groats cool down a little and fill them onto the cooled down base. Put in a cool place for 1-2 hours. Meanwhile grate 25 g chocolate.

3. 3

   Remove from the heat and season to taste with sweetener. Squeeze the gelatine and stir into the hot berries. Let the groats cool down a little and fill them onto the cooled down base. Put in a cool place for 1-2 hours. Meanwhile grate 25 g chocolate. Whip the cream until stiff and fill into a piping bag with star-shaped spout. Spray tuffs onto the cake and sprinkle with grated chocolate. Dust the cake edge with sweetness

4. 4

   Waiting time approx. 1 1/2 hours. / 1 1/2 BE

Nutrition Facts

KCAL
170 kcal

CARBS
18 g

FATS
6 g

PROTEINS
5 g