Sand cake (diabetic)

Name: Sand cake (diabetic)
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 130 g Diabetic sweetness; 250 g Butter; 4 Eggs (size M); 7-10 Tbsp Salt; 1/2 Bottle of vanilla aroma; 195 g Flour; 75 g Cornstarch; 2 TEASPOONS Baking Powder; 7-10 Tbsp Fat and flour

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

130 g Diabetic sweetness
250 g Butter
4 Eggs (size M)
7-10 Tbsp Salt
1/2 Bottle of vanilla aroma
195 g Flour
75 g Cornstarch
2 TEASPOONS Baking Powder
7-10 Tbsp Fat and flour

Directions

1
Beat 100 g diabetic sweetener and butter until creamy. Stir in eggs one after the other. Add 1 pinch of salt and vanilla flavouring. Mix flour, starch and baking powder. Stir into the dough by the spoonful.
2
Pour the dough into a greased, floured box form (26 cm long) and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 3) for 40-45 minutes. Remove, place on a grid and let rest briefly in the tin. Then turn over onto the grid and let it cool down. Dust with 30 g diabetic sweetener and cut into pieces
3
Waiting time approx. 1 hour / 1 1/2 BE