Sand cake (diabetics)

Name: Sand cake (diabetics)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 250 g Butter or margarine; 155 g Diabetic sweetness; 7-10 Tbsp pulp of 1/2 vanilla pod; 7-10 Tbsp grated rind of 1 untreated lemon; 5 Eggs (size M); 7-10 Tbsp a few drops of "bitter almond" baking oil; 300 g Flour; 90 g Cornstarch; 1 package Baking Powder; 100 g Almond slivers; 60 g Raisins; 7-10 Tbsp fat, breadcrumbs

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

250 g Butter or margarine
155 g Diabetic sweetness
7-10 Tbsp pulp of 1/2 vanilla pod
7-10 Tbsp grated rind of 1 untreated lemon
5 Eggs (size M)
7-10 Tbsp a few drops of "bitter almond" baking oil
300 g Flour
90 g Cornstarch
1 package Baking Powder
100 g Almond slivers
60 g Raisins
7-10 Tbsp fat, breadcrumbs

Directions

1
Beat the fat, 150 g diabetic sweetener, vanilla and lemon zest with the whisks of the hand mixer until frothy. Stir in the eggs bit by bit. Add baking oil. Mix flour, cornstarch and baking powder and stir in. Fold in almonds and raisins. Pour the dough into a greased box form (30 cm long) sprinkled with a little breadcrumbs. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/4 hours, covering half of the time. Let it cool down. Remove from the mould and dust with the rest of the diabetic sweetener
2
Preparation time approx. 1 1/2 hours, , 1 3/4 BE
3
THESE INGREDIENTS CAN BE EXCHANGED: Mix the dough with 180 g sugar instead of 150 g diabetic sweetness and 1 packet of vanilla sugar instead of vanilla pulp. You can use 4-5 tablespoons of almond liqueur instead of the baking oil. Finally, dust the cake with 1 tablespoon of icing sugar