Stracciatella cake (diabetics)

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
5 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 16
  • 250 g Butter or margarine
  • 80 g Fructose
  • 4 Eggs (size M)
  • 200 g Flour
  • 2 TEASPOONS Baking Powder
  • 7-10 Tbsp Fat and breadcrumbs
  • 160 g Dark chocolate
  • 250 g Mascarpone (Italian cream cheese)
  • 200 g Low-fat curd
  • 7-10 Tbsp a few squirts of sweetener
  • 100 g Whipped cream
  • 100 g Apricot halves
  • baking paper

Directions

  1. 1

    Cream 225 g fat and fruit sugar. Stir in eggs one after the other. Mix flour and baking powder, stir into the fat mass

  2. 2

    Pour the dough into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 ° C/ gas: level 3) for approx. 30 minutes. Let them cool down

  3. 3

    Finely chop 80 g chocolate. Mix mascarpone and quark. Flavour with sweetener. Whip cream until stiff and fold in. Put 1/3 of the cream aside. Fold chocolate pieces into the remaining cream

  4. 4

    Cut the dough in half horizontally and fill with the chocolate mascarpone cream. Spread the rest of the cream on the cake in a wavy pattern

  5. 5

    Dab apricot halves well dry. Melt the remaining chocolate and 25 g fat in a hot water bath. Cover half of the apricots with the icing, let them dry and decorate the cake with them

  6. 6

    , 1 1/2 BE (of which 8 g fructose)

Nutrition Facts

KCAL
390 kcal
CARBS
19 g
FATS
26 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

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